Citations per year, relative to Mee Ree Kim Mee Ree Kim (= 1×)
peers
Sónia Medina
Countries citing papers authored by Mee Ree Kim
Since
Specialization
Citations
This map shows the geographic impact of Mee Ree 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 Mee Ree Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mee Ree Kim more than expected).
This network shows the impact of papers produced by Mee Ree 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 Mee Ree Kim. The network helps show where Mee Ree Kim may publish in the future.
Co-authorship network of co-authors of Mee Ree Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Mee Ree Kim.
A scholar is included among the top collaborators of Mee Ree 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 Mee Ree Kim. Mee Ree Kim is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Kim, Mee Ree, et al.. (2016). Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Almond. Journal of the Korean Society of Food Science and Nutrition. 46(7). 290–290.1 indexed citations
4.
Kim, Hyojin, et al.. (2010). Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder. Journal of the East Asian Society of Dietary Life. 20(6). 888–895.6 indexed citations
5.
Kim, Hye‐Ran & Mee Ree Kim. (2010). Effects of Traditional Salt on the Quality Characteristics and Growth of Microorganisms from Kimchi. Journal of the Korean Society of Food Culture. 25(1). 61–69.8 indexed citations
6.
Kim, Hye‐Ran, et al.. (2009). Antioxidant Activities and Quality Characteristics of Fermented and Aged Garlic Yanggeng. Korean Journal of Food and Cookery Science. 25(6). 739–746.4 indexed citations
7.
Kim, Mi‐Yeon, et al.. (2009). Effects of Aqueous Medicinal Herb Extracts and Aqueous Fermented Extracts on Alcohol-Metabolizing Enzyme Activities. Korean Journal of Food Preservation. 16(2). 259–265.8 indexed citations
8.
Kim, Mi Jeong, et al.. (2009). Polyphenol and Phytate Contents and Their Relationship to Antioxidative Activity in Soybeans. Journal of the East Asian Society of Dietary Life. 19(6). 975–980.4 indexed citations
9.
Lee, Jeung‐Hee & Mee Ree Kim. (2008). Changes in the Functional Properties of Spices and Herbs during Cooking. Korean Journal of Food and Cookery Science. 24(1). 132–156.2 indexed citations
10.
Kim, Min-Hee, et al.. (2008). Quality Characteristics and Antioxidant Activities of Green Tea Garlic Paste added Calcium. Korean Journal of Food and Cookery Science. 24(6). 876–881.8 indexed citations
11.
Kim, Min-Hee, et al.. (2008). Antioxidant Activity and Quality Characteristics of Soypaste Salad Dressing Stored at Two Different Temperatures. Korean Journal of Food and Cookery Science. 24(1). 92–98.6 indexed citations
12.
Oh, Sanghee, et al.. (2006). Analyses of Nutrients and Antinutrients of Rice Cultivars. Korean Journal of Food and Cookery Science. 22(6). 949–956.20 indexed citations
13.
Oh, Sanghee, et al.. (2005). Mineral and Heavy Metal Contents of Salt and Salted-fermented Shrimp. Korean Journal of Food Science and Technology. 37(4). 519–524.16 indexed citations
14.
Kim, Mee Ree, et al.. (2004). Inhibitory Effect of Aqueous Chlorine Dioxide on Survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in Pure Cell Culture. Korean Journal of Food Science and Technology. 36(3). 514–517.16 indexed citations
15.
Park, So Hyun, et al.. (2004). Quality Characteristics of Commercial Oiji, Korean Cucumber Pickle. Korean Journal of Food Science and Technology. 36(3). 135–135.1 indexed citations
16.
Oh, Sanghee, et al.. (2004). Microbiological Safety of Commercial Salt-fermented Shrimp during Storage. Korean Journal of Food Science and Technology. 36(3). 507–513.5 indexed citations
17.
Kim, Mee Ree, et al.. (2001). Regulation of apoptotic cell death in U937 leukemia cells by fatty acids. KRIBB Repository.2 indexed citations
18.
Kim, Mee Ree, et al.. (1996). Flavor Characteristics of Kakdugi by Radish Cultivars and Seasons. Korean Journal of Food Science and Technology. 28(4). 762–771.7 indexed citations
19.
Kim, Mee Ree. (1984). A Study on the Status of the Employed and Housewives' Meal Management in Daejeon City. Journal of the Korean Society of Food Science and Nutrition. 13(1). 107–116.2 indexed citations
20.
Kim, Mee Ree, et al.. (1982). Menu Pattern and Management of Student's Cafeteria(I)-Use and Eating Habits-. The Korean Journal of Nutrition. 15(2). 107–118.2 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.