Jin‐Woo Jhoo

1.2k total citations
47 papers, 963 citations indexed

About

Jin‐Woo Jhoo is a scholar working on Food Science, Molecular Biology and Biochemistry. According to data from OpenAlex, Jin‐Woo Jhoo has authored 47 papers receiving a total of 963 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 14 papers in Molecular Biology and 11 papers in Biochemistry. Recurrent topics in Jin‐Woo Jhoo's work include Food Quality and Safety Studies (12 papers), Phytochemicals and Antioxidant Activities (11 papers) and Probiotics and Fermented Foods (6 papers). Jin‐Woo Jhoo is often cited by papers focused on Food Quality and Safety Studies (12 papers), Phytochemicals and Antioxidant Activities (11 papers) and Probiotics and Fermented Foods (6 papers). Jin‐Woo Jhoo collaborates with scholars based in South Korea, United States and Malaysia. Jin‐Woo Jhoo's co-authors include Sunghyun Hong, Songmun Kim, Kandhasamy Sowndhararajan, Chi‐Tang Ho, Gur-Yoo Kim, Shengmin Sang, James P. Freeman, Jaehak Lee, C.Y.W. ANG and Robert T. Rosen and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Journal of Food Science.

In The Last Decade

Jin‐Woo Jhoo

47 papers receiving 905 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Jin‐Woo Jhoo South Korea 16 338 265 257 156 149 47 963
Wojciech Koch Poland 18 332 1.0× 266 1.0× 252 1.0× 290 1.9× 105 0.7× 68 1.4k
Sithes Logendra United States 12 548 1.6× 223 0.8× 518 2.0× 322 2.1× 115 0.8× 12 1.4k
Dan‐Bi Kim South Korea 17 278 0.8× 228 0.9× 214 0.8× 140 0.9× 53 0.4× 44 754
Joon Hyuk Suh United States 22 532 1.6× 320 1.2× 419 1.6× 232 1.5× 99 0.7× 73 1.5k
Slimen Selmi Tunisia 26 233 0.7× 465 1.8× 642 2.5× 290 1.9× 125 0.8× 48 1.5k
Fatima M. Alessa Saudi Arabia 9 324 1.0× 159 0.6× 357 1.4× 146 0.9× 124 0.8× 15 999
Zahra Abbasabadi Iran 11 247 0.7× 272 1.0× 310 1.2× 220 1.4× 189 1.3× 14 1.1k
Nitra Nuengchamnong Thailand 21 296 0.9× 225 0.8× 388 1.5× 233 1.5× 145 1.0× 74 1.2k
Domenico Cautela Italy 21 421 1.2× 200 0.8× 216 0.8× 145 0.9× 48 0.3× 49 1.1k
She‐Ching Wu Taiwan 18 302 0.9× 340 1.3× 240 0.9× 235 1.5× 90 0.6× 43 1.1k

Countries citing papers authored by Jin‐Woo Jhoo

Since Specialization
Citations

This map shows the geographic impact of Jin‐Woo Jhoo'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 Jin‐Woo Jhoo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jin‐Woo Jhoo more than expected).

Fields of papers citing papers by Jin‐Woo Jhoo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jin‐Woo Jhoo. 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 Jin‐Woo Jhoo. The network helps show where Jin‐Woo Jhoo may publish in the future.

