This map shows the geographic impact of Mooha 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 Mooha Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mooha Lee more than expected).
This network shows the impact of papers produced by Mooha 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 Mooha Lee. The network helps show where Mooha Lee may publish in the future.
Co-authorship network of co-authors of Mooha Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Mooha Lee.
A scholar is included among the top collaborators of Mooha 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 Mooha Lee. Mooha Lee is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Lee, Mooha, D S Young, Yoshinori Mine, & Cheorun Jo. (2009). Reduction of Interlukin-8 by Peptides from Digestive Enzyme Hydrolysis of Hen Egg Lysozyme. Food Science and Biotechnology. 18(3). 706–711.6 indexed citations
4.
Jang, Aera, et al.. (2008). Quality Evaluation of Low-fat Pork Loaf Containing Silkworm Powder and Vegetable Worm (Paecilomyces japonica) During Cold Storage. Food Science and Biotechnology. 17(4). 799–804.8 indexed citations
5.
Jang, Aera, Ki‐Chang Nam, Xiande Liu, et al.. (2008). Physicochemical and Sensory Characteristics of Pickled Hen Egg and Its Calcium Content and Antioxidative Activity. Food Science and Biotechnology. 17(5). 996–1002.
6.
Ryu, Youn‐Chul, Min Suk Rhee, Mooha Lee, Sung Ki Lee, & Byoung-Chul Kim. (2006). Effects of Packaging Methods on the Meat Quality of α-Tocopherol Supplemented Broiler Chicks during Refrigerated Storage. Food Science and Biotechnology. 15(2). 248–253.10 indexed citations
7.
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
8.
Kim, Il-Suk, et al.. (2004). Sensory Characteristics of Domestic and Imported Pork Butts by Triangle Test and Descriptive Analysis. Food Science of Animal Resources. 24(4). 342–348.1 indexed citations
9.
Lee, Mooha, et al.. (1999). Effects of Electron Beam Radiation on the Microflora and Sensory Characteristics of Pork Loin. Korean Journal of Food Science and Technology. 31(3). 746–750.3 indexed citations
10.
Kim, Young Ho, et al.. (1999). Fatty Acids Composition and Sensory Characteristics of the Commercial Native Chicken Meat. Korean Journal of Food Science and Technology. 31(4). 964–970.10 indexed citations
11.
Lee, Mooha, et al.. (1999). Effects of Electron-Beam Irradiation and Storage on Cholesterol 7-derivatives Products of Meat. Korean Journal of Food Science and Technology. 31(1). 74–82.2 indexed citations
12.
Lee, Mooha, et al.. (1993). Relationship Between Freezing Point of Meat Juice and the Amount of Water Added to Meat. Food Science and Biotechnology. 2(2). 108–110.2 indexed citations
13.
Jeon, Ki‐Hong, Mooha Lee, & Young-Boong Kim. (1992). Effect of Ginseng on the Lipid Oxidation in Pork and Poultry Meat. Korean Journal of Food Science and Technology. 24(1). 7–10.1 indexed citations
14.
Kim, Young-Boong & Mooha Lee. (1991). Effects of Ginseng on Lipid Oxidation and Color of Pork and Chicken Breast Meat. Korean Journal of Food Science and Technology. 23(6). 667–672.1 indexed citations
15.
Kim, Young Ho, et al.. (1990). Quality Changes of Thawed Porcine Meat on the Thawing Methods. Korean Journal of Food Science and Technology. 22(2). 123–128.6 indexed citations
16.
Kim, Young Ho, et al.. (1988). The Effect of Freezing Rates on the Physico-Chemical Changes of Beef during Frozen Storage at $-20^{\circ}C$. Korean Journal of Food Science and Technology. 20(3). 447–452.3 indexed citations
17.
Lee, Mooha & R. G. Cassens. (1987). Effect of Cytochrome c on Pork Fat Oxidation Measured by TBA Test. Korean Journal of Food Science and Technology. 19(1). 50–53.1 indexed citations
18.
Lee, Mooha, et al.. (1987). Functional Properties of the Microcrystalline Collagen Manufactured from Raw Pigskins. Korean Journal of Food Science and Technology. 19(5). 409–413.1 indexed citations
19.
Lee, Mooha, et al.. (1987). Effect of the Addition of Non-meat Proteins on the Quality of the Restructured Pork Product. Korean Journal of Food Science and Technology. 19(3). 257–262.1 indexed citations
20.
Lee, Mooha, et al.. (1986). The Possibility of By-Products Utilization in a Least-Cost Sausage Formulation using Linear Programming. Korean Journal of Food Science and Technology. 18(3). 221–225.1 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.