Yong‐Ro Kim
About
In The Last Decade
Yong‐Ro Kim
74 papers receiving 1.8k citations
Peers
Comparison fields: 5 of 91
- Food Science 972
- Nutrition and Dietetics 792
- Biotechnology 389
- Plant Science 299
- Molecular Biology 250
Countries citing papers authored by Yong‐Ro Kim
This map shows the geographic impact of Yong‐Ro 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 Yong‐Ro Kim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yong‐Ro Kim more than expected).
Fields of papers citing papers by Yong‐Ro Kim
This network shows the impact of papers produced by Yong‐Ro 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 Yong‐Ro Kim. The network helps show where Yong‐Ro Kim may publish in the future.
Co-authorship network of co-authors of Yong‐Ro Kim
This figure shows the co-authorship network connecting the top 25 collaborators of Yong‐Ro Kim. A scholar is included among the top collaborators of Yong‐Ro 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 Yong‐Ro Kim. Yong‐Ro Kim is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 6 | |
| 2 | 15 | |
| 3 | 11 | |
| 4 | 20 | |
| 5 | 1 | |
| 6 | 1 | |
| 7 | 22 | |
| 8 | 4 | |
| 9 | 26 | |
| 10 | 95 | |
| 11 | 14 | |
| 12 | 16 | |
| 13 | 2 | |
| 14 | 4 | |
| 15 | Quality Characteristics of Sulgidduk with Whole Wheat Flour | 5 |
| 16 | A Study on the Quality Characteristics of Backsulgi Prepared with Combined Treatment of Enzyme and Trehalose | 2 |
| 17 | 180 | |
| 18 | Freezing Behaviors of Frozen Foods Determined by H NMR and DSC | 1 |
| 19 | Enhanced Transglycosylation Activity of Thermus Maltogenic Amylase in Acetone Solution | 6 |
| 20 | Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels | 11 |
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.