Co-authorship network of co-authors of Jin‐Woo Jhoo

This figure shows the co-authorship network connecting the top 25 collaborators of Jin‐Woo Jhoo. A scholar is included among the top collaborators of Jin‐Woo Jhoo 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 Jin‐Woo Jhoo. Jin‐Woo Jhoo 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.
Kim, Gur-Yoo, et al.. (2019). Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction. Food Science of Animal Resources. 39(6). 903–917. 1 indexed citations
2.
Kim, Gur-Yoo, et al.. (2019). Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules. Food Science of Animal Resources. 39(5). 780–791. 10 indexed citations
3.
Ahn, Sung‐Il, et al.. (2019). Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice. Food Science of Animal Resources. 39(1). 162–176. 29 indexed citations
4.
Kim, Hana, Sung‐Il Ahn, Jin‐Woo Jhoo, & Gur-Yoo Kim. (2018). Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells.. PubMed. 38(4). 780–793. 5 indexed citations
5.
Ahn, Sung‐Il, Jun Hong Park, Jaehoon Kim, et al.. (2017). Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology. Korean Journal for Food Science of Animal Resources. 37(1). 87–97. 8 indexed citations
6.
Kim, Mi-Hye, et al.. (2016). Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt. Korean Journal for Food Science of Animal Resources. 36(4). 508–515. 6 indexed citations
7.
Hong, Sunghyun, et al.. (2015). Effect of High Pressure Processing on Quality Characteristics of Grass-Fed Cow’s Milk. 26(1). 29–41. 2 indexed citations
8.
Sowndhararajan, Kandhasamy, Sunghyun Hong, Jin‐Woo Jhoo, Songmun Kim, & Nyuk Ling Chin. (2015). Effect of acetone extract from stem bark of Acacia species (A. dealbata, A. ferruginea and A. leucophloea) on antioxidant enzymes status in hydrogen peroxide-induced HepG2 cells. Saudi Journal of Biological Sciences. 22(6). 685–691. 22 indexed citations
9.
Sowndhararajan, Kandhasamy, et al.. (2015). Fragrant Chemicals in the Supercritical Carbon Dioxide Extract ofMagnolia kobusDC. Flower Buds Increase the Concentration State of Brain Function. Journal of Essential Oil Bearing Plants. 18(5). 1059–1069. 9 indexed citations
10.
Hong, Sunghyun, et al.. (2015). Antioxidant and anti-inflammatory activities of 3,5-dicaffeoylquinic acid isolated from Ligularia fischeri leaves. Food Science and Biotechnology. 24(1). 257–263. 72 indexed citations
11.
Kim, Songmun, et al.. (2014). COMPARISON OF VOLATILE COMPOSITION OF SUPERCRITICAL CARBON DIOXIDE EXTRACT FROM RHIZOMES OF KOREAN MEDICINAL PLANT ‘CHUN-KUNG’ (CNIDIUM OFFICINALE MAKINO) BY DIRECT-AND SPME-GC/MS. International Journal of Pharmacy and Pharmaceutical Sciences. 6(9). 355–358. 4 indexed citations
12.
Lee, Jaehak, Kandhasamy Sowndhararajan, Jaehun Kim, et al.. (2014). Antioxidant, inhibition of α-glucosidase and suppression of nitric oxide production in LPS-induced murine macrophages by different fractions of Actinidia arguta stem. Saudi Journal of Biological Sciences. 21(6). 532–538. 28 indexed citations
13.
Sowndhararajan, Kandhasamy, et al.. (2013). Fragrance Chemicals in the Essential Oil of Mentha arvensis Reduce Levels of Mental Stress. Journal of Life Science. 23(7). 933–940. 15 indexed citations
14.
Jhoo, Jin‐Woo, et al.. (2013). Determination of Volatile Flavor Compounds during Storage of Cereal Added Yogurt using HS-SPME. Korean Journal for Food Science of Animal Resources. 33(5). 646–654. 1 indexed citations
15.
Woo, Sung‐Ho, Jin‐Woo Jhoo, Won‐Byong Yoon, & Gur-Yoo Kim. (2010). Effect of Trehalose and Sugar Alcohol on the Viability of Lactic Acid Bacteria and Quality Characteristics during Frozen Storage of Yoghurt. Food Engineering Progress. 14(1). 14–20. 1 indexed citations
16.
Woo, Sung‐Ho, Jin‐Woo Jhoo, & Gur-Yoo Kim. (2009). Antioxidant Activity of Low Molecular Peptides Derived from Milk Protein. Korean Journal for Food Science of Animal Resources. 29(5). 633–639. 7 indexed citations
17.
Jhoo, Jin‐Woo. (2008). Anti-inflammatory Effects of Purpurogallin Carboxylic Acid, An Oxidation Product of Gallic Acid in Fermented Tea. Korean Journal of Food Science and Technology. 40(6). 707–711. 11 indexed citations
18.
Jhoo, Jin‐Woo, et al.. (2004). ENZYMATIC SYNTHESIS OF THEAFLAVINS AND EPITHEAFLAVIC ACID FROM TEA CATECHINS AND THEIR ANTIOXIDANT ACTIVITY. Journal of Food Lipids. 11(2). 89–103. 7 indexed citations
19.
Sang, Shengmin, Shiying Tian, Jin‐Woo Jhoo, et al.. (2003). Chemical studies of the antioxidant mechanism of theaflavins: radical reaction products of theaflavin 3,3′-digallate with hydrogen peroxide. Tetrahedron Letters. 44(30). 5583–5587. 12 indexed citations
20.
Zhu, Nanqun, Shuqun Sheng, Shengmin Sang, et al.. (2002). Triterpene Saponins from Debittered Quinoa (Chenopodium quinoa) Seeds. Journal of Agricultural and Food Chemistry. 50(4). 865–867. 46 indexed citations

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.

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