Countries citing papers authored by Seung-Taik Lim
Since
Specialization
Citations
This map shows the geographic impact of Seung-Taik 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 Seung-Taik Lim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Seung-Taik Lim more than expected).
This network shows the impact of papers produced by Seung-Taik 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 Seung-Taik Lim. The network helps show where Seung-Taik Lim may publish in the future.
Co-authorship network of co-authors of Seung-Taik Lim
This figure shows the co-authorship network connecting the top 25 collaborators of Seung-Taik Lim.
A scholar is included among the top collaborators of Seung-Taik 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 Seung-Taik Lim. Seung-Taik Lim is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Lee, Seung Young, et al.. (2006). Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches. Food Science and Biotechnology. 15(6). 986–989.11 indexed citations
6.
Lim, Seung-Taik, Youngseung Lee, & Byoungseung Yoo. (2005). Effect of Sugars on Thermal Gelation of Surimi Sols. Food Science and Biotechnology. 14(3). 340–343.1 indexed citations
7.
Lim, Seung-Taik, et al.. (2004). Effect of the Cooking Condition on Enzyme-resistant Starch Content and in vitro Starch and Protein Digestibility of Tarakjuk (Milk-rice Porridge). Korean Journal of Food Science and Technology. 36(5). 765–772.1 indexed citations
8.
Yoo, Byoungseung, et al.. (2003). Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels. Food Science and Biotechnology. 12(3). 316–319.11 indexed citations
9.
Lim, Seung-Taik, et al.. (2002). Dynamic Rheological Properties of Gelatin. Korean Journal of Food Science and Technology. 34(5). 830–834.3 indexed citations
10.
Lim, Seung-Taik, et al.. (2001). Effect of Sucrose on the Rheological Properties of Com Starch. Korean Journal of Food Science and Technology. 33(6). 700–705.7 indexed citations
Cha, Dongsu, et al.. (2001). Effect of Chitosan Addition on Textural Properties of Sweet Potato Starch Noodle. Food Science and Biotechnology. 10(2). 161–165.15 indexed citations
13.
Koh, Bong Kyung, et al.. (2000). A Comparison of Characteristics of Minerals and Phytate between Korean and Imported Wheat Varieties. Korean Journal of Food Science and Technology. 32(2). 231–237.1 indexed citations
14.
Cha, Dongsu, et al.. (2000). Physicochemical Properties of Commercial Sweet Potato Starches. Korean Journal of Food Science and Technology. 32(4). 755–762.10 indexed citations
15.
Chung, Hyun‐Jung & Seung-Taik Lim. (1999). Pasting and Nutritional Characteristics of Black Rices Harvested in Korea. Preventive Nutrition and Food Science. 4(4). 231–235.3 indexed citations
16.
Lim, Seung-Taik, et al.. (1998). Physical and Molecular Characteristics of Cowpea and Acorn Starches in Comparison with Corn and Potato Starches. Food Science and Biotechnology. 7(4). 41–47.19 indexed citations
17.
Lim, Seung-Taik, et al.. (1998). Effect of Organic Acids on the Sugar Composition of Sucrose Candies. Food Science and Biotechnology. 7(2). 26–32.1 indexed citations
18.
Hwang, Hae‐Jin, et al.. (1997). Effect of Oligosaccharide Syrup Addition on the Retrogradation of a Korean Rice Cake (Karedduk). Korean Journal of Food Science and Technology. 29(6). 1213–1221.30 indexed citations
19.
Lim, Seung-Taik, et al.. (1997). Preparation of Hydroxypropylated Corn Starch at High Degrees of Substitution in Aqueous Alcohol, and Pasting Properties of the Starch. Food Science and Biotechnology. 6(2). 118–121.2 indexed citations
20.
Lim, Seung-Taik, et al.. (1997). Physical Properties of the Films Prepared with Glucomannan Extracted from Amorphophallus konjac. Korean Journal of Food Science and Technology. 29(2). 255–260.11 indexed citations
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive
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incomplete records, variations in author disambiguation, differences in journal indexing, and
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