Countries citing papers authored by Hyang‐Sook Choi
Since
Specialization
Citations
This map shows the geographic impact of Hyang‐Sook Choi'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 Hyang‐Sook Choi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hyang‐Sook Choi more than expected).
This network shows the impact of papers produced by Hyang‐Sook Choi. 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 Hyang‐Sook Choi. The network helps show where Hyang‐Sook Choi may publish in the future.
Co-authorship network of co-authors of Hyang‐Sook Choi
This figure shows the co-authorship network connecting the top 25 collaborators of Hyang‐Sook Choi.
A scholar is included among the top collaborators of Hyang‐Sook Choi 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 Hyang‐Sook Choi. Hyang‐Sook Choi is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Choi, Hyang‐Sook, et al.. (2005). Quality Characteristics of Ogapiju Prepared by Different Raw Materials. Korean Journal of Food Science and Technology. 37(4). 525–531.5 indexed citations
4.
Choi, Hyang‐Sook. (2005). Characteristic Impact Odorants of Changpo (Acorus calamus var. angustatus Bess) Root Essential Oil. Food Science and Biotechnology. 14(4). 450–455.1 indexed citations
5.
Choi, Hyang‐Sook, et al.. (2004). Headspace-SPME Analysis of Citrus Hybrid, Hallabong. Food Science and Biotechnology. 13(2). 126–129.10 indexed citations
6.
Choi, Hyang‐Sook. (2004). Characteristic Odor Components of Perilla frutescens var. acuta Kudo Oil by Aroma Extract Dilution Analysis. Food Science and Biotechnology. 13(3). 279–284.8 indexed citations
Choi, Hyang‐Sook, et al.. (2003). Headspace Analyses of Perilla frutescens var. acuta Kudo by Solid-Phase Microextraction Using Diverse Fibers. Food Science and Biotechnology. 12(4). 409–414.4 indexed citations
9.
Choi, Hyang‐Sook. (2002). Headspace Analysis of Robus coreanus Berry by Solid-phase Microextraction and Its Sniffing Test by Gas Chromatography-olfactometry. Food Science and Biotechnology. 11(4). 355–360.5 indexed citations
10.
Choi, Hyang‐Sook, et al.. (2002). Volatile Flavor Components and Free Radical Scavenging Activity of Cnidium officinale. Korean Journal of Food Science and Technology. 34(2). 330–338.21 indexed citations
11.
Choi, Hyang‐Sook & Masayoshi Sawamura. (2002). Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit. Food Science and Biotechnology. 11(1). 71–77.1 indexed citations
Choi, Hyang‐Sook, et al.. (2001). Constituents of the Essential oil of Angelica tenuissima, an Aromatic Medicinal Plant. Food Science and Biotechnology. 10(5). 90–94.6 indexed citations
Choi, Hyang‐Sook, et al.. (1996). The Effect of Dispersion Medium on Intensity of Volatile Flavor Components and Recovery of Essential Oil from Capsella bursa-pastoris by Steam Distillation. Korean Journal of Food Science and Technology. 28(5). 827–833.3 indexed citations
18.
Choi, Hyang‐Sook, et al.. (1996). Volatile Flavor Components in Various Edible Portions of Capsella bursa-pastoris. Korean Journal of Food Science and Technology. 28(5). 822–826.1 indexed citations
19.
Choi, Hyang‐Sook, et al.. (1994). Volatile Flavor Components in Various Edible Portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ .. Korean Journal of Food Science and Technology. 26(4). 359–364.1 indexed citations
20.
Choi, Hyang‐Sook, et al.. (1994). Volatile flavor components of Dioscorea japonica. Korean Journal of Food Science and Technology. 26(1). 68–73.3 indexed citations
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