Chang He

908 total citations
19 papers, 724 citations indexed

About

Chang He is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Chang He has authored 19 papers receiving a total of 724 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Pathology and Forensic Medicine, 16 papers in Food Science and 13 papers in Biochemistry. Recurrent topics in Chang He's work include Tea Polyphenols and Effects (18 papers), Phytochemicals and Antioxidant Activities (13 papers) and Food Quality and Safety Studies (11 papers). Chang He is often cited by papers focused on Tea Polyphenols and Effects (18 papers), Phytochemicals and Antioxidant Activities (13 papers) and Food Quality and Safety Studies (11 papers). Chang He collaborates with scholars based in China. Chang He's co-authors include Yuqiong Chen, Yu‐Chuan Li, Jingtao Zhou, Zhi Yu, Dejiang Ni, Xinlei Yu, Dejiang Ni, Shuai Hu, Yaomin Wang and Ran Wei and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Chang He

19 papers receiving 719 citations

Peers

Chang He
Cunqiang Ma China
Qincao Chen China
Binxing Zhou China
Pengcheng Zheng China
Panpan Liu China
Zongde Jiang China
Zeyi Ai China
Xiangyang Guo China
Tiehan Li China
Cunqiang Ma China
Chang He
Citations per year, relative to Chang He Chang He (= 1×) peers Cunqiang Ma

Countries citing papers authored by Chang He

Since Specialization
Citations

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

Fields of papers citing papers by Chang He

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chang He

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

All Works

19 of 19 papers shown
1.
Li, Yu‐Chuan, Chang He, Zhang De, et al.. (2024). Key aroma components in Lu'an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics. Food Bioscience. 61. 104551–104551. 11 indexed citations
2.
Li, Yu‐Chuan, Xiaoyong Wang, Jingtao Zhou, et al.. (2023). Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process. Food Chemistry. 438. 138062–138062. 19 indexed citations
3.
Zhou, Jingtao, Chang He, Qiu Li, et al.. (2023). Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi. Food Chemistry X. 19. 100809–100809. 23 indexed citations
4.
He, Chang, Jingtao Zhou, Yu‐Chuan Li, et al.. (2023). The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars. Food Chemistry X. 18. 100730–100730. 28 indexed citations
5.
He, Chang, et al.. (2023). Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics. Journal of Agricultural and Food Chemistry. 71(40). 14706–14719. 20 indexed citations
6.
Li, Yu‐Chuan, Ran Wei, Chang He, et al.. (2022). Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea. Food Chemistry X. 14. 100289–100289. 44 indexed citations
7.
Li, Yu‐Chuan, Juan Hao, Jingtao Zhou, et al.. (2022). Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism. LWT. 166. 113753–113753. 35 indexed citations
8.
9.
Yu, Xinlei, Chang He, Yu‐Chuan Li, et al.. (2021). Effects of different spreading treatments on the formation of aroma quality in green tea. SHILAP Revista de lepidopterología. 1(1). 1–11. 17 indexed citations
10.
Hu, Shuai, Chang He, Yu‐Chuan Li, et al.. (2021). Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea. Food Research International. 147. 110472–110472. 73 indexed citations
11.
Hu, Shuai, Chang He, Yu‐Chuan Li, et al.. (2021). The formation of aroma quality of dark tea during pile-fermentation based on multi-omics. LWT. 147. 111491–111491. 41 indexed citations
12.
Li, Yu‐Chuan, Chang He, Xinlei Yu, et al.. (2021). Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering. LWT. 154. 112597–112597. 62 indexed citations
13.
Li, Yu‐Chuan, Chang He, Xinlei Yu, et al.. (2021). Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis. LWT. 147. 111620–111620. 54 indexed citations
14.
Li, Yu‐Chuan, Chang He, Xinlei Yu, et al.. (2021). Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea. Foods. 10(11). 2627–2627. 30 indexed citations
15.
16.
Zhou, Jingtao, Xinlei Yu, Chang He, et al.. (2020). Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach. LWT. 130. 109535–109535. 54 indexed citations
17.
Yu, Xinlei, Shuai Hu, Chang He, et al.. (2019). Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments. Journal of Agricultural and Food Chemistry. 67(38). 10624–10636. 89 indexed citations
18.
19.
He, Chang, Jingtao Zhou, Zeyi Ai, et al.. (2019). Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice. Molecular Nutrition & Food Research. 63(17). e1801039–e1801039. 22 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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