This map shows the geographic impact of Mi-Yae Shon'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 Mi-Yae Shon with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mi-Yae Shon more than expected).
This network shows the impact of papers produced by Mi-Yae Shon. 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 Mi-Yae Shon. The network helps show where Mi-Yae Shon may publish in the future.
Co-authorship network of co-authors of Mi-Yae Shon
This figure shows the co-authorship network connecting the top 25 collaborators of Mi-Yae Shon.
A scholar is included among the top collaborators of Mi-Yae Shon 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 Mi-Yae Shon. Mi-Yae Shon is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Shon, Mi-Yae, et al.. (2009). Changes in Sugar Level, Acidity, Viscosity, and Color of Lactic Acid Bacteria- Fermented Waxy Rice Paste Containing Colored Agro-food Products. Korean Journal of Food Preservation. 16(2). 266–275.3 indexed citations
4.
Shon, Mi-Yae, et al.. (2009). Nutritional Components, Texture, and Antioxidant Properties of Lactic Acid Bacteria-Fermented Yakchobugak with Addition of Agro-food Products. Korean Journal of Food Preservation. 16(3). 405–411.1 indexed citations
Shon, Mi-Yae, et al.. (2007). Characterization of Antibacterial Substance - Producing Bacillus subtilis Isolated from Traditional Doenjang. Applied Biological Chemistry. 50(2). 87–94.8 indexed citations
7.
Shon, Mi-Yae, et al.. (2007). Changes of Bioactive Compounds and Antioxidant Activities in Korean Green Tea (Camellia sinensis) with Different Harvesting Periods. Korean Journal of Food Preservation. 14(6). 709–715.2 indexed citations
8.
Shon, Mi-Yae, Sanghae Nam, & Sang‐Won Lee. (2007). Antioxidant, Anticancer Activities and Nitric Oxide Production of Euphoria longana Fermented with Lactic Acid Bacteria and Bacillus subtilis. Korean Journal of Food Preservation. 14(5). 531–537.4 indexed citations
9.
Shon, Mi-Yae, Sang‐Won Lee, & Sanghae Nam. (2007). Antioxidant and Anticancer Activities of Glycine Semen Germinatum Fermented with Germinated Black Soybean and Some Bacteria. Korean Journal of Food Preservation. 14(5). 538–544.2 indexed citations
10.
Choi, Sara, et al.. (2007). Biological Activities of Methanol Extract of Angelica gigas Nakai. Korean Journal of Food Preservation. 14(6). 655–661.6 indexed citations
Shon, Mi-Yae, et al.. (2006). Synergistic Effect of Yuza(Citrus junos) Extracts and Ascorbic Acid on Antiproliferation of Human Cancer Cells and Antioxidant Activity. Korean Journal of Food Preservation. 13(5). 649–654.4 indexed citations
13.
Shon, Mi-Yae, et al.. (2006). Chemical Components and Nitrite Scavenging Activity of Various Solvent Extracts from Onions. Korean Journal of Food Preservation. 13(6). 762–768.3 indexed citations
Lee, Seung‐Hwa, et al.. (2002). Major Components of Fermented Tofu Prepared with Different Molds and Coagulants. Food Science and Biotechnology. 11(2). 93–98.2 indexed citations
17.
Shon, Mi-Yae, et al.. (2000). Comparison of Chemical Compositions of Houttuynia cordata Thunb Cultivated from Different Local Area. Korean Journal of Food Preservation. 7(1). 108–112.1 indexed citations
18.
Shon, Mi-Yae, et al.. (2000). Biological Activities of Chungkugjang Prepared with Black Bean and Changes in Phytoestrogen Content during Fermentation. Korean Journal of Food Science and Technology. 32(4). 936–941.35 indexed citations
19.
Shon, Mi-Yae, et al.. (1997). Occurrence and Repression of Off-Odor in Cooked Rice during Storage under Low Temperature Warming Condition of Electric Rice Cooker. Korean Journal of Food Science and Technology. 29(5). 919–924.2 indexed citations
20.
Choi, Ok‐Ja, et al.. (1997). Changes in Retrogradation Degree of Nonwaxy Rice Cooked at Different Pressure and Stored in Electric Rice Cooker. Korean Journal of Food Science and Technology. 29(4). 705–709.1 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.