Tae-Jun Jeong

530 total citations
25 papers, 408 citations indexed

About

Tae-Jun Jeong is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Tae-Jun Jeong has authored 25 papers receiving a total of 408 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Animal Science and Zoology, 18 papers in Food Science and 6 papers in Nutrition and Dietetics. Recurrent topics in Tae-Jun Jeong's work include Meat and Animal Product Quality (24 papers), Food Quality and Safety Studies (16 papers) and Nutrition, Health and Food Behavior (6 papers). Tae-Jun Jeong is often cited by papers focused on Meat and Animal Product Quality (24 papers), Food Quality and Safety Studies (16 papers) and Nutrition, Health and Food Behavior (6 papers). Tae-Jun Jeong collaborates with scholars based in South Korea and United States. Tae-Jun Jeong's co-authors include Ko‐Eun Hwang, Cheon-Jei Kim, Yun‐Sang Choi, Hyun‐Wook Kim, Young-Boong Kim, Dong‐Heon Song, Ki‐Hong Jeon, Youn‐Kyung Ham, Jung-Min Sung and Yong‐Jae Kim and has published in prestigious journals such as Poultry Science, LWT and Journal of Food Science and Technology.

In The Last Decade

Tae-Jun Jeong

24 papers receiving 387 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Tae-Jun Jeong South Korea 13 261 219 96 72 39 25 408
Yongdong Lei China 10 171 0.7× 203 0.9× 104 1.1× 65 0.9× 47 1.2× 24 378
Yongfang Gao China 11 260 1.0× 231 1.1× 134 1.4× 58 0.8× 65 1.7× 17 458
Yafu Liu China 5 224 0.9× 287 1.3× 62 0.6× 85 1.2× 31 0.8× 9 397
Yongyan Wu China 11 179 0.7× 300 1.4× 93 1.0× 67 0.9× 25 0.6× 20 422
Yingchun Zhu China 14 282 1.1× 179 0.8× 224 2.3× 54 0.8× 26 0.7× 52 593
Yanfu He China 12 252 1.0× 136 0.6× 168 1.8× 73 1.0× 30 0.8× 33 445
Abdul Razak Monto China 11 176 0.7× 155 0.7× 105 1.1× 35 0.5× 26 0.7× 22 344
Yantao Yin China 12 240 0.9× 152 0.7× 174 1.8× 45 0.6× 14 0.4× 28 386
Matěj Pospiech Czechia 11 106 0.4× 155 0.7× 87 0.9× 58 0.8× 27 0.7× 54 336
WU Yan-yan China 11 201 0.8× 155 0.7× 201 2.1× 97 1.3× 14 0.4× 47 424

Countries citing papers authored by Tae-Jun Jeong

Since Specialization
Citations

This map shows the geographic impact of Tae-Jun Jeong'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 Tae-Jun Jeong with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Tae-Jun Jeong more than expected).

Fields of papers citing papers by Tae-Jun Jeong

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Tae-Jun Jeong. 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 Tae-Jun Jeong. The network helps show where Tae-Jun Jeong may publish in the future.

