This map shows the geographic impact of Jun-Seok Kum'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 Jun-Seok Kum with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jun-Seok Kum more than expected).
This network shows the impact of papers produced by Jun-Seok Kum. 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 Jun-Seok Kum. The network helps show where Jun-Seok Kum may publish in the future.
Co-authorship network of co-authors of Jun-Seok Kum
This figure shows the co-authorship network connecting the top 25 collaborators of Jun-Seok Kum.
A scholar is included among the top collaborators of Jun-Seok Kum 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 Jun-Seok Kum. Jun-Seok Kum 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.
Kum, Jun-Seok, et al.. (2010). Effect of Microwave Treatment on Korean Ginseng. The Korean Journal of Food And Nutrition. 23(3). 405–410.4 indexed citations
2.
Park, Jong-Dae, et al.. (2007). Quality and Pasting Properties of Traditional Olbyeossal. Korean Journal of Food Preservation. 14(3). 276–280.5 indexed citations
3.
Kum, Jun-Seok, et al.. (2006). Physicochemical Properties of Black Rice Flours (BRFs) Affected by Milling Conditions. Korean Journal of Food Science and Technology. 38(6). 751–755.9 indexed citations
4.
Lee, Hyun-Yu, et al.. (2006). Physicochemical Properties of Modified Chufa (Cyperus esculentus L., var sativus Boeck) Starch. Korean Journal of Food Preservation. 13(3). 382–388.3 indexed citations
5.
Park, Jong-Dae, et al.. (2006). Soaking and Drying Characteristics of Grains and Legumes. Korean Journal of Food Preservation. 13(3). 344–350.2 indexed citations
6.
Kum, Jun-Seok, et al.. (2005). Development and Quality Properties of Cereal Bars. Korean Journal of Food Preservation. 12(3). 235–240.1 indexed citations
7.
Park, Jong-Dae, et al.. (2005). Quality Properties of Cooked Germinated-brown Rice. Korean Journal of Food Preservation. 12(2). 101–106.11 indexed citations
8.
Zhang, Xian, et al.. (2002). The Effect of Processing Condition on Physicochemical Characteristics in Pine Nut Gruel. Korean Journal of Food Science and Technology. 34(2). 225–231.11 indexed citations
9.
Ha, Tae Youl, et al.. (2001). Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Stroage. Food Science and Biotechnology. 10(6). 64–69.6 indexed citations
10.
Lee, Yong‐Hwan, et al.. (2001). Effect of Packaging Material and Oxygen Absorbant on Quality Properties of Yukwa. Korean Journal of Food Science and Technology. 33(6). 728–736.17 indexed citations
11.
Kum, Jun-Seok, et al.. (2001). Effects of Packaging Methods on Quality Properties of Yugwa during Storage. Food Science and Biotechnology. 10(6). 70–75.6 indexed citations
12.
Kum, Jun-Seok & Hyun-Yu Lee. (1999). The Effect of the Varieties and Particle Size on the Properties of Rice Flour. Korean Journal of Food Science and Technology. 31(6). 1542–1548.27 indexed citations
13.
Kum, Jun-Seok, et al.. (1999). Changes in Physicochemical Properties of Korean Rice Cake Subjected to Microwave-Drying. Korean Journal of Food Science and Technology. 31(3). 631–637.3 indexed citations
14.
Kum, Jun-Seok, et al.. (1999). Changes in Saponin Composition and Microstructure of Ginseng by Microwave Vacuum Drying. Korean Journal of Food Science and Technology. 31(2). 427–432.3 indexed citations
15.
Kum, Jun-Seok, et al.. (1998). Physicochemical Properties of Dried Anchovy (Engraulis Japonica) Subjected to Microwave Drying. Korean Journal of Food Science and Technology. 30(1). 103–109.2 indexed citations
16.
Kum, Jun-Seok, Ouk Kyu Han, & Yonghwan Kim. (1996). Effect of Microwave Reheating on the Quality of Cooked Rice. Journal of the Korean Society of Food Science and Nutrition. 25(3). 504–512.3 indexed citations
17.
Kum, Jun-Seok, et al.. (1995). Retrogradation characteristics of Jeungpyun by different milling method of rice flour. Korean Journal of Food Science and Technology. 27(6). 834–838.8 indexed citations
18.
Kum, Jun-Seok, et al.. (1995). Influence of Cultivar on Rice Starch and Cooking Properties. Korean Journal of Food Science and Technology. 27(3). 365–369.19 indexed citations
19.
Kum, Jun-Seok. (1994). Physico-chemical properties of whole sweetpotatoes on precooking and frozen storage. Applied Biological Chemistry. 37(2). 77–84.2 indexed citations
20.
Kum, Jun-Seok, et al.. (1994). Physico-Chemical Properties of Modified Rice Flour by Physical Modification. Applied Biological Chemistry. 37(3). 154–160.2 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.