This map shows the geographic impact of Seong‐Il Lim'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 Seong‐Il Lim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Seong‐Il Lim more than expected).
This network shows the impact of papers produced by Seong‐Il Lim. 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 Seong‐Il Lim. The network helps show where Seong‐Il Lim may publish in the future.
Co-authorship network of co-authors of Seong‐Il Lim
This figure shows the co-authorship network connecting the top 25 collaborators of Seong‐Il Lim.
A scholar is included among the top collaborators of Seong‐Il Lim 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 Seong‐Il Lim. Seong‐Il Lim is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Lim, Seong‐Il, et al.. (2010). Fermentation Properties of Low-Salted Doenjang Supplemented with Licorice, Mustard, and Chitosan. Korean Journal of Food Science and Technology. 42(3). 323–328.17 indexed citations
7.
Lim, Seong‐Il, et al.. (2009). Assessing Relative Preference for Hot/Spicy Sauces by Conjoint Analysis, Focusing on English Consumers. Journal of the Korean Society of Food Culture. 24(1). 51–57.1 indexed citations
8.
Lim, Seong‐Il, et al.. (2009). A Study on The situation of Disasters and Characters of Technical Construction Firms. Journal of the Korea Safety Management and Science. 11(4). 93–109.1 indexed citations
9.
Lim, Seong‐Il, et al.. (2008). The Sensory Evaluation and Practical Use of Kochujang Sauce Adopted to Home Use Test. Korean Journal of Food and Cookery Science. 24(6). 771–779.5 indexed citations
10.
Park, Sung‐Hee & Seong‐Il Lim. (2007). Quality Characteristics of Muffin Added Red Yeast Rice Flour. Korean Journal of Food Science and Technology. 39(3). 272–275.32 indexed citations
11.
Lim, Seong‐Il, et al.. (2007). Effect of Phenolic Acids on Inhibition of Browning of Maillard Reaction Model Solutions. Korean Journal of Food Science and Technology. 39(1). 20–24.2 indexed citations
12.
Lim, Seong‐Il, et al.. (2004). Isolation of the White Pellicle-forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang. Food Science and Biotechnology. 13(1). 75–79.2 indexed citations
13.
Cha, Seong-Kwan, et al.. (2003). The Optimal Condition for the Production and Extraction of Monacolin K from Red-Koji. Korean Journal of Food Science and Technology. 35(5). 830–834.4 indexed citations
14.
Hwang, Yong-Il, et al.. (2000). Carbon Dioxide Production and Quality Changes in Korean Fermented Soybean Paste and Hot Pepper-Soybean Paste. Journal of the Korean Society of Food Science and Nutrition. 29(5). 807–813.19 indexed citations
15.
Lim, Seong‐Il, Hyun-Kyu Kim, & Jin-Young Yoo. (2000). Characteristics of Protease Produced by Bacillus subtilis PCA 20-3 isolated from Korean Traditional Meju. Korean Journal of Food Science and Technology. 32(1). 154–160.5 indexed citations
16.
Lim, Seong‐Il. (2000). Purification and Characterization of Protease Produced by Aspergillus wentti Isolated from Korean Traditional Meju. Korean Journal of Food Science and Technology. 32(1). 161–167.9 indexed citations
17.
Lim, Seong‐Il & Jin-Young Yoo. (1999). Purification of a Protease Produced by Bacillus subtilis PCA 20-3 Isolated from Korean Traditional Meju. Korean Journal of Food Science and Technology. 31(6). 1635–1641.1 indexed citations
18.
Yook, Hong‐Sun, et al.. (1998). Effects of ${\gamma}-Irradiation$ on Meat Proteins. Korean Journal of Food Science and Technology. 30(2). 407–412.6 indexed citations
19.
Lim, Seong‐Il, et al.. (1991). Changes in Composition during Aging of Traditional Andong Sickhae. Journal of the Korean Society of Food Science and Nutrition. 20(4). 381–387.1 indexed citations
20.
Seog, Ho-Moon, et al.. (1990). A Study on Establishment of the Fermentation Process for Traditional Andong Sickhae. Korean Journal of Food Science and Technology. 22(7). 724–731.1 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.