This map shows the geographic impact of Soon-Sil Chun'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 Soon-Sil Chun with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Soon-Sil Chun more than expected).
This network shows the impact of papers produced by Soon-Sil Chun. 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 Soon-Sil Chun. The network helps show where Soon-Sil Chun may publish in the future.
Co-authorship network of co-authors of Soon-Sil Chun
This figure shows the co-authorship network connecting the top 25 collaborators of Soon-Sil Chun.
A scholar is included among the top collaborators of Soon-Sil Chun 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 Soon-Sil Chun. Soon-Sil Chun 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.
Chun, Soon-Sil, et al.. (2010). Quality Characteristics of White Bread with Barley Leaves Tea Powder. Korean Journal of Food and Cookery Science. 26(4). 398–405.2 indexed citations
2.
Chun, Soon-Sil, et al.. (2009). Determining the Water Absorption and Rheological Properties of Rye Dough Made Using the Planetary Mixer P 600. Food Science and Biotechnology. 18(2). 456–462.9 indexed citations
3.
Chun, Soon-Sil, et al.. (2009). Changes in Shelf-Life, Water Activity, and Texture of Rye-Wheat Mixed Bread with Naturally Fermented Raisin Extract and Rye Sourdough during Storage. Korean Journal of Food and Cookery Science. 25(2). 170–179.8 indexed citations
4.
Lee, Young-Ju, et al.. (2009). Physical and Sensory Properties of Chiffon Cake Prepared with Mulberry Powder. The Korean Journal of Food And Nutrition. 22(4). 508–516.9 indexed citations
5.
Chun, Soon-Sil, et al.. (2008). Quality Characteristics of Sulgidduk Prepared with Houttuynia cordata Thunb. Powder. Korean Journal of Food and Cookery Science. 24(1). 23–30.21 indexed citations
6.
Youngrye, Park, et al.. (2008). Quality Characteristics of Sponge Cake Prepared with Red Ginseng Marc Powder. Korean Journal of Food and Cookery Science. 24(2). 236–242.28 indexed citations
7.
Chun, Soon-Sil, et al.. (2008). Quality Characteristics of Yukwa Prepared with Mugwort Powder Using Different Puffing Process. Korean Journal of Food and Cookery Science. 24(3). 340–348.18 indexed citations
8.
Chun, Soon-Sil, et al.. (2008). Biological And Antimicrobial Activity of Portulaca oleracea. 51(1). 49–54.16 indexed citations
9.
Shim, Sun-Yup, et al.. (2008). Inhibitory Effects of Punica granatum L. Extracts on Degranulation in Human Basophilic KU812F Cells. Korean Journal of Food Science and Technology. 40(6). 702–706.1 indexed citations
10.
Chun, Soon-Sil, et al.. (2008). Quality Characteristics of Sulgidduk with Tomato Powder. Korean Journal of Food and Cookery Science. 24(4). 79–79.17 indexed citations
11.
Chun, Soon-Sil, et al.. (2008). Quality Characteristics of Sulgidduk Prepared with Ulmus Cortex Powder. Korean Journal of Food and Cookery Science. 24(1). 31–38.14 indexed citations
12.
Chun, Soon-Sil, et al.. (2008). Quality Characteristics of Yukwa Prepared with Rubus coreanus Miquel Extract Using Different Puffing Process Methods. Korean Journal of Food and Cookery Science. 24(3). 382–391.11 indexed citations
13.
Kim, Young-Sook, et al.. (2008). Quality Characteristics of Domestic Wheat White Bread with Substituted Nelumbo nucifera G. Tea Powder. The Korean Journal of Food And Nutrition. 21(4). 448–456.8 indexed citations
14.
Kim, Rae-Young, et al.. (2007). Development of Rice Muffin with Chlorella using Response Surface Methodology. Journal of the East Asian Society of Dietary Life. 17(1). 51–57.3 indexed citations
15.
Chun, Soon-Sil, et al.. (1997). Effects of Angelica keiskei on Lipid Metabolism in Rats. Journal of the Korean Society of Food Science and Nutrition. 26(2). 308–313.5 indexed citations
16.
Chun, Soon-Sil, et al.. (1995). Dietary Fiber in Godulbaegi(Korean Lettuce, Ixeris sonchifolia H.) Kimchi. Journal of the Korean Society of Food Science and Nutrition. 24(3). 404–408.2 indexed citations
17.
Chun, Soon-Sil, et al.. (1994). Purification and Characterization of Myrosinase in Dolsan Leaf Mustard(Brassica juncea) and Changes in Myrosinase Activity during Fermentation of Leaf Mustard Kimchi. Journal of the Korean Society of Food Culture. 9(2). 137–142.2 indexed citations
18.
Chun, Soon-Sil, et al.. (1993). Contents of Carotenoids and Chlorophylls in Dolsan Leaf Mustard(Brassica juncea). Journal of the Korean Society of Food Culture. 8(2). 153–157.7 indexed citations
19.
Chun, Soon-Sil, et al.. (1993). Analysis of Isothiocyanates in Dolsan Leaf Mustard(Brassica juncea). Journal of the Korean Society of Food Culture. 8(2). 147–151.2 indexed citations
20.
Kim, Young-Suk, et al.. (1988). The Kinetics of Non-Enzymatic Browning Reaction in Green Tea During Storage at Different Water Activities and Temperatures. Journal of the Korean Society of Food Science and Nutrition. 17(3). 226–232.3 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.