Citations per year, relative to Jong‐Kuk Kim Jong‐Kuk Kim (= 1×)
peers
Eun‐Young Jung
Countries citing papers authored by Jong‐Kuk Kim
Since
Specialization
Citations
This map shows the geographic impact of Jong‐Kuk Kim'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 Jong‐Kuk Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jong‐Kuk Kim more than expected).
This network shows the impact of papers produced by Jong‐Kuk Kim. 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 Jong‐Kuk Kim. The network helps show where Jong‐Kuk Kim may publish in the future.
Co-authorship network of co-authors of Jong‐Kuk Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Jong‐Kuk Kim.
A scholar is included among the top collaborators of Jong‐Kuk Kim 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 Jong‐Kuk Kim. Jong‐Kuk Kim is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Kim, Jong‐Kuk, et al.. (2008). Effect of Maturation Solution Composition on the Physicochemical Properties of Onion Jangaji. Korean Journal of Food Preservation. 15(6). 816–823.3 indexed citations
8.
Kim, Jong‐Kuk, et al.. (2008). Quality Characteristics of Onion Jangaji during Aging. Korean Journal of Food Preservation. 15(6). 796–803.5 indexed citations
9.
Kim, Jong‐Kuk, et al.. (2007). Modification of Quality Characteristics of Onion Powder By Hot-air, Vacuum and Freeze Drying Methods. Korean Journal of Food Preservation. 14(1). 61–66.11 indexed citations
10.
Chung, Hun‐Sik, Jong‐Kuk Kim, & Kwang-Sup Youn. (2006). Effects of Roasting Temperature on Phycochemical Properties of Job's tears (Coix lachryma jobi L. var ma-yeun) Powder and Extracts. Korean Journal of Food Preservation. 13(4). 477–482.14 indexed citations
11.
Kim, Jong‐Kuk, et al.. (2005). Manufacture of Nutritionally Balanced 'Sunsik' for the Moderns: Its Quality Characteristics. Korean Journal of Food Preservation. 12(2). 123–129.6 indexed citations
12.
Park, Il‐Kwon, et al.. (2005). Biology of Torymus geranii(Walker), a Parasitoid of Chestnut Gall Wasp Dryocosmus kuriphilus Yasumatsu (Hymenoptera, Cynipidae). Korean journal of applied entomology. 44(3). 219–223.1 indexed citations
13.
Kim, Jong‐Kuk, et al.. (2004). Quality Characteristics of Functional Health Sunsik for Diabetes Mellitus. Korean Journal of Food Preservation. 11(4). 557–564.4 indexed citations
14.
Cho, Young‐Je, et al.. (2004). Diffusion of Salt and Drying Characteristics of Beef Jerky. Korean Journal of Food Preservation. 11(4). 508–515.9 indexed citations
15.
Kim, Ju‐Young, et al.. (2000). Quality Attributes of Whole Soybean flour Tofu Affected by Coagulant and Theirs Concentration. Korean Journal of Food Science and Technology. 32(2). 402–409.12 indexed citations
16.
Heo, Su‐Jin, et al.. (1998). The Comparision of Food Constituents in Pumpkin and Sweet-pumpkin. Journal of the Korean Society of Food Culture. 13(2). 91–96.10 indexed citations
17.
Hwang, Tae‐Young, et al.. (1998). The Effects of Microwave Heating on the Texture of Sugared Chestnuts. Korean Journal of Food Science and Technology. 30(3). 569–573.6 indexed citations
18.
Kim, Jong‐Kuk, et al.. (1995). Study on the Organoleptic Quality Characteristics of Cassia tora teas by Roasting Conditions. Journal of the Korean Society of Food Culture. 10(4). 241–245.2 indexed citations
19.
Park, Sangkyu, et al.. (1994). Study on the Characteristic of Physicochemical Quality of Oolong herbs tea by Extraction Conditions. Journal of the Korean Society of Food Culture. 9(4). 411–417.3 indexed citations
20.
Kim, Jong‐Kuk, et al.. (1993). Quality Changes in Dried Persimmons Processed by Different Pretreatment and Drying Method. Journal of the Korean Society of Food Culture. 8(4). 331–335.6 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.