This map shows the geographic impact of Ju-Hyun Yu'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 Ju-Hyun Yu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ju-Hyun Yu more than expected).
This network shows the impact of papers produced by Ju-Hyun Yu. 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 Ju-Hyun Yu. The network helps show where Ju-Hyun Yu may publish in the future.
Co-authorship network of co-authors of Ju-Hyun Yu
This figure shows the co-authorship network connecting the top 25 collaborators of Ju-Hyun Yu.
A scholar is included among the top collaborators of Ju-Hyun Yu 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 Ju-Hyun Yu. Ju-Hyun Yu is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Shin, Soo‐Jeong, et al.. (2009). Enhancing enzymatic saccharification of corn stover by aqueous ammonia soaking pretreatment.. Journal of the Korean Wood Science and Technology. 37(4). 381–387.1 indexed citations
3.
Yu, Ju-Hyun, Gyung-Ja Choi, & Heung‐Tae Kim. (2008). Effect of Foliar Uptake of Azoxystrobin and Kresoxim-methyl on Fungicidal Activity against Cucumber Powdery Mildew. Applied Biological Chemistry. 51(2). 108–113.6 indexed citations
4.
Yu, Ju-Hyun, et al.. (2004). In Vivo Antifungal Activities of Surfactants against Tomato Late Blight, Red Pepper Blight, and Cucumber Downy Mildew. Applied Biological Chemistry. 47(3). 339–343.2 indexed citations
5.
Yu, Ju-Hyun. (1997). Microbial Cell Wall Lytic Enzymes Which Can Be Used for Industrial and Pharmaceutical Uses. Food Science and Biotechnology. 6(2). 65–66.2 indexed citations
Yu, Ju-Hyun, et al.. (1992). Cloning and Expression in Escherichia coli of a Bacteriolytic Enzyme Gene from Alkalophilic Bacillus sp.. Journal of Microbiology and Biotechnology. 2(3). 161–165.1 indexed citations
9.
Kong, In‐Soo, et al.. (1992). Changes of Oligosaccharide in Soymilk with Mixed Cultures of Lactobacillus acidophilus and Saccharomyces uvarum. Korean Journal of Food Science and Technology. 24(6). 586–591.1 indexed citations
10.
Yu, Ju-Hyun, et al.. (1989). Changes of Aspartame during the Fermentation of Kimchi. Korean Journal of Food Science and Technology. 21(1). 45–51.3 indexed citations
11.
Yu, Ju-Hyun, et al.. (1988). Lactic acid fermentation in soymilk by single and mixed cultures of Lactobalillus casei and Kluyveromyces fragilis. Korean Journal of Food Science and Technology. 20(4). 518–525.2 indexed citations
12.
Lee, Chul-Won, et al.. (1987). Kinetic Study for Hygroscopic Behavior of Freeze Dried Soy Paste Powder. Korean Journal of Food Science and Technology. 19(3). 231–238.1 indexed citations
13.
Lee, Shin-Young, et al.. (1984). Flow Behaviors of Native and Gelatinized Rice Starch Solutions. Korean Journal of Food Science and Technology. 16(1). 29–36.3 indexed citations
14.
Pyun, Yu‐Ryang, et al.. (1980). Kinetic Studies on Hydration and Cooking of Rice. Korean Journal of Food Science and Technology. 12(4). 285–291.4 indexed citations
15.
Lee, Taik-Soo, et al.. (1975). Studies on the Preservation of Soy Sauce -Part I. The Periodical Change of Chemical Composition and Microflora-. Korean Journal of Food Science and Technology. 7(4). 200–207.1 indexed citations
16.
Yu, Ju-Hyun, et al.. (1975). Studies on the Film forming Yeasts Isolated from Commercial Soy Sauce. Korean Journal of Food Science and Technology. 7(2). 61–68.3 indexed citations
17.
Lee, Jung-Hee, et al.. (1975). Study on Meat Tenderizer -Part II. Tenderizing ability of Enzyme from Asp. oryzae-. Korean Journal of Food Science and Technology. 7(4). 229–237.1 indexed citations
18.
Yu, Ju-Hyun, et al.. (1974). Synergistic Effect of Citric Acid on Antioxidant Property of Red Pepper. Korean Journal of Food Science and Technology. 6(4). 193–198.4 indexed citations
19.
Yu, Ju-Hyun, et al.. (1971). Studies on Milk-clotting Enzyme of Dothiorella ribis -Part I. The Production of Milk-clotting Enzyme-. Korean Journal of Food Science and Technology. 3(2). 89–93.2 indexed citations
20.
Yu, Ju-Hyun, et al.. (1971). Studies on Manufacturing of Gouda Type Cheese by using of Crystalline Mucor Rennin. Korean Journal of Food Science and Technology. 3(1). 6–14.
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.