Countries citing papers authored by Soon-Teck Jung
Since
Specialization
Citations
This map shows the geographic impact of Soon-Teck Jung'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 Soon-Teck Jung with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Soon-Teck Jung more than expected).
This network shows the impact of papers produced by Soon-Teck Jung. 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 Soon-Teck Jung. The network helps show where Soon-Teck Jung may publish in the future.
Co-authorship network of co-authors of Soon-Teck Jung
This figure shows the co-authorship network connecting the top 25 collaborators of Soon-Teck Jung.
A scholar is included among the top collaborators of Soon-Teck Jung 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 Soon-Teck Jung. Soon-Teck Jung 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.
Park, Yang-Kyun, et al.. (2007). Development of Value-Added Products Using Seaweeds. 2(3). 133–141.1 indexed citations
2.
Park, Yong‐Seo, et al.. (2006). Major Constituents and Bioactivities of Tea Products by Various Manufacturing. Korean Journal of Food Preservation. 13(5). 596–602.9 indexed citations
3.
Kim, Seon‐Jae, et al.. (2005). Preparation of Jelly Using Enzyme Soluble Extracts of SeaMustard(Undaria pinnatifida). Journal of the Korean Society of Food Culture. 20(4). 421–425.2 indexed citations
4.
Jung, Soon-Teck, et al.. (2003). Brewing and Functional Characteristics of Hongkuk Ju Prepared with Various Hongkuks. Korean Journal of Food Science and Technology. 35(5). 943–950.6 indexed citations
5.
Jung, Soon-Teck, et al.. (2002). Effects of Vegetable Extracts by Solvent Separation on Alcohol Dehydrogenase Activity from Saccharomyces cerevisiae. Korean Journal of Food Science and Technology. 34(2). 244–248.10 indexed citations
6.
Jung, Soon-Teck, et al.. (2001). The Effect of Vegetable Extracts on the Activity of Alcohol Dehydrogenase from Saccharomyces cerevisiae. Preventive Nutrition and Food Science. 6(4). 224–229.1 indexed citations
7.
Kim, Seon‐Jae, et al.. (2000). Fermentation of Doenjang Prepared with Sea Salts. Korean Journal of Food Science and Technology. 32(6). 1365–1370.30 indexed citations
8.
Kim, Seon‐Jae, et al.. (2000). Traditional Honey Wine Prepared with Nuruk-Yeast Mixture. Korean Journal of Food Science and Technology. 32(5). 1168–1172.1 indexed citations
9.
Park, Yong‐Seo, et al.. (1999). Seasonal Changes in Properties and Chemical Components of Xylem Sap from 'Hayward' and Wild Kiwifruit Species. 17(1). 11–14.1 indexed citations
10.
Jung, Soon-Teck, et al.. (1999). Fermentation Characteristics of Honey Wine by Saccharomyces bayanus. Korean Journal of Food Science and Technology. 31(4). 1044–1049.3 indexed citations
11.
Rhim, Jong‐Whan, et al.. (1999). Clarification and Aging of Fermented Honey Wine. Korean Journal of Food Science and Technology. 31(5). 1330–1336.5 indexed citations
12.
Rhim, Jong‐Whan, et al.. (1999). Preparation of Laver Powder and Its Characteristics. Korean Journal of Food Science and Technology. 31(5). 1283–1288.1 indexed citations
13.
Rhim, Ji Won, et al.. (1998). Lipid penetration characteristics of carrageenan-based edible films. Korean Journal of Food Science and Technology. 30(2). 379–384.6 indexed citations
14.
Park, Jeong‐Wook, et al.. (1998). Corn-zein Laminated Carrageenan Film for Packaging Minced Mackerels. Korean Journal of Food Science and Technology. 30(6). 1381–1387.3 indexed citations
15.
Jung, Soon-Teck, et al.. (1997). Biodegradation of Carrageenan-based Biopolymer Film. Food Science and Biotechnology. 6(3). 175–178.4 indexed citations
16.
Kang, Seong‐Gook, et al.. (1997). Characteristics of Fermented Hot Pepper Soybean Paste (Kochujang) Prepared by Liquid Beni-koji. Korean Journal of Food Science and Technology. 29(1). 82–89.3 indexed citations
17.
Rhim, Jong‐Whan, Jeong‐Wook Park, Soon-Teck Jung, & Hyunjin Park. (1997). Formation and Properties of Corn Zein Coated ${\kappa}-Carrageenan$ Films. Korean Journal of Food Science and Technology. 29(6). 1184–1190.14 indexed citations
18.
Jung, Soon-Teck, et al.. (1996). Effects of Heat Treatment and Irradiation on Lipid Hydrolysis and Oxidation of Rice Bran. Korean Journal of Food Science and Technology. 28(5). 928–934.2 indexed citations
19.
Jung, Soon-Teck, et al.. (1987). Odor Threshold and Agreeability of Aroma Components of Yakju. Applied Biological Chemistry. 30(3). 272–277.5 indexed citations
20.
Jung, Soon-Teck, et al.. (1985). The Changes of Quality and Microflora during the Preservation of Korean Takju. Applied Biological Chemistry. 28(4). 252–260.3 indexed citations
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Rankless may not fully capture the entirety of a scholar's output or impact.