This map shows the geographic impact of Yong‐Jun Cha'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 Yong‐Jun Cha with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yong‐Jun Cha more than expected).
This network shows the impact of papers produced by Yong‐Jun Cha. 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 Yong‐Jun Cha. The network helps show where Yong‐Jun Cha may publish in the future.
Co-authorship network of co-authors of Yong‐Jun Cha
This figure shows the co-authorship network connecting the top 25 collaborators of Yong‐Jun Cha.
A scholar is included among the top collaborators of Yong‐Jun Cha 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 Yong‐Jun Cha. Yong‐Jun Cha is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Noh, Sang K., et al.. (2010). A Concentrated Onion Extract Lowers Serum Lipid Levels in Rats Fed a High-Fat Diet. Korean Journal of Food Preservation. 17(3). 398–404.9 indexed citations
8.
Cha, Yong‐Jun, Woo‐Jin Cho, & Eun‐Jeong Jeong. (2006). Characteristics of Taste Compounds of Red Snow Crab Cooker Effluent and Hepatopancreas for Developing a Crab-like Flavorant. The Korean Journal of Food And Nutrition. 19(4). 466–472.5 indexed citations
9.
Cha, Yong‐Jun. (2005). [S5-5] Fermentative Characterization of Alaska Pollack Sikhae and Their Biological Activity. 140–144.
10.
Cha, Yong‐Jun, et al.. (2001). Storage Stability of Seasoned - Dried Pacific Saury (Imported Product) Treated with Liquid Smoke. Preventive Nutrition and Food Science. 6(4). 235–239.5 indexed citations
11.
Cha, Yong‐Jun, et al.. (1999). Identification of Aroma-Active Compounds in Korean Salt-Fermentaed Fishes by Aroma Extract Dilution Analysis 1. Aroma-Active Components in Salt-Fermented Anchovy on the Market. Journal of the Korean Society of Food Science and Nutrition. 28(2). 312–318.10 indexed citations
12.
Cha, Yong‐Jun, Hun Kim, & Eun‐Jeong Kim. (1998). Development of Blue Musel Hydrolysate as a Flavouring. Preventive Nutrition and Food Science. 3(1). 10–14.4 indexed citations
13.
Cha, Yong‐Jun, et al.. (1998). Flavor and Taste - Active Compounds in Blue Mussel Hydrolysate Produced by Protease. Preventive Nutrition and Food Science. 3(1). 15–21.11 indexed citations
14.
Cha, Yong‐Jun, et al.. (1998). Identification of Aroma-Active Components in Salt-Fermented Big-Eyed Herring on the Market. Journal of the Korean Society of Food Science and Nutrition. 27(6). 1053–1058.3 indexed citations
15.
Lee, Jung-Suck, et al.. (1997). Flavor Compounds in Commercial Toha-jeot. Journal of the Korean Society of Food Science and Nutrition. 26(2). 222–228.2 indexed citations
16.
Cha, Yong‐Jun. (1994). Changes of volatile flavor compounds in low salt-fermented anchovy paste by adding Koji. Journal of the Korean Society of Food Science and Nutrition. 23(3). 481–489.1 indexed citations
17.
Cha, Yong‐Jun. (1994). Volatile Flavor Compounds in Salt-Fermented Fishes on the Market. Food Science and Biotechnology. 3(3). 189–197.2 indexed citations
18.
Cha, Yong‐Jun. (1992). Volatile Flavor Components in Korean Salt-Fermented Anchovy. Journal of the Korean Society of Food Science and Nutrition. 21(6). 719–724.4 indexed citations
19.
Cha, Yong‐Jun, et al.. (1986). Changes in development and nutrient composition of pod after flowering in cowpea [Vigna unguiculata (L) Walp]. The Korean Journal of Crop Science.1 indexed citations
20.
Lee, Eung-Ho, et al.. (1985). Volatile Constituents of Fermented Big Eyed Herring and Slimy. Korean Journal of Food Science and Technology. 17(6). 437–441.2 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.