This map shows the geographic impact of Malshick Shin'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 Malshick Shin with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Malshick Shin more than expected).
This network shows the impact of papers produced by Malshick Shin. 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 Malshick Shin. The network helps show where Malshick Shin may publish in the future.
Co-authorship network of co-authors of Malshick Shin
This figure shows the co-authorship network connecting the top 25 collaborators of Malshick Shin.
A scholar is included among the top collaborators of Malshick Shin 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 Malshick Shin. Malshick Shin is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Shin, Malshick, et al.. (2009). Characteristics of Preparation of Rice Manju and Rice Flour with Soaking and Different Particle Sizes. Korean Journal of Food and Cookery Science. 25(4). 427–434.15 indexed citations
8.
Kim, Wansoo & Malshick Shin. (2007). The Properties of Rice Flours Prepared by Dry- and Wet-Milling of Soaked Glutinous and Normal Grains. Korean Journal of Food and Cookery Science. 23(6). 908–918.21 indexed citations
9.
Shin, Malshick, et al.. (2007). Effects of Soaking and Particle Sizes on the Properties of Rice Flour and Gluten-free Rice Bread. Food Science and Biotechnology. 16(5). 759–764.41 indexed citations
10.
Shin, Malshick, et al.. (2006). Characteristics of Rice Flours Prepared by Moisture-Heat Treatment. Korean Journal of Food and Cookery Science. 22(2). 147–157.16 indexed citations
11.
Shin, Malshick, et al.. (2006). Physicochemical Properties of Sugary Rice. The Korean Journal of Crop Science. 51. 77–83.1 indexed citations
12.
Shin, Malshick, et al.. (2005). Characteristics of non-waxy rice starch/gum mixture gels. Korean Journal of Food and Cookery Science. 21(6). 942–949.1 indexed citations
13.
Shin, Malshick, et al.. (2005). Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes. Food Science and Biotechnology. 14(5). 608–613.14 indexed citations
14.
Lee, Jae‐Hak, et al.. (2000). Comparisons of Characteristics of Amaranth Starches Isolated from five Cultivars Grown in Korea. Korean Journal of Food Science and Technology. 32(2). 252–257.13 indexed citations
15.
Mun, Saehun, et al.. (1996). Retrogradation of Sucrose Fatty Acid Ester and Soybean Oil Added Rice Flour Gels. Korean Journal of Food Science and Technology. 28(2). 305–310.12 indexed citations
16.
Shin, Malshick, et al.. (1996). Effects of Sugars on the Retrogradation of Rice Flour Gels. Korean Journal of Food Science and Technology. 28(5). 904–909.11 indexed citations
17.
Kim, Soo‐Kyung & Malshick Shin. (1996). Effect of Water/Rice Ratio on the Characteristics of Cooked Rice during Storage. Korean Journal of Human Ecology. 5(1). 81–88.2 indexed citations
18.
Shin, Malshick, et al.. (1987). Textural Properties of Dry and Moist Type Sweet Potatoes. Applied Biological Chemistry. 30(4). 315–322.4 indexed citations
19.
Shin, Malshick, et al.. (1986). Action of crude amylolytic enzymes extracted from sweet potatoes and amylolytic enzymes on the sweet potato starches.. Korean Journal of Food Science and Technology. 18(6). 431–436.4 indexed citations
20.
Shin, Malshick, et al.. (1985). The Changes of Pectic Substances in Sweet Potato Cultivars During Baking. Korean Journal of Food Science and Technology. 17(6). 421–425.4 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.