Caiyun Wu

754 total citations · 2 hit papers
19 papers, 590 citations indexed

About

Caiyun Wu is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, Caiyun Wu has authored 19 papers receiving a total of 590 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 7 papers in Molecular Biology and 4 papers in Plant Science. Recurrent topics in Caiyun Wu's work include Fermentation and Sensory Analysis (9 papers), Food Quality and Safety Studies (6 papers) and Phytochemicals and Antioxidant Activities (3 papers). Caiyun Wu is often cited by papers focused on Fermentation and Sensory Analysis (9 papers), Food Quality and Safety Studies (6 papers) and Phytochemicals and Antioxidant Activities (3 papers). Caiyun Wu collaborates with scholars based in China and United States. Caiyun Wu's co-authors include Hongjie Lei, Huaide Xu, Tian Jiang, Tianlin Li, Ning Liu, Qi Jing, Hexin Zhang, Chengxin Wang, Huirong Yang and Mengmeng Zhang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Caiyun Wu

18 papers receiving 568 citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

2020 225 citations Tianlin Li, Tian Jiang et al. Food Chemistry profile →
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

2020 212 citations Caiyun Wu, Tianlin Li et al. LWT profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Caiyun Wu China	9	421	195	173	148	136	19	590
Tian Jiang China	7	555 1.3×	206 1.1×	246 1.4×	171 1.2×	175 1.3×	10	722
Augustina Sackle Sackey Ghana	7	383 0.9×	150 0.8×	173 1.0×	132 0.9×	145 1.1×	11	567
Xijuan Yang China	15	400 1.0×	140 0.7×	347 2.0×	222 1.5×	143 1.1×	39	711
Jiayan Xie China	13	257 0.6×	134 0.7×	241 1.4×	139 0.9×	127 0.9×	20	563
Wen Lian-kui China	11	272 0.6×	142 0.7×	167 1.0×	150 1.0×	90 0.7×	30	558
María de los Ángeles Vivar‐Vera Mexico	15	356 0.8×	91 0.5×	248 1.4×	149 1.0×	110 0.8×	31	615
Nirupama Gangopadhyay Ireland	9	213 0.5×	124 0.6×	160 0.9×	124 0.8×	149 1.1×	10	492
Luciana G. Ruiz Rodríguez Argentina	6	371 0.9×	141 0.7×	233 1.3×	77 0.5×	67 0.5×	8	499
Ana Aguilar‐Galvez Peru	13	223 0.5×	157 0.8×	196 1.1×	125 0.8×	94 0.7×	35	531

Countries citing papers authored by Caiyun Wu

Since Specialization

Citations

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

Fields of papers citing papers by Caiyun Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Caiyun Wu

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

All Works

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19 of 19 papers shown

Zhang, Mengmeng, Caiyun Wu, Hexin Zhang, et al.. (2025). Physical modifications of dietary fibers from kiwifruit pomace: Physicochemical, structural and functional properties. Food Chemistry. 484. 144422–144422. 3 indexed citations

Wu, Caiyun, Zhi‐Ming Ding, Xue Li, et al.. (2025). Cetylpyridinium chloride disrupts maternal-to-zygotic transition during early embryonic development by impairing mitochondrial function and histone modification. Ecotoxicology and Environmental Safety. 302. 118608–118608.

Wu, Caiyun, et al.. (2024). Metabolomics Reveals the Regulatory Mechanisms of Antioxidant Dipeptides Enhancing the Tolerance of Lager Yeast against Ethanol Stress. Journal of Agricultural and Food Chemistry. 72(45). 25414–25422. 4 indexed citations

Zhang, Hexin, Caiyun Wu, Mengmeng Zhang, et al.. (2024). Integrating widely targeted and oxylipin-targeted lipidomics unravels lipid characteristic evolution and oxidation markers in walnuts during deterioration. Food Chemistry. 466. 142197–142197. 1 indexed citations

Wu, Caiyun, Hexin Zhang, Chengxin Wang, et al.. (2024). Transcriptomics and proteomics analyses reveal the molecular mechanisms of yeast cells regulated by Phe-Cys against ethanol-oxidation cross-stress. Food Chemistry. 464(Pt 2). 141694–141694. 2 indexed citations

Wu, Caiyun, Hexin Zhang, Na Liu, et al.. (2024). Antioxidant Dipeptides Enhance Osmotic Stress Tolerance by Regulating the Yeast Cell Wall and Membrane. Journal of Agricultural and Food Chemistry. 72(8). 4339–4347. 4 indexed citations

Zhang, Mengmeng, Caiyun Wu, Hexin Zhang, et al.. (2024). Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities. Food Chemistry. 451. 139497–139497. 16 indexed citations

Wu, Caiyun, Chengxin Wang, Jiayu Guo, et al.. (2023). Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation. Food Microbiology. 117. 104396–104396. 3 indexed citations

Wu, Caiyun, Jiayu Guo, Li Liu, et al.. (2023). Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system. Food Microbiology. 114. 104288–104288. 13 indexed citations

10.

Wu, Caiyun, Li Liu, Mengmeng Zhang, et al.. (2023). Mechanisms of Antioxidant Dipeptides Enhancing Ethanol-Oxidation Cross-Stress Tolerance in Lager Yeast: Roles of the Cell Wall and Membrane. Journal of Agricultural and Food Chemistry. 71(33). 12538–12548. 10 indexed citations

11.

Guo, Jiayu, Caiyun Wu, Li Liu, et al.. (2023). Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies. Food Research International. 176. 113803–113803. 5 indexed citations

12.

Wu, Caiyun, Jun Wang, Ning Liu, et al.. (2022). Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion. Applied Biochemistry and Biotechnology. 195(10). 6032–6049. 7 indexed citations

13.

Wu, Caiyun, et al.. (2022). Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts. Food Bioscience. 50. 102008–102008. 15 indexed citations

14.

Zhang, Yun, Caiyun Wu, Yuedan Chen, et al.. (2022). Fine‐tuning OsCPK18/OsCPK4 activity via genome editing of phosphorylation motif improves rice yield and immunity. Plant Biotechnology Journal. 20(12). 2258–2271. 26 indexed citations

15.

Li, Hong, et al.. (2021). A versatile nanoluciferase toolkit and optimized in-gel detection method for protein analysis in plants. Molecular Breeding. 41(2). 13–13. 6 indexed citations

16.

Li, Tianlin, Tian Jiang, Ning Liu, et al.. (2020). Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chemistry. 339. 127859–127859. 225 indexed citations breakdown →

17.

Lou, Xinman, Xinyu Guo, Kunhua Wang, et al.. (2020). Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery. LWT. 135. 110171–110171. 22 indexed citations

18.

Wu, Caiyun, Tianlin Li, Qi Jing, et al.. (2020). Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice. LWT. 122. 109064–109064. 212 indexed citations breakdown →

19.

Li, Tianlin, et al.. (2019). Application of Protein Hydrolysates from Defatted Walnut Meal in High-Gravity Brewing to Improve Fermentation Performance of Lager Yeast. Applied Biochemistry and Biotechnology. 190(2). 360–372. 16 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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