Jae‐Hee Hong

691 total citations
48 papers, 539 citations indexed

About

Jae‐Hee Hong is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Jae‐Hee Hong has authored 48 papers receiving a total of 539 indexed citations (citations by other indexed papers that have themselves been cited), including 41 papers in Food Science, 36 papers in Nutrition and Dietetics and 18 papers in Animal Science and Zoology. Recurrent topics in Jae‐Hee Hong's work include Biochemical Analysis and Sensing Techniques (30 papers), Sensory Analysis and Statistical Methods (30 papers) and Meat and Animal Product Quality (18 papers). Jae‐Hee Hong is often cited by papers focused on Biochemical Analysis and Sensing Techniques (30 papers), Sensory Analysis and Statistical Methods (30 papers) and Meat and Animal Product Quality (18 papers). Jae‐Hee Hong collaborates with scholars based in South Korea, United States and India. Jae‐Hee Hong's co-authors include KWANG‐OK KIM, Juyun Lim, Hye Won Shin, Sang‐Ho Yoo, Seong‐Ho Jang, Soo‐Hyun Lee, Min Ji Kim, Zhijian Pei, Sunghee Park and Seo‐Jin Chung and has published in prestigious journals such as Food Research International, Journal of Food Science and Journal of the Science of Food and Agriculture.

In The Last Decade

Jae‐Hee Hong

45 papers receiving 520 citations

Peers

Jae‐Hee Hong

ASZ

Nicoletta A. Miele Italy

Rituja Upadhyay China

Raija‐Liisa Heiniö Finland

Thongchai Suwonsichon Thailand

Pere Morell Spain

Suntaree Suwonsichon Thailand

Isabelle Déléris France

Pascal Tournayre France

P.J. Luck United States

Klaus Dürrschmid Austria

Nicoletta A. Miele Italy

Jae‐Hee Hong

400 ×1.1

262 ×1.0

94 ×0.8

ASZ

48 ×0.7

61 ×1.0

Citations per year, relative to Jae‐Hee Hong Jae‐Hee Hong (= 1×) peers Nicoletta A. Miele

Countries citing papers authored by Jae‐Hee Hong

Since Specialization

Citations

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

Fields of papers citing papers by Jae‐Hee Hong

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jae‐Hee Hong

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Hong, Jae‐Hee. (2025). How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation. Food Science and Biotechnology. 34(15). 3453–3472. 1 indexed citations

Lee, Soo‐Hyun, et al.. (2024). Changes in the choice motive and emotional perception of chocolates in response to stress. Food Research International. 187. 114378–114378. 1 indexed citations

Chung, Seo‐Jin, et al.. (2024). Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system. Food Science and Biotechnology. 33(13). 2999–3007.

Lee, Soo‐Hyun, et al.. (2022). The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers’ liking for sliced raw fish (sashimi). Food Research International. 162(Pt A). 112028–112028. 5 indexed citations

Hong, Jae‐Hee, et al.. (2020). Comparison of emotional terms elicited for Korean home meal replacement between Chinese and Koreans. Korean Journal of Food Science and Technology. 52(2). 172–176. 5 indexed citations

Park, Sanghee, et al.. (2020). Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef). Food Science and Biotechnology. 30(1). 77–86. 3 indexed citations

Kim, Seon‐Ho & Jae‐Hee Hong. (2020). The effects of contexts on consumer emotions and acceptance of a domestic food and an unfamiliar ethnic food: a cross-cultural comparison between Chinese and Korean consumers. Food Science and Biotechnology. 29(12). 1705–1718. 7 indexed citations

Valentin, Dominique, et al.. (2019). How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups. Food Research International. 125. 108506–108506. 7 indexed citations

Kim, Sun-Ho, et al.. (2017). What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups. Food Research International. 105. 970–981. 20 indexed citations

10.

Hong, Jae‐Hee, et al.. (2017). Acceptance of Korean Menu Items and Its Association with a Degree of Food Neophobia among South-east Asian Muslim Consumers in Korea. Journal of the Korean Society of Food Culture. 32(3). 175–184. 2 indexed citations

11.

Jang, Seong‐Ho, et al.. (2016). Cross‐Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation. Journal of Sensory Studies. 31(2). 124–134. 26 indexed citations

12.

Kim, Hyunjee, Seo‐Jin Chung, Mi‐Ran Kim, & Jae‐Hee Hong. (2016). Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun). Journal of the Korean Society of Food Culture. 31(5). 506–514. 3 indexed citations

13.

Hong, Jae‐Hee. (2016). Qualitative Elicitation of Multidimensional Korean Sensory Descriptors and Their Definitions Using Focus Group Interview. Journal of the Korean Society of Food Culture. 31(1). 96–104. 1 indexed citations

14.

Jang, Seong‐Ho, Jae‐Hee Hong, & Miyoung Kim. (2014). Consumer acceptability and purchase intent of traditional Korean soup in the United States and Japan. Food Science and Biotechnology. 23(2). 389–400. 5 indexed citations

15.

Hong, Jae‐Hee, et al.. (2011). Sensory Characteristics and Cross‐Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef). Journal of Food Science. 76(5). S306–13. 47 indexed citations

16.

Hong, Jae‐Hee, et al.. (2011). Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions. Journal of Food Science. 76(1). S1–7. 7 indexed citations

17.

Hong, Jae‐Hee, et al.. (2010). Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste ( Doenjang ). Journal of Food Science. 75(7). S375–83. 71 indexed citations

18.

Hong, Jae‐Hee, et al.. (2009). Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSG. Journal of Food Science. 75(1). S36–42. 21 indexed citations

19.

Hong, Jae‐Hee, et al.. (2001). Application of Quantitative Descriptive Analysis to Commercial Soybean Curd. Journal of the Korean Society of Food Culture. 16(1). 58–64. 2 indexed citations

20.

Hong, Jae‐Hee, et al.. (1996). Effects of Hydroxypropylation and Cross-linking of Nonwaxy Rice Grit on the Storage Stability of Julpyun (Korean plain rice cake). Food Science and Biotechnology. 5(2). 146–151. 3 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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