This map shows the geographic impact of Hyeja Chang'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 Hyeja Chang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hyeja Chang more than expected).
This network shows the impact of papers produced by Hyeja Chang. 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 Hyeja Chang. The network helps show where Hyeja Chang may publish in the future.
Co-authorship network of co-authors of Hyeja Chang
This figure shows the co-authorship network connecting the top 25 collaborators of Hyeja Chang.
A scholar is included among the top collaborators of Hyeja Chang 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 Hyeja Chang. Hyeja Chang is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Chang, Hyeja, et al.. (2017). Relationship between Air Quality of Functional Areas and Hygiene Safety Management Performance in High School Foodservices in Gyeonggi Province. Journal of the Korean Dietetic Association. 23(4). 350–362.
Chang, Hyeja, et al.. (2016). Criteria for Sustainable Practices of Restaurants : Suggestion through Review of Related Certification System at Home and Abroad. Journal of Foodservice Management. 19(1). 347–365.2 indexed citations
Im, Soyoung, et al.. (2010). Effects of Total Quality Management Performance on Dietitians' Job Satisfaction and Organizational Commitment in Business and Industry Foodservice Operations. Journal of the Korean Dietetic Association. 16(4). 353–368.1 indexed citations
8.
Chang, Hyeja, et al.. (2010). Preferences and Product Development Opinions of Koreans and Non-Koreans Regarding Commercialization of Korean Foods. Korean Journal of Food and Cookery Science. 26(4). 458–468.15 indexed citations
9.
Chang, Hyeja, et al.. (2009). Current Status of Functional Areas' Space and Suggestion of Their Equipment Requirements for School Foodservices in Gyeonggi Province. Korean Journal of Food and Cookery Science. 25(4). 474–487.2 indexed citations
10.
Chang, Hyeja, et al.. (2009). Effectiveness of the Preprocessed Foods on Productivity and Satisfaction in School Foodservices.. Journal of the Korean Dietetic Association. 15(3). 262–277.6 indexed citations
11.
Chang, Hyeja, et al.. (2009). A Study on Parents' Satisfaction and Perception on Foodservice and Nutrition Information Service in Child-care Centers. The Korea Association of Child Care and Education. 1–19.2 indexed citations
12.
Chang, Hyeja & Jihye Lee. (2009). Prevalence of Bacillus cereus from Fried Rice Dishes and Monitoring Guidelines for Risk Management. Korean Journal of Food and Cookery Science. 25(1). 45–54.7 indexed citations
13.
Kim, Sun Jung, et al.. (2008). Current Status of Sanitation Management Performance in Korean-Food Restaurants and Development of the Sanitary Training Posters Based on their Risk Factors. Journal of the Korean Society of Food Culture. 23(5). 582–594.9 indexed citations
14.
Park, Sung-Hee, et al.. (2007). Risk Factor Analysis for Preventing Foodborne Illness in Restaurants and the Development of Food Safety Training Materials. Korean Journal of Food and Cookery Science. 23(5). 589–600.7 indexed citations
15.
Chang, Hyeja, et al.. (2006). Product Development and market Testing of Ready-to-eat mandu with Pond-snail as a Health Food. Journal of Community Nutrition. 11(5). 650–660.8 indexed citations
16.
Chang, Hyeja, et al.. (2006). Analysis of the Job Activities and Demand of Dietitian in the Elderly Health-care Facilities. Journal of the Korean Dietetic Association. 12(4). 313–328.8 indexed citations
17.
Lee, Kyungmi, et al.. (2005). Analysis of Critical Control Points through Field Assessment of Sanitation Management Practices in Foodservice Establishments. Korean Journal of Food and Cookery Science. 21(3). 290–300.9 indexed citations
18.
Kwak, Tong‐Kyung, et al.. (2005). Development of Performance Indicators Based on Balanced Score Card for School Food Service Facilities. Journal of Community Nutrition. 10(6). 905–919.6 indexed citations
19.
Chang, Hyeja, et al.. (2003). Family Restaurant Patrons' Perception on Nutrition Information of Restaurant Menus. Journal of the Korean Society of Food Culture. 18(3). 270–278.5 indexed citations
20.
Chang, Hyeja, et al.. (2003). The Relationship between Food Service Satisfaction and Plate Wastes in Elementary School Students. Korean Journal of Food and Cookery Science. 19(3). 390–395.11 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.