658 total citations 59 papers, 594 citations indexed
About
Hee-Sook Cho is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry.
According to data from OpenAlex, Hee-Sook Cho has authored 59 papers receiving a total of 594 indexed citations (citations by other indexed papers that have themselves been cited), including 50 papers in Food Science, 29 papers in Nutrition and Dietetics and 11 papers in Biochemistry. Recurrent topics in Hee-Sook Cho's work include Food Quality and Safety Studies (50 papers), Nutrition, Health and Food Behavior (29 papers) and Phytochemicals and Antioxidant Activities (11 papers). Hee-Sook Cho is often cited by papers focused on Food Quality and Safety Studies (50 papers), Nutrition, Health and Food Behavior (29 papers) and Phytochemicals and Antioxidant Activities (11 papers). Hee-Sook Cho collaborates with scholars based in South Korea, Netherlands and United States. Hee-Sook Cho's co-authors include Bock-Hee Park, Kyung‐Hee Kim, Nak‐Ju Sung, Jung‐Hye Shin, Min‐Jung Kang, Soojung Lee, Sun‐Young Park, Sung-Doo Kim, Soo-Jung Lee and Jiyoung Yoo and has published in prestigious journals such as Journal of the Korean Society of Food Science and Nutrition, Korean Journal of Food Preservation and Korean Journal of Food and Cookery Science.
In The Last Decade
Hee-Sook Cho
50 papers
receiving
342 citations
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late)
cites ·
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This map shows the geographic impact of Hee-Sook Cho'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 Hee-Sook Cho with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hee-Sook Cho more than expected).
This network shows the impact of papers produced by Hee-Sook Cho. 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 Hee-Sook Cho. The network helps show where Hee-Sook Cho may publish in the future.
Co-authorship network of co-authors of Hee-Sook Cho
This figure shows the co-authorship network connecting the top 25 collaborators of Hee-Sook Cho.
A scholar is included among the top collaborators of Hee-Sook Cho 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 Hee-Sook Cho. Hee-Sook Cho is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Park, Bock-Hee, et al.. (2010). Quality Characteristics of Fish Paste Containing Curcuma aromatica Powder. 138–138.1 indexed citations
3.
Park, Bock-Hee, et al.. (2010). Quality Changes in Baik-Kimchi (Pickled Cabbage) Added Lotus Root Juice during Fermentation. Korean Journal of Food Preservation. 17(3). 320–327.3 indexed citations
4.
Park, Bock-Hee & Hee-Sook Cho. (2009). Quality Characteristics of Jook Prepared with Lotus Root Powder. Journal of the Korean Home Economics Association. 47(3). 79–85.11 indexed citations
5.
Cho, Hee-Sook & Kyung‐Hee Kim. (2009). Assessment of Quality Characteristics of Dried Shrimp Noodles for Elderly Foodservice Operations. Korean Journal of Food and Cookery Science. 25(3). 267–274.8 indexed citations
6.
Park, Bock-Hee, et al.. (2009). Quality Characteristics of Jook Prepared with Lotus Leaf Powder. Korean Journal of Food and Cookery Science. 25(1). 55–61.27 indexed citations
7.
Cho, Hee-Sook, et al.. (2009). Assessment of Quality Characteristics of the Shrimp Powder, Jook, for Elderly Foodservice Operation. Journal of the Korean Society of Food Culture. 24(4). 419–425.5 indexed citations
8.
Park, Bock-Hee, et al.. (2009). Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder. Journal of the Korean Society of Food Culture. 24(3). 315–320.17 indexed citations
9.
Park, Bock-Hee, et al.. (2008). Quality Characteristics of Dried Noodle Made with Lotus Root Powder. Korean Journal of Food and Cookery Science. 24(5). 593–600.12 indexed citations
10.
Kim, Kyung‐Hee & Hee-Sook Cho. (2008). Physicochemical and Microbiological Properties of Skate (Raja kenojei) Kimchi on the Market. Journal of the Korean Society of Food Culture. 23(2). 235–242.4 indexed citations
11.
Cho, Hee-Sook & Kyung‐Hee Kim. (2008). Quality Characteristics of Mandupi with Skate (Raja kenojei) flour. Journal of the Korean Society of Food Culture. 23(2). 252–257.6 indexed citations
12.
Cho, Hee-Sook, et al.. (2008). Quality Characteristics of Commercial Fermented Skates. Journal of the Korean Society of Food Culture. 23(3). 397–402.3 indexed citations
13.
Cho, Hee-Sook & Kyung‐Hee Kim. (2008). Quality Characteristics of Cookies fortified with Skate (Raja kenojei) Powder. Journal of the Korean Society of Food Culture. 23(6). 771–778.6 indexed citations
14.
Cho, Hee-Sook, et al.. (2008). Quality Characteristics of Commercial Slices of Skate Raja kenojei. Journal of the East Asian Society of Dietary Life. 18(2). 214–220.8 indexed citations
15.
Cho, Hee-Sook & Bock-Hee Park. (2006). Physicochemical Characteristics of Cabbage Kimchi during Fermentation. Korean Journal of Food and Cookery Science. 22(5). 600–608.6 indexed citations
16.
Park, Bock-Hee, Hee-Sook Cho, & Sun‐Young Park. (2005). A Study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean Journal of Food and Cookery Science. 21(1). 94–102.53 indexed citations
17.
Park, Bock-Hee & Hee-Sook Cho. (2005). Effect of Glue Plant(Codium Fragile) on Physicochemical Characteristics of Dongchimi During Fermentation. Journal of the Korean Society of Food Culture. 20(5). 508–515.3 indexed citations
18.
Cho, Hee-Sook & Bock-Hee Park. (2003). Effects of Onion Juice Addition on Lipid Oxidation of Tuna Spread. Journal of the Korean Society of Food Culture. 18(3). 193–201.
19.
Cho, Hee-Sook. (1999). Antioxidant Effect of Tryptophan and Arginine on Soybean oil Rancidity. Journal of the Korean Society of Food Culture. 14(1). 21–28.2 indexed citations
20.
Cho, Hee-Sook. (1997). A Study on College Students' Dietary Behavior and Consciousness of Korean Traditional Food in Junlanamdo. Journal of the Korean Society of Food Culture. 12(3). 301–308.3 indexed citations
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive
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incomplete records, variations in author disambiguation, differences in journal indexing, and
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