Young‐Sil Han

502 total citations
54 papers, 385 citations indexed

About

Young‐Sil Han is a scholar working on Food Science, Biochemistry and Nutrition and Dietetics. According to data from OpenAlex, Young‐Sil Han has authored 54 papers receiving a total of 385 indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Food Science, 22 papers in Biochemistry and 17 papers in Nutrition and Dietetics. Recurrent topics in Young‐Sil Han's work include Food Quality and Safety Studies (38 papers), Phytochemicals and Antioxidant Activities (22 papers) and Nutrition, Health and Food Behavior (14 papers). Young‐Sil Han is often cited by papers focused on Food Quality and Safety Studies (38 papers), Phytochemicals and Antioxidant Activities (22 papers) and Nutrition, Health and Food Behavior (14 papers). Young‐Sil Han collaborates with scholars based in South Korea and Netherlands. Young‐Sil Han's co-authors include Ki Hyeon Sim, Myung‐Hyun Kim, Hae-Yeon Choi, Na‐Mi Kim, Jung-Min Sung, Ji Eun Lee, Young Ju Lee, Nami Joo, Myung‐Hwa Kang and Sung Soo Park and has published in prestigious journals such as Foods, Foodborne Pathogens and Disease and Food Science & Nutrition.

In The Last Decade

Young‐Sil Han

39 papers receiving 280 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Young‐Sil Han South Korea 11 253 142 100 84 72 54 385
Seung-Ryeul Shin South Korea 12 222 0.9× 159 1.1× 133 1.3× 107 1.3× 59 0.8× 60 402
Myung-Yul Lee South Korea 12 242 1.0× 125 0.9× 157 1.6× 87 1.0× 84 1.2× 60 450
Deisy Hervert-Hernández Spain 8 274 1.1× 165 1.2× 95 0.9× 136 1.6× 120 1.7× 10 538
Kyung-Mi Yoo South Korea 12 257 1.0× 120 0.8× 69 0.7× 75 0.9× 101 1.4× 31 362
Gyu‐Hee Lee South Korea 10 220 0.9× 64 0.5× 107 1.1× 70 0.8× 97 1.3× 46 344
Ahmet Faik Koca Türkiye 8 182 0.7× 76 0.5× 84 0.8× 102 1.2× 191 2.7× 22 410
Christean Santos de Oliveira Brazil 10 275 1.1× 174 1.2× 58 0.6× 121 1.4× 86 1.2× 18 486
Min Young Kim South Korea 10 139 0.5× 109 0.8× 66 0.7× 149 1.8× 77 1.1× 41 329
신동화 11 283 1.1× 149 1.0× 79 0.8× 69 0.8× 94 1.3× 38 367
Jin Song South Korea 10 144 0.6× 80 0.6× 121 1.2× 145 1.7× 85 1.2× 31 401

Countries citing papers authored by Young‐Sil Han

Since Specialization
Citations

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

Fields of papers citing papers by Young‐Sil Han

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Young‐Sil Han. 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‐Sil Han. The network helps show where Young‐Sil Han may publish in the future.

