Kyung‐Mi Chang

418 total citations
25 papers, 340 citations indexed

About

Kyung‐Mi Chang is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Kyung‐Mi Chang has authored 25 papers receiving a total of 340 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 14 papers in Plant Science and 8 papers in Molecular Biology. Recurrent topics in Kyung‐Mi Chang's work include Essential Oils and Antimicrobial Activity (12 papers), Phytochemistry and Biological Activities (7 papers) and Natural product bioactivities and synthesis (6 papers). Kyung‐Mi Chang is often cited by papers focused on Essential Oils and Antimicrobial Activity (12 papers), Phytochemistry and Biological Activities (7 papers) and Natural product bioactivities and synthesis (6 papers). Kyung‐Mi Chang collaborates with scholars based in South Korea and United States. Kyung‐Mi Chang's co-authors include Gun‐Hee Kim, Soo‐Im Choi, Ji Hoon Park, Young Keun Chung, Je‐Hyuk Lee, Seon Young Kim, Mun Yhung Jung, Eun‐Mi Choi, Yong‐Soo Lee and Shyh‐Yuan Lee and has published in prestigious journals such as Coordination Chemistry Reviews, Food Chemistry and The FASEB Journal.

In The Last Decade

Kyung‐Mi Chang

23 papers receiving 309 citations

Peers

Kyung‐Mi Chang

BIOCH

Wajaht A. Shah India

Jozef Hudec Slovakia

Zahira Fernández‐Bedmar Spain

Blanca Rivero-Cruz Mexico

D A Akinpelu Nigeria

M. Giasuddin Ahmed Bangladesh

Muhammad Mukram Mohamed Mackeen Malaysia

Tawanun Sripisut Thailand

Shuqin Mao China

Mylene M. Uy Philippines

Wajaht A. Shah India

Kyung‐Mi Chang

195 ×1.3

180 ×1.3

186 ×1.8

61 ×0.8

57 ×1.2

BIOCH

Citations per year, relative to Kyung‐Mi Chang Kyung‐Mi Chang (= 1×) peers Wajaht A. Shah

Countries citing papers authored by Kyung‐Mi Chang

Since Specialization

Citations

This map shows the geographic impact of Kyung‐Mi Chang'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‐Mi Chang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kyung‐Mi Chang more than expected).

Fields of papers citing papers by Kyung‐Mi Chang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Kyung‐Mi Chang. 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‐Mi Chang. The network helps show where Kyung‐Mi Chang may publish in the future.

Co-authorship network of co-authors of Kyung‐Mi Chang

This figure shows the co-authorship network connecting the top 25 collaborators of Kyung‐Mi Chang. A scholar is included among the top collaborators of Kyung‐Mi Chang 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‐Mi Chang. Kyung‐Mi Chang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Chang, Kyung‐Mi & Gun‐Hee Kim. (2013). Volatile aroma constituents of gukhwa (Chrysanthemum morifolium R.). Food Science and Biotechnology. 22(3). 659–663. 20 indexed citations

Chang, Kyung‐Mi & Gun‐Hee Kim. (2012). Volatiles of Chrysanthemum zawadskii var. latilobum K.. Preventive Nutrition and Food Science. 17(3). 234–238. 7 indexed citations

Chang, Kyung‐Mi, Soo‐Im Choi, & Gun‐Hee Kim. (2012). Anti-oxidant Activity of Saussurea lappa C.B. Clarke Roots. Preventive Nutrition and Food Science. 17(4). 306–309. 44 indexed citations

Chang, Kyung‐Mi, Soo‐Im Choi, Sophia J. Chung, & Gun‐Hee Kim. (2011). Anti-microbial Activity of Saussurea lappa C.B. Clarke Roots. Preventive Nutrition and Food Science. 16(4). 376–380. 9 indexed citations

Chang, Kyung‐Mi & Gun‐Hee Kim. (2010). Chemical Components of Atractylodes japonica Rhizome Oil. Preventive Nutrition and Food Science. 15(2). 147–151. 3 indexed citations

Chang, Kyung‐Mi, Eun‐Mi Choi, & Gun‐Hee Kim. (2010). Chemical constituents of Chrysanthemum indicum L. flower oil and effect on osteoblastic MC3T3-E1 cells. Food Science and Biotechnology. 19(3). 815–819. 17 indexed citations

Kim, Gun Hee, et al.. (2010). Volatile Constituents of Zanthoxylum schinifolium and Effect on Osteoblastic MC3T3E1 Cells. The FASEB Journal. 24(S1).

