Baocai Xu

845 total citations
43 papers, 656 citations indexed

About

Baocai Xu is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Baocai Xu has authored 43 papers receiving a total of 656 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Animal Science and Zoology, 15 papers in Molecular Biology and 14 papers in Food Science. Recurrent topics in Baocai Xu's work include Meat and Animal Product Quality (21 papers), Protein Hydrolysis and Bioactive Peptides (11 papers) and Biochemical effects in animals (8 papers). Baocai Xu is often cited by papers focused on Meat and Animal Product Quality (21 papers), Protein Hydrolysis and Bioactive Peptides (11 papers) and Biochemical effects in animals (8 papers). Baocai Xu collaborates with scholars based in China, Yemen and United Arab Emirates. Baocai Xu's co-authors include Hui Zhou, Wen Nie, Zhengyu Jin, Kai Zhou, Jieying Deng, Jin Xu, Yawei Ning, Xueming Xu, Zhaoming Wang and Yong Xie and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Baocai Xu

40 papers receiving 648 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Baocai Xu China 17 291 247 193 173 71 43 656
Ji Luo China 12 222 0.8× 261 1.1× 143 0.7× 132 0.8× 42 0.6× 22 664
Juncai Tu China 15 272 0.9× 214 0.9× 168 0.9× 214 1.2× 51 0.7× 32 646
Xiangjin Fu China 14 345 1.2× 284 1.1× 202 1.0× 302 1.7× 51 0.7× 39 850
Shiling Lu China 14 268 0.9× 254 1.0× 219 1.1× 91 0.5× 59 0.8× 36 586
Ming Huang China 14 186 0.6× 281 1.1× 137 0.7× 118 0.7× 39 0.5× 19 533
Zhisheng Pei China 13 323 1.1× 261 1.1× 178 0.9× 120 0.7× 27 0.4× 30 663
Sherif M. Abed China 17 297 1.0× 179 0.7× 543 2.8× 222 1.3× 82 1.2× 32 913
Habibollah Faraji Iran 12 279 1.0× 162 0.7× 205 1.1× 104 0.6× 115 1.6× 26 700
Ruiwen Yang China 11 255 0.9× 200 0.8× 264 1.4× 85 0.5× 76 1.1× 25 664
Chaogeng Xiao China 15 191 0.7× 149 0.6× 258 1.3× 220 1.3× 42 0.6× 51 679

Countries citing papers authored by Baocai Xu

Since Specialization
Citations

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

Fields of papers citing papers by Baocai Xu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Baocai Xu

This figure shows the co-authorship network connecting the top 25 collaborators of Baocai Xu. A scholar is included among the top collaborators of Baocai Xu 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 Baocai Xu. Baocai Xu 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.
Zhang, Yinghui, Xingguang Chen, Zhaoming Wang, et al.. (2025). Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations. Food Research International. 204. 115953–115953. 4 indexed citations
2.
Li, Linlin, et al.. (2025). Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation. Food Packaging and Shelf Life. 49. 101491–101491. 4 indexed citations
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Liu, Xiaoxue, et al.. (2025). Inhibitory effects of water-soluble hemicelluloses from corn bran with varying molecular weights on wheat starch digestibility. Food Chemistry. 478. 143649–143649. 1 indexed citations
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Chen, Xingguang, Jie Guo, Yinghui Zhang, et al.. (2024). Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging. Food Research International. 200. 115499–115499. 1 indexed citations
8.
Li, Bingyu, Huiting Luo, Yali Zhou, Baocai Xu, & Peijun Li. (2024). Enhancement of colour formation of fermented sausages by overexpression of nitric oxide synthase in Staphylococcus vitulinus under hydrogen peroxide stress. International Journal of Food Microbiology. 421. 110781–110781. 2 indexed citations
9.
Cai, Kezhou, et al.. (2023). Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities. International Journal of Biological Macromolecules. 256(Pt 1). 128265–128265. 3 indexed citations
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Li, Xuefei, et al.. (2022). Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks. Current Research in Food Science. 6. 100406–100406. 10 indexed citations
12.
Li, Ping, Feiran Xu, Hui Zhou, et al.. (2022). Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. LWT. 166. 113771–113771. 18 indexed citations
13.
Li, Xiaomin, Jieying Deng, Ying Wu, et al.. (2022). Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective. Food Research International. 156. 111349–111349. 21 indexed citations
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Wang, Yang, Zhaoming Wang, Yong Xie, et al.. (2022). Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon. Food Research International. 155. 110987–110987. 42 indexed citations
16.
Nie, Wen, Kai Zhou, Ying Wang, et al.. (2020). Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes. Food & Function. 11(11). 9710–9720. 26 indexed citations
17.
Huang, Jichao, Jing Yang, Zongshuai Zhu, et al.. (2018). Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers. Poultry Science. 97(5). 1841–1847. 15 indexed citations
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Yang, Na, Yamei Jin, Xiang Duan, et al.. (2015). Evaluation of conductivity and moisture content of eggs during storage by using transformer method. Journal of Food Engineering. 155. 45–52. 12 indexed citations
20.
Xu, Jin, Yawei Ning, Mohanad Bashari, et al.. (2012). Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation. Carbohydrate Polymers. 92(2). 1633–1640. 47 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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