This map shows the geographic impact of 신동화'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 신동화 with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites 신동화 more than expected).
This network shows the impact of papers produced by 신동화. 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 신동화. The network helps show where 신동화 may publish in the future.
Co-authorship network of co-authors of 신동화
This figure shows the co-authorship network connecting the top 25 collaborators of 신동화.
A scholar is included among the top collaborators of 신동화 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 신동화. 신동화 is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
All Works
20 of 20 papers shown
1.
신동화, et al.. (2011). The Effects of Essential oil and Massage on Abdominal Obesity Improvement of Middle-aged Women. Asian Journal of Beauty and Cosmetology. 9(4). 1–12.1 indexed citations
2.
신동화. (2010). 기획특집 : R&D 중심의 국가식품클러스터 내 식품품질안전센터 설립 구상. 5(3). 3–7.1 indexed citations
3.
신동화, et al.. (2008). 오디(Morus alba) 와인의 최적 발효조건 및 발효 특성. Korean Journal of Food Science and Technology. 40(1). 63–69.32 indexed citations
4.
신동화, et al.. (2006). 단감 장아찌의 저염 침지 중 유기산과 당의 종류에 따른 이화학적 특성의 변화. Korean Journal of Food Science and Technology. 38(3). 392–399.8 indexed citations
5.
신동화, et al.. (2002). 물레나물(Hypericum ascyron L.)의 식중독 미생물 증식 억제 물질의 분리 및 식품적용. Korean Journal of Food Science and Technology. 34(2). 274–282.2 indexed citations
6.
신동화, et al.. (2001). 식중독 미생물에 대한 큰까치수영(Lysimachia clethroides Duby)의 항균활성. Korean Journal of Food Science and Technology. 33(6). 774–783.1 indexed citations
7.
신동화, et al.. (2001). 전통 된장의 담금용기에 따른 숙성 중 품질변화. 44(4). 230–234.2 indexed citations
8.
신동화, et al.. (1999). 홍삼 첨가에 따른 고추장의 이화학적 특성 변화. Journal of the Korean Society of Food Science and Nutrition. 28(4). 760–765.3 indexed citations
9.
신동화, et al.. (1999). 홍삼첨가 고추장의 관능적 특성 및 미생물과 효소력의 변화. Journal of the Korean Society of Food Science and Nutrition. 28(4). 766–772.9 indexed citations
10.
신동화, et al.. (1998). 고추장 메주와 고추 품종별 고추장의 발효특성 비교. Korean Journal of Food Science and Technology. 30(4). 924–933.11 indexed citations
11.
신동화, et al.. (1998). 감초로부터 항균활성 물질의 분리 및 구조 동정. Korean Journal of Food Science and Technology. 30(3). 680–687.19 indexed citations
12.
신동화, et al.. (1996). 콩나물 재배방법에 따른 생장 특성 비교. Korean Journal of Food Science and Technology. 28(2). 240–245.12 indexed citations
13.
신동화, et al.. (1996). 전통 고추장의 맛성분. Korean Journal of Food Science and Technology. 28(1). 152–156.10 indexed citations
14.
신동화, et al.. (1996). 국내산 약용식물 추출물의 항산화 효과 검색과 용매 분획물의 비교. Korean Journal of Food Science and Technology. 28(1). 83–89.37 indexed citations
15.
신동화, et al.. (1993). 시판 요구르트의 특성 비교 연구. Korean Journal of Food Science and Technology. 25(4). 340–344.5 indexed citations
16.
신동화, et al.. (1991). 식품 부패미생물의 증식을 억제하는 천연 항균성물질의 검색. Korean Journal of Food Science and Technology. 23(2). 200–204.26 indexed citations
17.
신동화, et al.. (1988). 재질이 도시락 용기의 성형 특성에 미치는 영향. 20(2). 252–255.1 indexed citations
18.
신동화, et al.. (1988). 포장방법이 칼치제품의 저장성에 미치는 영향. 20(1). 45–51.1 indexed citations
19.
신동화, et al.. (1987). 인산염 처리가 건마늘 플레이크의 품질에 미치는 영향. 19(1). 72–77.1 indexed citations
20.
신동화, et al.. (1985). 알칼리 精製와 에스테르화에 의한 미강유의 熱安定性의 比較. 17(3). 180–185.1 indexed citations
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incomplete records, variations in author disambiguation, differences in journal indexing, and
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Rankless may not fully capture the entirety of a scholar's output or impact.