Hee-Jong Yang

Microbial Institute for Fermentation Industry

Also affiliated with Institute for Fermentation

Agricultural and Biological SciencesMedicineBiochemistry, Genetics and Molecular Biology

Pilot corpus only

This score is computed over theSindex pilot corpus and does not cover the full scientific literature. Scores are relative to papers we have ingested — papers, authors, and institutions outside the pilot are not represented. Methodology.

Top 100%percentile

0Author DataRank

Indexed papers

0in pilot corpus

datarank_citation_only_1hop_v6· scope data_onlyMethodology

Papers

Driven by 1 paper. Top paper: “Beneficial Effects of Traditional Fermented Soybean Sauce (Kanjang) on Memory Function, Body Water, and Glucose Metabolism: Roles of Gut Microbiota and Neuroinflammation”.

Beneficial Effects of Traditional Fermented Soybean Sauce (Kanjang) on Memory Function, Body Water, and Glucose Metabolism: Roles of Gut Microbiota and Neuroinflammation

Nutrients(2025)10.3390/nu17101617

N/A

0DataRank · unranked

3 citations

Hee-Jong Yang, Chen Li, Myeong Seon Ryu, Ji-Won Seo, Do‐Youn Jeong +2 more