Koo Bok Chin

2.7k total citations
141 papers, 2.1k citations indexed

About

Koo Bok Chin is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Koo Bok Chin has authored 141 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 110 papers in Animal Science and Zoology, 92 papers in Food Science and 33 papers in Molecular Biology. Recurrent topics in Koo Bok Chin's work include Meat and Animal Product Quality (108 papers), Food Quality and Safety Studies (48 papers) and Protein Hydrolysis and Bioactive Peptides (28 papers). Koo Bok Chin is often cited by papers focused on Meat and Animal Product Quality (108 papers), Food Quality and Safety Studies (48 papers) and Protein Hydrolysis and Bioactive Peptides (28 papers). Koo Bok Chin collaborates with scholars based in South Korea, United States and Thailand. Koo Bok Chin's co-authors include Chang Hoon Lee, Karna Ramachandraiah, Youling L. Xiong, Michael T. Longnecker, James W. Lamkey, J.T. Keeton, Sung Young Park, Jae‐Han Shim, Sung Gu Han and Young W. Park and has published in prestigious journals such as SHILAP Revista de lepidopterología, Gut and Food Chemistry.

In The Last Decade

Koo Bok Chin

129 papers receiving 2.0k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Koo Bok Chin South Korea	26	1.3k	1.1k	560	310	206	141	2.1k
Eduardo Mendes Ramos Brazil	28	1.6k 1.2×	1.0k 0.9×	426 0.8×	277 0.9×	250 1.2×	129	2.4k
Amjad Khansaheb Balange India	26	905 0.7×	997 0.9×	824 1.5×	239 0.8×	342 1.7×	122	2.4k
Ko‐Eun Hwang South Korea	27	1.4k 1.1×	1.2k 1.1×	499 0.9×	395 1.3×	190 0.9×	101	2.1k
Dong‐Heon Song South Korea	23	1.1k 0.9×	971 0.9×	401 0.7×	326 1.1×	237 1.2×	117	1.7k
Dengyong Liu China	24	1.3k 1.0×	1.0k 0.9×	470 0.8×	378 1.2×	130 0.6×	81	2.2k
Jun He China	27	1.1k 0.8×	786 0.7×	680 1.2×	338 1.1×	130 0.6×	102	2.1k
Han‐Sul Yang South Korea	27	1.9k 1.4×	882 0.8×	664 1.2×	325 1.0×	62 0.3×	119	2.5k
Sang-Keun Jin South Korea	24	1.5k 1.1×	919 0.8×	477 0.9×	298 1.0×	92 0.4×	162	2.0k
Nafiseh Soltanizadeh Iran	25	953 0.7×	1.2k 1.1×	323 0.6×	332 1.1×	196 1.0×	54	2.0k
Dinesh D. Jayasena South Korea	21	1.3k 1.0×	756 0.7×	419 0.7×	347 1.1×	106 0.5×	62	2.1k

Countries citing papers authored by Koo Bok Chin

Since Specialization

Citations

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

Fields of papers citing papers by Koo Bok Chin

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Koo Bok Chin. 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 Koo Bok Chin. The network helps show where Koo Bok Chin may publish in the future.

Co-authorship network of co-authors of Koo Bok Chin

This figure shows the co-authorship network connecting the top 25 collaborators of Koo Bok Chin. A scholar is included among the top collaborators of Koo Bok Chin 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 Koo Bok Chin. Koo Bok Chin 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

Kim, Haeun & Koo Bok Chin. (2023). Hydrolytic and antioxidant activities of pork loin protein hydrolysates treated with various freeze‐dried kiwifruit powders during incubation. International Journal of Food Science & Technology. 59(2). 845–853.

Kim, Haeun, et al.. (2023). Evaluation of Protein Digestibility and Antioxidant Activity in an In Vitro Digestion Model of Proteins Extracted from Protaetia brevitasis Larvae and Tenebrio molitor Larvae. Journal of the Korean Society of Food Science and Nutrition. 52(11). 1125–1132.

Chin, Koo Bok, et al.. (2023). Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham. Animal Bioscience. 36(9). 1445–1452. 1 indexed citations

Kim, Haeun, et al.. (2023). Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System. Food Science of Animal Resources. 43(6). 1031–1043. 1 indexed citations

Chin, Koo Bok, et al.. (2022). Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods. International Journal of Food Science & Technology. 57(4). 2424–2434. 1 indexed citations

Chin, Koo Bok, et al.. (2022). Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages. International Journal of Food Science & Technology. 57(4). 2393–2401. 5 indexed citations

Chin, Koo Bok, et al.. (2022). Evaluation of product quality of chicken sausages with added cinnamon ( Cinnamomum cassia ) and mushroom ( Pleurotus sajur‐caju ) powders at various concentrations. Journal of Food Processing and Preservation. 46(11). 2 indexed citations

Chin, Koo Bok, et al.. (2022). Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage. Animal Bioscience. 35(8). 1279–1288. 4 indexed citations

Chin, Koo Bok, et al.. (2021). Structural changes of meat protein of chicken sausages with various levels of salt and phosphate and their effects on in vitro digestion. International Journal of Food Science & Technology. 56(10). 5250–5258. 14 indexed citations

10.

Kim, Haeun & Koo Bok Chin. (2021). Utilization of Pre-Rigor Pork Loin for the Manufacture of Low-Salt Pork Loin and Rapid Freezing Effect. Journal of the Korean Society of Food Science and Nutrition. 50(6). 595–603. 1 indexed citations

11.

Chin, Koo Bok, et al.. (2016). Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage. Korean Journal for Food Science of Animal Resources. 36(4). 476–486. 38 indexed citations

12.

Chin, Koo Bok, et al.. (2011). Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins. International Journal of Food Science & Technology. 46(5). 1038–1043. 7 indexed citations

13.

Chin, Koo Bok, et al.. (2010). Evaluation of sodium alginate and glucono-δ-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations. Meat Science. 85(2). 201–209. 23 indexed citations

14.

Chin, Koo Bok, et al.. (2009). Physicochemical, Textural, and Sensory Properties of Low-fat/reduced-salt Sausages as Affected by Salt Levels and Different Type and Level of Milk Proteins. Food Science and Biotechnology. 18(1). 36–42. 8 indexed citations

15.

Park, Sung Yong, et al.. (2005). Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages. Food Science and Biotechnology. 14(5). 634–638. 10 indexed citations

16.

Park, Sung Young, et al.. (2005). Flavor Compounds and Physicochemical Properties of Low-fat Functional Sausages Manufactured with Chitosans during Refrigerated Storage. Food Science of Animal Resources. 25(3). 285–294. 6 indexed citations

17.

Erwanto, Yuny, Satoshi Kawahara, Kazunori Katayama, et al.. (2005). Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat‐ and Transglutaminase‐induced Bovine Collagen‐peptide Gel. Journal of Food Science. 70(9). 11 indexed citations

18.

Jung, Woo Jin, et al.. (2004). Evaluation of Fermented Food Wastes (FFW) as Feedstuffs on Meat Quality in Growing-Finishing Pigs. Korean Journal for Food Science of Animal Resources. 24(3). 216–220. 2 indexed citations

19.

Chin, Koo Bok, et al.. (2004). Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages. Food Science and Biotechnology. 13(4). 481–485. 27 indexed citations

20.

Chin, Koo Bok, et al.. (2003). Characterization of Restructured Meat Products Manufactured with PSE Pork Hams as Compared to Those with Normal Pork Counterparts. Korean Journal for Food Science of Animal Resources. 23(4). 321–326. 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.

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