Seon-Mi Yoo

511 total citations
46 papers, 419 citations indexed

About

Seon-Mi Yoo is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Seon-Mi Yoo has authored 46 papers receiving a total of 419 indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Food Science, 12 papers in Nutrition and Dietetics and 12 papers in Biochemistry. Recurrent topics in Seon-Mi Yoo's work include Food Quality and Safety Studies (36 papers), Phytochemicals and Antioxidant Activities (12 papers) and Agriculture, Soil, Plant Science (9 papers). Seon-Mi Yoo is often cited by papers focused on Food Quality and Safety Studies (36 papers), Phytochemicals and Antioxidant Activities (12 papers) and Agriculture, Soil, Plant Science (9 papers). Seon-Mi Yoo collaborates with scholars based in South Korea, India and United States. Seon-Mi Yoo's co-authors include In Guk Hwang, Sang‐Gi Min, S. Min, Yang Yu, Junsoo Lee, Mi‐Jung Choi, Haeng-Ran Kim, Jinsook Kim, Yeon‐Ji Jo and Heon Sang Jeong and has published in prestigious journals such as Nutrients, Journal of Food Science and Food Quality and Preference.

In The Last Decade

Seon-Mi Yoo

43 papers receiving 294 citations

Peers

Seon-Mi Yoo

BIOCH

EEBS

Ying Lyu China

Nadia Manzo Italy

D. E. Pszczola United States

K. Pitts Australia

R. Torres Argentina

Jeom‐Sig Lee South Korea

Induck Choi South Korea

C. Ordorica‐Falomir Mexico

Selina Brighina Italy

Aagje Legger Netherlands

Ying Lyu China

Seon-Mi Yoo

339 ×1.2

130 ×1.1

77 ×0.7

133 ×1.6

BIOCH

15 ×0.2

EEBS

Citations per year, relative to Seon-Mi Yoo Seon-Mi Yoo (= 1×) peers Ying Lyu

Countries citing papers authored by Seon-Mi Yoo

Since Specialization

Citations

This map shows the geographic impact of Seon-Mi Yoo'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 Seon-Mi Yoo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Seon-Mi Yoo more than expected).

Fields of papers citing papers by Seon-Mi Yoo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Seon-Mi Yoo. 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 Seon-Mi Yoo. The network helps show where Seon-Mi Yoo may publish in the future.

Co-authorship network of co-authors of Seon-Mi Yoo

This figure shows the co-authorship network connecting the top 25 collaborators of Seon-Mi Yoo. A scholar is included among the top collaborators of Seon-Mi Yoo 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 Seon-Mi Yoo. Seon-Mi Yoo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Kim, Dowan, et al.. (2025). Structural characterization and rheological analysis of Lentinus edodes mycelium (mycoprotein)–hydrocolloid composites for food formulation. Future Foods. 11. 100568–100568.

Yoo, Seon-Mi, et al.. (2017). Bacterial strain changes during chronic otitis media surgery. The Journal of Laryngology & Otology. 131(9). 801–804. 1 indexed citations

Park, Won Kyu, Yeojoon Yoon, Seon-Mi Yoo, et al.. (2017). Toward Green Synthesis of Graphene Oxide Using Recycled Sulfuric Acid via Couette–Taylor Flow. ACS Omega. 2(1). 186–192. 23 indexed citations

Cho, Mi Sook, et al.. (2016). Quality Characteristics of Ssamjang Added with Cheonggukjang and Various Kinds of Jocheong during Storage. Korean Journal of Food and Cookery Science. 32(4). 400–412.

Kim, Kwang‐Il, SangYoon Lee, In Guk Hwang, et al.. (2015). Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements. Korean Journal for Food Science of Animal Resources. 35(4). 441–448. 11 indexed citations

Kim, Soo Jin, Kwang‐Il Kim, In Guk Hwang, et al.. (2015). Changes in Physicochemical and Nutritional Properties of Carrots According to Thermal Treatments and Freezing Storage Duration. Food Engineering Progress. 19(2). 122–131. 5 indexed citations

Jo, Yeon‐Ji, et al.. (2014). Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality. Korean Journal for Food Science of Animal Resources. 34(6). 777–783. 24 indexed citations

Yoo, Seon-Mi, et al.. (2014). Quality Characteristics of Baked Rice Cake Added with Maltitol. Journal of the Korean Society of Food Science and Nutrition. 43(7). 1068–1074. 1 indexed citations

Shin, Dong‐Sun, et al.. (2014). The Effects on the Quality of Tteokbokki tteok by Different Types Cultivars of Rice. Korean Journal of Food and Cookery Science. 30(3). 271–277. 6 indexed citations

10.

Shin, Dong‐Sun, et al.. (2013). The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology. Korean Journal of Food and Cookery Science. 29(3). 291–300. 5 indexed citations

11.

Jeong, Heon Sang, et al.. (2012). Effects of Drying Methods on Quality of Red Pepper Powder. Journal of the Korean Society of Food Science and Nutrition. 41(9). 1315–1319. 16 indexed citations

12.

Hwang, In Guk, et al.. (2011). Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice. Journal of the Korean Society of Food Science and Nutrition. 40(7). 999–1005. 12 indexed citations

13.

Hwang, In Guk, et al.. (2011). Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji. Journal of the Korean Society of Food Science and Nutrition. 40(11). 1617–1622. 13 indexed citations

14.

Hwang, In Guk, et al.. (2010). Quality Characteristics and Antioxidant Activities of Commercial Jeupjang. The Korean Journal of Community Living Science. 21(4). 571–579. 3 indexed citations

15.

Min, S., et al.. (2005). Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk. Journal of Food Science. 70(1). 56 indexed citations

16.

Yoo, Seon-Mi, et al.. (2004). Quality Characteristics of Bijijang in Different Fermentation Conditions. Korean Journal of Food Science and Technology. 36(3). 448–455. 3 indexed citations

17.

Kim, Jinsook, Dong-Hwa Shin, & Seon-Mi Yoo. (2001). Quality Changes of Traditional Doenjang Fermented in Different Vessels. Applied Biological Chemistry. 44(4). 230–234. 9 indexed citations

18.

Yoo, Seon-Mi, et al.. (1999). Volatile Compounds of Chonggugjang Prepared by Different Fermentation Methods and Soybean Cultivars. Applied Biological Chemistry. 42(2). 111–115. 6 indexed citations

19.

Yoo, Seon-Mi, et al.. (1999). Study on the Processing Adaptability of Soybean Cultivars for Korean Traditional Chonggugjang Preparation. Applied Biological Chemistry. 42(2). 91–98. 1 indexed citations

20.

Yoo, Seon-Mi, et al.. (1998). Physicochemical Properties of Traditional Chonggugjang Produced in Different Regions. Applied Biological Chemistry. 41(5). 377–383. 27 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.

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