Jee‐Young Imm
About
In The Last Decade
Jee‐Young Imm
85 papers receiving 1.6k citations
Peers
Comparison fields: 5 of 122
- Food Science 685
- Molecular Biology 545
- Nutrition and Dietetics 334
- Plant Science 213
- Animal Science and Zoology 168
Countries citing papers authored by Jee‐Young Imm
This map shows the geographic impact of Jee‐Young Imm's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Jee‐Young Imm with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jee‐Young Imm more than expected).
Fields of papers citing papers by Jee‐Young Imm
This network shows the impact of papers produced by Jee‐Young Imm. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Jee‐Young Imm. The network helps show where Jee‐Young Imm may publish in the future.
Co-authorship network of co-authors of Jee‐Young Imm
This figure shows the co-authorship network connecting the top 25 collaborators of Jee‐Young Imm. A scholar is included among the top collaborators of Jee‐Young Imm based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Jee‐Young Imm. Jee‐Young Imm is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 0 | |
| 3 | 2 | |
| 4 | 0 | |
| 5 | 0 | |
| 6 | 6 | |
| 7 | 19 | |
| 8 | 9 | |
| 9 | 3 | |
| 10 | 1 | |
| 11 | 4 | |
| 12 | The Improvement Effect of Lotus Leaf Extracts on Acne Skin | 4 |
| 13 | Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes | 3 |
| 14 | Functional Properties of Enzymatically Modified Egg Yolk Powder Produced by Phospholipase A₂ Treatment | 4 |
| 15 | Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties | 3 |
| 16 | Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt | 4 |
| 17 | Effect of Amino Acids Addition on Stability and Antioxidative Property of Anthocyanins | 5 |
| 18 | Separation of Lactoferrin from Model Whey Protein Mixture by Reverse Micelles Formed by Cationic Surfactant | 8 |
| 19 | Conjugated Linoleic Acid (CLA) Production in the Rumen -Roles of Butyrivibrio fibrisolvens A38 | 1 |
| 20 | Dry Enteric Coating Process of Lactic Acid Bacteria by Hybridization System | 3 |
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.