Sujin Shobsngob
About
In The Last Decade
Sujin Shobsngob
26 papers receiving 1.0k citations
Peers
Comparison fields: 5 of 87
- Nutrition and Dietetics 744
- Food Science 594
- Plant Science 288
- Biomaterials 210
- Molecular Biology 112
Countries citing papers authored by Sujin Shobsngob
This map shows the geographic impact of Sujin Shobsngob'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 Sujin Shobsngob with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sujin Shobsngob more than expected).
Fields of papers citing papers by Sujin Shobsngob
This network shows the impact of papers produced by Sujin Shobsngob. 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 Sujin Shobsngob. The network helps show where Sujin Shobsngob may publish in the future.
Co-authorship network of co-authors of Sujin Shobsngob
This figure shows the co-authorship network connecting the top 25 collaborators of Sujin Shobsngob. A scholar is included among the top collaborators of Sujin Shobsngob 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 Sujin Shobsngob. Sujin Shobsngob is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | PASTING PROPERTIES AND FREEZE-THAW STABILITY OF DUAL MODIFIED CROSSLINKPHOSPHORYLATED RICE STARCH | 3 |
| 2 | 93 | |
| 3 | 63 | |
| 4 | 30 | |
| 5 | 43 | |
| 6 | 32 | |
| 7 | 231 | |
| 8 | 28 | |
| 9 | 34 | |
| 10 | 74 | |
| 11 | 45 | |
| 12 | 80 | |
| 13 | 10 | |
| 14 | Production of Meat-Like Flavor | 8 |
| 15 | 21 | |
| 16 | Physico-Chemical Properties of Rice Starch before and after Gamma-Ray Irradiation | 1 |
| 17 | Comparative Study of the Thermal Characteristics of Cross-linked Starch from Different Varieties of Rice | 3 |
| 18 | Utilization of Brewery Yeast Waste and Thai Glutinous Rice Starch in the Production of Cyclodextrin Glycosyltransferase | 1 |
| 19 | Preparation of Dietary Fiber from Amylose Rice Starch | 2 |
| 20 | Isolation from Starch Waste and Partial Characterization of a New Cyclodextrin Glycosyltransferase Producing Bacillus sp. | 1 |
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.