Countries citing papers authored by Yang-Kyun Park
Since
Specialization
Citations
This map shows the geographic impact of Yang-Kyun Park'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 Yang-Kyun Park with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yang-Kyun Park more than expected).
This network shows the impact of papers produced by Yang-Kyun Park. 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 Yang-Kyun Park. The network helps show where Yang-Kyun Park may publish in the future.
Co-authorship network of co-authors of Yang-Kyun Park
This figure shows the co-authorship network connecting the top 25 collaborators of Yang-Kyun Park.
A scholar is included among the top collaborators of Yang-Kyun Park 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 Yang-Kyun Park. Yang-Kyun Park 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.
Lubinska-Szczygeł, Martyna, Martin Polovka, Blanka Tobolková, et al.. (2023). Properties of some fruit wines. European Food Research and Technology. 250(1). 337–350.1 indexed citations
Kwak, Dong-Heui, et al.. (2011). Particle Separation and Flotation Efficiency by Dissolved Carbon Dioxide Flotation Process. Journal of The Korean Society of Water and Wastewater. 25(4). 471–478.3 indexed citations
7.
Park, Yang-Kyun, et al.. (2010). Quality Changes in 'Hayward' Kiwifruit Wine Fermented by Different Yeast Strains. 17(2). 174–181.5 indexed citations
8.
Park, Yang-Kyun, et al.. (2007). Development of Value-Added Products Using Seaweeds. 2(3). 133–141.1 indexed citations
9.
Park, Yang-Kyun, et al.. (2000). Preparation and Quality Characteristics of Korean Wheat Noddles Made of Brown Glutinous Rice Flour With and Without Aroma. Korean Journal of Food Science and Technology. 32(4). 799–805.13 indexed citations
10.
Park, Yang-Kyun, et al.. (2000). Effects of Antibrowning Agents on the Quality and Browning of Dried Onions. Korean Journal of Food Science and Technology. 32(5). 979–984.3 indexed citations
11.
Park, Yang-Kyun, et al.. (2000). Effects on Anticaking of Powdered Onions by Treatment of Anticaking Agents. Korean Journal of Food Science and Technology. 32(3). 629–633.1 indexed citations
12.
Jung, Soon-Teck & Yang-Kyun Park. (1999). A Review on Preparing Methods of Traditional Jeupjang. Journal of the Korean Society of Food Culture. 14(2). 103–113.2 indexed citations
13.
Park, Yang-Kyun, et al.. (1999). Effect of Seaweeds and Adsorbents on Volatile Flavor Components of Onion Juice. Korean Journal of Food Science and Technology. 31(6). 1477–1483.3 indexed citations
14.
Rhim, Jong‐Whan, et al.. (1999). Preparation of Laver Powder and Its Characteristics. Korean Journal of Food Science and Technology. 31(5). 1283–1288.1 indexed citations
15.
Park, Jeong‐Wook, et al.. (1998). Corn-zein Laminated Carrageenan Film for Packaging Minced Mackerels. Korean Journal of Food Science and Technology. 30(6). 1381–1387.3 indexed citations
16.
Kim, Kwan, et al.. (1995). Effect of Steeping Time of Waxy Rice on the Firming Rate of Waxy Rice Cake. Korean Journal of Food Science and Technology. 27(2). 264–265.4 indexed citations
17.
Park, Yang-Kyun, Sung‐Kon Kim, & Kwan Kim. (1993). Properties of Lintnerized Waxy Rice Starches. Journal of the Korean Society of Food Science and Nutrition. 22(5). 596–602.1 indexed citations
18.
Park, Yang-Kyun, Sung‐Kon Kim, & Kwan Kim. (1991). Properties of Lintnerized Rice Starches. Korean Journal of Food Science and Technology. 23(1). 62–67.1 indexed citations
19.
Park, Sung‐Hee, et al.. (1989). Proximate Composition and Mineral Content of Naked Barley Differing in Pearling Degrees. Journal of the Korean Society of Food Science and Nutrition. 18(3). 328–332.3 indexed citations
20.
Kim, Kwan, et al.. (1988). Hydration Rates and Changes of Hardness during Soaking of Polished Naked Barleys. Applied Biological Chemistry. 31(1). 21–25.2 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.