This map shows the geographic impact of Seunghee Kye'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 Seunghee Kye with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Seunghee Kye more than expected).
This network shows the impact of papers produced by Seunghee Kye. 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 Seunghee Kye. The network helps show where Seunghee Kye may publish in the future.
Co-authorship network of co-authors of Seunghee Kye
This figure shows the co-authorship network connecting the top 25 collaborators of Seunghee Kye.
A scholar is included among the top collaborators of Seunghee Kye 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 Seunghee Kye. Seunghee Kye is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Kye, Seunghee, et al.. (2004). Dietary Variety and Nutrient Intake by 24-hour Recall in Korean College Students. 7(2). 92–97.2 indexed citations
10.
Kye, Seunghee, et al.. (1996). The Study on Frequently Consumed Food Items from 1993 Korean National Nutrition Survey(I) -Amounts and Frequency of Foods-. Journal of the Korean Society of Food Culture. 11(5). 569–579.1 indexed citations
11.
Kye, Seunghee, et al.. (1996). The Study on Frequently Consumed Food Items from 1993 Korean National Nutrition Survey(II) -Amounts and Frequency of Dishes Intakes-. Journal of the Korean Society of Food Culture. 11(5). 581–592.1 indexed citations
12.
Kye, Seunghee & Hyun‐Kyung Moon. (1996). Study on the Amounts of Kitchen Wastes and Method for Reduction of Its Wastes Disposed in Korean Style Restaurants. Journal of the Korean Society of Food Culture. 11(4). 421–429.
13.
Kye, Seunghee, et al.. (1995). Hazard Analysis and Critical Control Point of Korean Soups prepared at Korean Restaurants: Hazard Analysis of Tang (Galbitang, Sullungtang, Jangkuk). Journal of the Korean Society of Food Culture. 10(1). 35–44.2 indexed citations
14.
Kye, Seunghee. (1995). Hazard Analysis and Critical Control Points of One-Dish Meal prepared at Korean Restaurants: Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice). Journal of the Korean Society of Food Culture. 10(3). 167–174.5 indexed citations
15.
Kye, Seunghee, et al.. (1995). A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (II) -Evaluation on sanitary management of cooking equipment and personal hygiene-. Journal of the Korean Society of Food Culture. 10(1). 1–10.2 indexed citations
16.
Kye, Seunghee, et al.. (1995). A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I) - Evaluation on sanitation of working environment and facilities for the kitchen-. Journal of the Korean Society of Food Culture. 9(5). 457–465.2 indexed citations
17.
Kye, Seunghee, et al.. (1991). A Study of the Need Assessment for the Public Food Sanitation Education. Journal of the Korean Society of Food Culture. 6(3). 293–299.1 indexed citations
18.
Kye, Seunghee, et al.. (1988). Assessment of the Working Environment, Production and Transportation Practices for the Packaged Meal(Dosirak) Manufacturing Establishments in Seoul City and Kyungki-do Province. Journal of the Korean Society of Food Culture. 3(3). 293–299.2 indexed citations
19.
Kye, Seunghee, et al.. (1988). Food Preferences of Foreign Athletes in Korean Traditional Foods. Journal of the Korean Society of Food Culture. 3(1). 79–87.8 indexed citations
20.
Kye, Seunghee, et al.. (1987). A Study on the Utilization of Korean Traditional Cookies by Housewives. Journal of the Korean Society of Food Culture. 2(2). 103–116.3 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.