Shin‐Ho Lee
About
In The Last Decade
Shin‐Ho Lee
54 papers receiving 403 citations
Peers
Comparison fields: 5 of 96
- Food Science 294
- Molecular Biology 121
- Biochemistry 112
- Nutrition and Dietetics 109
- Biotechnology 85
Countries citing papers authored by Shin‐Ho Lee
This map shows the geographic impact of Shin‐Ho 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 Shin‐Ho Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shin‐Ho Lee more than expected).
Fields of papers citing papers by Shin‐Ho Lee
This network shows the impact of papers produced by Shin‐Ho 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 Shin‐Ho Lee. The network helps show where Shin‐Ho Lee may publish in the future.
Co-authorship network of co-authors of Shin‐Ho Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Shin‐Ho Lee. A scholar is included among the top collaborators of Shin‐Ho 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 Shin‐Ho Lee. Shin‐Ho Lee is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Quality Characteristics and Shelf Life of Noodles Prepared with Heracleum moellendorffii(Hogweed) Powder | 2 |
| 2 | Quality Characteristics of Smoked Dombaeki (Shark Meat) | 2 |
| 3 | Antioxidant Properties of Cultured Wild Ginseng Roots Extracts | 2 |
| 4 | Fermentation and Quality Characteristics of Kimchi Prepared Using Various Types of Maesil(Prumus mume Sieb. et Zucc) | 6 |
| 5 | Effects of Chaenomelis Fructus Water Extract on the Quality Characteristics of Mul-kimchi during Fermentation | 7 |
| 6 | Quality Characteristics of Tofu Stake with Turmeric(Curcuma longa L.) | 6 |
| 7 | Effects of Tumeric (Curcuma aromatica Salab.) Extract on Shelf Life of Cooked Rice | 7 |
| 8 | Physicochemical Quality Characteristics of Tofu Prepared with Turmeric(Curcuma aromatica Salab.) | 25 |
| 9 | Effect of Ratio of Maesil(Prunus mume) and Alcohol on Quality Changes of Maesil Liqueur during Leaching and Ripening | 5 |
| 10 | Effect of Turmeric(Curcuma aromatica Salab.) on Shelf Life of Tofu | 21 |
| 11 | Effect of Tomato Ketchup on Fermentation and Quality of Kimchi | 6 |
| 12 | Development of Analytical Method for Propylene Glycol in Foods | 1 |
| 13 | Characterization of Psycbropbilic Yeast in Kimchi | 1 |
| 14 | Effect of caesalpina sappan L. and lithospermum erythrorhizon extract mixture and crab shell on the fermentation of kimchi | 1 |
| 15 | Effect of Medicinal Herbs' Extracts on the Growth of Lactic acid bacteria isolated from Kimchi and Fermentation of Kimchi | 4 |
| 16 | Effect of Lithospermum erythrorhizon, Glycyrrhiza uralensis and Dipping of Chitosan on Shelf-life of Kimchi | 4 |
| 17 | The Effect of Mixed Medicinal herb Extracts with Antimicrobial Activity on the Shelf-life of Kimchi | 8 |
| 18 | Effect of Starter on the Fermentation of Kimchi | 11 |
| 19 | Effect of Various Ingredients of Kimchi on the Kimchi Fermentation | 6 |
| 20 | Effect of Sodium Malate Buffer as pH Adjuster on the Fermentation of Kimchi | 3 |
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.