Citations per year, relative to Byeong-Sam Kim Byeong-Sam Kim (= 1×)
peers
Robert Rusinek
Countries citing papers authored by Byeong-Sam Kim
Since
Specialization
Citations
This map shows the geographic impact of Byeong-Sam 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 Byeong-Sam Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Byeong-Sam Kim more than expected).
This network shows the impact of papers produced by Byeong-Sam 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 Byeong-Sam Kim. The network helps show where Byeong-Sam Kim may publish in the future.
Co-authorship network of co-authors of Byeong-Sam Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Byeong-Sam Kim.
A scholar is included among the top collaborators of Byeong-Sam 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 Byeong-Sam Kim. Byeong-Sam Kim is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Kim, Daehwan, et al.. (2011). Queuing Buffer Method For Enhancing Capturing Application Reliability. Jeongbo gwahaghoe nonmunji. keompyuting ui silje. 17(3). 175–179.
4.
Lee, Hyunseok, et al.. (2010). Optimization of the Molecular Press Dehydration Method for Ginger Using Response Surface Methodology. Korean Journal of Food Science and Technology. 42(4). 398–406.3 indexed citations
5.
Kim, Byeong-Sam, et al.. (2009). Quality changes in Rubus coreanus Miquel during Frozen Storage. Korean Journal of Food Preservation. 16(5). 618–622.4 indexed citations
6.
Kim, Byeong-Sam, et al.. (2009). Microbial Contamination in a Facility for Processing of Fresh-Cut Leafy Vegetables. Korean Journal of Food Preservation. 16(4). 573–578.3 indexed citations
7.
Kim, Byeong-Sam, et al.. (2008). Effects of Washing-water Temperature and Packaging Type on the Quality of Fresh-cut Crown Daisies. Korean Journal of Food Science and Technology. 40(2). 171–177.1 indexed citations
8.
Kim, Byeong-Sam, et al.. (2008). Quality Evaluation of Minimally Processed Lettuce (Lactuca sativa L.) According to Degree of Head Formation. Korean Journal of Food Science and Technology. 40(4). 460–465.3 indexed citations
9.
Kim, Byeong-Sam, et al.. (2006). In-Plane Vibration Analysis of Curved Beams Considering Shear Deformation Using DQM. Journal of the Korea Academia-Industrial cooperation Society. 7(5). 793–800.2 indexed citations
10.
Kim, Byeong-Sam, et al.. (2004). Effect of inhibition on Browning and Microbial Growth of Minimally Processed Lettuce. Korean Journal of Food Preservation. 11(3). 331–335.8 indexed citations
11.
Kim, Byeong-Sam, et al.. (2003). Effects of Precooling Treatments on the Quality of Peaches (Mibaek). Korean Journal of Food Science and Technology. 35(6). 1233–1236.6 indexed citations
12.
Jeong, Jin‐Woong, et al.. (1996). Changes in Quality of Carrot During Storage by Hydrocooling. Korean Journal of Food Science and Technology. 28(5). 841–849.10 indexed citations
13.
Kim, Byeong-Sam, et al.. (1995). Influence of Vacuum Cooling on Browning, PPO activity and Free Amino Acid of Shiitake Mushroom. Applied Biological Chemistry. 38(4). 345–352.3 indexed citations
14.
Kim, Byeong-Sam, et al.. (1995). Freshness Prolongation of Crisphead Lettuce by Vacuum Cooling and Cold-Chain System. Korean Journal of Food Science and Technology. 27(4). 546–554.8 indexed citations
15.
Jeong, Jin‐Woong, et al.. (1995). Changes in quality of lettuce during storage by immersion-type hydrocooling. Korean Journal of Food Science and Technology. 27(4). 537–545.2 indexed citations
16.
Kim, Byeong-Sam, et al.. (1990). Conditions for Rapid Processing of Modified Fish Sauce using Enzymatic Hydrolysis and Improvement of Product Quality 1. Fish Sauce from Mackerel Waste and Its Quality. Korean Journal of Fisheries and Aquatic Sciences. 23(2). 109–124.2 indexed citations
17.
Kim, Byeong-Sam, et al.. (1988). Comparison of Quality Stability of Rice and Rice Flour during Storage. Korean Journal of Food Science and Technology. 20(4). 498–503.1 indexed citations
18.
Kim, Byeong-Sam, et al.. (1988). Modification of Conventional Freeze Dryer. Korean Journal of Food Science and Technology. 20(3). 350–356.1 indexed citations
19.
Kim, Byeong-Sam, et al.. (1988). Kinetics for Quality Changes of Rice and Rice flour during Storage. Journal of the Korean Society of Food Science and Nutrition. 17(3). 220–225.1 indexed citations
20.
Kim, Byeong-Sam, et al.. (1984). Stability of Chlorophyll during Processing and Storage of Salted Undaria Pinnatifida. Korean Journal of Food Science and Technology. 16(1). 71–77.5 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.