Young Hyoun Yi

833 total citations · 1 hit paper
8 papers, 640 citations indexed

About

Young Hyoun Yi is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Young Hyoun Yi has authored 8 papers receiving a total of 640 indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Food Science, 4 papers in Nutrition and Dietetics and 3 papers in Plant Science. Recurrent topics in Young Hyoun Yi's work include Food Quality and Safety Studies (7 papers), Nutrition, Health and Food Behavior (4 papers) and Agriculture, Soil, Plant Science (2 papers). Young Hyoun Yi is often cited by papers focused on Food Quality and Safety Studies (7 papers), Nutrition, Health and Food Behavior (4 papers) and Agriculture, Soil, Plant Science (2 papers). Young Hyoun Yi collaborates with scholars based in South Korea and United States. Young Hyoun Yi's co-authors include Mary Lou Guerinot, Ji-Young Kim, Ming Dong and Ji Young Kim and has published in prestigious journals such as PLANT PHYSIOLOGY, Korean Journal of Food Science and Technology and Korean Journal of Food Preservation.

In The Last Decade

Young Hyoun Yi

5 papers receiving 609 citations

Hit Papers

Iron: Nutritious, Noxious, and Not Readily Available 1994 2026 2004 2015 1994 200 400 600

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Young Hyoun Yi South Korea 4 565 77 52 40 34 8 640
Hamdi El-Jendoubi Spain 7 446 0.8× 36 0.5× 49 0.9× 24 0.6× 15 0.4× 8 496
Seçkin Eroğlu Türkiye 9 367 0.6× 43 0.6× 71 1.4× 11 0.3× 65 1.9× 15 470
Axel Pich Germany 13 640 1.1× 60 0.8× 43 0.8× 13 0.3× 50 1.5× 15 675
Mohamed Gharsalli Tunisia 16 703 1.2× 38 0.5× 86 1.7× 10 0.3× 13 0.4× 30 737
M. Thangaraju India 9 424 0.8× 113 1.5× 59 1.1× 10 0.3× 16 0.5× 21 552
Isbelia Reyes Venezuela 9 435 0.8× 59 0.8× 90 1.7× 7 0.2× 29 0.9× 17 540
May Sann Aung Japan 16 993 1.8× 108 1.4× 123 2.4× 12 0.3× 78 2.3× 22 1.1k
Garo Z. Akmakjian United States 8 442 0.8× 104 1.4× 9 0.2× 8 0.2× 34 1.0× 9 493
Nèjia Farhat Tunisia 13 421 0.7× 59 0.8× 32 0.6× 32 0.8× 92 2.7× 28 526
T. Zaharieva Bulgaria 8 321 0.6× 45 0.6× 46 0.9× 8 0.2× 14 0.4× 11 369

Countries citing papers authored by Young Hyoun Yi

Since Specialization
Citations

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

Fields of papers citing papers by Young Hyoun Yi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Young Hyoun Yi. 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 Young Hyoun Yi. The network helps show where Young Hyoun Yi may publish in the future.

Co-authorship network of co-authors of Young Hyoun Yi

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

All Works

8 of 8 papers shown
1.
Yi, Young Hyoun, et al.. (2023). Physicochemical properties of kombucha with fruit peels during fermentation. Korean Journal of Food Preservation. 30(2). 321–333. 4 indexed citations
2.
Yi, Young Hyoun, et al.. (2018). Characteristics of Yoghurt and Yoghurt Ice Cream Added With Rice Powder or Puffed Rice Powder. Food Engineering Progress. 22(1). 17–23.
3.
Yi, Young Hyoun, et al.. (2016). Physicochemical Properties of Rice Powder and Puffed Rice Powder Ice Cream with α-Amylase. Food Engineering Progress. 20(1). 1–7. 1 indexed citations
4.
Yi, Young Hyoun, et al.. (2012). Quality Characteristics of Sikhye Prepared with Puffed Rice Powder during Saccharification. Korean Journal of Food Science and Technology. 44(5). 553–558. 5 indexed citations
5.
Dong, Ming & Young Hyoun Yi. (2011). Physicochemical and Organoleptic Characteristics of Short Grain Rice, Long Grain Rice and Puffed Rice Powder Added Takju during Fermentation. Food Engineering Progress. 15(4). 338–345. 3 indexed citations
6.
Kim, Ji Young, et al.. (2009). pH, Moisture, Solid, Total Sugar, Amylose, Viscosity, Spreadability and Color of Puffed Rice Powder Added Tarakjuk. Food Engineering Progress. 13(2). 159–163.
7.
Kim, Ji-Young & Young Hyoun Yi. (2008). pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation. Food Engineering Progress. 12(2). 71–77. 6 indexed citations
8.
Guerinot, Mary Lou & Young Hyoun Yi. (1994). Iron: Nutritious, Noxious, and Not Readily Available. PLANT PHYSIOLOGY. 104(3). 815–820. 621 indexed citations breakdown →

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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