This map shows the geographic impact of Sung‐Soo Kim'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 Sung‐Soo Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sung‐Soo Kim more than expected).
This network shows the impact of papers produced by Sung‐Soo Kim. 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 Sung‐Soo Kim. The network helps show where Sung‐Soo Kim may publish in the future.
Co-authorship network of co-authors of Sung‐Soo Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Sung‐Soo Kim.
A scholar is included among the top collaborators of Sung‐Soo Kim 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 Sung‐Soo Kim. Sung‐Soo Kim 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.
Choi, Hee-Don, et al.. (2008). Nutrient Components and Physicochemical Properties of New Domestic Potato Cultivars. Korean Journal of Food Science and Technology. 40(4). 382–388.11 indexed citations
2.
Kim, Sung‐Soo, Eui Ho Park, & Hak-Soo Suh. (2007). Identification of Genes Expressed in Cold Tolerance Weedy Rice. 218–218.1 indexed citations
3.
Kim, Sung‐Soo, et al.. (2006). Quality Characteristics of Garlic Suspensions Using Protopectin Hydrolytic Enzymes. Korean Journal of Food Preservation. 13(3). 351–356.8 indexed citations
4.
Choi, Sang‐Won, et al.. (2006). Chemical Compositions and Antioxidant Activity of the Colored Rice Cultivars. Korean Journal of Food Preservation. 15(1). 118–124.17 indexed citations
5.
Choi, Sang Yoon, et al.. (2005). Comparison of Resveratrol and Oxyresveratrol Contents Among Varietes of Morus alba L.. Korean Journal of Medicinal Crop Science. 13(4). 146–149.
6.
Kim, Sung‐Soo, et al.. (2005). Quality Characteristics on Cookies Added with Soybean Paste Powder. Korean Journal of Food Preservation. 12(5). 432–435.11 indexed citations
7.
Lee, Jang‐Eun, et al.. (2004). Identification and Deacidification of Lactic Acid Bacteria in Korean Red Wine. Food Science and Biotechnology. 13(1). 96–99.10 indexed citations
8.
Kim, Sung‐Soo, et al.. (2004). Chemical Constituents of the Leaves of Staphylea bumalda. Natural Product Sciences. 10(4). 173–176.8 indexed citations
9.
Kim, Sung‐Soo, et al.. (2003). The Clinical Study on the Effect of Reduction in Body Weight and the Change of Body Composition after Fasting Therapy. Journal of Korean Medicine for Obesity Research. 3(1). 25–35.9 indexed citations
10.
Hong, Hee‐Do, et al.. (2003). A Study on the Sensory Characteristics of Korean Red Wine. Korean Journal of Food Science and Technology. 35(5). 841–848.10 indexed citations
11.
Kim, Sung‐Soo, et al.. (2002). Study on the Color Characteristics of Korean Red. Korean Journal of Food Science and Technology. 34(2). 164–169.17 indexed citations
12.
Choi, Hee-Don, et al.. (2000). Effect of Presoaking Treatments on Growth and Rot of Soybean Sprouts. Korean Journal of Food Science and Technology. 32(3). 584–589.9 indexed citations
13.
Kim, Sung‐Soo, et al.. (1998). Tasks of Agricultural Extension in Korea;with special reference to cooperative agricultural extension services in the united states and it's implication. The Journal of Agricultural Extension. 5(1). 123–132.1 indexed citations
14.
Kim, Sung‐Soo, et al.. (1997). A Study on the Leadership Style and Development of Agricultural Organization in Korea. The Journal of Agricultural Extension. 4(1). 73–89.
15.
Kim, Kyung‐Tack, et al.. (1996). A Study of the Physical and Sensory Characteristics of Ginseng Soybean Curd Prepared with Various Coagulants. Korean Journal of Food Science and Technology. 28(5). 965–969.13 indexed citations
16.
Kim, Sung‐Soo, et al.. (1995). A Study on the Development Paradigm of Cooperative Unit. The Journal of Agricultural Extension. 2(1). 23–39.1 indexed citations
17.
Seog, Ho-Moon, et al.. (1995). Chemical Composition of Barley Leaves from Different Varieties. Applied Biological Chemistry. 38(5). 431–434.3 indexed citations
18.
Kim, Kyung‐Tack, et al.. (1994). Changes in Physicochemical Characteristics of Barley Leaves During Growth. Korean Journal of Food Science and Technology. 26(4). 471–474.10 indexed citations
19.
Ha, Sang‐Do, et al.. (1991). Effect of Blanching and Germination of Soybeans on the Quality of Soymilk. Korean Journal of Food Science and Technology. 23(4). 485–489.1 indexed citations
20.
Kim, Sung‐Soo, et al.. (1990). Effects on retrogradation of Injeulmi(Korean glutinous rice cake) added with the macerated tea leaves during storage. Applied Biological Chemistry. 33(4). 277–281.4 indexed citations
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.