Ai‐Nong Yu

990 total citations
38 papers, 817 citations indexed

About

Ai‐Nong Yu is a scholar working on Organic Chemistry, Molecular Biology and Food Science. According to data from OpenAlex, Ai‐Nong Yu has authored 38 papers receiving a total of 817 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Organic Chemistry, 10 papers in Molecular Biology and 10 papers in Food Science. Recurrent topics in Ai‐Nong Yu's work include Phytochemicals and Antioxidant Activities (9 papers), Free Radicals and Antioxidants (9 papers) and Advanced Glycation End Products research (7 papers). Ai‐Nong Yu is often cited by papers focused on Phytochemicals and Antioxidant Activities (9 papers), Free Radicals and Antioxidants (9 papers) and Advanced Glycation End Products research (7 papers). Ai‐Nong Yu collaborates with scholars based in China, United States and South Korea. Ai‐Nong Yu's co-authors include Zhi‐Wei Tan, Aidong Zhang, Baoguo Sun, Yini Yang, Dating Tian, Baoguo Sun, Fuping Zheng, Yan Yang, Ya Li and Ya Li and has published in prestigious journals such as Food Chemistry, Journal of the Science of Food and Agriculture and LWT.

In The Last Decade

Ai‐Nong Yu

37 papers receiving 782 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Ai‐Nong Yu China	16	340	217	188	175	156	38	817
Christoph Cerny Switzerland	14	361 1.1×	224 1.0×	254 1.4×	110 0.6×	169 1.1×	17	887
Yavuz Yağız United States	20	410 1.2×	195 0.9×	218 1.2×	383 2.2×	107 0.7×	42	1.2k
Yousheng Huang China	19	431 1.3×	207 1.0×	95 0.5×	157 0.9×	94 0.6×	32	982
Peter K. C. Ong Singapore	13	342 1.0×	188 0.9×	89 0.5×	141 0.8×	87 0.6×	17	653
Hoda H. M. Fadel Egypt	19	496 1.5×	212 1.0×	112 0.6×	167 1.0×	112 0.7×	52	954
Josef Kerler Switzerland	12	466 1.4×	124 0.6×	128 0.7×	112 0.6×	111 0.7×	16	776
Jingyang Yu China	17	292 0.9×	331 1.5×	355 1.9×	99 0.6×	119 0.8×	37	850
Olga Viegas Portugal	16	327 1.0×	117 0.5×	295 1.6×	182 1.0×	227 1.5×	39	1.0k
Pierre Giampaoli France	18	537 1.6×	124 0.6×	111 0.6×	140 0.8×	181 1.2×	36	971
Zhenxing Wang China	18	210 0.6×	309 1.4×	121 0.6×	141 0.8×	103 0.7×	43	817

Countries citing papers authored by Ai‐Nong Yu

Since Specialization

Citations

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

Fields of papers citing papers by Ai‐Nong Yu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ai‐Nong Yu. 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 Ai‐Nong Yu. The network helps show where Ai‐Nong Yu may publish in the future.

Co-authorship network of co-authors of Ai‐Nong Yu

This figure shows the co-authorship network connecting the top 25 collaborators of Ai‐Nong Yu. A scholar is included among the top collaborators of Ai‐Nong Yu 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 Ai‐Nong Yu. Ai‐Nong Yu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Yan, Wenyi, et al.. (2025). Free volatile terpenoids and their interconversions in the pulp of Newhall navel orange during shelf life. Journal of Food Composition and Analysis. 145. 107772–107772. 1 indexed citations

Liang, Feng, Yan Yang, Shuangshuang Liu, et al.. (2023). Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water. Frontiers in Nutrition. 9. 1022254–1022254. 4 indexed citations

Liang, Feng, et al.. (2021). The study of volatile products formation from the self-degradation of l-ascorbic acid in hot compressed water. Food Chemistry. 371. 131155–131155. 7 indexed citations

Liang, Miao, et al.. (2021). Comparison of free and bound volatile profiles of immature Litsea mollis fruits grown in five distinct regions of China. Food Science and Technology. 42. 5 indexed citations

Yang, Yan, Ya Li, Feng Liang, et al.. (2020). The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine. International Journal of Food Engineering. 17(1). 49–56. 9 indexed citations

Yu, Ai‐Nong, Yini Yang, Yan Yang, et al.. (2020). Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage. Foods. 9(4). 488–488. 7 indexed citations

Yang, Yini, Fuping Zheng, Ai‐Nong Yu, & Baoguo Sun. (2019). Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening. Food Chemistry. 287. 232–240. 55 indexed citations

Li, Ya, et al.. (2016). The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system. Food Science and Technology. 36(2). 268–274. 37 indexed citations

Li, Ya, Yan Yang, Ai‐Nong Yu, & Kui Wang. (2016). Effects of reaction parameters on self-degradation of L-ascorbic acid and self-degradation kinetics. Food Science and Biotechnology. 25(1). 97–104. 26 indexed citations

10.

Yu, Ai‐Nong, et al.. (2016). Kinetics of browning and correlations between browning degree and pyrazine compounds in l-ascorbic acid/acidic amino acid model systems. Food Chemistry. 221. 1678–1684. 51 indexed citations

11.

Yu, Ai‐Nong, et al.. (2012). Mechanistic studies on the formation of pyrazines by Maillard reaction between l-ascorbic acid and l-glutamic acid. LWT. 50(1). 64–71. 60 indexed citations

12.

Yu, Ai‐Nong, et al.. (2011). Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction. Food Chemistry. 132(3). 1316–1323. 70 indexed citations

13.

Yu, Ai‐Nong, et al.. (2010). [Analysis of the chemical constituents of volatile oil from Asarum insigne by GC-MS].. PubMed. 33(7). 1095–8. 1 indexed citations

14.

Yu, Ai‐Nong, et al.. (2009). Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs. Food Science and Biotechnology. 18(6). 1495–1499. 19 indexed citations

15.

Yu, Ai‐Nong. (2009). Study on Chemical Components for Volatile Oil from Polygonum Flaccidum Messin. The Chinese Journal of Modern Applied Pharmacy. 1 indexed citations

16.

Yu, Ai‐Nong. (2008). Chemical Constituents of the Volatiles of Zingiber mioga Rosc Stem. Fain kemikaru. 1 indexed citations

17.

Yu, Ai‐Nong, et al.. (2008). Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME. Food Chemistry. 110(1). 233–238. 106 indexed citations

18.

Yu, Ai‐Nong, Baoguo Sun, & Weibing Hu. (2008). Top note compounds of Chinese traditional bacteria-fermented soybean. Natural Product Research. 22(17). 1552–1559. 2 indexed citations

19.

Yu, Ai‐Nong. (2004). [Studies on the chemical constituents of the volatiles of Clerodendron bungei].. PubMed. 29(2). 157–9. 2 indexed citations

20.

Yu, Ai‐Nong, et al.. (2003). Studies on the chemical constituents of the essential oil form fresh Paederia scandens (Lour.)Merr.. 21(1). 41–43. 2 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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