This map shows the geographic impact of Chul Rhee'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 Chul Rhee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chul Rhee more than expected).
This network shows the impact of papers produced by Chul Rhee. 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 Chul Rhee. The network helps show where Chul Rhee may publish in the future.
Co-authorship network of co-authors of Chul Rhee
This figure shows the co-authorship network connecting the top 25 collaborators of Chul Rhee.
A scholar is included among the top collaborators of Chul Rhee 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 Chul Rhee. Chul Rhee 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.
Moon, Junghoon, et al.. (2010). E-skills for E-service Utilization Based on Stages of E-government Development: A Framework for Developing Countries. Asia Pacific Journal of Information Systems. 20(1). 1–31.2 indexed citations
2.
Han, Sung‐Hee, et al.. (2009). Effects of the Low Temperature and Low Salt Solution on the Quality Characteristics of Salted Chinese Cabbage. The Korean Journal of Food And Nutrition. 22(3). 377–386.10 indexed citations
3.
Han, Sung‐Hee, et al.. (2009). Effect of Heat Treatment Conditions on the Characteristics of Gel Made from Arrowroot Starch in Korea Cultivars. The Korean Journal of Food And Nutrition. 22(3). 387–395.3 indexed citations
4.
Han, Sung‐Hee, et al.. (2008). Influence of Heat Treatment on the Physicochemical Property and Mineral Composition of Various Processed Salts. Food Science and Biotechnology. 17(5). 1010–1015.12 indexed citations
5.
Han, Sung‐Hee, et al.. (2008). Effect of Heat Treatment on In Vitro Hydrolysis Index of Commercial Saengshik. The Korean Journal of Food And Nutrition. 21(4). 470–476.
Han, Sung‐Hee, et al.. (2004). In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the the Anti-mutagenic Activity of Dietary Fiber from Barley. Food Science and Biotechnology. 13(5). 609–612.2 indexed citations
Han, Sung‐Hee, et al.. (2002). Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel. Food Science and Biotechnology. 11(1). 48–54.13 indexed citations
11.
Cho, Seung Yong, et al.. (2001). Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties. Food Science and Biotechnology. 10(3). 246–250.2 indexed citations
12.
Park, Jang‐Woo, et al.. (1998). Preparation of Whey Powder-Based Biopolymer Films. Korean Journal of Food Science and Technology. 30(6). 1285–1294.1 indexed citations
13.
Choi, Sung‐Gil & Chul Rhee. (1995). Effects of Freezing Rate and Storage Temperature on the Degree of Retrogradation, Texture and Microstructure of Cooked Rice. Korean Journal of Food Science and Technology. 27(5). 783–788.5 indexed citations
14.
Rhee, Chul & Seung Yong Cho. (1991). Effect of Dextrin on Sorption Characteristics and Quality of Vacuum Frying Dried Carrot. Korean Journal of Food Science and Technology. 23(2). 241–247.4 indexed citations
15.
Kim, Dong‐Man, et al.. (1989). Several Physico-chemical Characteristics of Kiwifruit (Actinidia chinensis Planch.) Depended on Cultivars and Ripening Stages. Korean Journal of Food Science and Technology. 21(6). 863–868.5 indexed citations
16.
Kim, Dong‐Man, et al.. (1989). Effect of $CO_2$ Concentration of CA Conditions on Quality of Kiwifruit (Actinidia chinensis Planch.) during Storage. Korean Journal of Food Science and Technology. 21(6). 869–875.3 indexed citations
17.
Rhee, Chul, et al.. (1988). The Effect of Various Humectants on Equilibrium Moisture Content and Storage Stability of Seasoned Squid. Korean Journal of Food Science and Technology. 20(5). 704–710.7 indexed citations
18.
Rhee, Chul, et al.. (1983). Water Vapor Sorption Behavior of Some Agricultural Products Produced in Korea. Korean Journal of Food Science and Technology. 15(4). 315–320.1 indexed citations
19.
Rhee, Chul, et al.. (1982). Studies on Bread-Baking Properties of Naked Barley Flour and Naked Barley-Wheat Flour Blends - I. Variations of loaf volume of naked barley bread and mixed naked barley-wheat bread prepared by lactic acid method -. Korean Journal of Food Science and Technology. 14(4). 370–374.2 indexed citations
20.
Lee, Sung-Soo, Chul Rhee, & Dong‐Hoon Kim. (1975). Comparison of the Antioxidant Activity of Absolute Ethanol Extracts and 90% Ethanol Extracts obtained at Successive Stages of a Maillard-type Browning Reaction Mixture. Korean Journal of Food Science and Technology. 7(1). 37–42.3 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.