Bingsong Ma

461 total citations
15 papers, 329 citations indexed

About

Bingsong Ma is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Bingsong Ma has authored 15 papers receiving a total of 329 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Pathology and Forensic Medicine, 10 papers in Food Science and 8 papers in Biochemistry. Recurrent topics in Bingsong Ma's work include Tea Polyphenols and Effects (14 papers), Phytochemicals and Antioxidant Activities (8 papers) and Food Quality and Safety Studies (7 papers). Bingsong Ma is often cited by papers focused on Tea Polyphenols and Effects (14 papers), Phytochemicals and Antioxidant Activities (8 papers) and Food Quality and Safety Studies (7 papers). Bingsong Ma collaborates with scholars based in China and United States. Bingsong Ma's co-authors include Cunqiang Ma, Binxing Zhou, Jiacai Wang, Chengcheng Xu, Xinghui Li, Zihao Wang, Tao Xia, Ziyu Wang, Tao Xia and Xuan Chen and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Journal of Food Science.

In The Last Decade

Bingsong Ma

14 papers receiving 326 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Bingsong Ma China	11	248	195	122	55	41	15	329
Qinyan Yu China	5	238 1.0×	200 1.0×	130 1.1×	66 1.2×	30 0.7×	8	316
Junxi Cao China	11	280 1.1×	225 1.2×	145 1.2×	73 1.3×	40 1.0×	21	422
Ya-Shuai Kong China	8	205 0.8×	138 0.7×	104 0.9×	42 0.8×	32 0.8×	9	270
Ronggang Jiang China	8	231 0.9×	201 1.0×	98 0.8×	61 1.1×	23 0.6×	17	325
Sang-Hee Kim South Korea	5	217 0.9×	116 0.6×	146 1.2×	70 1.3×	46 1.1×	15	338
Mengting Zhu China	8	168 0.7×	164 0.8×	125 1.0×	43 0.8×	40 1.0×	19	329
Yali Shi China	9	264 1.1×	199 1.0×	139 1.1×	118 2.1×	28 0.7×	21	404
Lizheng Xiao China	7	264 1.1×	220 1.1×	73 0.6×	97 1.8×	26 0.6×	13	378
Yongquan Xu China	7	353 1.4×	331 1.7×	174 1.4×	41 0.7×	69 1.7×	10	437
Jingna Yan China	10	309 1.2×	233 1.2×	172 1.4×	65 1.2×	45 1.1×	15	463

Countries citing papers authored by Bingsong Ma

Since Specialization

Citations

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

Fields of papers citing papers by Bingsong Ma

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Bingsong Ma

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

All Works

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15 of 15 papers shown

Ma, Bingsong, Cunqiang Ma, Binxing Zhou, et al.. (2025). Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking. Current Research in Food Science. 10. 101038–101038. 5 indexed citations

Ma, Cunqiang, Yuxin Zhao, Bingsong Ma, et al.. (2025). Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage. Food Chemistry. 479. 143765–143765. 1 indexed citations

Ma, Bingsong, Cunqiang Ma, Binxing Zhou, et al.. (2025). Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage. Food Chemistry X. 25. 102234–102234. 3 indexed citations

Ma, Cunqiang, et al.. (2025). Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect. Food Chemistry X. 27. 102421–102421. 1 indexed citations

Ma, Cunqiang, et al.. (2024). Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect. Trends in Food Science & Technology. 146. 104379–104379. 22 indexed citations

Ma, Cunqiang, Binxing Zhou, Jiacai Wang, et al.. (2023). Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing. LWT. 180. 114683–114683. 13 indexed citations

Ma, Cunqiang, Bingsong Ma, Jiacai Wang, et al.. (2022). Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions. Food Chemistry X. 16. 100504–100504. 27 indexed citations

Ma, Bingsong, Jiacai Wang, Binxing Zhou, et al.. (2022). Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis. LWT. 164. 113655–113655. 38 indexed citations

Ma, Bingsong, Jiacai Wang, Chengcheng Xu, et al.. (2022). Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea. LWT. 158. 113117–113117. 38 indexed citations

10.

Zhou, Binxing, Bingsong Ma, Chengcheng Xu, et al.. (2022). Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer. LWT. 163. 113549–113549. 22 indexed citations

11.

Zhou, Binxing, Peng Yin, Bingsong Ma, et al.. (2021). Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea. Food Chemistry. 368. 130855–130855. 52 indexed citations

12.

Ma, Bingsong, et al.. (2021). Region identification of Xinyang Maojian tea using UHPLC‐Q‐TOF/MS‐based metabolomics coupled with multivariate statistical analyses. Journal of Food Science. 86(5). 1681–1691. 27 indexed citations

13.

Ma, Cunqiang, et al.. (2021). Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea. LWT. 142. 111006–111006. 40 indexed citations

14.

Zhou, Binxing, Bingsong Ma, Cunqiang Ma, et al.. (2021). Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity. LWT. 153. 112370–112370. 20 indexed citations

15.

Zhou, Binxing, et al.. (2020). 3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2. BMC Microbiology. 20(1). 269–269. 20 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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