Jeonghee Surh
About
In The Last Decade
Jeonghee Surh
65 papers receiving 1.5k citations
Peers
Comparison fields: 5 of 107
- Food Science 960
- Materials Chemistry 263
- Nutrition and Dietetics 242
- Biochemistry 237
- Organic Chemistry 223
Countries citing papers authored by Jeonghee Surh
This map shows the geographic impact of Jeonghee Surh'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 Jeonghee Surh with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jeonghee Surh more than expected).
Fields of papers citing papers by Jeonghee Surh
This network shows the impact of papers produced by Jeonghee Surh. 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 Jeonghee Surh. The network helps show where Jeonghee Surh may publish in the future.
Co-authorship network of co-authors of Jeonghee Surh
This figure shows the co-authorship network connecting the top 25 collaborators of Jeonghee Surh. A scholar is included among the top collaborators of Jeonghee Surh 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 Jeonghee Surh. Jeonghee Surh 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 | 1 | |
| 3 | 11 | |
| 4 | 1 | |
| 5 | 7 | |
| 6 | 14 | |
| 7 | 26 | |
| 8 | Influences of Roasted or Non-roasted Brown Rice Addition on the Nutritional and Sensory Properties and Oxidative Stability of Sunsik, Korean Heated Cereal Powder | 8 |
| 9 | Preparation and Characterization of Physicochemical and Sensory Properties of Bread Enriched with Two Types of Wild Grape Extract | 5 |
| 10 | Preparation and Quality Characterization of Apple Jam with Rosa rugosa Thunb. Fruit | 2 |
| 11 | Nutritional Properties, as Food Resources for Menu Development, of Cubed Snailfish, Shaggy Sea Raven, and Two Kinds of Wild Vegetables that are Staple Products in Samcheok | 17 |
| 12 | Regional Difference in Fatty Acid Content of Korean Shellfish | 3 |
| 13 | Influence of Xanthan, Emulsification Temperature, and Environmental Stresses on the Preparation of Water-in-Corn Oil Emulsions Droplets Coated by Polyglycerol Polyricinoleate | 5 |
| 14 | Comparison of Emulsion-stabilizing Property between Sodium Caseinate and Whey Protein Concentrate | 4 |
| 15 | Influence of Salt Concentrations on the Stabilities and Properties of Sodium Caseinate Stabilized Oil-in-Water Emulsions | 5 |
| 16 | Influence of pH, Emulsifier Concentration, and Homogenization Condition on the Production of Stable Oil-in-Water Emulsion Droplets Coated with Fish Gelatin | 11 |
| 17 | 33 | |
| 18 | Fatty Acid Content and Composition of Various Korean Shellfish | 3 |
| 19 | Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea | 5 |
| 20 | Quantification of 4-hydroxy-2-alkenals in olis Consumed in Korea | 7 |
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.