Countries citing papers authored by Young‐Chun Lee
Since
Specialization
Citations
This map shows the geographic impact of Young‐Chun 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 Young‐Chun Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Young‐Chun Lee more than expected).
This network shows the impact of papers produced by Young‐Chun 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 Young‐Chun Lee. The network helps show where Young‐Chun Lee may publish in the future.
Co-authorship network of co-authors of Young‐Chun Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Young‐Chun Lee.
A scholar is included among the top collaborators of Young‐Chun 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 Young‐Chun Lee. Young‐Chun 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, Young‐Chun, et al.. (2007). Change of Refractive Error in Patients with Refractive Accommodative Esotropia. Journal of the Korean Ophthalmological Society. 48(6). 822–827.1 indexed citations
2.
Hwang, Jinbong, et al.. (2004). Changes of Component on Green Discolored Garlic. Korean Journal of Food Science and Technology. 36(1). 1–8.7 indexed citations
3.
Lee, Young‐Chun, et al.. (2003). Superior Oblique Palsy Combined with Horizontal Strabismus. Journal of the Korean Ophthalmological Society. 44(8). 1846–1851.4 indexed citations
Kim, Dongho, et al.. (2002). Effects of Additives on Quality Attributes of Minced Ginger During Refrigerated Storage. Korean Journal of Food Science and Technology. 34(6). 1048–1056.3 indexed citations
6.
Lee, Young‐Chun, et al.. (2001). Effect of Gamma Irradiation on the Quality of Bulgogi Sauce. Korean Journal of Food Science and Technology. 33(3). 327–332.11 indexed citations
7.
Park, Ki-Hwan, et al.. (2000). Effects of Sub-freezing Systems on the Freshness of Pork Loin, Beef Loin and Tuna. Korean Journal of Food Science and Technology. 32(2). 341–348.1 indexed citations
8.
Kim, Dongho, Chan Lee, & Young‐Chun Lee. (2000). Physicochemical and Sensory Properties of Whipping Cream with Water Soluble Chitosan. Food Science and Biotechnology. 9(2). 111–115.10 indexed citations
9.
Shin, Dong‐Bin, Jinbong Hwang, & Young‐Chun Lee. (1999). Effects of Pre-heating on the Flavor of Garlic. Korean Journal of Food Science and Technology. 31(6). 1583–1588.1 indexed citations
10.
Yoo, Kyung-Mi, Wha-Young Kim, Young‐Chun Lee, & Kwang-Ok Kim. (1999). Development of Antioxidant Beverage and the Prediction of Shelf Life. Food Science and Biotechnology. 8(5). 290–294.1 indexed citations
11.
Yoo, Kyung-Mi, et al.. (1999). The Effects of Antioxidant Vitamins on Lipid Peroxide Production in Rats. Food Science and Biotechnology. 8(3). 210–212.1 indexed citations
12.
Lee, Young‐Chun, et al.. (1999). Effects of Roasting and Brewing on Cup Quality of Roasted Ground Coffee. Food Science and Biotechnology. 8(5). 318–321.4 indexed citations
13.
Kim, Dongho, Chan Lee, Kwang-Ok Kim, & Young‐Chun Lee. (1999). Physicochemical and Sensory Properties of Water Soluble Chitosan. Korean Journal of Food Science and Technology. 31(1). 83–90.5 indexed citations
Lee, Young‐Chun, et al.. (1996). Volatile Flavor Components in Concentrated Peach Pulp. Korean Journal of Food Science and Technology. 28(2). 226–231.3 indexed citations
16.
Lee, Young‐Chun, et al.. (1995). Flavor Quality of Aroma Fractions Recovered from Peach Pulp. Korean Journal of Food Science and Technology. 27(6). 921–927.6 indexed citations
17.
Lee, Young‐Chun, et al.. (1994). Sensory Preference of Soy Sauces used for Seasoning Soups and Cooked Mungbean Sprouts. Korean Journal of Food Science and Technology. 26(5). 507–511.4 indexed citations
18.
Lee, Young‐Chun, et al.. (1991). Improvement of Frozen Yeast Dough Stability for Doughnuts by Response Surface Methodology. Korean Journal of Food Science and Technology. 23(4). 510–516.1 indexed citations
19.
Lee, Young‐Chun, et al.. (1990). Effects of Raw Material and Extrusion Cooking Conditions on Physical and Chemical Properties of the Puffed Rice Extrudate. Korean Journal of Food Science and Technology. 22(1). 105–109.1 indexed citations
20.
Lee, Young‐Chun, et al.. (1988). Effects of blanching, chemical dipping, freezing methods and storage period on quality of frozen mushrooms.. Korean Journal of Food Science and Technology. 20(4). 536–540.6 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.