Young-Boong Kim

2.8k total citations · 1 hit paper
105 papers, 2.2k citations indexed

About

Young-Boong Kim is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Young-Boong Kim has authored 105 papers receiving a total of 2.2k indexed citations (citations by other indexed papers that have themselves been cited), including 76 papers in Food Science, 65 papers in Animal Science and Zoology and 37 papers in Nutrition and Dietetics. Recurrent topics in Young-Boong Kim's work include Food Quality and Safety Studies (71 papers), Meat and Animal Product Quality (65 papers) and Nutrition, Health and Food Behavior (30 papers). Young-Boong Kim is often cited by papers focused on Food Quality and Safety Studies (71 papers), Meat and Animal Product Quality (65 papers) and Nutrition, Health and Food Behavior (30 papers). Young-Boong Kim collaborates with scholars based in South Korea, United States and Czechia. Young-Boong Kim's co-authors include Yun‐Sang Choi, Tae‐Kyung Kim, Hyun‐Wook Kim, Hae In Yong, Ko‐Eun Hwang, Ki‐Hong Jeon, Jung-Min Sung, Jong-Dae Park, Lan-Sook Lee and Cheon-Jei Kim and has published in prestigious journals such as Food Chemistry, Molecules and Meat Science.

In The Last Decade

Young-Boong Kim

97 papers receiving 2.1k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

2019 305 citations Tae‐Kyung Kim, Hae In Yong et al. Food Science of Animal Resources profile →

Peers

Young-Boong Kim

ASZ

Hyun‐Wook Kim South Korea

Tae‐Kyung Kim South Korea

Sabine Danthine Belgium

Samooel Jung South Korea

Stefan Toepfl Germany

Federica Cardinali Italy

Carmen J. Contreras‐Castillo Brazil

Monika Karaś Poland

Jacques Fanni France

Barbara Baraniak Poland

Hyun‐Wook Kim South Korea

Young-Boong Kim

1.6k ×1.6

1.8k ×2.0

ASZ

826 ×1.2

873 ×1.9

539 ×1.7

Citations per year, relative to Young-Boong Kim Young-Boong Kim (= 1×) peers Hyun‐Wook Kim

Countries citing papers authored by Young-Boong Kim

Since Specialization

Citations

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

Fields of papers citing papers by Young-Boong Kim

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Young-Boong 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 Young-Boong Kim. The network helps show where Young-Boong Kim may publish in the future.

Co-authorship network of co-authors of Young-Boong Kim

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

All Works

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20 of 20 papers shown

Kim, Tae‐Kyung, Hae In Yong, Hae Won Jang, et al.. (2020). Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly. Journal of Animal Science and Technology. 62(4). 587–594. 6 indexed citations

Yong, Hae In, Tae‐Kyung Kim, Young-Boong Kim, Samooel Jung, & Yun‐Sang Choi. (2020). Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate. International Journal of Food Properties. 23(1). 1296–1309. 13 indexed citations

Kim, Tae‐Kyung, Hae In Yong, Young-Boong Kim, et al.. (2020). Effects of organic solvent on functional properties of defatted proteins extracted from Protaetia brevitarsis larvae. Food Chemistry. 336. 127679–127679. 86 indexed citations

Jung, Samooel, Tae‐Kyung Kim, Hae In Yong, et al.. (2019). Quality Characteristics of Samgyetang with Medicinal Herbs. Korean Journal of Poultry Science. 46(2). 95–103. 1 indexed citations

Kim, Ji‐Han, Tae‐Kyung Kim, Dong‐Min Shin, et al.. (2019). Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef. Asian-Australasian Journal of Animal Sciences. 33(3). 501–505. 32 indexed citations

Kim, Tae‐Kyung, Ko‐Eun Hwang, Dong‐Heon Song, et al.. (2019). Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. Asian-Australasian Journal of Animal Sciences. 32(12). 1933–1941. 34 indexed citations

Kim, Tae‐Kyung, et al.. (2019). Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth. Food Science of Animal Resources. 39(1). 102–113. 12 indexed citations

Kim, Tae‐Kyung, Hae In Yong, Chang Hee Jeong, et al.. (2019). Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects. Food Science of Animal Resources. 39(4). 643–654. 63 indexed citations

Kim, Tae‐Kyung, Hae In Yong, Young-Boong Kim, Hyun‐Wook Kim, & Yun‐Sang Choi. (2019). Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends. Food Science of Animal Resources. 39(4). 521–540. 305 indexed citations breakdown →

10.

Kim, Tae‐Kyung, Mi-Ai Lee, Jung-Min Sung, et al.. (2019). Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin. Asian-Australasian Journal of Animal Sciences. 32(10). 1603–1610. 8 indexed citations

11.

Hwang, Ko‐Eun, Tae‐Kyung Kim, Hyun‐Wook Kim, et al.. (2018). Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage. Asian-Australasian Journal of Animal Sciences. 31(8). 1358–1365. 35 indexed citations

12.

Kim, Taekyung, et al.. (2017). Substitution and Technology Trend of Synthetic Additives in Processed Meat Industry: Nitrite and Phosphate. 6(1). 98–108. 6 indexed citations

13.

Choi, Yun‐Sang, Ki‐Hong Jeon, Jung-Min Sung, et al.. (2016). Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties. Korean Journal of Food and Cookery Science. 32(1). 58–64. 9 indexed citations

14.

Choi, Yun‐Sang, Hae-Jin Lee, Jung-Min Sung, et al.. (2016). Study on Processing Quality of Different Parts of Pork and Beef. Korean Journal of Food and Cookery Science. 32(2). 157–167. 5 indexed citations

15.

Choi, Yun‐Sang, Ki‐Hong Jeon, Jong-Dae Park, et al.. (2016). Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage. Korean Journal of Food and Cookery Science. 32(4). 390–399. 1 indexed citations

16.

Kim, Mi Hyun, et al.. (2007). Antimicrobial Activity of Specific IgY against Salmonella gallinarum. Korean Journal of Food Science and Technology. 39(5). 552–557. 1 indexed citations

17.

Lee, Sun Min, et al.. (2003). Discriminating Domestic Soybeans from Imported Soybeans by 20 MHz Pulsed NMR. Korean Journal of Food Science and Technology. 35(4). 653–659. 5 indexed citations

18.

Kim, Young-Boong, et al.. (2000). Antimicrobial activity of Specific IgY against Streptococcus mutans. Korean Journal of Food Science and Technology. 32(6). 1319–1325.

19.

Shon, Dong‐Hwa, et al.. (1998). Properties of Anti-S. mutans IgY Separated from Egg Yolk. Korean Journal of Food Science and Technology. 30(5). 1029–1034. 1 indexed citations

20.

Jeon, Ki‐Hong, Mooha Lee, & Young-Boong Kim. (1992). Effect of Ginseng on the Lipid Oxidation in Pork and Poultry Meat. Korean Journal of Food Science and Technology. 24(1). 7–10. 1 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.

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