Citations per year, relative to Soon‐Dong Kim Soon‐Dong Kim (= 1×)
peers
Kyung‐Hyung Ku
Countries citing papers authored by Soon‐Dong Kim
Since
Specialization
Citations
This map shows the geographic impact of Soon‐Dong Kim'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 Soon‐Dong Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Soon‐Dong Kim more than expected).
This network shows the impact of papers produced by Soon‐Dong Kim. 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 Soon‐Dong Kim. The network helps show where Soon‐Dong Kim may publish in the future.
Co-authorship network of co-authors of Soon‐Dong Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Soon‐Dong Kim.
A scholar is included among the top collaborators of Soon‐Dong Kim 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 Soon‐Dong Kim. Soon‐Dong Kim 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.
Kim, Jae-Won, et al.. (2010). Antioxidative and Antimicrobial Activities of Monascus pilosus(Corn Silage Mold) Mycelial Extract and Its Culture Filtrate. Korean Journal of Food Preservation. 17(5). 741–751.1 indexed citations
2.
Kim, Soon‐Dong, et al.. (2009). Effects of Vacuum Precooling on Shelf Life of Pleurotus eryngii during PE Packaging Storage. Korean Journal of Food Preservation. 16(2). 166–171.2 indexed citations
3.
Kim, Young-Sook, et al.. (2008). Effect of Preparation method and Fermentation Conditions on Microbiological Characteristics of Sikhae. Korean Journal of Food Preservation. 15(6). 909–914.2 indexed citations
4.
Lee, Sang Il, et al.. (2008). Effect of Acetic Acid Fermented Juice Prepared Using Submerged Culture Media of Antrodia camphorata Mycelium on Blood Glucose and Lipid Profiles of Rats in which Diabetes was Induced with Streptozotocin. Korean Journal of Food Preservation. 15(5). 725–730.1 indexed citations
5.
Kim, Soon‐Dong, et al.. (2005). Characteristics of Dough Fermentation and Quality Characteristics of Bread Using Submerged-Culture Broth of Fomitopsis pinicola Mycelium. Korean Journal of Food Preservation. 12(6). 583–590.1 indexed citations
6.
Kim, Soon‐Dong, et al.. (2003). Calcium Lactate Affects Shelf-life and Firmness of Kimchi. Food Science and Biotechnology. 12(5). 497–503.4 indexed citations
7.
Kim, Soon‐Dong, et al.. (2003). Effects of Surface Treatment with Polyethylene Film on Shelf-life of Packaged Kimchi. 10(2). 136–141.1 indexed citations
8.
Kim, Soon‐Dong, et al.. (2002). Growth and Pigment Formation of Genus Monascus on Medium Compositions. 9(4). 425–428.1 indexed citations
9.
Park, Inkyung, et al.. (2001). Effects of Heat Treatment of Brassica campestris (Baechu) on the Content of Moisture, Na + , Ca 2+ and Calmodulin Gene during Salting. Food Science and Biotechnology. 10(2). 128–131.1 indexed citations
10.
Kim, Soon‐Dong, et al.. (2000). Characterization of Psycbropbilic Yeast in Kimchi. Food Science and Biotechnology. 9(5). 277–279.1 indexed citations
11.
Kim, Soon‐Dong, et al.. (2000). Effect of Salting Conditions on the Fermentation and Quality of Dandelion (Taraxacum platycarpum D.) Kimchi. Korean Journal of Food Science and Technology. 32(5). 1142–1148.7 indexed citations
12.
Kim, Soon‐Dong, et al.. (2000). Effects of Ark Shell Powder on the Fermentation and Quality of Kimchi. Food Science and Biotechnology. 9(5). 280–284.6 indexed citations
13.
Kim, Soon‐Dong. (2000). Effect of Ozone Water on Pesticide-Residual Contents of Soybean Sprouts during Cultivation. Korean Journal of Food Science and Technology. 32(2). 277–283.14 indexed citations
14.
Park, Inkyung & Soon‐Dong Kim. (1999). Effects of Initial Temperature During Salting on the Quality and Microscopic Observation of Kimchi. Food Science and Biotechnology. 8(6). 381–386.1 indexed citations
15.
Kim, Soon‐Dong, et al.. (1999). Effect of Different Salt Concentrations and Temperatures on the Lactic Acid Fermentation of Radish Juice. Preventive Nutrition and Food Science. 4(4). 236–240.5 indexed citations
16.
Kim, Soon‐Dong, et al.. (1988). Changes of Salt and Calcium Concentration in Radish during Salting. Journal of the Korean Society of Food Science and Nutrition. 17(2). 110–114.1 indexed citations
17.
Kim, Soon‐Dong, et al.. (1986). Softening Related Changes in Cell Wall Polysaccharides of Persimmon. Korean Journal of Food Science and Technology. 18(2). 158–162.1 indexed citations
18.
Kim, Soon‐Dong, et al.. (1982). Studies on the Changes in Chlorophyll, Free Amino Acid and Vitamin C Content of Soybean Sprouts during Circulation Periods. Journal of the Korean Society of Food Science and Nutrition. 11(3). 57–62.6 indexed citations
19.
Lee, Sung-Woo, Kwang-Soo Kim, & Soon‐Dong Kim. (1975). Physio-Chemical Studies on the After-Ripeng of Hot Pepper Fruit -Part VII. Effects of Ethephon on the Major Compoments-. Korean Journal of Food Science and Technology. 7(4). 194–199.1 indexed citations
20.
Kim, Soon‐Dong, et al.. (1975). The effect of light on the matured hot green pepper fruits during the after-ripening period. The Korean Journal of Nutrition. 8(2). 91–94.2 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.