Hong‐Sik Cheigh
- Food Science top 2%
- Nutrition and Dietetics top 5%
- Molecular Biology
- Pathology and Forensic Medicine top 10%
- Plant Science
- Co-authors
- Kun‐Young ParkYeong‐Ok SongTai-Wan KwonSook‐Hee RheeSung‐Kon KimHyun-Ju KimMyung KimEun‐Suk Lee
- Topics
- Food Quality and Safety Studies (38 papers)Nutrition, Health and Food Behavior (18 papers)Phytoestrogen effects and research (10 papers)
- Journals
- Critical Reviews in Food Science and NutritionFood Science and BiotechnologyPreventive Nutrition and Food Science
- Partner nations
- South KoreaUnited States
In The Last Decade
Hong‐Sik Cheigh
41 papers receiving 466 citations
Peers
Comparison fields: 5 of 61
- Food Science 436
- Nutrition and Dietetics 182
- Molecular Biology 140
- Pathology and Forensic Medicine 120
- Plant Science 112
Countries citing papers authored by Hong‐Sik Cheigh
This map shows the geographic impact of Hong‐Sik Cheigh'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 Hong‐Sik Cheigh with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hong‐Sik Cheigh more than expected).
Fields of papers citing papers by Hong‐Sik Cheigh
This network shows the impact of papers produced by Hong‐Sik Cheigh. 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 Hong‐Sik Cheigh. The network helps show where Hong‐Sik Cheigh may publish in the future.
Co-authorship network of co-authors of Hong‐Sik Cheigh
This figure shows the co-authorship network connecting the top 25 collaborators of Hong‐Sik Cheigh. A scholar is included among the top collaborators of Hong‐Sik Cheigh 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 Hong‐Sik Cheigh. Hong‐Sik Cheigh is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Weight Reduction and Lipid Lowering Effects of Kimchi Lactic Acid Powder in Rats Fed High Fat Diets | 30 |
| 2 | Biosynthesis of L - Ascorbic Acid by Microorganisms in Kimchi Fermentation Process | 3 |
| 3 | Antimutagenic Effect of Kimchi | 14 |
| 4 | Effect of Tocopherols and $\beta$-Carotene on the Oxidation of Linoleic Acid Mixture in the Solid Model System | 1 |
| 5 | Effect of Tocopherols and Carotene on the Oxidation of Purified Pinenut Oil in the Model System | 2 |
| 6 | Kimchi and Nitrosamines | 8 |
| 7 | Effect of Lipoxygenase on Oxidative Stability of ${\beta}-Carotene$ and ${\alpha}-Tocopherol$ | 1 |
| 8 | Effect of Peroxidized Lipid on the Protein Isolate and Protease Activity of Rice Bran | 1 |
| 9 | Separation and Characteristics of Antioxidative Substances in Fermented Soybean Sauce | 6 |
| 10 | Antioxidative Effect of Soybean Sauce on the Lipid Oxidation of Cooked Meat | 8 |
| 11 | Lipid Contents and Fatty Acid Composition of Three Lipid Classes in Korean Pinenut | 2 |
| 12 | Development and Use of a Low-Cost Extruder for the Rice-Oil Stabilization | 1 |
| 13 | Studies on the Lipids in Korean Soybean Fermented Foods -I. Changes of Lipids Composition during Chungkookjang Fermentation- | 4 |
| 14 | Studies on the Changes of Lipids during Soybean Koji Preparation for Daenjang Fermentation in Model System | 2 |
| 15 | Kinetic Studies on Cooking of Naked and Covered Barley | 1 |
| 16 | Kinetic Studies on Cooking of Rice of Various Polishing Degrees | 7 |
| 17 | Effect of Washing on the Loss of Nutrients in Rice | 3 |
| 18 | A Note on the Preparation and Evaluation of Ramyon (deep fat fried instant noodle) Using Barley-wheat Composite Flours | 5 |
| 19 | Malonaldehyde(MA) in Dried Fishery Products(note) | 1 |
| 20 | Development of Protein-rich Food Mixtures for Infants and Growing Children in Korea (I) Preparation, Chemical Compositions and Rheological Properties of the Mixtures | 1 |
About Hong‐Sik Cheigh
Hong‐Sik Cheigh is a scholar working on Food Science, Nutrition and Dietetics and Pathology and Forensic Medicine, having authored 50 papers that have together received 569 indexed citations. Recurring topics across this work include Food Quality and Safety Studies (38 papers), Nutrition, Health and Food Behavior (18 papers) and Phytoestrogen effects and research (10 papers). The work is most often cited by research in Food Science (436 citations), Biochemistry (78 citations) and Nutrition and Dietetics (182 citations). Hong‐Sik Cheigh has collaborated with scholars based in South Korea and United States. Frequent co-authors include Kun‐Young Park, Yeong‐Ok Song, Tai-Wan Kwon, Sook‐Hee Rhee, Sung‐Kon Kim, Hyun-Ju Kim, Myung Kim, Eun‐Suk Lee, Yu‐Ryang Pyun and Ye‐Rang Yun. Their work appears in journals such as Critical Reviews in Food Science and Nutrition, Food Science and Biotechnology and Preventive Nutrition and Food Science.
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.