Lana Chung
About
In The Last Decade
Lana Chung
33 papers receiving 372 citations
Peers
Comparison fields: 5 of 58
- Food Science 353
- Nutrition and Dietetics 211
- Animal Science and Zoology 80
- Marketing 50
- Plant Science 49
Countries citing papers authored by Lana Chung
This map shows the geographic impact of Lana Chung'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 Lana Chung with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Lana Chung more than expected).
Fields of papers citing papers by Lana Chung
This network shows the impact of papers produced by Lana Chung. 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 Lana Chung. The network helps show where Lana Chung may publish in the future.
Co-authorship network of co-authors of Lana Chung
This figure shows the co-authorship network connecting the top 25 collaborators of Lana Chung. A scholar is included among the top collaborators of Lana Chung 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 Lana Chung. Lana Chung is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 4 | |
| 3 | 0 | |
| 4 | 0 | |
| 5 | 0 | |
| 6 | 3 | |
| 7 | 1 | |
| 8 | 0 | |
| 9 | 5 | |
| 10 | 47 | |
| 11 | Exploring Korean Typical Tastes, Flavors and Foods Using Delphi Technique | 10 |
| 12 | Developing an Attitude Scale for Korean Style Flavors | 7 |
| 13 | Understanding the Factors Affecting the Acceptance for Fermented Soybean Products | 17 |
| 14 | Investigation on the History of the Muck (Traditional Starch Jelly) and Its Processing Methods Reviewed in the Ancient and the Modern Culinary Literatures | 5 |
| 15 | Analysis of Customer Perception for Quality Attributes According to Consumers' Coffee Consumption Types | 7 |
| 16 | Preference, Satisfaction, and Repurchase Intention of Consumers for Home Meal Replacements(HMR) by Product Categories | 6 |
| 17 | The Preference and Frequency of Beverages related to Health Factor in University Students | 9 |
| 18 | 48 | |
| 19 | Effect-Evaluation of Korean Traditional Food Culture Education Program for the elementary schoolers | 9 |
| 20 | The Study on the Present Status of Overseas and Domestic Tourism Products Focusing on Traditional Foods | 7 |
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.