This map shows the geographic impact of Wan-Soo Park'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 Wan-Soo Park with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Wan-Soo Park more than expected).
This network shows the impact of papers produced by Wan-Soo Park. 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 Wan-Soo Park. The network helps show where Wan-Soo Park may publish in the future.
Co-authorship network of co-authors of Wan-Soo Park
This figure shows the co-authorship network connecting the top 25 collaborators of Wan-Soo Park.
A scholar is included among the top collaborators of Wan-Soo Park 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 Wan-Soo Park. Wan-Soo Park is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Lee, Hyunjung, et al.. (2009). Changes of S-Adenosyl-L-Methionine (SAM) in Kimchi Using Different Raw Materials. Korean Journal of Food Science and Technology. 41(4). 417–422.2 indexed citations
3.
Park, Wan-Soo, et al.. (2005). Effect of Botanical Antimicrobial Agent-Citrus Products on the Quality Characteristics during Kimchi Fermentation. Korean Journal of Food Preservation. 12(1). 8–16.5 indexed citations
4.
Ko, Sungho, Han‐Soo Kim, Seong‐Chun Jo, et al.. (2005). Evaluation of pH-sensitive Eudragit E100 Microcapsules Containing Nisin for Controlling the Ripening of Kimchi. Food Science and Biotechnology. 14(3). 358–362.1 indexed citations
5.
Ku, Kyung‐Hyung, et al.. (2003). Characteristics Analysis for the Standardization of Commercial Kimchi. Korean Journal of Food Science and Technology. 35(2). 316–319.10 indexed citations
6.
Ku, Kyung‐Hyung, et al.. (2002). Characteristics of Quality and Volatile Flavor Compounds in Raw and Frozen Pine-mushroom (Tricholoma matsutake). Korean Journal of Food Science and Technology. 34(4). 625–630.5 indexed citations
7.
Hong, Seok‐In & Wan-Soo Park. (2000). Application of Time-temperature Indicators for Monitoring Kimchi Fermentation. Food Science and Biotechnology. 9(4). 258–262.4 indexed citations
8.
Hong, Seok‐In, et al.. (2000). Gas Composition within Kimchi Package as Influenced by Temperature and Seasonal Factor. Korean Journal of Food Science and Technology. 32(6). 1326–1330.4 indexed citations
9.
Choi, Eun‐Mi, Seok‐In Hong, & Wan-Soo Park. (1999). Effect of High-Pressure Treatment on Polygalacturonase from Chinese Cabbage. Food Science and Biotechnology. 8(3). 197–203.2 indexed citations
10.
Ku, Kyung‐Hyung, et al.. (1999). Effects of sorbitol and sugar sources on the fermentation and sensory properties of baechu kimchi. Korean Journal of Food Science and Technology. 31(3). 794–801.12 indexed citations
11.
Hong, Seok‐In & Wan-Soo Park. (1997). Sensitivity of Color Indicators to Fermentation Products of Kimchi at Various Temperatures. Korean Journal of Food Science and Technology. 29(1). 21–25.8 indexed citations
12.
Hong, Seok‐In, Wan-Soo Park, & Yu‐Ryang Pyun. (1997). Effect of High Pressure Carbon Dioxide on Inactivation of Leuconostoc sp.. Korean Journal of Food Science and Technology. 29(6). 1202–1207.3 indexed citations
13.
Kim, In Ho, et al.. (1996). Comparison of Fermentation Characteristics of Korean Traditional Alcoholic Beverage with Different Input Step and Treatment of Rice and Nuruk (Korean-Style Bran Koji). Journal of the Korean Society of Food Culture. 11(3). 339–348.17 indexed citations
14.
Hong, Seok‐In, et al.. (1996). Packaging Techniques to Prevent Winter Kimchi from Inflation. Korean Journal of Food Science and Technology. 28(2). 285–291.10 indexed citations
15.
Park, Wan-Soo, et al.. (1996). Comparison of Fermentation Characteristics of the Main Types of Chinese Cabbage Kimchi. Food Science and Biotechnology. 5(2). 128–135.7 indexed citations
16.
Park, Wan-Soo, et al.. (1995). Effect of Salt Concentration on Tongchimi Fermentation. Korean Journal of Food Science and Technology. 27(1). 11–18.14 indexed citations
17.
Lee, In-Seon, et al.. (1994). Comparison of Fall Cultivars of Chinese Cabbage for Kimchi Preparation. Korean Journal of Food Science and Technology. 26(3). 226–230.8 indexed citations
18.
Park, Wan-Soo, et al.. (1994). Kimchi Preparation with Brined Chinese Cabbage and Seasoning Mixture Stored Separately. Korean Journal of Food Science and Technology. 26(3). 231–238.27 indexed citations
19.
Park, Wan-Soo, et al.. (1983). Study on the Pattern of Starch Assimilation by Sporobolomyces holsaticus. Korean Journal of Food Science and Technology. 15(2). 177–182.3 indexed citations
20.
Park, Wan-Soo, et al.. (1983). Analysis of Cellular Components of Starch-Utilizing Yeast Sporobolomyces holsaticus. Korean Journal of Food Science and Technology. 15(2). 170–176.2 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.