Chang, Kyung‐Mi & Gun‐Hee Kim. (2009). Comparative Chemical Composition of Domestic and Imported Chrysanthemum indicum L. Flower Oils. Food Science and Biotechnology. 18(5). 1288–1292. 9 indexed citations

Lee, Je‐Hyuk, Kyung‐Mi Chang, & Gun‐Hee Kim. (2009). Anti-inflammatory Activities of Chopi (Zanthoxylum piperitum A.P. DC) Essential Oil: Suppression of the Inducible Nitric Oxide Synthase and Cellular Adhesion. Food Science and Biotechnology. 18(6). 1371–1378. 11 indexed citations

10.

Chang, Kyung‐Mi & Gun‐Hee Kim. (2009). Constituents of the Essential Oil from Eclipta prostrata L.. Preventive Nutrition and Food Science. 14(2). 168–171. 9 indexed citations

11.

Park, Ji Hoon, Kyung‐Mi Chang, & Young Keun Chung. (2009). Catalytic Pauson–Khand-type reactions and related carbonylative cycloaddition reactions. Coordination Chemistry Reviews. 253(21-22). 2461–2480. 64 indexed citations

12.

Lee, Je‐Hyuk, Kyung‐Mi Chang, & Gun‐Hee Kim. (2009). Composition and anti‐inflammatory activities of Zanthoxylum schinifolium essential oil: suppression of inducible nitric oxide synthase, cyclooxygenase‐2, cytokines and cellular adhesion. Journal of the Science of Food and Agriculture. 89(10). 1762–1769. 23 indexed citations

13.

Chang, Kyung‐Mi & Gun‐Hee Kim. (2008). Analysis of Aroma Components from Zanthoxylum. Food Science and Biotechnology. 17(3). 669–674. 7 indexed citations

14.

Choi, Soo‐Im, Kyung‐Mi Chang, Yong‐Soo Lee, & Gun‐Hee Kim. (2008). Antibacterial Activity of Essential Oils from Zanthoxylum piperitum A.P. DC. and Zanthoxylum schinifolium. Food Science and Biotechnology. 17(1). 195–198. 18 indexed citations

15.

Chang, Kyung‐Mi & Gun‐Hee Kim. (2008). Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil. Preventive Nutrition and Food Science. 13(2). 122–127. 16 indexed citations

16.

Chang, Kyung‐Mi. (2007). Manufacturing of Functionalized Color Mook by Addition of the Color and Flavor from Natural Foods. Journal of the Korean Society of Food Culture. 22(3). 365–372. 4 indexed citations

17.

Chang, Kyung‐Mi, et al.. (2007). Analysis of Mineral and Volatile Flavor Compounds in Pimpinella brachycarpa N. by ICP-AES and SDE, HS-SPME-GC/MS. Journal of the Korean Society of Food Culture. 22(2). 246–253. 2 indexed citations

18.

Chang, Kyung‐Mi. (2007). A Study Cookery Utilization of Pimpinella brachycarpa N. for Developing as Functional Foods. Journal of the Korean Society of Food Culture. 22(2). 274–282. 1 indexed citations

19.

Kim, Seon Young, et al.. (1997). Taste and flavor compounds in box thorn (Lycium chinense Miller) leaves. Food Chemistry. 58(4). 297–303. 33 indexed citations

20.

Min, David B., et al.. (1989). Effects of Packaging Conditions on the Flavor Stability of Dry Whole Milk. Journal of Food Science. 54(5). 1222–1224. 18 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.

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