Countries citing papers authored by Jeong‐Ryong Do
Since
Specialization
Citations
This map shows the geographic impact of Jeong‐Ryong Do'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 Jeong‐Ryong Do with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jeong‐Ryong Do more than expected).
This network shows the impact of papers produced by Jeong‐Ryong Do. 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 Jeong‐Ryong Do. The network helps show where Jeong‐Ryong Do may publish in the future.
Co-authorship network of co-authors of Jeong‐Ryong Do
This figure shows the co-authorship network connecting the top 25 collaborators of Jeong‐Ryong Do.
A scholar is included among the top collaborators of Jeong‐Ryong Do 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 Jeong‐Ryong Do. Jeong‐Ryong Do is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
All Works
20 of 20 papers shown
1.
Do, Jeong‐Ryong. (2010). Korean Fishery Traditional Food. 23(3). 330–344.2 indexed citations
2.
Do, Jeong‐Ryong, et al.. (2009). Physiological Activities of Rheum undulatum and Rheum palmatum Extracts as Affected by Solvents. Food Science and Biotechnology. 18(1). 43–47.1 indexed citations
3.
Do, Jeong‐Ryong, et al.. (2008). Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology. Food Science and Biotechnology. 17(2). 379–383.1 indexed citations
4.
Do, Jeong‐Ryong, et al.. (2007). Optimization of Enzymatic Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme Inhibitory Peptide from Casein. Food Science and Biotechnology. 16(4). 565–571.5 indexed citations
5.
Lee, Bomi, Jeong‐Ryong Do, & Hyun-Ku Kim. (2007). Prediction of Optimal Microwave-assisted Extraction Conditions Preserving Valuable Functional Properties of Fluid Cheonggukjang Obtained from Red Ginseng. Korean Journal of Food Preservation. 14(5). 474–480.1 indexed citations
6.
Do, Jeong‐Ryong, et al.. (2006). 대황으로부터 추출한 crude laminaran 가수분해물의 암 세포독성. Korean Journal of Food Science and Technology. 38(6). 793–798.7 indexed citations
7.
Do, Jeong‐Ryong, Dong‐Soo Kim, Taek‐Kyun Lee, et al.. (2005). Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate. Food Science and Biotechnology. 14(5). 651–655.5 indexed citations
8.
Do, Jeong‐Ryong, et al.. (2004). Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate. Food Science and Biotechnology. 13(5). 622–626.9 indexed citations
9.
Do, Jeong‐Ryong. (2000). Separation and Purification of Angiotensin I-converting Enzyme Inhibitory peptide from Mackerel. Korean Journal of Fisheries and Aquatic Sciences. 33(2). 153–157.4 indexed citations
10.
Kim, Yong‐Hyun, et al.. (2000). Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Peptide from Turban Shell(Turbo cornutus). Food Science and Biotechnology. 9(6). 353–357.3 indexed citations
11.
Kim, Dongsoo, et al.. (1999). Angiotensin-I Converting Enzyme Inhibitory Activity of Algae. Korean Journal of Fisheries and Aquatic Sciences. 32(4). 427–431.17 indexed citations
12.
Do, Jeong‐Ryong, et al.. (1997). Studies on Chemical Composition of Red Algae. Korean Journal of Fisheries and Aquatic Sciences. 30(3). 428–431.11 indexed citations
13.
Do, Jeong‐Ryong, et al.. (1997). Dietary Fiber Contents of Marine Algae and Extraction Condition of the Fiber. Korean Journal of Fisheries and Aquatic Sciences. 30(2). 291–296.15 indexed citations
14.
Do, Jeong‐Ryong, et al.. (1995). Characteristics of Nitrite Scavenger Derived from Seeds of Cassia tora L.. Korean Journal of Food Science and Technology. 27(1). 124–128.21 indexed citations
15.
Kim, Seon‐Bong, et al.. (1994). Isolation and Characteristics of Angiotensin-I Converting Enzyme Inhibitory Activity of Peptic Hydrolyzates of Anchovy Muscle Protein. Korean Journal of Fisheries and Aquatic Sciences. 27(1). 1–6.5 indexed citations
16.
Do, Jeong‐Ryong, Seon‐Bong Kim, Yeung‐Ho Park, & Dongsoo Kim. (1993). Angiotensin-I Converting Enzyme Inhibitory Activity by the Component of Traditional Tea Materials. Korean Journal of Food Science and Technology. 25(5). 456–460.2 indexed citations
17.
Do, Jeong‐Ryong, et al.. (1993). Characteristics of Angiotensin-I Converting Enzyme Inhibitors Derived from Fermented Fish Product -2. Characteristics of Angiotensin-I Converting Enzyme Inhibitors of Fish Sauce Prepared from Sardine, Sardinops melanosticta-. Korean Journal of Fisheries and Aquatic Sciences. 26(5). 416–423.1 indexed citations
18.
Do, Jeong‐Ryong, et al.. (1993). The Nitrite-scavenging Effects by the Component of Traditional Tea Materials. Korean Journal of Food Science and Technology. 25(5). 530–534.9 indexed citations
19.
Kim, Dongsoo, et al.. (1993). A Study on Shelf-life of Seasoned and Fermented Squid. Korean Journal of Fisheries and Aquatic Sciences. 26(1). 13–20.4 indexed citations
20.
Kim, Seon‐Bong, et al.. (1990). Nitrite-scavenging Effects of Roasted-barley Extracts according to Processing Conditions. Korean Journal of Food Science and Technology. 22(7). 748–752.12 indexed citations
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