Kyung-Mi Yoo
About
In The Last Decade
Kyung-Mi Yoo
26 papers receiving 244 citations
Peers
Comparison fields: 5 of 64
- Food Science 257
- Biochemistry 120
- Nutrition and Dietetics 101
- Plant Science 75
- Molecular Biology 69
Countries citing papers authored by Kyung-Mi Yoo
This map shows the geographic impact of Kyung-Mi Yoo'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 Yoo 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 Yoo more than expected).
Fields of papers citing papers by Kyung-Mi Yoo
This network shows the impact of papers produced by Kyung-Mi Yoo. 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 Yoo. The network helps show where Kyung-Mi Yoo may publish in the future.
Co-authorship network of co-authors of Kyung-Mi Yoo
This figure shows the co-authorship network connecting the top 25 collaborators of Kyung-Mi Yoo. A scholar is included among the top collaborators of Kyung-Mi Yoo 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 Yoo. Kyung-Mi Yoo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 3 | |
| 2 | 37 | |
| 3 | 14 | |
| 4 | 13 | |
| 5 | 5 | |
| 6 | 3 | |
| 7 | 20 | |
| 8 | 4 | |
| 9 | 4 | |
| 10 | 26 | |
| 11 | Antioxidative Activity of Yacon and Changes in the Quality Characteristics of Yacon Pickles during Storage | 6 |
| 12 | A Study on the Development of Vinegar Beverage Using Yacon Roots(Smallanthus sonchifolius) and Analysis of Components Changes During the Fermentation | 7 |
| 13 | Preparation of Chocolate Added with Yuza (Citrus junos Seib ex TANAKA) and Its Antioxidant Characteristics | 18 |
| 14 | Screening of Natural Herb Methanol Extracts for Antioxidant Activity in V79-4 cells | 2 |
| 15 | Antioxidant Activity and Physicochemical Characteristics of Tangerine Peel Tea Prepared with Citrus unshiu Cultivated in Cheju | 10 |
| 16 | Antioxidant Characteristics and Preparation of Chocolate Added with Sochungryong-Tang(Oriental Medicinal Plants Extract) | 8 |
| 17 | Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale) Leaves and Roots Powder | 27 |
| 18 | In Vitro Effect of Yuza (Citrus junos SIEB ex TANAKA) Extracts on Proliferation of Human Prostate Cancer Cells and Antioxidant Activity | 31 |
| 19 | Development of Antioxidant Beverage and the Prediction of Shelf Life | 1 |
| 20 | The Effects of Antioxidant Vitamins on Lipid Peroxide Production in Rats | 1 |
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.