Jin‐Yeon Jeong

1.6k total citations
45 papers, 1.3k citations indexed

About

Jin‐Yeon Jeong is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Jin‐Yeon Jeong has authored 45 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 41 papers in Animal Science and Zoology, 17 papers in Food Science and 11 papers in Molecular Biology. Recurrent topics in Jin‐Yeon Jeong's work include Meat and Animal Product Quality (41 papers), Animal Nutrition and Physiology (17 papers) and Food Quality and Safety Studies (14 papers). Jin‐Yeon Jeong is often cited by papers focused on Meat and Animal Product Quality (41 papers), Animal Nutrition and Physiology (17 papers) and Food Quality and Safety Studies (14 papers). Jin‐Yeon Jeong collaborates with scholars based in South Korea and United States. Jin‐Yeon Jeong's co-authors include Han‐Sul Yang, Seon-Tea Joo, Gap‐Don Kim, Young-Hwa Hwang, Sun Jin Hur, Gap‐Don Kim, Eun‐Young Jung, Hyun‐Tae Lim, Sang-Keun Jin and Sungho Moon and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Animal Science.

In The Last Decade

Jin‐Yeon Jeong

44 papers receiving 1.3k 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‐Yeon Jeong South Korea 19 1.1k 398 310 166 128 45 1.3k
Gap‐Don Kim South Korea 20 941 0.9× 556 1.4× 281 0.9× 168 1.0× 137 1.1× 61 1.5k
Jeehwan Choe South Korea 22 1.1k 1.0× 424 1.1× 292 0.9× 170 1.0× 98 0.8× 63 1.4k
G. Rentfrow United States 19 904 0.8× 280 0.7× 238 0.8× 160 1.0× 129 1.0× 42 1.2k
B.C. Kim South Korea 22 1.2k 1.2× 459 1.2× 243 0.8× 247 1.5× 199 1.6× 24 1.6k
Gunilla Lindahl Sweden 21 1.2k 1.1× 195 0.5× 320 1.0× 166 1.0× 98 0.8× 29 1.4k
P. Joseph United States 21 1.3k 1.2× 362 0.9× 365 1.2× 282 1.7× 178 1.4× 37 1.6k
M. Seyfert United States 19 1.1k 1.0× 190 0.5× 270 0.9× 236 1.4× 129 1.0× 26 1.2k
Samer Mudalal Palestinian Territory 15 1.6k 1.5× 246 0.6× 300 1.0× 92 0.6× 59 0.5× 39 1.8k
G. G. Mafi United States 20 1.0k 1.0× 266 0.7× 220 0.7× 251 1.5× 144 1.1× 89 1.2k
Marta Gil Spain 23 997 0.9× 247 0.6× 223 0.7× 89 0.5× 96 0.8× 54 1.3k

