Citations per year, relative to Hyun-Yu Lee Hyun-Yu Lee (= 1×)
peers
Taik-Soo Lee
Countries citing papers authored by Hyun-Yu Lee
Since
Specialization
Citations
This map shows the geographic impact of Hyun-Yu 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 Hyun-Yu Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hyun-Yu Lee more than expected).
This network shows the impact of papers produced by Hyun-Yu 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 Hyun-Yu Lee. The network helps show where Hyun-Yu Lee may publish in the future.
Co-authorship network of co-authors of Hyun-Yu Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Hyun-Yu Lee.
A scholar is included among the top collaborators of Hyun-Yu 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 Hyun-Yu Lee. Hyun-Yu 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.
Park, Jong-Dae, et al.. (2007). Quality and Pasting Properties of Traditional Olbyeossal. Korean Journal of Food Preservation. 14(3). 276–280.5 indexed citations
2.
Kum, Jun-Seok, et al.. (2006). Physicochemical Properties of Black Rice Flours (BRFs) Affected by Milling Conditions. Korean Journal of Food Science and Technology. 38(6). 751–755.9 indexed citations
3.
Lee, Hyun-Yu, et al.. (2006). Physicochemical Properties of Modified Chufa (Cyperus esculentus L., var sativus Boeck) Starch. Korean Journal of Food Preservation. 13(3). 382–388.3 indexed citations
4.
Park, Jong-Dae, et al.. (2006). Soaking and Drying Characteristics of Grains and Legumes. Korean Journal of Food Preservation. 13(3). 344–350.2 indexed citations
5.
Kum, Jun-Seok, et al.. (2005). Development and Quality Properties of Cereal Bars. Korean Journal of Food Preservation. 12(3). 235–240.1 indexed citations
6.
Park, Jong-Dae, et al.. (2005). Quality Properties of Cooked Germinated-brown Rice. Korean Journal of Food Preservation. 12(2). 101–106.11 indexed citations
7.
Lee, Hyun-Yu, et al.. (2004). Various Properties and Phenolic Acid Contents of Rices and Rice Brans with Different Milling Fractions. Korean Journal of Food Science and Technology. 36(6). 930–936.36 indexed citations
8.
Ha, Tae Youl, et al.. (2003). Effect of Dietary Fiber Purified from Cassia Tora on the Quality Characteristics of the Bread with Rice Flour. Korean Journal of Food Science and Technology. 35(4). 598–603.8 indexed citations
9.
Kum, Jun-Seok & Hyun-Yu Lee. (1999). The Effect of the Varieties and Particle Size on the Properties of Rice Flour. Korean Journal of Food Science and Technology. 31(6). 1542–1548.27 indexed citations
10.
Kum, Jun-Seok, et al.. (1995). Retrogradation characteristics of Jeungpyun by different milling method of rice flour. Korean Journal of Food Science and Technology. 27(6). 834–838.8 indexed citations
11.
Kum, Jun-Seok, et al.. (1995). Influence of Cultivar on Rice Starch and Cooking Properties. Korean Journal of Food Science and Technology. 27(3). 365–369.19 indexed citations
12.
Kum, Jun-Seok, et al.. (1994). Physico-Chemical Properties of Modified Rice Flour by Physical Modification. Applied Biological Chemistry. 37(3). 154–160.2 indexed citations
13.
Lim, Young‐Hee, et al.. (1993). Changes of Physicochemical Properties of Soaked Glutinous Rice During Preparation of Yu-Kwa. Korean Journal of Food Science and Technology. 25(3). 247–251.20 indexed citations
14.
Shin, Dong-Hwa, et al.. (1990). Effect of Some Additives for Yukwa (Popped Rice Snack) Quality Improvement and Process Modification Trials. Korean Journal of Food Science and Technology. 22(3). 272–277.11 indexed citations
15.
Shin, Dong-Hwa, et al.. (1989). Quality Characteristics of Yukwa (Popped Rice Snack) made by Different Varieties of Rice. Korean Journal of Food Science and Technology. 21(6). 820–825.11 indexed citations
16.
Han, Ouk Kyu, et al.. (1988). Physicochemical characteristics of rice flour gelatinized by extrusion-cooking. Korean Journal of Food Science and Technology. 20(4). 470–475.3 indexed citations
17.
Han, Ouk Kyu, et al.. (1988). Physicochemical characteristics of rice flour gelatinized by drum-drying. Korean Journal of Food Science and Technology. 20(3). 392–398.1 indexed citations
18.
Lee, Hyun-Yu, et al.. (1987). Effect of Cooking Methods on the Qualities of Quick Cooking Rice. Korean Journal of Food Science and Technology. 19(6). 480–485.3 indexed citations
19.
Lee, Hyun-Yu, et al.. (1987). Analysis of the Aroma Constituents of Korean mandarin (Citrus reticula) and Orange Juices by Capillary GC and GC/MS. Korean Journal of Food Science and Technology. 19(4). 346–354.2 indexed citations
20.
Lee, Hyun-Yu, et al.. (1987). Aroma components in Korean citron (Citrus medica). Korean Journal of Food Science and Technology. 19(4). 361–365.11 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.