Young‐Tack Lee

1.2k total citations
62 papers, 903 citations indexed

About

Young‐Tack Lee is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Young‐Tack Lee has authored 62 papers receiving a total of 903 indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Food Science, 31 papers in Plant Science and 28 papers in Nutrition and Dietetics. Recurrent topics in Young‐Tack Lee's work include Food Quality and Safety Studies (24 papers), Food composition and properties (21 papers) and GABA and Rice Research (11 papers). Young‐Tack Lee is often cited by papers focused on Food Quality and Safety Studies (24 papers), Food composition and properties (21 papers) and GABA and Rice Research (11 papers). Young‐Tack Lee collaborates with scholars based in South Korea, Bangladesh and United States. Young‐Tack Lee's co-authors include Mohammad Zahirul Islam, Mahmuda Akter Mele, Byung‐Hoo Lee, Pradeep Puligundla, Ho-Min Kang, Ho‐Min Kang, S. M. E. Rahman, Sun‐Hwa Ha, Jae Kwang Kim and Minjung Shim and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Young‐Tack Lee

57 papers receiving 821 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‐Tack Lee South Korea 16 488 379 350 165 157 62 903
Jelena Vančetović Serbia 14 491 1.0× 292 0.8× 210 0.6× 302 1.8× 141 0.9× 76 957
Mehmet Alpaslan Türkiye 17 998 2.0× 474 1.3× 251 0.7× 323 2.0× 243 1.5× 29 1.6k
Ronoel Luiz de Oliveira Godóy Brazil 18 371 0.8× 534 1.4× 190 0.5× 346 2.1× 166 1.1× 60 1.1k
Tomio Itani Japan 15 635 1.3× 207 0.5× 265 0.8× 141 0.9× 178 1.1× 51 960
Simona Fabroni Italy 18 483 1.0× 301 0.8× 199 0.6× 399 2.4× 264 1.7× 43 1.1k
Mohammad Khairul Alam Bangladesh 10 264 0.5× 447 1.2× 233 0.7× 161 1.0× 145 0.9× 16 817
Adebanjo A. Badejo Nigeria 18 613 1.3× 351 0.9× 384 1.1× 139 0.8× 317 2.0× 46 1.1k
W. Kmiecik Poland 20 783 1.6× 510 1.3× 250 0.7× 362 2.2× 227 1.4× 84 1.3k
Jeong‐Ho Lim South Korea 17 460 0.9× 467 1.2× 165 0.5× 216 1.3× 215 1.4× 94 1.1k
Abd El-Moneim M. R. Afify Egypt 12 321 0.7× 240 0.6× 233 0.7× 65 0.4× 145 0.9× 28 713

Countries citing papers authored by Young‐Tack Lee

Since Specialization
Citations

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

Fields of papers citing papers by Young‐Tack Lee

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Young‐Tack Lee

This figure shows the co-authorship network connecting the top 25 collaborators of Young‐Tack Lee. A scholar is included among the top collaborators of Young‐Tack Lee 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‐Tack Lee. Young‐Tack Lee 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.
Islam, Mohammad Zahirul, et al.. (2022). Bioactive Compounds and Quality Evaluation of Red-Pigmented Rice Processed by Germination and Roasting. Foods. 11(18). 2735–2735. 3 indexed citations
2.
Islam, Mohammad Zahirul, et al.. (2021). Influence of Temperature Conditions during Growth on Bioactive Compounds and Antioxidant Potential of Wheat and Barley Grasses. Foods. 10(11). 2742–2742. 13 indexed citations
3.
Islam, Mohammad Zahirul, et al.. (2021). Bioactive Phytochemicals and Antioxidant Capacity of Wheatgrass Treated with Salicylic Acid under Organic Soil Cultivation. Chemistry & Biodiversity. 18(2). 6 indexed citations
4.
Islam, Mohammad Zahirul, et al.. (2021). Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars. International Journal of Food Science & Technology. 57(1). 201–209. 24 indexed citations
5.
Rahman, S. M. E., Mahmuda Akter Mele, Young‐Tack Lee, & Mohammad Zahirul Islam. (2021). Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals. Foods. 10(1). 105–105. 73 indexed citations
6.
Islam, Mohammad Zahirul, et al.. (2021). Assessment of biochemical compounds and antioxidant enzyme activity in barley and wheatgrass under water‐deficit condition. Journal of the Science of Food and Agriculture. 102(5). 1995–2002. 18 indexed citations
7.
Mele, Mahmuda Akter, Ho-Min Kang, Young‐Tack Lee, & Mohammad Zahirul Islam. (2020). Grape terpenoids: flavor importance, genetic regulation, and future potential. Critical Reviews in Food Science and Nutrition. 61(9). 1429–1447. 56 indexed citations
8.
Islam, Mohammad Zahirul, et al.. (2020). Bioactive compounds and antioxidant capacity of tea infusion prepared from whole and ground medicinal herb parts. CyTA - Journal of Food. 18(1). 116–121. 11 indexed citations
9.
Islam, Mohammad Zahirul, et al.. (2019). Comparative Analyses on the Bioactive Compounds and in Vitro Antioxidant Capacity of Tea Infusions Prepared from Selected Medicinal Fruits. Chemistry & Biodiversity. 16(12). e1900459–e1900459. 6 indexed citations
10.
Islam, Mohammad Zahirul, et al.. (2019). Influence of selenium biofortification on the bioactive compounds and antioxidant activity of wheat microgreen extract. Food Chemistry. 309. 125763–125763. 77 indexed citations
11.
Islam, Mohammad Zahirul, et al.. (2019). The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts. Journal of Food Science. 84(6). 1340–1345. 21 indexed citations
12.
Islam, Mohammad Zahirul, et al.. (2019). The Effect of Phosphorus and Root Zone Temperature on Anthocyanin of Red Romaine Lettuce. Agronomy. 9(2). 47–47. 36 indexed citations
13.
Islam, Mohammad Zahirul, et al.. (2019). Effect of salinity stress on bioactive compounds and antioxidant activity of wheat microgreen extract under organic cultivation conditions. International Journal of Biological Macromolecules. 140. 631–636. 32 indexed citations
14.
Lee, Young‐Tack, et al.. (2007). Pasting Properties of Crude β-Glucan from Spent Brewer's Yeast on Wheat Flour and Starch. Food Science and Biotechnology. 16(3). 485–488. 3 indexed citations
15.
Lee, Young‐Tack, et al.. (2004). Properties of Starch Isolated from Wet-milled Rice after Steeping at Elevated Temperatures for Annealing Effect. Korean Journal of Food Science and Technology. 36(3). 393–397. 7 indexed citations
16.
Lee, Young‐Tack, et al.. (2004). Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats. Food Science and Biotechnology. 13(4). 498–503. 1 indexed citations
17.
Lee, Young‐Tack, et al.. (2003). Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose. Food Science and Biotechnology. 12(3). 298–302. 2 indexed citations
18.
Lee, Young‐Tack, et al.. (2003). Effects of Waxy and Normal Hull-less Barley Flours on Bread-making Properties. Korean Journal of Food Science and Technology. 35(5). 918–923. 11 indexed citations
19.
Kim, Sang Wha, et al.. (2002). White Layer Cake-Making Properties of Korean Wheat Cultivars. Korean Journal of Food Science and Technology. 34(2). 194–199. 4 indexed citations
20.
Lee, Young‐Tack, et al.. (2000). Quality Characteristics of Barley β-Glucan Enriched Grains Fabricated by Extrusion Forming. Food Science and Biotechnology. 9(6). 335–340.

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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