Countries citing papers authored by Jin‐Yeon Jeong

Since Specialization
Citations

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

Fields of papers citing papers by Jin‐Yeon Jeong

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jin‐Yeon Jeong

This figure shows the co-authorship network connecting the top 25 collaborators of Jin‐Yeon Jeong. A scholar is included among the top collaborators of Jin‐Yeon Jeong 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‐Yeon Jeong. Jin‐Yeon Jeong 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.
Song, Sumin, et al.. (2020). Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics. Meat Science. 169. 108206–108206. 33 indexed citations
2.
Kim, Gap‐Don, Han‐Sul Yang, & Jin‐Yeon Jeong. (2017). Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality. Food Chemistry. 244. 143–152. 51 indexed citations
3.
Kim, Gap‐Don, et al.. (2016). Identification and quantification of myosin heavy chain isoforms in bovine and porcine longissimus muscles by LC-MS/MS analysis. Meat Science. 125. 143–151. 10 indexed citations
4.
Kim, Gap‐Don, et al.. (2016). Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures. Food Chemistry. 217. 163–170. 43 indexed citations
5.
Kim, Gap‐Don, Gwang‐woong Go, Hyunjung Lim, et al.. (2014). Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp. Korean Journal for Food Science of Animal Resources. 34(1). 99–105. 5 indexed citations
6.
Jin, Sang-Keun, Jungseok Choi, Sung‐Sil Moon, Jin‐Yeon Jeong, & Gap‐Don Kim. (2014). The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage. Korean Journal for Food Science of Animal Resources. 34(4). 472–481. 39 indexed citations
7.
Hur, Sun Jin, et al.. (2013). Comparison of Live Performance and Meat Quality Parameter of Cross Bred (Korean Native Black Pig and Landrace) Pigs with Different Coat Colors. Asian-Australasian Journal of Animal Sciences. 26(7). 1047–1053. 10 indexed citations
8.
Jin, Sang-Keun, et al.. (2013). Influences of partial replacement of sodium chloride with potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage. Journal of Agriculture & Life Science. 47(2). 93–102. 5 indexed citations
9.
Kim, Gap‐Don, Jin‐Yeon Jeong, Eun‐Young Jung, et al.. (2013). The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs. Meat Science. 94(2). 267–273. 119 indexed citations
10.
Kim, Gap‐Don, Youn‐Chul Ryu, Cheorun Jo, et al.. (2013). The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscle. Meat Science. 96(2). 712–718. 23 indexed citations
11.
Kim, Gap‐Don, Byeong-Woo Kim, Jin‐Yeon Jeong, et al.. (2011). Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs. Food and Bioprocess Technology. 6(2). 522–529. 44 indexed citations
12.
Jin, Sang-Keun, et al.. (2011). The development of imitation crab sticks by substituting spent laying hen meat for Alaska pollack. Poultry Science. 90(8). 1799–1808. 12 indexed citations
13.
Hwang, Young-Hwa, Gap‐Don Kim, Jin‐Yeon Jeong, Sun Jin Hur, & Seon-Tea Joo. (2010). The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Science. 86(2). 456–461. 217 indexed citations
14.
Jin, Sang-Keun, Il-Suk Kim, Jin‐Yeon Jeong, Suk‐Nam Kang, & Han‐Sul Yang. (2010). Quality Characteristics of Low-Salt and -Fat Meatball Added Black Garlic (Allium sativum L.) during Cold Storage. Korean Journal for Food Science of Animal Resources. 30(6). 1031–1037. 7 indexed citations
15.
Kim, Gap‐Don, Jin‐Yeon Jeong, Eun‐Young Jung, et al.. (2010). Effects of Addition of Green Tea Extracts on Physicochemical Properties of Seasoned Chicken with Soy Sauce during Cold Storage. Korean Journal of Poultry Science. 37(3). 265–273. 4 indexed citations
16.
Yang, Han‐Sul, et al.. (2009). Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology. Food Science and Biotechnology. 18(4). 985–990. 11 indexed citations
17.
Yang, Han‐Sul, et al.. (2009). Properties of duck meat sausages supplemented with cereal flours. Poultry Science. 88(7). 1452–1458. 18 indexed citations
18.
Yang, Han‐Sul, et al.. (2008). Quality Characteristics of Pressed Ham Containing Olive Oil. Korean Journal for Food Science of Animal Resources. 28(2). 130–137. 3 indexed citations
19.
Jeong, Jin‐Yeon, Sun Jin Hur, Han‐Sul Yang, et al.. (2008). Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage. Journal of Food Science. 74(1). C1–5. 71 indexed citations
20.
Yang, Han‐Sul, et al.. (2006). Effects of Green Tea Extracts on Quality Characteristics and Reduced Nitrite Content of Emulsion Type Sausage during Storage. Food Science of Animal Resources. 26(4). 454–463. 6 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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Breakdown of academic impact, for papers by Gap‐Don Kim Breakdown of academic impact, for papers by Jeehwan Choe Breakdown of academic impact, for papers by G. Rentfrow Breakdown of academic impact, for papers by B.C. Kim Breakdown of academic impact, for papers by Gunilla Lindahl Breakdown of academic impact, for papers by P. Joseph Breakdown of academic impact, for papers by M. Seyfert Breakdown of academic impact, for papers by Samer Mudalal Breakdown of academic impact, for papers by G. G. Mafi Breakdown of academic impact, for papers by Marta Gil
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