This map shows the geographic impact of Sook‐Hee Rhee'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 Sook‐Hee Rhee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sook‐Hee Rhee more than expected).
This network shows the impact of papers produced by Sook‐Hee Rhee. 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 Sook‐Hee Rhee. The network helps show where Sook‐Hee Rhee may publish in the future.
Co-authorship network of co-authors of Sook‐Hee Rhee
This figure shows the co-authorship network connecting the top 25 collaborators of Sook‐Hee Rhee.
A scholar is included among the top collaborators of Sook‐Hee Rhee 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 Sook‐Hee Rhee. Sook‐Hee Rhee is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
All Works
20 of 20 papers shown
1.
Park, Kun‐Young, et al.. (2001). Inhibitory Effects of Kochujang Extracts on the Tumor Formation and Lung Metastasis in Mice. Preventive Nutrition and Food Science. 6(3). 187–191.16 indexed citations
2.
Cho, Eun Ju, Seon-Mi Lee, Sook‐Hee Rhee, & Kun‐Young Park. (1998). Studies on the Standardization of Chinese Cabbage Kimchi. Korean Journal of Food Science and Technology. 30(2). 324–332.26 indexed citations
3.
Cho, Eun Ju, Sook‐Hee Rhee, & Kun‐Young Park. (1998). Antimutagenic and Anticarcinogenic Effects of Alginic Acid Extracted from Sporophyll of Sea Mustard. Preventive Nutrition and Food Science. 3(2). 169–174.2 indexed citations
4.
Cho, Eun Ju, Sook‐Hee Rhee, & Kun‐Young Park. (1997). Antimutagenic and Cancer Cell Growth Inhibitory Effects of Seaweeds. Preventive Nutrition and Food Science. 2(4). 348–353.15 indexed citations
Han, Ji-Sook, et al.. (1996). A Study on Wooung(Burdock, Arctium lappa, L) Kimchi - Changes in Chemical, Microbial, Sensory Characteristics and Volatile Flavor Components in Wooung Kimchi during Fermentation -. Preventive Nutrition and Food Science. 1(1). 30–36.1 indexed citations
7.
Kim, Nam Deuk, et al.. (1996). Effects of Kimchi Extract on the Development of Multicellular Structures from Rat Mammary Organoids Cultured in Matrigel. Preventive Nutrition and Food Science. 1(2). 168–173.3 indexed citations
8.
Park, Kun‐Young, et al.. (1995). Antimutagenic Effect of Kimchi. Food Science and Biotechnology. 4(3). 141–145.14 indexed citations
9.
Kim, Myung, Sook‐Hee Rhee, & Hong‐Sik Cheigh. (1995). Effect of Tocopherols and $\beta$-Carotene on the Oxidation of Linoleic Acid Mixture in the Solid Model System. Journal of the Korean Society of Food Science and Nutrition. 24(1). 67–73.1 indexed citations
10.
Kim, Myung, Sook‐Hee Rhee, & Hong‐Sik Cheigh. (1995). Effect of Tocopherols and Carotene on the Oxidation of Purified Pinenut Oil in the Model System. Journal of the Korean Society of Food Science and Nutrition. 24(1). 60–66.2 indexed citations
11.
Chun, Soon-Sil, et al.. (1995). Effect of Godulbaegi(Korean Lettuce, Ixeris sonchifolia H.) Kimchi on the in vitro Digestibility of Proteins. Journal of the Korean Society of Food Science and Nutrition. 24(6). 1010–1015.3 indexed citations
12.
Chung, Hae‐Young, et al.. (1993). Effect of Selected Persimmon Leaf Components against Sarcoma 180 Induced Tumor in Mice. Journal of the Korean Society of Food Science and Nutrition. 22(3). 334–339.4 indexed citations
13.
Rhee, Sook‐Hee, et al.. (1992). Antimutagenic Compounds Identified front Perilla Leaf. Journal of the Korean Society of Food Science and Nutrition. 21(3). 302–307.3 indexed citations
14.
Rhee, Sook‐Hee, et al.. (1992). Changes of Lipid Composition of Korean Black Soybean before and after Soaking. Journal of the Korean Society of Food Science and Nutrition. 21(1). 29–35.8 indexed citations
15.
Lee, Jongho, et al.. (1992). Antimutagenic effect of the major volatile compounds identified from mugwort (Artemisia asictica Nakai) leaves. Journal of the Korean Society of Food Science and Nutrition. 21(3). 308–313.29 indexed citations
16.
Rhee, Sook‐Hee, et al.. (1989). Changes of Fatty Acid Composition of Lipid in Raw and Processed Adlay Powder during Storage. Korean Journal of Food Science and Technology. 21(5). 697–705.1 indexed citations
17.
Kim, Myung, et al.. (1988). Studies on the Oxidative Stability of Pinenut Oil. Korean Journal of Food Science and Technology. 20(6). 868–872.2 indexed citations
18.
Rhee, Sook‐Hee & Hong‐Sik Cheigh. (1985). Studies on the Lipids in Korean Soybean Fermented Foods -II. Changes of Lipid Composition during Daenjang Fermentation (Ripening)-. Journal of the Korean Society of Food Science and Nutrition. 14(1). 67–71.2 indexed citations
19.
Kim, Myung, Sook‐Hee Rhee, & Hong‐Sik Cheigh. (1984). Lipid Contents and Fatty Acid Composition of Three Lipid Classes in Korean Pinenut. Journal of the Korean Society of Food Science and Nutrition. 13(4). 406–412.2 indexed citations
20.
Rhee, Sook‐Hee, Sun‐Ki Kim, & Hong‐Sik Cheigh. (1983). Studies on the Lipids in Korean Soybean Fermented Foods -I. Changes of Lipids Composition during Chungkookjang Fermentation-. Korean Journal of Food Science and Technology. 15(4). 399–403.4 indexed citations
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