Co-authorship network of co-authors of Young‐Sil Han

This figure shows the co-authorship network connecting the top 25 collaborators of Young‐Sil Han. A scholar is included among the top collaborators of Young‐Sil Han 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‐Sil Han. Young‐Sil Han 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.
Han, Young‐Sil, et al.. (2023). Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal. Food Science & Nutrition. 11(8). 4596–4606. 10 indexed citations
2.
Kim, Mi Ri, Myung‐Hyun Kim, & Young‐Sil Han. (2022). Antioxidant Activity and α-Glucosidase Inhibitory Activity of Red Kale (Brassica oleracea L. var. acephala) Extract according to the Extraction Methods Used. Journal of the Korean Society of Food Science and Nutrition. 51(8). 819–828. 1 indexed citations
3.
Han, Young‐Sil, et al.. (2022). Quality characteristics and biological activities of Rosa multiflora Thunberg fruit through lactic acid bacteria fermentation. Journal of Applied Biological Chemistry. 65(4). 375–381.
4.
Wu, Ying, Myung‐Hyun Kim, & Young‐Sil Han. (2022). Antioxidant, α-amylase and α-glucosidase inhibitory ability effects of sesame meal ethanol extract. Journal of Applied Biological Chemistry. 65(3). 189–194. 2 indexed citations
5.
Kim, Myung‐Hyun, et al.. (2022). The in vitro antioxidant, α-amylase and α-glucosidase inhibitory ability of different parts of passion fruit(Passiflora edulis). Journal of Applied Biological Chemistry. 65(4). 261–267.
6.
Kim, Myung‐Hyun, et al.. (2022). Antioxidant Activities and Quality Characteristics of Perilla Seed Meal and Plant-Based Rice Added Cookies Prepared with the Addition of Perilla Seed Meal Powder. Journal of the Korean Society of Food Science and Nutrition. 51(9). 950–959. 5 indexed citations
7.
Kim, Myung‐Hyun, et al.. (2021). Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora). Journal of the Korean Society of Food Science and Nutrition. 50(7). 715–724. 6 indexed citations
8.
Kim, Myung‐Hyun, et al.. (2021). Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder. Journal of the Korean Society of Food Science and Nutrition. 50(9). 981–991. 5 indexed citations
9.
Han, Young‐Sil, et al.. (2021). 산사 분말을 첨가한 곤약젤리의 항산화 활성 및 품질특성. Korean Journal of Food and Cookery Science. 37(4). 318–327. 1 indexed citations
10.
Kim, Myung‐Hyun, et al.. (2021). Antioxidant Activities and Quality Characteristic ofJeung-Pyunwith the Addition of Loquat Leaf Powder. Journal of the Korean Society of Food Science and Nutrition. 50(10). 1065–1073. 1 indexed citations
11.
Kim, Myung‐Hyun, et al.. (2021). Antioxidant Activities and Quality Characteristics of Sulgidduck with Added Lemongrass (Cymbopogon citratus) Powder. Journal of the East Asian Society of Dietary Life. 31(1). 72–80. 1 indexed citations
12.
Kim, Myung‐Hyun & Young‐Sil Han. (2020). The Quality Characteristics of Cookies Containing ofTremella fuciformis Berk Powder. Culinary Science & Hospitality Research. 26(8). 54–62. 1 indexed citations
13.
Han, Young‐Sil, et al.. (2019). Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders. Food Science of Animal Resources. 39(6). 953–965. 18 indexed citations
14.
Han, Young‐Sil, et al.. (2019). Antioxidant Activities and Quality Characteristics of Cracker with Ecklonia stolonifera. Korean Journal of Food and Cookery Science. 35(1). 20–27. 1 indexed citations
15.
Kim, Na‐Mi, et al.. (2019). Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages. Food Science of Animal Resources. 39(5). 742–755. 26 indexed citations
16.
Han, Young‐Sil, et al.. (2018). Antioxidant Activities and Quality Characteristics of Cracker Added with Ecklonia cava. The Korean Journal of Food And Nutrition. 31(6). 821–827. 5 indexed citations
17.
Kim, Myung‐Hyun & Young‐Sil Han. (2016). Stability Study of the Pigment Extract from Yangha (Zingiber mioga ROSC). Korean Journal of Food and Cookery Science. 32(3). 325–332. 1 indexed citations
18.
Kim, Myung‐Hyun & Young‐Sil Han. (2016). Quality Characteristics of Yangha (Zingiber mioga Rosc) Pickle with Soy Sauce during Storage. Journal of the East Asian Society of Dietary Life. 26(3). 260–270. 1 indexed citations
19.
Sung, Jung-Min, et al.. (2010). Quality Characteristics of Semi-dried Red Pepper During Frozen Storage. Korean Journal of Food Preservation. 17(1). 1–8. 8 indexed citations
20.
Sim, Ki Hyeon, Young‐Sil Han, & Nami Joo. (2006). Optimization of Garlic Jam Making by Response Surface Methodology. Journal of the Korean Dietetic Association. 12(1). 32–43. 4 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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