Citations per year, relative to Mi-Young Kang Mi-Young Kang (= 1×)
peers
Moon‐Jeong Chang
Countries citing papers authored by Mi-Young Kang
Since
Specialization
Citations
This map shows the geographic impact of Mi-Young Kang'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-Young Kang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mi-Young Kang more than expected).
This network shows the impact of papers produced by Mi-Young Kang. 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-Young Kang. The network helps show where Mi-Young Kang may publish in the future.
Co-authorship network of co-authors of Mi-Young Kang
This figure shows the co-authorship network connecting the top 25 collaborators of Mi-Young Kang.
A scholar is included among the top collaborators of Mi-Young Kang 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-Young Kang. Mi-Young Kang is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
All Works
20 of 20 papers shown
1.
Cho, Hee‐Jung, Youngjin Yoo, Mi-Young Kang, & In Chul Um. (2011). Study on the noodle-making properties of rice added with natural polymers. 29. 55–62.1 indexed citations
2.
Kim, Mi‐Hyun, et al.. (2007). Cooking Properties of Rice with Pigmented Rice Bran Extract. The Korean Journal of Crop Science. 52(1). 60–68.8 indexed citations
3.
Kang, Mi-Young, et al.. (2006). Grain quality of commercial brand rice produced in Kyungpook Province.. The Korean Journal of Crop Science. 51(7). 645–651.1 indexed citations
4.
Kang, Mi-Young, et al.. (2006). Supplementary Effect of the Giant Embryonic Rice on Serum and Heaptic Lipid Levels of Streptozotocin-induced Diabetic Rats. Korean Journal of Food Science and Technology. 38(4). 562–566.1 indexed citations
5.
Yoon, Mi‐Ra, et al.. (2006). Physicochemical Properties of Rice Kernels Affected on Palatability. The Korean Journal of Crop Science. 52(1). 45–50.3 indexed citations
6.
Kang, Mi-Young, et al.. (2005). Studies of Cooking Quality with Various Functional Rice. Journal of the Korean Society of Food Culture. 20(3). 293–298.1 indexed citations
7.
Kang, Mi-Young, et al.. (2005). Antimutagenic Activities of the Germinated Specialty Rices in E. coli and V79 Cultured Cell Assay Systems. Applied Biological Chemistry. 48(3). 222–227.1 indexed citations
8.
Kang, Mi-Young, et al.. (2005). Screening of Antioxidation-related Functional Components in Brans of the Pigmented Rices. Applied Biological Chemistry. 48(3). 233–239.9 indexed citations
9.
Kang, Mi-Young, et al.. (2004). Antioxidant Activity of Ethanolic Extract from Germinated Giant Embryonic Rices. Applied Biological Chemistry. 47(3). 293–299.1 indexed citations
10.
Kang, Mi-Young, et al.. (2004). Antioxidative Activity of Germinated Specialty Rices. Korean Journal of Food Science and Technology. 36(4). 624–630.4 indexed citations
11.
Kang, Mi-Young, et al.. (2003). Amylolytic activity and Properties of Starch Granules from the Giant Embryonic Rices. Applied Biological Chemistry. 46(3). 189–194.2 indexed citations
12.
Kang, Mi-Young, et al.. (2003). Varietal Difference in Antioxidative Activity of Ethanolic Extracts from Colored Rice Bran. Applied Biological Chemistry. 46(1). 16–22.10 indexed citations
13.
Kang, Mi-Young, et al.. (2003). Correlation of Lipid Soluble Compounds of Colored Rices and its Mutagenicity, Antimutagenicity and Antioxidativity. Applied Biological Chemistry. 46(3). 214–219.1 indexed citations
14.
Kang, Mi-Young, et al.. (2003). Characterization of the Germinated Rices to Examine an Application Potentials as Functional Rice Processed Foods. Korean Journal of Food Science and Technology. 35(4). 696–701.16 indexed citations
15.
Kang, Mi-Young, et al.. (2002). Screening of the Antioxidative Activity, Antimutagenicity and Mutagenicity of the Ethanolic Extracts from Legumes. Korean Journal of Food Science and Technology. 34(6). 1115–1122.7 indexed citations
16.
Kang, Mi-Young, et al.. (2001). Glucose Chain Length Distribution of Starches from Endosperm Mutant Rices and Its Relationship with Adaptability in Rice Bread Processing. Korean Journal of Food Science and Technology. 33(1). 50–54.4 indexed citations
17.
Koh, Hee‐Jong, et al.. (2001). Quality Characteristics of Brown Rice Flakes Prepared with Giant Embryonic Rice and Normal Rice Cultivars. Korean Journal of Food Science and Technology. 33(5). 540–544.6 indexed citations
18.
Kang, Mi-Young, et al.. (2000). Varietal Differences in Quality Characteristics of Yukwa (Fried Rice Cookie) made from Fourteen Glutinous Rice Cultivars. Korean Journal of Food Science and Technology. 32(1). 69–74.5 indexed citations
19.
Kang, Mi-Young, et al.. (2000). The Fine Structure of Amylopectin and Physicochemical Properties of Starch Granules from Endosperm Varieties in Glutinous Rice. Applied Biological Chemistry. 43(1). 18–23.1 indexed citations
20.
Kang, Mi-Young, et al.. (1996). Inhibitory Mechanism of Colored Rice Bran Extract Against Mutagenicity Induced by Chemical Mutagen Mitomycin C. Applied Biological Chemistry. 39(6). 424–429.3 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.