Countries citing papers authored by Soon‐Yeong Cho
Since
Specialization
Citations
This map shows the geographic impact of Soon‐Yeong Cho'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‐Yeong Cho with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Soon‐Yeong Cho more than expected).
This network shows the impact of papers produced by Soon‐Yeong Cho. 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‐Yeong Cho. The network helps show where Soon‐Yeong Cho may publish in the future.
Co-authorship network of co-authors of Soon‐Yeong Cho
This figure shows the co-authorship network connecting the top 25 collaborators of Soon‐Yeong Cho.
A scholar is included among the top collaborators of Soon‐Yeong Cho 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‐Yeong Cho. Soon‐Yeong Cho 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.
Joo, Dong-Sik, et al.. (2000). Antimicrobial and Antioxidant Activity of Protamine Prepared from Salmon Sperm. Korean Journal of Food Science and Technology. 32(4). 902–907.8 indexed citations
2.
Cho, Soon‐Yeong, et al.. (1999). A Comparative Study on Physical Properties and Gel formation abilities of Hot- water Extractable Material, Water-Soluble Alginate and Alkali-soluble Alginate Extracted from Laminaria japonica in East Sea, Korea. Korean Journal of Fisheries and Aquatic Sciences. 32(6). 774–778.1 indexed citations
3.
Cho, Soon‐Yeong, et al.. (1999). Preparation of Water Soluble Alginic Acid Prepared from Sea mustard and Sea tangle by Microwave and Hot Water. Korean Journal of Fisheries and Aquatic Sciences. 32(6). 779–783.2 indexed citations
4.
Lee, Jung-Suck, et al.. (1997). Flavor Compounds in Commercial Toha-jeot. Journal of the Korean Society of Food Science and Nutrition. 26(2). 222–228.2 indexed citations
5.
Kim, Jeong‐Gyun, et al.. (1997). Screening for the Raw Material of Gelatin from the Skins of some Pelagic Fishes and Squid. Korean Journal of Fisheries and Aquatic Sciences. 30(1). 55–61.5 indexed citations
6.
Lee, Eung-Ho, et al.. (1997). Application of Cold-Osmotic Dehydration Method for Extending the Shelf Life during Frozen Storage of Filleted and Salted Fishes. Korean Journal of Food Science and Technology. 29(4). 722–729.1 indexed citations
7.
Cho, Soon‐Yeong & Jinsoo Kim. (1996). Screening for raw material of modified gelatin in marine animal skins caught in coastal offshore water in Korea. Applied Biological Chemistry. 39(2). 134–139.20 indexed citations
8.
Joo, Dong-Sik, et al.. (1995). Changes in Functional Properties of Alginic Acid by Enzymatic Degradation. Korean Journal of Food Science and Technology. 27(1). 86–91.4 indexed citations
9.
Kim, Jinsoo, Soon‐Yeong Cho, Jin‐Hwan Ha, & Eung-Ho Lee. (1995). Effect of Gelation Condition on Physical Properties of Yellowfin Sole Gelatin Prepared by Ethanol Fractional Precipitation. Korean Journal of Food Science and Technology. 27(4). 483–486.2 indexed citations
10.
Lee, Jung-Suck, et al.. (1994). The Quality of Salted and Semi-Dried Mackerel Processed by Cold Osmotic Dehydration during Storage. Korean Journal of Food Science and Technology. 26(4). 422–427.3 indexed citations
11.
Cho, Soon‐Yeong, et al.. (1994). Screening for the Antioxidants in Unused Marine Resources by the Polarographic Method. Korean Journal of Food Science and Technology. 26(4). 417–421.3 indexed citations
12.
Kim, Jinsoo, Jeong‐Gyun Kim, Soon‐Yeong Cho, Jin‐Hwan Ha, & Eung-Ho Lee. (1993). Characteristics of the yellowfin sole and dover sole skins as processing material of gelatin. Applied Biological Chemistry. 36(4). 290–295.1 indexed citations
13.
Lee, Eung-Ho, et al.. (1993). Processing of vinegar pickled sardine. Applied Biological Chemistry. 36(5). 339–345.
14.
Lee, Jung-Suck, et al.. (1993). Processing of a Good Quality Salted and Semi-dried Mackerel by High Osmotic Pressure Resin Dehydration under Cold Condition. Korean Journal of Food Science and Technology. 25(5). 468–474.10 indexed citations
Lee, Eung-Ho, et al.. (1984). Processing of Sardine Sauce from Sardine Scrap. Korean Journal of Fisheries and Aquatic Sciences. 17(2). 117–124.1 indexed citations
17.
Lee, Eung-Ho, et al.. (1984). Studies on Processing ana Keeping Quality of Retort Pouched Foods (3) Preparation and Keeping Quality of Retort Pouched Fried Mackerel Meat Paste. Korean Journal of Fisheries and Aquatic Sciences. 17(5). 373–382.1 indexed citations
18.
Cho, Soon‐Yeong, et al.. (1983). Studies on the Processing of Low Salt Fermented Sea Foods 2. The Taste Compounds of Low Salt Fermented Sardine. Korean Journal of Fisheries and Aquatic Sciences. 16(2). 140–146.4 indexed citations
19.
Lee, Eung-Ho, et al.. (1983). Preparation and Keeping Quality of Canned Liquid Smoked Oyster Products. Korean Journal of Fisheries and Aquatic Sciences. 16(1). 1–7.2 indexed citations
20.
Cho, Soon‐Yeong, et al.. (1983). Studies on the Processing of Low Salt Fermented Sea Foods 4. Processing of Low Salt Fermented Anchovy. Korean Journal of Fisheries and Aquatic Sciences. 16(4). 363–367.3 indexed citations
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive
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research landscape, it—like all bibliographic datasets—has inherent limitations. These include
incomplete records, variations in author disambiguation, differences in journal indexing, and
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Rankless may not fully capture the entirety of a scholar's output or impact.