Mi-Yae Shon
- Plant Science top 5%
- Food Science top 2%
- Biochemistry top 2%
- Molecular Biology
- Aquatic Science top 5%
- Co-authors
- Sanghae NamNak‐Ju SungKwon‐Il SeoSang‐Won LeeWan-Kyu LeeSo-Young KimSang‐Myeong LeeJun Lee
- Topics
- Food Quality and Safety Studies (17 papers)Phytochemicals and Antioxidant Activities (6 papers)Garlic and Onion Studies (4 papers)
- Partner nations
- South KoreaUnited StatesJapan
In The Last Decade
Mi-Yae Shon
26 papers receiving 763 citations
Peers
Comparison fields: 5 of 92
- Plant Science 373
- Food Science 361
- Biochemistry 311
- Molecular Biology 241
- Aquatic Science 95
Countries citing papers authored by Mi-Yae Shon
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).
Fields of papers citing papers by Mi-Yae Shon
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.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 34 | |
| 2 | 7 | |
| 3 | Changes in Sugar Level, Acidity, Viscosity, and Color of Lactic Acid Bacteria- Fermented Waxy Rice Paste Containing Colored Agro-food Products | 3 |
| 4 | Nutritional Components, Texture, and Antioxidant Properties of Lactic Acid Bacteria-Fermented Yakchobugak with Addition of Agro-food Products | 1 |
| 5 | 11 | |
| 6 | Characterization of Antibacterial Substance - Producing Bacillus subtilis Isolated from Traditional Doenjang | 8 |
| 7 | Changes of Bioactive Compounds and Antioxidant Activities in Korean Green Tea (Camellia sinensis) with Different Harvesting Periods | 2 |
| 8 | Antioxidant, Anticancer Activities and Nitric Oxide Production of Euphoria longana Fermented with Lactic Acid Bacteria and Bacillus subtilis | 4 |
| 9 | Antioxidant and Anticancer Activities of Glycine Semen Germinatum Fermented with Germinated Black Soybean and Some Bacteria | 2 |
| 10 | Biological Activities of Methanol Extract of Angelica gigas Nakai | 6 |
| 11 | 9 | |
| 12 | Synergistic Effect of Yuza(Citrus junos) Extracts and Ascorbic Acid on Antiproliferation of Human Cancer Cells and Antioxidant Activity | 4 |
| 13 | Chemical Components and Nitrite Scavenging Activity of Various Solvent Extracts from Onions | 3 |
| 14 | 227 | |
| 15 | 431 | |
| 16 | Major Components of Fermented Tofu Prepared with Different Molds and Coagulants | 2 |
| 17 | Comparison of Chemical Compositions of Houttuynia cordata Thunb Cultivated from Different Local Area | 1 |
| 18 | Biological Activities of Chungkugjang Prepared with Black Bean and Changes in Phytoestrogen Content during Fermentation | 35 |
| 19 | Occurrence and Repression of Off-Odor in Cooked Rice during Storage under Low Temperature Warming Condition of Electric Rice Cooker | 2 |
| 20 | Changes in Retrogradation Degree of Nonwaxy Rice Cooked at Different Pressure and Stored in Electric Rice Cooker | 1 |
About Mi-Yae Shon
Mi-Yae Shon is a scholar working on Biochemistry, Food Science and Pharmacology, having authored 29 papers that have together received 885 indexed citations. Recurring topics across this work include Food Quality and Safety Studies (17 papers), Phytochemicals and Antioxidant Activities (6 papers) and Garlic and Onion Studies (4 papers). The work is most often cited by research in Biochemistry (311 citations), Food Science (361 citations) and Aquatic Science (95 citations). Mi-Yae Shon has collaborated with scholars based in South Korea, United States and Japan. Frequent co-authors include Sanghae Nam, Nak‐Ju Sung, Kwon‐Il Seo, Sang‐Won Lee, Wan-Kyu Lee, So-Young Kim, Sang‐Myeong Lee, Jun Lee, Sun-Young Choi and Jehun Choi. Their work appears in journals such as Food Chemistry, Food and Chemical Toxicology and Journal of Food Composition and Analysis.
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.