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.
This map shows the geographic impact of Eunok Choe'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 Eunok Choe with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Eunok Choe more than expected).
This network shows the impact of papers produced by Eunok Choe. 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 Eunok Choe. The network helps show where Eunok Choe may publish in the future.
Co-authorship network of co-authors of Eunok Choe
This figure shows the co-authorship network connecting the top 25 collaborators of Eunok Choe.
A scholar is included among the top collaborators of Eunok Choe 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 Eunok Choe. Eunok Choe is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Yoon, Young‐Jin & Eunok Choe. (2009). Lipid Oxidation and Stability of Tocopherols and Phospholipids in Soy-added Fried Products During Storage in the Dark. Food Science and Biotechnology. 18(2). 356–361.18 indexed citations
3.
Lee, Jin‐Young, et al.. (2008). Study on the Changes of Tocopherols and Lignans and the Oxidative Properties of Roasted Sesame Oil during Manufacturing and Storage. Korean Journal of Food Science and Technology. 40(1). 15–20.8 indexed citations
4.
Lee, Jin‐Young, et al.. (2007). Antioxidant Activity of Lignan Compounds Extracted from Roasted Sesame Oil on the Oxidation of Sunflower Oil. Food Science and Biotechnology. 16(6). 981–987.28 indexed citations
5.
Choe, Eunok, et al.. (2006). Separation of Lipid-Soluble Component to Decrease Thermal Oxidation of Lard from Spinach (Spinacia oleracea). Food Science and Biotechnology. 15(2). 220–226.1 indexed citations
6.
Choe, Eunok, et al.. (2004). Effects of Burdock (Arctium lappa L.) Extracts on Autoxidation and Thermal Oxidation of Lard. Food Science and Biotechnology. 13(4). 460–466.5 indexed citations
7.
Kim, In-Hwan & Eunok Choe. (2004). Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating. Food Science and Biotechnology. 13(6). 762–767.10 indexed citations
8.
Lee, Jinyoung & Eunok Choe. (2003). Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage. Food Science and Biotechnology. 12(5). 504–507.19 indexed citations
9.
Choe, Eunok, et al.. (2002). Food Preferences of the Elderly Living in Incheon Area. Journal of the Korean Society of Food Culture. 17(1). 78–89.2 indexed citations
10.
Choe, Eunok, et al.. (2002). A study on the Food Behavior and Factors Influencing the Food Behavior of the Elderly Living in Incheon. Journal of the Korean Society of Food Culture. 17(4). 424–434.
11.
Choe, Eunok, Hyeon Gyu Lee, Kwan‐Hwa Park, & Sang‐Hwa Lee. (2001). Factors Affecting the Components of Chlorophyll Pigment in Spinach during Storage. Applied Biological Chemistry. 44(2). 73–80.14 indexed citations
12.
Choe, Eunok, et al.. (2001). Effects of Sesame Oil on Thermooxidative Stability of Soybean Oil. Food Science and Biotechnology. 10(4). 446–450.26 indexed citations
13.
Choe, Eunok, et al.. (2000). A Study on Obesity Rate and Self-evaluated Body Shape of Women Living in Inchon. Journal of the Korean Society of Food Culture. 15(5). 361–367.3 indexed citations
14.
Choe, Eunok, et al.. (1999). A Study on Food Service Administration and Nutrition Education in Elementary Schools in Inchon. Journal of the Korean Society of Food Culture. 14(4). 417–429.5 indexed citations
15.
Choe, Eunok, et al.. (1999). Perception and Knowledge on the Diet Among Women Living in Inchon. Journal of the Korean Society of Food Culture. 14(3). 225–231.3 indexed citations
16.
Choe, Eunok & Jin‐Young Lee. (1998). Thermooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles. Korean Journal of Food Science and Technology. 30(2). 288–292.12 indexed citations
17.
Choe, Eunok, et al.. (1995). Oxidative Stability Fat in Milk Powder. Applied Biological Chemistry. 38(3). 259–262.2 indexed citations
18.
Choe, Eunok, et al.. (1994). Effects of Filtration or Centrifugation on the Oxidative Stabilities of Sesame Oil. Applied Biological Chemistry. 37(3). 168–174.3 indexed citations
19.
Choe, Eunok, et al.. (1993). Kinds and changes in the amount of flavor compounds formed during storage of the ramyon. Korean Journal of Food Science and Technology. 25(1). 52–56.5 indexed citations
20.
Choe, Eunok, et al.. (1993). Effects of Antioxidants in the Frying Oil on the Flavor Compound Formation in the Ramyon during Storage. Korean Journal of Food Science and Technology. 25(5). 444–448.2 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.