Co-authorship network of co-authors of Tae-Jun Jeong

This figure shows the co-authorship network connecting the top 25 collaborators of Tae-Jun Jeong. A scholar is included among the top collaborators of Tae-Jun Jeong 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 Tae-Jun Jeong. Tae-Jun Jeong 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.
2.
Jeong, Tae-Jun, Tae‐Kyung Kim, Hyun‐Wook Kim, & Yun‐Sang Choi. (2019). Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham. Asian-Australasian Journal of Animal Sciences. 33(4). 662–669. 6 indexed citations
3.
Kim, Hyun‐Wook, Ko‐Eun Hwang, Dong‐Heon Song, et al.. (2016). Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet. Korean Journal for Food Science of Animal Resources. 36(5). 665–670. 20 indexed citations
4.
Choi, Yun‐Sang, Tae-Jun Jeong, Ko‐Eun Hwang, et al.. (2016). Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat. Korean Journal for Food Science of Animal Resources. 36(2). 152–158. 13 indexed citations
5.
Kang, Geun-Ho, et al.. (2016). Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage. Korean Journal for Food Science of Animal Resources. 36(5). 601–611. 10 indexed citations
6.
Choi, Yun‐Sang, Tae-Jun Jeong, Ko‐Eun Hwang, et al.. (2016). Combined effects of Laminaria japonica and transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages. Poultry Science. 95(8). 1943–1949. 12 indexed citations
7.
Choi, Yun‐Sang, Ko‐Eun Hwang, Tae-Jun Jeong, et al.. (2016). Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak. Korean Journal for Food Science of Animal Resources. 36(1). 1–7. 75 indexed citations
8.
Hwang, Ko‐Eun, Hyun‐Wook Kim, Yong‐Jae Kim, et al.. (2016). Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties. Korean Journal for Food Science of Animal Resources. 36(3). 359–368. 9 indexed citations
9.
Choi, Yun‐Sang, Jun-Seok Kum, Ki‐Hong Jeon, et al.. (2015). Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters. Korean Journal for Food Science of Animal Resources. 35(6). 748–756. 32 indexed citations
10.
Choi, Yun‐Sang, Young-Boong Kim, Hyun‐Wook Kim, et al.. (2015). Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber. Korean Journal for Food Science of Animal Resources. 35(2). 258–264. 12 indexed citations
11.
Kim, Hyun‐Wook, Ko‐Eun Hwang, Dong‐Heon Song, et al.. (2015). Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles. Korean Journal for Food Science of Animal Resources. 35(5). 577–584. 21 indexed citations
12.
Kim, Hyun‐Wook, Ko‐Eun Hwang, Dong‐Heon Song, et al.. (2015). Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels. Journal of Food Science and Technology. 53(1). 872–879. 8 indexed citations
13.
Choi, Yun‐Sang, Hyun‐Wook Kim, Ko‐Eun Hwang, et al.. (2015). Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation. Poultry Science. 94(4). 758–765. 6 indexed citations
14.
Kim, Hyun‐Wook, Ko‐Eun Hwang, Dong‐Heon Song, et al.. (2015). Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky. Korean Journal for Food Science of Animal Resources. 35(5). 622–629. 27 indexed citations
15.
Choi, Yun‐Sang, Tae-Jun Jeong, Ko‐Eun Hwang, et al.. (2015). Effects of Emulsion Mapping in Different Parts of Pork and Beef. Korean Journal of Food and Cookery Science. 31(3). 241–247. 7 indexed citations
16.
Kim, Hyun‐Wook, Ko‐Eun Hwang, Dong‐Heon Song, et al.. (2015). Effect of soy sauce type on the quality characteristics of emulsion sausages. Food Science and Biotechnology. 24(4). 1309–1315. 6 indexed citations
17.
Kim, Hyun‐Wook, Ko‐Eun Hwang, Dong‐Heon Song, et al.. (2015). Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages. LWT. 64(1). 350–355. 20 indexed citations
18.
Kim, Hyun‐Wook, Jae‐Hyun Park, Ko‐Eun Hwang, et al.. (2014). Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies. Korean Journal for Food Science of Animal Resources. 34(3). 387–394. 11 indexed citations
19.
Kim, Hyun‐Wook, Ko‐Eun Hwang, Dong‐Heon Song, et al.. (2014). Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages. Korean Journal for Food Science of Animal Resources. 34(3). 378–386. 18 indexed citations
20.
Kang, Geun-Ho, et al.. (2006). Effects of Packaging Methods on Color and Lipid Oxidation of Duck Meat during Cold Storage. Korean Journal of Poultry Science. 33(1). 7–14. 8 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Yongdong Lei Breakdown of academic impact, for papers by Yongfang Gao Breakdown of academic impact, for papers by Yafu Liu Breakdown of academic impact, for papers by Yongyan Wu Breakdown of academic impact, for papers by Yingchun Zhu Breakdown of academic impact, for papers by Yanfu He Breakdown of academic impact, for papers by Abdul Razak Monto Breakdown of academic impact, for papers by Yantao Yin Breakdown of academic impact, for papers by Matěj Pospiech Breakdown of academic impact, for papers by WU Yan-yan
Rankless by CCL
2026