Citations per year, relative to Taik-Soo Lee Taik-Soo Lee (= 1×)
peers
Hong‐Sik Cheigh
Countries citing papers authored by Taik-Soo Lee
Since
Specialization
Citations
This map shows the geographic impact of Taik-Soo Lee'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 Taik-Soo Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Taik-Soo Lee more than expected).
This network shows the impact of papers produced by Taik-Soo Lee. 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 Taik-Soo Lee. The network helps show where Taik-Soo Lee may publish in the future.
Co-authorship network of co-authors of Taik-Soo Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Taik-Soo Lee.
A scholar is included among the top collaborators of Taik-Soo Lee 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 Taik-Soo Lee. Taik-Soo Lee 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.
Lee, Taik-Soo, et al.. (2003). Characteristics of Volatile Flavor Compounds in Kochujang Prepared with Commercial Enzyme During Fermentation. Applied Biological Chemistry. 46(3). 207–213.3 indexed citations
2.
Lee, Taik-Soo, et al.. (2002). Quality Characteristics of Takju Prepared by Wheat Flour Nuruks. Korean Journal of Food Science and Technology. 34(2). 296–302.62 indexed citations
3.
Lee, Taik-Soo, et al.. (2000). Quality Characteristics of the Kochujang Prepared with Mixture of Meju and Koji during Fermentation. Korean Journal of Food Science and Technology. 32(1). 125–131.12 indexed citations
4.
Lee, Taik-Soo. (2000). Volatile Flavor Components in Mash of Takju prepared by using Rhizopus japonicus Nuruks.. Korean Journal of Food Science and Technology. 32(3). 691–698.26 indexed citations
5.
Lee, Taik-Soo, et al.. (1999). Characteristics of the Stored Samjangs with Different Doenjangs. Korean Journal of Food Science and Technology. 31(1). 36–44.5 indexed citations
6.
Lee, Taik-Soo, et al.. (1997). Changes of Volatile Flavor Compounds in Traditional Kochujang during Fermentation. Korean Journal of Food Science and Technology. 29(4). 745–751.10 indexed citations
7.
Lee, Taik-Soo, et al.. (1996). Flavor Components in Mash of Takju Prepared by Different Raw Materials. Korean Journal of Food Science and Technology. 28(2). 316–323.33 indexed citations
8.
Lee, Taik-Soo, et al.. (1995). Changes in Free Sugars and Organic Acids of Banana Fruit at Various Storage Temperatures. Applied Biological Chemistry. 38(4). 340–344.3 indexed citations
9.
Lee, Taik-Soo, et al.. (1995). Quality Characteristics of Soju Mashes Brewed by Korean Traditional Method. Korean Journal of Food Science and Technology. 27(1). 134–140.11 indexed citations
10.
Lee, Taik-Soo, et al.. (1995). The Changes in Organic Acids and Fatty Acids in Kochujang Prepared with Different Mashing Methods. Korean Journal of Food Science and Technology. 27(1). 25–29.7 indexed citations
11.
Lee, Taik-Soo, et al.. (1992). Effect of Gamma-Irradiation on Quality of Kochujang during Storage. Food Science and Biotechnology. 1(2). 117–122.3 indexed citations
12.
Lee, Taik-Soo, et al.. (1987). Comparison of Free Amino Acids, Sugars, and Organic Acids in Soy Bean Paste Prepared with Various Organisms. Applied Biological Chemistry. 30(4). 345–350.11 indexed citations
13.
Lee, Taik-Soo, et al.. (1986). Effect of Meju Shapes and Strains on the Chemical Composition of Soybean Paste. Journal of the Korean Society of Food Science and Nutrition. 15(4). 1–9.11 indexed citations
14.
Lee, Taik-Soo, et al.. (1981). Determination of Organic acids of Kochuzang prepared from various Starch Sources. Applied Biological Chemistry. 24(2). 120–125.2 indexed citations
15.
Lee, Taik-Soo, et al.. (1981). Brewing Method and Composition of Traditional Kochuzang (Red Pepper Paste) in Junrabook-do Area. Applied Biological Chemistry. 24(1). 21–28.6 indexed citations
16.
Lee, Taik-Soo. (1979). Studies on the Brewing of Kochuzang (Red Pepper Paste) by the Addition of Yeasts. Applied Biological Chemistry. 22(2). 65–90.1 indexed citations
17.
Lee, Taik-Soo, et al.. (1976). Studies on the Effect of Seed Koji for the Soysauce Qualities. Applied Biological Chemistry. 19(3). 155–161.1 indexed citations
18.
Lee, Taik-Soo, et al.. (1975). Studies on the Preservation of Soy Sauce -Part I. The Periodical Change of Chemical Composition and Microflora-. Korean Journal of Food Science and Technology. 7(4). 200–207.1 indexed citations
19.
Lee, Taik-Soo, et al.. (1971). Studies on the Yeasts for the Brewing of Soy sauce(5) -Nutritional requirements of Saccharomyces rouxii T-9 (1) Influence of addition of nitrogen sources and inorganic salts-. Applied Biological Chemistry. 14(1). 99–102.1 indexed citations
20.
Lee, Taik-Soo, et al.. (1970). Studies on the Yeasts for the Brewing of Soy Sauce(2) -Isolation, identification and classification of the yeasts in the soy sauce mash-. Applied Biological Chemistry. 13(1). 171–180.1 indexed citations
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive
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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.