Countries citing papers authored by Kyung‐Hyung Ku
Since
Specialization
Citations
This map shows the geographic impact of Kyung‐Hyung Ku'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 Kyung‐Hyung Ku with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kyung‐Hyung Ku more than expected).
This network shows the impact of papers produced by Kyung‐Hyung Ku. 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 Kyung‐Hyung Ku. The network helps show where Kyung‐Hyung Ku may publish in the future.
Co-authorship network of co-authors of Kyung‐Hyung Ku
This figure shows the co-authorship network connecting the top 25 collaborators of Kyung‐Hyung Ku.
A scholar is included among the top collaborators of Kyung‐Hyung Ku 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 Kyung‐Hyung Ku. Kyung‐Hyung Ku is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Ku, Kyung‐Hyung, et al.. (2003). Characteristics Analysis for the Standardization of Commercial Kimchi. Korean Journal of Food Science and Technology. 35(2). 316–319.10 indexed citations
5.
Ku, Kyung‐Hyung, et al.. (2002). Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder. Food Science and Biotechnology. 11(4). 380–388.1 indexed citations
6.
Lee, Yong‐Hwan, et al.. (2001). Changes in Chemical Composition of glutinous rice during steeping and Quality Properties of Yukwa. Korean Journal of Food Science and Technology. 33(6). 737–744.26 indexed citations
7.
Ku, Kyung‐Hyung, et al.. (2001). Effects of Microparticulated Soybean Powder and Its Preparation Condition on Textural Properties of Chundubu. Food Science and Biotechnology. 10(3). 211–218.2 indexed citations
8.
Ku, Kyung‐Hyung, Nayoung Kim, Joonsoo Park, & Wan‐Su Park. (2001). Characteristics of Color and Pungency in the Red pepper for Kimchi. Korean Journal of Food Science and Technology. 33(2). 231–237.33 indexed citations
9.
Ku, Kyung‐Hyung, et al.. (1999). Effects of sorbitol and sugar sources on the fermentation and sensory properties of baechu kimchi. Korean Journal of Food Science and Technology. 31(3). 794–801.12 indexed citations
10.
Ku, Kyung‐Hyung, et al.. (1999). Effects of Pre-treated Sub-ingredients and Deodorization Materials on the Kimchi Smell during Fermentation. Korean Journal of Food Science and Technology. 31(6). 1549–1556.2 indexed citations
11.
Ku, Kyung‐Hyung & Dong-June Park. (1998). Cowpea Starch Extraction Process using Microparticulation/Air classification Technology. Korean Journal of Food Science and Technology. 30(1). 118–124.
12.
Park, Dong-June, Kyung‐Hyung Ku, & Seung‐Ho Kim. (1996). Characteristics and Application of Defatted Soybean Meal fractions Obtained by Microparticulation/Air-Classification. Korean Journal of Food Science and Technology. 28(3). 497–505.8 indexed citations
13.
Park, Dong-June, Kyung‐Hyung Ku, & Chulkyoon Mok. (1995). Characteristics of Glutinous Rice Fractions and Improvement of Yoogwa Processing by Microparticulation/Air-classification. Korean Journal of Food Science and Technology. 27(6). 1008–1012.12 indexed citations
14.
Mok, Chulkyoon, Kyung‐Hyung Ku, Dong-June Park, Namsoo Kim, & Heon-Soo Sohn. (1995). Ultrafiltration of Soybean Cooking Water for the Production of Soy-oligosaccharides. Korean Journal of Food Science and Technology. 27(2). 181–184.6 indexed citations
15.
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
16.
Park, Dong-June, et al.. (1993). Microparticulation/Air Classification of Rice Bran: Characteristics and Application. Korean Journal of Food Science and Technology. 25(6). 769–774.3 indexed citations
17.
Ku, Kyung‐Hyung, et al.. (1991). Effect of Enzyme and Inorganic Salts Addition and Heat Treatment on kimchi Fermentation. Korean Journal of Food Science and Technology. 23(2). 183–187.8 indexed citations
18.
Ku, Kyung‐Hyung, et al.. (1991). Effect of Combined Salts Addition on Physical and Sensory Properties of Kimchi. Korean Journal of Food Science and Technology. 23(2). 123–128.3 indexed citations
19.
Ku, Kyung‐Hyung, et al.. (1990). Combined Effect of Salts Mixture Addition and Brining in Hot Solution on the Korean Pickle Fermentation. Korean Journal of Food Science and Technology. 22(7). 865–870.1 indexed citations
20.
Lee, Jung‐Kun, et al.. (1990). Comparison of Soybean Varieties for Yield, Chemical and Sensory Properties of Soybean Curds. Korean Journal of Food Science and Technology. 22(4). 439–444.10 indexed citations
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive
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Rankless may not fully capture the entirety of a scholar's output or impact.