BoKyung Moon

2.1k total citations
78 papers, 1.7k citations indexed

About

BoKyung Moon is a scholar working on Food Science, Molecular Biology and Biochemistry. According to data from OpenAlex, BoKyung Moon has authored 78 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 26 papers in Molecular Biology and 21 papers in Biochemistry. Recurrent topics in BoKyung Moon's work include Phytochemicals and Antioxidant Activities (18 papers), Food Quality and Safety Studies (15 papers) and Fungal Biology and Applications (9 papers). BoKyung Moon is often cited by papers focused on Phytochemicals and Antioxidant Activities (18 papers), Food Quality and Safety Studies (15 papers) and Fungal Biology and Applications (9 papers). BoKyung Moon collaborates with scholars based in South Korea, United States and China. BoKyung Moon's co-authors include Chan Lee, Kyung Mi Yoo, Chanvorleak Phat, Choong Hwan Lee, Chang Yong Lee, Hyungjae Lee, Jo‐Won Lee, Y. Martin Lo, Suna Kim and In Koo Hwang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

BoKyung Moon

73 papers receiving 1.6k citations

Peers

BoKyung Moon
Deng‐Jye Yang Taiwan
Anabela S. G. Costa Portugal
Joanna Kobus‐Cisowska Poland
Kensaku Takara Japan
Deborah Pacetti Italy
Miryam Amigo‐Benavent Spain
Yuting Tian China
Zedong Jiang China
Tai‐Sun Shin South Korea
Chi Shu China
Deng‐Jye Yang Taiwan
BoKyung Moon
Citations per year, relative to BoKyung Moon BoKyung Moon (= 1×) peers Deng‐Jye Yang

Countries citing papers authored by BoKyung Moon

Since Specialization
Citations

This map shows the geographic impact of BoKyung Moon'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 BoKyung Moon with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites BoKyung Moon more than expected).

Fields of papers citing papers by BoKyung Moon

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by BoKyung Moon. 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 BoKyung Moon. The network helps show where BoKyung Moon may publish in the future.

Co-authorship network of co-authors of BoKyung Moon

This figure shows the co-authorship network connecting the top 25 collaborators of BoKyung Moon. A scholar is included among the top collaborators of BoKyung Moon 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 BoKyung Moon. BoKyung Moon 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
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Moon, BoKyung, et al.. (2025). Monitoring and risk assessment of biogenic amines in fermented fish products in Korea. Journal of Food Composition and Analysis. 146. 107971–107971. 1 indexed citations
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Park, So Young, et al.. (2024). Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications. Food Science and Biotechnology. 33(10). 2417–2426. 1 indexed citations
6.
Park, Hyosun, et al.. (2024). Bioactive compounds and antioxidant activity in three types of Korean watery kimchi. Applied Biological Chemistry. 67(1). 2 indexed citations
7.
Kim, Jaecheol, Hyosun Park, BoKyung Moon, & Suna Kim. (2023). Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS. Journal of Food Composition and Analysis. 125. 105772–105772. 4 indexed citations
8.
Lee, Gowoon, et al.. (2023). Association of smoking and dietary polycyclic aromatic hydrocarbon exposure on the prevalence of metabolic syndrome in Korean adults. Journal of Exposure Science & Environmental Epidemiology. 33(5). 831–839. 1 indexed citations
9.
Lee, Sun‐Young, et al.. (2023). Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation. Food Science and Biotechnology. 33(1). 211–218. 1 indexed citations
10.
Moon, BoKyung, et al.. (2022). Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea. Food Science and Biotechnology. 31(12). 1523–1535.
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Kim, Jihyun, et al.. (2021). Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study. Food Science and Biotechnology. 30(7). 989–1002. 12 indexed citations
13.
Akter, Shahina, Sun‐Young Lee, BoKyung Moon, & Md. Amdadul Huq. (2020). Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum. Archives of Microbiology. 203(2). 701–706. 3 indexed citations
14.
Shin, Seung‐Shick, Sung‐Soo Park, Byung‐Doo Hwang, et al.. (2016). MicroRNA-892b influences proliferation, migration and invasion of bladder cancer cells by mediating the p19ARF/cyclin D1/CDK6 and Sp-1/MMP-9 pathways. Oncology Reports. 36(4). 2313–2320. 26 indexed citations
15.
Moon, BoKyung, et al.. (2016). Reduction in bitter taste and quality characteristics in pickled bitter melon (Momordica charantia L.) by different pretreatment conditions. Korean Journal of Food Science and Technology. 48(5). 466–473. 4 indexed citations
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Yoo, Kyung-Mi, et al.. (2010). Antioxidative Activity of Yacon and Changes in the Quality Characteristics of Yacon Pickles during Storage. Korean Journal of Food and Cookery Science. 26(3). 263–271. 6 indexed citations
17.
Lee, Seungyeon, Kyung-Mi Yoo, BoKyung Moon, & In Koo Hwang. (2010). A Study on the Development of Vinegar Beverage Using Yacon Roots(Smallanthus sonchifolius) and Analysis of Components Changes During the Fermentation. Korean Journal of Food and Cookery Science. 26(1). 95–103. 7 indexed citations
18.
Moon, BoKyung, et al.. (2009). The Quality Characteristics of Sulgidduk Prepared with Green Tea or Rosemary Powder. Korean Journal of Food and Cookery Science. 25(2). 150–159. 16 indexed citations
19.
Moon, BoKyung, et al.. (2007). The Quality Characteristics and Antioxidant Activity of Yakgwa Prepared with Herbs. Korean Journal of Food and Cookery Science. 23(6). 899–907. 5 indexed citations
20.
Yoo, Kyung-Mi, et al.. (2005). Antioxidant Characteristics and Preparation of Chocolate Added with Sochungryong-Tang(Oriental Medicinal Plants Extract). Korean Journal of Food and Cookery Science. 21(5). 585–590. 8 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.

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