Si-Kyung Lee
About
In The Last Decade
Si-Kyung Lee
64 papers receiving 608 citations
Peers
Comparison fields: 5 of 74
- Food Science 462
- Molecular Biology 278
- Nutrition and Dietetics 218
- Biotechnology 157
- Plant Science 145
Countries citing papers authored by Si-Kyung Lee
This map shows the geographic impact of Si-Kyung Lee'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 Si-Kyung Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Si-Kyung Lee more than expected).
Fields of papers citing papers by Si-Kyung Lee
This network shows the impact of papers produced by Si-Kyung Lee. 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 Si-Kyung Lee. The network helps show where Si-Kyung Lee may publish in the future.
Co-authorship network of co-authors of Si-Kyung Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Si-Kyung Lee. A scholar is included among the top collaborators of Si-Kyung Lee 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 Si-Kyung Lee. Si-Kyung Lee is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 7 | |
| 2 | Quality Characteristics of White Pan Bread Containing HPMC, MC, and Sodium Alginate | 2 |
| 3 | Effect of Hydrocolloids on Rheological Properties of Bread Dough | 3 |
| 4 | Antioxidative Effects and Quality Characteristics of the Rice Cultivated by Organic Farming and Ordinary Farming | 16 |
| 5 | Preservation of Noodles Adding the Wheat Flour Ferment Cultured by Lactobacillus acidophilus | 2 |
| 6 | Purification and Evaluation of Rice Bran Hydrolysates with Antimutagenicity | 1 |
| 7 | Purification and Characterization of Two Endoxylanases from an Alkaliphilic Bacillus halodurans C-1 | 9 |
| 8 | Characteristics of Flour Ferment with Seed Mash Containing Wheat Flour Koji and Lactic Acid Bacteria | 2 |
| 9 | Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork | 42 |
| 10 | Quality Characteristics of White Pan Bread with Olive Oil | 6 |
| 11 | Development of Antimicrobial Edible Film from Defatted Soybean Meal Fermented by Bacillus subtilis | 11 |
| 12 | The Effect of Vitamin C on Properties of the Breads Made by Dough Frozen after 1st Fermentation | 5 |
| 13 | Quality Characteristics of Wet Noodle with Lycii fructus Powder | 50 |
| 14 | FAME analysis to monitor impact of organic matter on soil bacterial populations | 1 |
| 15 | Flavor Improvement of Chungkookjang by Addition of Yucca (Yucca shidigera) Extract | 12 |
| 16 | Antioxidative Effects of Natural Lecithin on Borage Oil | 7 |
| 17 | Purification and Characterization of a Fibrinolytic Enzyme form Bacillus sp. KDO-13 Isolated from Soybean Paste | 44 |
| 18 | Effects of Addition of Adipic acid-resistant Strains on Extending Shelf-life of Kimchi | 4 |
| 19 | Selection and Enumeration of Bifidobacteria in Fermented Foods with Various Lactic Bacteria | 1 |
| 20 | Purification and partial characteristics of intracellular aminopeptidase from micrococcus sp. LL3 | 1 |
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.