Kwang-Ok Kim
About
In The Last Decade
Kwang-Ok Kim
106 papers receiving 1.1k citations
Peers
Comparison fields: 5 of 120
- Food Science 702
- Nutrition and Dietetics 408
- Sensory Systems 198
- Electrical and Electronic Engineering 143
- Plant Science 139
Countries citing papers authored by Kwang-Ok Kim
This map shows the geographic impact of Kwang-Ok 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 Kwang-Ok Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kwang-Ok Kim more than expected).
Fields of papers citing papers by Kwang-Ok Kim
This network shows the impact of papers produced by Kwang-Ok 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 Kwang-Ok Kim. The network helps show where Kwang-Ok Kim may publish in the future.
Co-authorship network of co-authors of Kwang-Ok Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Kwang-Ok Kim. A scholar is included among the top collaborators of Kwang-Ok 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 Kwang-Ok Kim. Kwang-Ok Kim is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 5 | |
| 2 | 3 | |
| 3 | 3 | |
| 4 | Exploring Korean Typical Tastes, Flavors and Foods Using Delphi Technique | 10 |
| 5 | Developing an Attitude Scale for Korean Style Flavors | 7 |
| 6 | Chemical Composition of Green Teas According to Processing Methods and Extraction Conditions | 9 |
| 7 | Optimum Levels of Flavoring Materials for Gel-type Dessert Using Chicken-feet Gelatin | 2 |
| 8 | Effects of Levels of Flavoring Materials on the Sensory Properties of Chicken Feet Jokpyun (Korea Traditional Gel Type Food) | 2 |
| 9 | Effect of Soaking and Blanching Chicken-head in the Preparation of Chicken-head Broth | 8 |
| 10 | Development of Antioxidant Beverage and the Prediction of Shelf Life | 1 |
| 11 | Physicochemical and Sensory Properties of Water Soluble Chitosan | 5 |
| 12 | Properties of Chitosan Hydrolysates and Their Influence on the Quality of Shortened Cake | 8 |
| 13 | Effects of Hydroxypropylation and Cross-linking of Nonwaxy Rice Grit on the Storage Stability of Julpyun (Korean plain rice cake) | 3 |
| 14 | Development of Definition of Parameters and Reference Scales for Texture Profiling of Frankfurter Sausages | 2 |
| 15 | The effects of low molecular weight chitosans on the characteristics of kimchi during fermentation | 5 |
| 16 | Physicochemical properties of chitosans produced from shrimp shell under the different conditions and their influences on the properties of Kakdugi during storage | 1 |
| 17 | Sensory Characteristics of Cooked Rice Stored in an Electric Rice Cooker | 5 |
| 18 | Standardization of Traditional Preparation Method of Gangjung -I. Optimization of steeping time of glutinous rice and extent of beating of the cooked rice- | 8 |
| 19 | Effect of Sodium Acetate and Calcium Chloride on Characteristics of Kakdugj | 1 |
| 20 | Sensory Characteristics of Packsulkis (Korean traditional rice cakes) Containing Combined Sweeteners | 4 |
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.