This map shows the geographic impact of Hyun-Ku 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 Hyun-Ku Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hyun-Ku Kim more than expected).
This network shows the impact of papers produced by Hyun-Ku 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 Hyun-Ku Kim. The network helps show where Hyun-Ku Kim may publish in the future.
Co-authorship network of co-authors of Hyun-Ku Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Hyun-Ku Kim.
A scholar is included among the top collaborators of Hyun-Ku 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 Hyun-Ku Kim. Hyun-Ku Kim 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.
Do, Jeong‐Ryong, et al.. (2009). Physiological Activities of Rheum undulatum and Rheum palmatum Extracts as Affected by Solvents. Food Science and Biotechnology. 18(1). 43–47.1 indexed citations
2.
Lee, Gee‐Dong, et al.. (2007). Monitoring the Functional Properties of Pleurotus eryngii Extracts Using Response Surface Methodology. Food Science and Biotechnology. 16(2). 129–134.1 indexed citations
3.
Lee, Gee‐Dong, et al.. (2007). Quality Properties of Guava (Psidium guajava L.) Leaves Processed Using Different Methods. Korean Journal of Food Preservation. 14(6). 605–610.3 indexed citations
4.
Kim, Hyun-Ku, et al.. (2005). Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts. Food Science and Biotechnology. 14(6). 836–840.3 indexed citations
5.
Kim, Hyun-Ku. (2004). Current Status and Prospect of Nutraceuticals. 29–29.13 indexed citations
6.
Kim, Hyun-Ku, et al.. (2004). Physiological Activity of Medicinal Plant Extracts. Korean Journal of Food Preservation. 11(3). 388–393.4 indexed citations
7.
Kim, Hyun-Ku, et al.. (2004). Extraction Characteristics and Antioxidative Activity of Lycium chinense Extracts. Korean Journal of Food Preservation. 11(3). 352–357.16 indexed citations
8.
Kim, Hyun-Ku, et al.. (2004). Effects of ${\gamma}-Irradiation$ on the Quality of Seasoned Cuttle during Storage. Journal of the Korean Society of Food Culture. 19(5). 516–523.4 indexed citations
9.
Lee, Sung, et al.. (1999). Quality Changes in Hot Sauce with Red Pepper Powder and/or Kochujang during Storage. Korean Journal of Food Science and Technology. 31(2). 433–440.6 indexed citations
10.
Kim, Hyun-Ku, Boo-Yong Lee, Dong‐Bin Shin, & Joong‐Ho Kwon. (1998). Effects of Roasting Conditions on Physicochemical Characteristics and Volatile Flavor Components of Chicory Roots. Korean Journal of Food Science and Technology. 30(6). 1279–1284.10 indexed citations
11.
Kim, Hyun-Ku, et al.. (1997). Inhibitory Activity of Edible Mushrooms on the Tissue Thromboplastin (Tissue Factor). Korean Journal of Food Science and Technology. 29(1). 161–166.2 indexed citations
12.
Kim, Hyun-Ku, et al.. (1997). Screening of Inhibitory Activity of Edible Mushrooms on Dopamine ${\beta}-Hydroxylase$. Korean Journal of Food Science and Technology. 29(2). 194–197.4 indexed citations
13.
Kim, Hyun-Ku, et al.. (1996). Antibacterial Activity of Garlic Extract against Escherichia coli. Korean Journal of Food Science and Technology. 28(4). 730–735.2 indexed citations
14.
Lee, Boo-Yong, Dong-June Park, Kyung‐Hyung Ku, Hyun-Ku Kim, & Chulkyoon Mok. (1994). Mucilage separation of Korean yam using microparticulation/air classification process. Korean Journal of Food Science and Technology. 26(5). 596–602.4 indexed citations
15.
Lee, Young‐Chul, In-Hwan Kim, Jin‐Woong Jeong, Hyun-Ku Kim, & Moo-Hyun Park. (1994). Chemical Characteristics of Citron(Citrus junos) Juices. Korean Journal of Food Science and Technology. 26(5). 552–556.11 indexed citations
16.
Kim, Hyun-Ku, et al.. (1990). Comparison of Sorption Characteristics of Red Pepper Powders with Their Seeds Mixing Ratio. Korean Journal of Food Science and Technology. 22(7). 817–823.6 indexed citations
17.
Kim, Hyun-Ku, et al.. (1989). Effects of Cooking and Drying Methods on the Taste Component and Microstructure of Shrimp. Applied Biological Chemistry. 32(3). 278–285.1 indexed citations
18.
Kim, Hyun-Ku, et al.. (1988). Preparation and Keeping Quality of Intermediate Moisture Food from Oyster and Sea Mussel. Korean Journal of Food Science and Technology. 20(3). 363–370.3 indexed citations
19.
Kim, Hyun-Ku, et al.. (1987). Browning and Sorption Characteristics of Dried Garlic Flakes with Relative Humidity and Storage Temperature. Korean Journal of Food Science and Technology. 19(2). 176–180.4 indexed citations
20.
Kim, Hyun-Ku, et al.. (1984). Sorption characteristics of red pepper powder with relative humidity and temperature. Korean Journal of Food Science and Technology. 16(1). 108–112.1 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.