This map shows the geographic impact of Cherl‐Ho 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 Cherl‐Ho Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Cherl‐Ho Lee more than expected).
This network shows the impact of papers produced by Cherl‐Ho 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 Cherl‐Ho Lee. The network helps show where Cherl‐Ho Lee may publish in the future.
Co-authorship network of co-authors of Cherl‐Ho Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Cherl‐Ho Lee.
A scholar is included among the top collaborators of Cherl‐Ho 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 Cherl‐Ho Lee. Cherl‐Ho Lee is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Lee, Cherl‐Ho, et al.. (2006). Large and Small Deformation Studies of Ohmic and Water-Bath Heated Surimi Gel by TPA and Creep Test. Food Science and Biotechnology. 15(3). 409–412.2 indexed citations
3.
Lee, Cherl‐Ho. (2004). Functional Food of Interest to ASEAN: from Traditional Experience to Modern Production and Trading. Food Science and Biotechnology. 13(3). 390–395.7 indexed citations
Lee, Jetty Chung‐Yung, et al.. (2002). Comparison of rheological properties of powder Chlorella sp. cultivated in fermentor and pond. Journal of Microbiology and Biotechnology. 12(5). 740–745.1 indexed citations
Lee, Byung Il, Sungwon Yoon, & Cherl‐Ho Lee. (1999). Determination of the Degree of Gelatinization of Cooked Rice and Its Effect on the Enzyme Activity of the Korean Gokja Grown with Aspergillus oryzae. Food Science and Biotechnology. 8(3). 162–167.2 indexed citations
9.
Lee, Cherl‐Ho, et al.. (1998). Effect of Compression Test Conditions on the Textural Parameters of Imitation Crab-leg Product. Korean Journal of Food Science and Technology. 30(5). 1077–1084.2 indexed citations
10.
Kim, Chang‐Hyun, et al.. (1997). The Bitterness of the Enzymatic Hydrolysate of Soybean Protein and the Amino Acid Composition of the UF Filtrate. Food Science and Biotechnology. 6(4). 244–249.4 indexed citations
11.
Lee, Boo-Yong, Chang-Ho Lee, & Cherl‐Ho Lee. (1995). Gelatinization Properties of Starch Dough with Moisture Content, Heating Temperature and Heating Time. Korean Journal of Food Science and Technology. 27(3). 428–438.1 indexed citations
12.
Lee, Cherl‐Ho, et al.. (1994). Kinetic Study of Acid Hydrolyzate of Dextran. Food Science and Biotechnology. 3(3). 198–200.3 indexed citations
13.
Lee, Cherl‐Ho, et al.. (1992). Studies on the Quality Evaluation of Korean Red Pepper by Color Measurement. Journal of the Korean Society of Food Culture. 7(2). 105–112.8 indexed citations
14.
Lee, Cherl‐Ho & Sun-Young Kim. (1991). Literature Review on The Korean Traditional Non-Alcoholic Beverages -II. Recent Status of Research and Developments-. Journal of the Korean Society of Food Culture. 6(1). 55–60.1 indexed citations
15.
Lee, Cherl‐Ho, et al.. (1988). The Changes in the Dietary Pattern and Health and Nutritional status of Korean During the last one Century. Journal of the Korean Society of Food Culture. 3(4). 397–406.4 indexed citations
16.
Lee, Young-Keun, et al.. (1988). Effects of processing method and storage temperature and time on the texture of Yaksik(cooked and seasoned glutinous rice). Journal of the Korean Society of Food Culture. 3(4). 391–396.1 indexed citations
17.
Lee, Cherl‐Ho. (1986). Kimchi; Korean Fermented Vegetable Foods. Journal of the Korean Society of Food Culture. 1(4). 395–402.8 indexed citations
18.
Lee, Cherl‐Ho, et al.. (1983). Studies on the Rheological Properties of Korean Noodles. 15(3). 302–306.4 indexed citations
19.
Lee, Cherl‐Ho, et al.. (1981). Changes in the Chemical Composition and Flavor of Yeast Extracts during the Autolysis of Baker's Yeast. Korean Journal of Food Science and Technology. 13(3). 181–187.1 indexed citations
20.
Lee, Cherl‐Ho. (1976). The Effect of Korean Soysauce and Soypaste Making on Soybean Protein Quality Part I. Chemical Changes During Meju Making. Korean Journal of Food Science and Technology. 8(1). 12–18.1 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.