Woo‐Jung Kim
About
In The Last Decade
Woo‐Jung Kim
91 papers receiving 1.1k citations
Hit Papers
Peers
Comparison fields: 5 of 102
- Food Science 414
- Aquatic Science 407
- Plant Science 284
- Molecular Biology 258
- Nutrition and Dietetics 229
Countries citing papers authored by Woo‐Jung Kim
This map shows the geographic impact of Woo‐Jung 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 Woo‐Jung Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Woo‐Jung Kim more than expected).
Fields of papers citing papers by Woo‐Jung Kim
This network shows the impact of papers produced by Woo‐Jung 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 Woo‐Jung Kim. The network helps show where Woo‐Jung Kim may publish in the future.
Co-authorship network of co-authors of Woo‐Jung Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Woo‐Jung Kim. A scholar is included among the top collaborators of Woo‐Jung 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 Woo‐Jung Kim. Woo‐Jung Kim is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 18 | |
| 2 | 31 | |
| 3 | Effect of Packaging Material and Oxygen Absorbant on Quality Properties of Yukwa | 17 |
| 4 | Changes of Functional Properties of Garlic Extracts during Storage | 12 |
| 5 | Effect of the Extraction Conditions on the Quality Improvement of Mussel Extracts | 3 |
| 6 | Development of Meat-like Flavor by Maillard Reaction of Model System with Amino acids and Sugars | 7 |
| 7 | Effect of Fermentation Temperature and Salt Concentration on the Fermentation Rate of Dongchimi | 3 |
| 8 | Sensory Characteristics of Cooked Rices Differing in Moisture Contents | 3 |
| 9 | Effect of Removal of Viscous Materials on Physicochemical Properties of Sea Tangle Extract | 1 |
| 10 | Changes of Properties in Cinnamon Extracts Prepared by Enzyme Hydrolysis and Addition of Salts, Sugars and Antioxidant Synergists | 1 |
| 11 | Development of Combined Methods for Effective Extraction of Sea Mustard | 6 |
| 12 | Effect of Combined Salts Addition on Physical and Sensory Properties of Kimchi | 3 |
| 13 | Kinetic study of hydrations and volume changes of soybeans during soaking. | 1 |
| 14 | Comparison of sorption characteristics of several soybean varieties. | 1 |
| 15 | Comparison Study of Germination and Cooking Rate of Several Soybean Varieties | 8 |
| 16 | Changes in Oligosaccharides and Sensory Quality of Soymilk During Germination | 12 |
| 17 | Effects of Temperature and Sugar Addition on The Flavor of Ginseng Tea | 2 |
| 18 | Equations for Water Sorption Isotherms of the Mixture of Dried Soymilk Residue and Wheat Flour | 0 |
| 19 | Alcohol Fermentation of Korean Watermelon Juice | 8 |
| 20 | Larqe guantity isolation of Ginsenoside $-Rb_1,\;-Rb_2,\;-Rc,\;-Rd,\;-Re\;and\;-Rg_1$ in Panax ginseng C.A. Meyer by High Performance Liquid Chromatography | 1 |
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.