This map shows the geographic impact of Tai-Wan Kwon'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 Tai-Wan Kwon with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Tai-Wan Kwon more than expected).
This network shows the impact of papers produced by Tai-Wan Kwon. 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 Tai-Wan Kwon. The network helps show where Tai-Wan Kwon may publish in the future.
Co-authorship network of co-authors of Tai-Wan Kwon
This figure shows the co-authorship network connecting the top 25 collaborators of Tai-Wan Kwon.
A scholar is included among the top collaborators of Tai-Wan Kwon 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 Tai-Wan Kwon. Tai-Wan Kwon 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.
Kang, Min‐Jung, Jung-In Kim, & Tai-Wan Kwon. (2003). Effect of Chongkuljang on Blood Glucose and Lipid Profile in Neonatal Streptozotocin-induced Diabetic Rats. Food Science and Biotechnology. 12(5). 544–547.5 indexed citations
2.
Kwon, Tai-Wan, et al.. (1997). Changes in Isoflavone Contents during Maturation of Soybean Seed. Preventive Nutrition and Food Science. 2(3). 255–258.8 indexed citations
3.
Kim, Jong‐Sang, et al.. (1996). Induction of Quinone Reductase Activity by Genistein, Soybean Isoflavone. Food Science and Biotechnology. 5(1). 70–75.6 indexed citations
4.
Kwon, Tai-Wan, et al.. (1996). Isoflavone Contents in Some Varieties of Soybean. Food Science and Biotechnology. 5(2). 167–169.27 indexed citations
5.
Kim, In-Hwan, et al.. (1991). Effects of Enzyme Treatments and Ultrasonification on Extraction Yields of Lipids and Protein from Soybean by Aqueous Process. Korean Journal of Food Science and Technology. 23(6). 673–676.16 indexed citations
6.
Rhee, Joon Shick, et al.. (1985). Analysis of n-Hexanal in Headspace Vapor over Cooked Brown Rice by Direct Vapor Injection Gas Chromatography. Korean Journal of Food Science and Technology. 17(5). 406–408.
7.
Mheen, Tae-Ick & Tai-Wan Kwon. (1984). Effect of temperature and salt concentration on Kimchi fermentation. Korean Journal of Food Science and Technology. 16(4). 443–450.181 indexed citations
8.
Kim, Sung‐Kon, et al.. (1981). Physico-chemical Properties of Bracken (Pteridium aquilinum) Root Starch - II. Physical Properties-. Korean Journal of Food Science and Technology. 13(2). 133–141.1 indexed citations
9.
Cheigh, Hong‐Sik, et al.. (1980). Development and Product Quality of High Nutrition-Low Cost Supplementary Foods for the Children for Wonseong County Comprehensive Nutrition Program in Korea. 13(4). 199–206.
10.
Cheigh, Hong‐Sik, Sung‐Kon Kim, Yu‐Ryang Pyun, & Tai-Wan Kwon. (1978). Kinetic Studies on Cooking of Rice of Various Polishing Degrees. Korean Journal of Food Science and Technology. 10(1). 52–56.7 indexed citations
11.
Cheigh, Hong‐Sik, et al.. (1977). Effect of Washing on the Loss of Nutrients in Rice. Korean Journal of Food Science and Technology. 9(2). 170–174.3 indexed citations
12.
Cheigh, Hong‐Sik, et al.. (1977). A Note on the Preparation and Evaluation of Ramyon (deep fat fried instant noodle) Using Barley-wheat Composite Flours. Korean Journal of Food Science and Technology. 9(1). 81–83.5 indexed citations
13.
Cheigh, Hong‐Sik, et al.. (1976). Some Nutritional Composition of Barley Flours. Korean Journal of Food Science and Technology. 8(4). 260–262.7 indexed citations
14.
Cheigh, Hong‐Sik, et al.. (1975). Studies on Soong-Neung Flavor 2. Identification of Some Volatile Pyrazine and Carbonyl Compounds of Soong-Neung (extract of cooked and roasted rice). Korean Journal of Food Science and Technology. 7(1). 15–21.4 indexed citations
15.
Cheigh, Hong‐Sik, et al.. (1974). Malonaldehyde(MA) in Dried Fishery Products(note). Korean Journal of Food Science and Technology. 6(3). 185–187.1 indexed citations
16.
Kwon, Tai-Wan, et al.. (1973). On the Proximate composition, Organic acids and Anthocyanins of Omija, Schizandra chinensis Baillon. Korean Journal of Food Science and Technology. 5(3). 178–182.17 indexed citations
17.
Cheigh, Hong‐Sik & Tai-Wan Kwon. (1972). On the Oxidation of Rice Lipid Fractions Extracted from the Whole Grain by Immersion. Korean Journal of Food Science and Technology. 4(3). 206–212.1 indexed citations
18.
Kwon, Tai-Wan, et al.. (1972). Studies on the Production of Lysine by Fermentation Process (2) -Lysine Production by Auxotrophs-. Korean Journal of Food Science and Technology. 4(2). 123–133.1 indexed citations
19.
Cheigh, Hong‐Sik & Tai-Wan Kwon. (1972). Stability of Lipids in Ramyon (deep fat fried instant noodle) -I. Oxidative Changes in the Ramyon Lipids during Storage-. Korean Journal of Food Science and Technology. 4(4). 259–264.1 indexed citations
20.
Cheigh, Hong‐Sik & Tai-Wan Kwon. (1970). Development of Protein-rich Food Mixtures for Infants and Growing Children in Korea (I) Preparation, Chemical Compositions and Rheological Properties of the Mixtures. Korean Journal of Food Science and Technology. 2(1). 96–103.1 indexed citations
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