Yeun Hong

563 total citations
22 papers, 470 citations indexed

About

Yeun Hong is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Yeun Hong has authored 22 papers receiving a total of 470 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 11 papers in Molecular Biology and 4 papers in Nutrition and Dietetics. Recurrent topics in Yeun Hong's work include Food Quality and Safety Studies (9 papers), Fermentation and Sensory Analysis (8 papers) and Probiotics and Fermented Foods (6 papers). Yeun Hong is often cited by papers focused on Food Quality and Safety Studies (9 papers), Fermentation and Sensory Analysis (8 papers) and Probiotics and Fermented Foods (6 papers). Yeun Hong collaborates with scholars based in South Korea and United States. Yeun Hong's co-authors include Hae‐Yeong Kim, Mi‐Ju Kim, A. Linderholm, Linda F. Bisson, Shin-Young Lee, G. Renuka Kumar, Shin‐Young Lee, Jingmei Li, Pei Qin and Hae Choon Chang and has published in prestigious journals such as Applied and Environmental Microbiology, Food Chemistry and Journal of the Science of Food and Agriculture.

In The Last Decade

Yeun Hong

21 papers receiving 443 citations

Peers

Yeun Hong
Rosana Chiva Spain
Anastasia Lytou Greece
Akihiro Mizuno Japan
Yangsheng Xiao China
Juliana Bleckwedel Argentina
Elettra Marone Italy
Annika Wilhelmson Finland
Honglun Yuan China
R. J. Thornton New Zealand
Rosana Chiva Spain
Yeun Hong
Citations per year, relative to Yeun Hong Yeun Hong (= 1×) peers Rosana Chiva

Countries citing papers authored by Yeun Hong

Since Specialization
Citations

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

Fields of papers citing papers by Yeun Hong

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yeun Hong

This figure shows the co-authorship network connecting the top 25 collaborators of Yeun Hong. A scholar is included among the top collaborators of Yeun 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 Yeun Hong. Yeun Hong 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.
Kim, Hae‐Yeong, Jingmei Li, Peiyou Qin, et al.. (2016). Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji. Food Science and Biotechnology. 25(2). 595–599. 5 indexed citations
2.
3.
Lee, Shin-Young, Mi‐Ju Kim, Yeun Hong, & Hae‐Yeong Kim. (2016). Development of a rapid on-site detection method for pork in processed meat products using real-time loop-mediated isothermal amplification. Food Control. 66. 53–61. 58 indexed citations
4.
Hong, Yeun, et al.. (2015). Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance. Journal of Microbiology and Biotechnology. 25(12). 2049–2057. 34 indexed citations
5.
Qin, Pei, Yeun Hong, & Hae‐Yeong Kim. (2015). Multiplex‐PCR Assay for Simultaneous Identification of Lamb, Beef and Duck in Raw and Heat‐Treated Meat Mixtures. Journal of Food Safety. 36(3). 367–374. 18 indexed citations
6.
Hong, Yeun, Bong‐Soo Noh, & Hae‐Yeong Kim. (2015). Discrimination of doenjang samples using a mass spectrometry-based electronic nose and human sensory preference testing. Food Science and Biotechnology. 24(1). 31–36. 5 indexed citations
7.
Hong, Yeun, et al.. (2015). Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste. International Journal of Food Science & Technology. 51(1). 105–113. 12 indexed citations
8.
Li, Jingmei, Yeun Hong, Hae‐Yeong Kim, Pei Qin, & Mi‐Ju Kim. (2015). Multiplex PCR for simultaneous identification of turkey, ostrich, chicken, and duck. Journal of the Korean Society for Applied Biological Chemistry. 58(6). 887–893. 11 indexed citations
9.
Hong, Yeun. (2013). Comparison of Bacterial Community Changes in Fermenting Kimchi at Two Different Temperatures Using a Denaturing Gradient Gel Electrophoresis Analysis. Journal of Microbiology and Biotechnology. 23(1). 76–84. 51 indexed citations
10.
Hong, Yeun, et al.. (2013). Identification of lactic acid bacteria in salted Chinese cabbage by SDS‐PAGE and PCR‐DGGE. Journal of the Science of Food and Agriculture. 94(2). 296–300. 34 indexed citations
11.
Hong, Yeun, et al.. (2012). Aroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens. Food Science and Biotechnology. 21(4). 1163–1172. 25 indexed citations
12.
13.
Linderholm, A., et al.. (2008). Identification of Genes Affecting Hydrogen Sulfide Formation inSaccharomyces cerevisiae. Applied and Environmental Microbiology. 74(5). 1418–1427. 79 indexed citations
14.
Linderholm, A., et al.. (2006). Allele Diversity among Genes of the Sulfate Reduction Pathway in Wine Strains ofSaccharomyces cerevisiae. American Journal of Enology and Viticulture. 57(4). 431–440. 12 indexed citations
15.
Hong, Yeun, et al.. (2002). Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes. Food Science and Biotechnology. 11(6). 700–703. 9 indexed citations
16.
Hong, Yeun, et al.. (2001). Optimization of HPLC Method and Clean-up Process for Simultaneous and Systematic Analysis of Synthetic Color Additives in Foods. Korean Journal of Food Science and Technology. 33(1). 33–39.
17.
Hong, Yeun, Jeong-Hee Kim, Byung‐Hak Ahn, & Seong-Kwan Cha. (2000). The effects of low temperature storage and aging of Jeot-kal on the microbial counts and microflora. Korean Journal of Food Science and Technology. 32(6). 1341–1349. 4 indexed citations
18.
Lee, Changhee, et al.. (2000). Simultaneous Analytical Techniques for Determination of 8 Synthetic Food Colors in Foods by HPLC. Analytical Science and Technology. 13(3). 378–384. 1 indexed citations
19.
Hong, Yeun, et al.. (1999). Flavor characteristics of Korean traditional distilled liquors produced by the co-culture of Saccharomyces and Hansenula. 27(3). 236–245. 7 indexed citations
20.
Hong, Yeun, et al.. (1997). Microflora and physiochemical characteristics of Nuruk and main mashes during fermentation of a traditional Andong Soju. Food Science and Biotechnology. 6(4). 297–303. 8 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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