Jung‐Ah Han

1.7k total citations
42 papers, 1.4k citations indexed

About

Jung‐Ah Han is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Jung‐Ah Han has authored 42 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 22 papers in Nutrition and Dietetics and 16 papers in Plant Science. Recurrent topics in Jung‐Ah Han's work include Food composition and properties (22 papers), Food Quality and Safety Studies (11 papers) and Polysaccharides Composition and Applications (11 papers). Jung‐Ah Han is often cited by papers focused on Food composition and properties (22 papers), Food Quality and Safety Studies (11 papers) and Polysaccharides Composition and Applications (11 papers). Jung‐Ah Han collaborates with scholars based in South Korea, United States and Canada. Jung‐Ah Han's co-authors include James N. BeMiller, Seung-Taik Lim, Myung Joo Han, Dong‐Hyun Kim, Tae‐Hyung Kim, Eun-Ah Jung, Dong-June Park, Seung‐Taik Lim, Seung-Taik Lim and Jong Dae Park and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

Jung‐Ah Han

38 papers receiving 1.3k citations

Peers

Jung‐Ah Han

BIOCH

Xiaobo Hu China

Touseef Ahmed Wani India

Javier Parada Chile

A. Redondo Spain

Dorota Gałkowska Poland

Hee‐Don Choi South Korea

Ritika B. Yadav India

Ji Kang China

Ju Qiu China

Shaoxiao Zeng China

Xiaobo Hu China

Jung‐Ah Han

684 ×0.9

774 ×1.2

443 ×1.3

344 ×2.0

216 ×1.3

BIOCH

Citations per year, relative to Jung‐Ah Han Jung‐Ah Han (= 1×) peers Xiaobo Hu

Countries citing papers authored by Jung‐Ah Han

Since Specialization

Citations

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

Fields of papers citing papers by Jung‐Ah Han

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jung‐Ah Han. 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 Jung‐Ah Han. The network helps show where Jung‐Ah Han may publish in the future.

Co-authorship network of co-authors of Jung‐Ah Han

This figure shows the co-authorship network connecting the top 25 collaborators of Jung‐Ah Han. A scholar is included among the top collaborators of Jung‐Ah Han 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 Jung‐Ah Han. Jung‐Ah Han is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Lee, Jeongho, et al.. (2024). Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization. Food Chemistry X. 24. 102044–102044. 3 indexed citations

Shin, Hye Jung, et al.. (2023). Physicochemical and in-vitro release characteristics of vitamin C-loaded antioxidant orally disintegrating films with different catechin levels. Food Bioscience. 53. 102733–102733. 5 indexed citations

Han, Jung‐Ah. (2021). The effect of different pretreatments followed by enzyme reaction on preparing shape-retaining softened burdock. Food Chemistry. 353. 129440–129440. 2 indexed citations

Kim, Hyun‐Jin, Jung‐Ah Han, Seung-Taik Lim, & Dong-Hwa Cho. (2021). Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion. Food Chemistry. 350. 129240–129240. 49 indexed citations

Han, Jung‐Ah, et al.. (2020). Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization. Food Science and Biotechnology. 29(9). 1213–1222. 9 indexed citations

Lee, Seungwoo, Bum‐Keun Kim, & Jung‐Ah Han. (2018). Physical and functional properties of carrots differently cooked within the same hardness-range. LWT. 93. 346–353. 26 indexed citations

Han, Yujin, et al.. (2017). Structural and emulsification properties of octenyl succinylated potato dextrin upon different preparation methods. Korean Journal of Food Science and Technology. 49(1). 8–13. 2 indexed citations

Cho, Suengmok, et al.. (2016). Development of a cooked rice model for bibimbap and resulting physico-digestive properties. Food Science and Biotechnology. 25(2). 489–495. 10 indexed citations

Lee, Dong‐Jin, Jung‐Ah Han, & Seung-Taik Lim. (2016). Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process. Korean Journal of Food Science and Technology. 48(1). 15–19. 11 indexed citations

10.

Lim, Seung-Taik & Jung‐Ah Han. (2015). Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition. Food Chemistry. 199. 590–596. 14 indexed citations

11.

Park, Dong-June & Jung‐Ah Han. (2015). Quality controlling of brown rice by ultrasound treatment and its effect on isolated starch. Carbohydrate Polymers. 137. 30–38. 75 indexed citations

12.

Han, Jung‐Ah, et al.. (2015). Effect of Sorbitol on the Physicochemical and Microbial Characteristics of Chiffon Cake. Korean Journal of Food Science and Technology. 47(5). 645–651. 4 indexed citations

13.

Kim, Hyun Soo, et al.. (2014). Self-enhancement of GABA in rice bran using various stress treatments. Food Chemistry. 172. 657–662. 36 indexed citations

14.

Han, Jung‐Ah & Seung-Taik Lim. (2012). Effect of γ-irradiation on pasting and emulsification properties of octenyl succinylated rice starches. Carbohydrate Polymers. 90(4). 1480–1485. 27 indexed citations

15.

Kim, Hee-Young, Jung‐Ah Han, Dong-Keon Kweon, Jong Dae Park, & Seung-Taik Lim. (2012). Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch. Carbohydrate Polymers. 93(2). 582–588. 114 indexed citations

16.

Lee, Hanna, et al.. (2012). Textural and sensory properties of rice noodle blended with of hydrocolloids. Korean Journal of Food and Cookery Science. 28(6). 703–709. 6 indexed citations

17.

Han, Jung‐Ah. (2009). Digestive, Physical and Sensory Properties of Cookies Made of Dry-Heated OSA-High Amylose Rice Starch. Korean Journal of Food Science and Technology. 41(6). 668–672. 11 indexed citations

18.

Lee, Ju Hun, Jung‐Ah Han, & Seung-Taik Lim. (2009). Effect of pH on aqueous structure of maize starches analyzed by HPSEC-MALLS-RI system. Food Hydrocolloids. 23(7). 1935–1939. 58 indexed citations

19.

Han, Jung‐Ah & James N. BeMiller. (2008). Effects of protein on crosslinking of normal maize, waxy maize, and potato starches. Carbohydrate Polymers. 73(4). 532–540. 32 indexed citations

20.

Kim, Dong‐Hyun, et al.. (1998). Intestinal bacterial metabolism of flavonoids and its relation to some biological activities. Archives of Pharmacal Research. 21(1). 17–23. 323 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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