This map shows the geographic impact of Ju-Woon Lee'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-Woon Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ju-Woon Lee more than expected).
This network shows the impact of papers produced by Ju-Woon Lee. 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-Woon Lee. The network helps show where Ju-Woon Lee may publish in the future.
Co-authorship network of co-authors of Ju-Woon Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Ju-Woon Lee.
A scholar is included among the top collaborators of Ju-Woon Lee 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-Woon Lee. Ju-Woon Lee is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Lee, So‐Young, Koth-Bong-Woo-Ri Kim, So-Young Yoon, et al.. (2010). Effects of Gamma Irradiation on Antioxidant, Antimicrobial Activities and Physical Characteristics of Sargassum thunbergii Extract. Korean Journal of Food Science and Technology. 42(4). 431–437.10 indexed citations
4.
Kim, Jae‐Hoon, et al.. (2010). Growth-inhibitory Effect of the Sun-dried Salts and Gamma rays on Microorganisms Isolated from Korean Traditional Raw Rice Wine. Environmental Biology Research. 28(4). 218–222.2 indexed citations
5.
Ahn, Jae‐Jun, et al.. (2009). Analytical Characteristics of Electron Spin Resonance for Identifying Irradiated Ramen Soup with Radiation Sources. Korean Journal of Food Science and Technology. 41(2). 131–135.2 indexed citations
6.
Choi, Jong‐il, Yeon‐Joo Kim, Jae‐Hun Kim, et al.. (2009). Characteristics of Microorganisms Contaminating Seafood Cooking Drips Exposed to Gamma Irradiation. Korean Journal of Food Preservation. 16(2). 286–291.3 indexed citations
7.
Shim, Won‐Bo, et al.. (2009). Effect of Glucose on Listeria monocytogenes Survival under Sequential Sublethal Stresses of Gamma Irradiation and NaCl. Food Science and Biotechnology. 18(1). 162–166.2 indexed citations
8.
Song, Beom‐Seok, et al.. (2008). Quality Changes of Kongnamul Muchim (Cooked Soybean Spouts) Stored with Gamma-Irradiated Red Pepper Powder. Korean Journal of Food Preservation. 15(5). 642–647.2 indexed citations
9.
Kim, Mijeong, et al.. (2008). Effect of Gamma Irradiation on Degradation and Antioxidation Activity of Alginate and Carrageenan. Food Engineering Progress. 12(1). 58–64.1 indexed citations
10.
Song, Beom‐Seok, Mi‐Jung Kim, Jae Hun Kim, et al.. (2008). Combination Pretreatment of Calcium and Vitamin C to Enhance the Firmness of Kimchi Sterilized with High-dose Gamma Irradiation. Food Science and Biotechnology. 17(4). 751–754.3 indexed citations
11.
Park, Jin Gyu, In-Jun Han, Beom‐Seok Song, et al.. (2008). Quality Comparison between Gamma Irradiation and Freeze Drying Methods in Preparing Kimchi for the Long-term Storage. Korean Journal of Food Preservation. 15(1). 9–14.1 indexed citations
12.
Lee, Ju-Woon, et al.. (2007). Effects of Gamma Irradiation on the Physicochemical Properties of Rice Flour Porridge. Korean Journal of Food and Cookery Science. 23(6). 961–967.4 indexed citations
13.
Lee, Ju-Woon, et al.. (2006). Effects of High Dose Gamma Irradiation on Shelf Stability and Lipid Oxidation of Marinated and Precooked Pork Rib Steak. Food Science of Animal Resources. 26(4). 471–477.1 indexed citations
14.
Kim, Cheon-Jei, et al.. (2005). Studies on the Regulation for Use, Metabolism, Intake, and Safety of Sodium Nitrite in Meat Products. Food Science of Animal Resources. 25(1). 103–120.2 indexed citations
15.
Lee, Ju-Woon, et al.. (2001). Immunological Assay to Detect Irradiated Beef. Preventive Nutrition and Food Science. 6(2). 91–95.7 indexed citations
16.
Kim, Duk‐jin, Ju-Woon Lee, Kyung-Hwan Cho, Hong‐Sun Yook, & Myung‐Woo Byun. (2000). Quality Properties of gamma irradiated Kwamegi(semi-dried Cololabis seira). Korean Journal of Food Science and Technology. 32(5). 1128–1134.8 indexed citations
17.
Lee, Ju-Woon, et al.. (2000). The Changes of Allergenic and Antigenic Properties of Major Allergen(Pen a 1) of Brown Shrimp(Penaeus aztecus) by Gamma Irradiation. Korean Journal of Food Science and Technology. 32(4). 822–827.4 indexed citations
18.
Yook, Hong‐Sun, et al.. (1999). Effect of Gamma Irradiation on the Protein Solubility, Purge Loss and Shear Force of Beef. Korean Journal of Food Science and Technology. 31(3). 665–671.3 indexed citations
19.
Lee, Ju-Woon, et al.. (1999). Effect of Gamma Irradiation on the Physicochemical Properties of Pork Loin. Korean Journal of Food Science and Technology. 31(3). 705–711.9 indexed citations
20.
Yook, Hong‐Sun, et al.. (1998). Effects of Gamma Irradiation on Pigments of Beef. Korean Journal of Food Science and Technology. 30(5). 1184–1188.1 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.