This map shows the geographic impact of Jiyong Park'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 Jiyong Park with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jiyong Park more than expected).
This network shows the impact of papers produced by Jiyong Park. 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 Jiyong Park. The network helps show where Jiyong Park may publish in the future.
Co-authorship network of co-authors of Jiyong Park
This figure shows the co-authorship network connecting the top 25 collaborators of Jiyong Park.
A scholar is included among the top collaborators of Jiyong Park 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 Jiyong Park. Jiyong Park is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Ghafoor, Kashif, et al.. (2010). Quality and antioxidant properties of yellow layer cake containing Korean turmeric (Curcuma longa L.) powder. Journal of food and nutrition research. 49(3). 123–133.8 indexed citations
6.
Park, Jiyong, et al.. (2009). Encapsulation of flavors by molecular inclusion using β-cyclodextrin: Comparison with spray-drying process using carbohydrate-based wall materials. Food Science and Biotechnology. 18(1). 185–189.3 indexed citations
7.
Lee, Min Kyung, et al.. (2009). Low-Temperature Microencapsulation of Sesame Oil Using Fluidized Bed Granulation. Korean Journal of Food Science and Technology. 41(1). 27–31.1 indexed citations
8.
Choi, Sung Won, et al.. (2005). Development of W/O/W multiple emulsion formulation containing Burkholderia gladioli. Journal of Microbiology and Biotechnology. 15(1). 29–34.6 indexed citations
9.
Lee, Jeong-Jun, et al.. (2004). Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation. Food Science and Biotechnology. 13(4). 494–497.6 indexed citations
10.
Park, Jiyong, et al.. (2004). Studies on the Development of a Microbial Cryoprotectant Formulation Using a W/O/W Multiple Emulsion System. Journal of Microbiology and Biotechnology. 14(4). 673–679.3 indexed citations
11.
Lee, Eun Young, et al.. (2003). Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration. Food Science and Biotechnology. 12(4). 371–375.8 indexed citations
12.
Park, Jiyong, et al.. (2001). Effect of High Hydrostatic Pressure on the Quality of Chinese Cabbage Kimchi. Korean Journal of Food Science and Technology. 33(5). 545–550.2 indexed citations
13.
Cho, Younghee, et al.. (2001). Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan. Journal of Microbiology and Biotechnology. 11(3). 376–383.74 indexed citations
14.
Park, Jiyong, et al.. (1999). Rapid Thawing of Frozen Pork by 915 MHz Microwave. Korean Journal of Food Science and Technology. 31(1). 54–61.12 indexed citations
15.
Lee, Do‐Hyun, et al.. (1999). Effects of Freezing and Thawing Methods on the Quality of Dongchimi. Korean Journal of Food Science and Technology. 31(6). 1596–1603.8 indexed citations
16.
Park, Jiyong, et al.. (1998). Effects of High Hydrostatic Pressure on the Shelf-life and Quality of Dongchimi. Korean Journal of Food Science and Technology. 30(3). 602–607.3 indexed citations
17.
Park, Jiyong, et al.. (1998). Improvement in Storage Stability of Danmooji (Salted Radish) by High Hydrostatic Pressure and Heat Treatment. Korean Journal of Food Science and Technology. 30(1). 132–138.4 indexed citations
18.
Park, Jiyong, et al.. (1998). Changes in Microorganisms, Enzymes and Texture of Dongchimi by High Hydrostatic Pressure Treatment. Korean Journal of Food Science and Technology. 30(3). 596–601.6 indexed citations
19.
Lee, Dong‐Un, et al.. (1995). Inactivation of Microorganisms and Browning Enzymes in Angelica keiskei Juice Using High Hydrostatic Pressure. Korean Journal of Food Science and Technology. 27(6). 991–996.4 indexed citations
20.
Park, Jiyong, et al.. (1995). Use of Extruder in Soymilk Production to Improve Flavor and Yield. Food Science and Biotechnology. 4(1). 55–59.2 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.