Hyung‐Hee Baek

908 total citations
30 papers, 726 citations indexed

About

Hyung‐Hee Baek is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Hyung‐Hee Baek has authored 30 papers receiving a total of 726 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 11 papers in Molecular Biology and 6 papers in Animal Science and Zoology. Recurrent topics in Hyung‐Hee Baek's work include Protein Hydrolysis and Bioactive Peptides (9 papers), Food Quality and Safety Studies (8 papers) and Fermentation and Sensory Analysis (7 papers). Hyung‐Hee Baek is often cited by papers focused on Protein Hydrolysis and Bioactive Peptides (9 papers), Food Quality and Safety Studies (8 papers) and Fermentation and Sensory Analysis (7 papers). Hyung‐Hee Baek collaborates with scholars based in South Korea, United States and China. Hyung‐Hee Baek's co-authors include Keith R. Cadwallader, Hyeon Gyu Lee, Ji-Soo Lee, Yong‐Jun Cha, Thomas C.‐Y. Hsieh, Zhihua Li, Jin Jeon, So Young Kwon, So Young Kwon and Ling Dong and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Hyung‐Hee Baek

25 papers receiving 652 citations

Peers

Hyung‐Hee Baek

ASZ

Wenshui Xia China

Xujian Qiu China

Bruno R.C. Costa-Lima Brazil

G. B. Quaglia Italy

Ayla Soyer Türkiye

Danuta Jaworska Poland

M. Hortós Spain

Jinhong Zang China

Fábio Anderson Pereira da Silva Brazil

Chockchai Theerakulkait Thailand

Wenshui Xia China

Hyung‐Hee Baek

396 ×1.1

370 ×1.1

384 ×1.7

ASZ

113 ×0.8

146 ×1.1

Citations per year, relative to Hyung‐Hee Baek Hyung‐Hee Baek (= 1×) peers Wenshui Xia

Countries citing papers authored by Hyung‐Hee Baek

Since Specialization

Citations

This map shows the geographic impact of Hyung‐Hee Baek'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 Hyung‐Hee Baek with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hyung‐Hee Baek more than expected).

Fields of papers citing papers by Hyung‐Hee Baek

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Hyung‐Hee Baek. 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 Hyung‐Hee Baek. The network helps show where Hyung‐Hee Baek may publish in the future.

Co-authorship network of co-authors of Hyung‐Hee Baek

This figure shows the co-authorship network connecting the top 25 collaborators of Hyung‐Hee Baek. A scholar is included among the top collaborators of Hyung‐Hee Baek 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 Hyung‐Hee Baek. Hyung‐Hee Baek is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

You, Youngsang, et al.. (2025). Quantitative analysis of 2-methoxy-3,5-dimethylpyrazine as an earthy-musty off-odor compound in drinking water using HS–SPME–GC–MS. Food Science and Biotechnology. 34(15). 3537–3544.

Baek, Hyung‐Hee, et al.. (2019). Changes in volatile compounds of persimmon vinegar during aging. Korean Journal of Food Science and Technology. 51(5). 438–446.

Baek, Hyung‐Hee, et al.. (2018). 보리의 로스팅법에 따른 보리차의 향 특성. Korean Journal of Food Science and Technology. 50(5). 464–473.

Park, Jae‐Bum, et al.. (2017). Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria. Food Science and Biotechnology. 26(2). 441–446. 32 indexed citations

Baek, Hyung‐Hee, et al.. (2013). Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry. Food Chemistry. 145. 488–495. 50 indexed citations

Baek, Hyung‐Hee, et al.. (2009). Enzymatic Hydrolysis Optimization of a Snow Crab Processing By-product. Korean Journal of Food Science and Technology. 41(6). 622–627. 10 indexed citations

Lee, Ji-Soo, et al.. (2008). Antioxidant and ACE inhibitory activities of soybean hydrolysates: Effect of enzyme and degree of hydrolysis. Food Science and Biotechnology. 17(4). 873–877. 17 indexed citations

Lee, Hyeon Gyu, et al.. (2007). Evaluation of Bitterness in Enzymatic Hydrolysates of Soy Protein Isolate by Taste Dilution Analysis. Journal of Food Science. 73(1). S41–6. 81 indexed citations

Kim, Ki-Won, et al.. (2006). Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion. Korean Journal of Food Science and Technology. 38(5). 621–627. 2 indexed citations

10.

Lee, Hyeon Gyu, et al.. (2002). Branched Oligosaccharides as a Cryoprotectant in Beef Protein. Food Science and Biotechnology. 11(3). 226–230. 1 indexed citations

11.

Mok, Chulkyoon, et al.. (2002). Desalination of Traditional Soy Sauce Using Electrodialysis. Korean Journal of Food Science and Technology. 34(5). 811–817. 3 indexed citations

12.

Baek, Hyung‐Hee & Keith R. Cadwallader. (1999). Optimization of the Enzymatic Hydrolysis of Crab Processing By-Products using Flavourzyme™. Food Science and Biotechnology. 8(1). 43–46. 10 indexed citations

13.

Baek, Hyung‐Hee & Keith R. Cadwallader. (1996). Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment. Journal of Agricultural and Food Chemistry. 44(10). 3262–3267. 33 indexed citations

14.

Cha, Yong‐Jun & Hyung‐Hee Baek. (1995). Quantitative Analysis of Alkylpyrazines in Snow Crab Cooker Effluents. Journal of the Korean Society of Food Science and Nutrition. 24(3). 454–458. 5 indexed citations

15.

Cha, Yong‐Jun, Eun‐Jeong Kim, & Hyung‐Hee Baek. (1995). Processing of Pen Shell By-product Hydrolysate Using Response Surface Methodology. Korean Journal of Food Science and Technology. 27(6). 958–963. 9 indexed citations

16.

Baek, Hyung‐Hee, et al.. (1994). Crayfish Hepatopancreatic Extract Improves Flavor Extractability from a Crab Processing By‐product. Journal of Food Science. 59(1). 91–95. 13 indexed citations

17.

Kim, Dong‐Man, et al.. (1992). Factors Influencing the Removal of Water Soluble Solids from Soybean Curd Whey by Reverse Osmosis. Korean Journal of Food Science and Technology. 24(4). 306–310. 1 indexed citations

18.

Kim, Dong‐Man, et al.. (1992). Physico-chemical Properties of Soybean Curd Whey Concentrated by Reverse Osmosis. Korean Journal of Food Science and Technology. 24(4). 311–314.

19.

Baek, Hyung‐Hee, et al.. (1989). Changes in quality of shiitake mushroom (Lentinus edodes) by different drying methods. Korean Journal of Food Science and Technology. 21(1). 145–148. 4 indexed citations

20.

Kim, Dong‐Man, et al.. (1989). Effect of $CO_2$ Concentration in CA Conditions on the Quality of Shiitake Mushroom (Lentinus edodes) during Storage. Korean Journal of Food Science and Technology. 21(4). 461–467. 6 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.

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