Changwei Cao
Impact in
- Animal Science and Zoology top 5%
- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Dermatology top 5%
- Skin Protection and Aging
Papers in
-
- Meat and Animal Product Quality 7
- Animal Nutrition and Physiology 3
-
- Protein Hydrolysis and Bioactive Peptides 2
- Co-authors
- Yinglong Wu (6 shared papers)Zhichao Xiao (4 shared papers)Changrong Ge (6 shared papers)Changrong Ge (2 shared papers)Yuntao Liu (1 shared paper)Zhiqiang Xu (1 shared paper)Dahai Gu (1 shared paper)Huan Kan (5 shared papers)
- Journals
- Foods (3 papers)Nutrients (2 papers)Genes (2 papers)Food Chemistry X (1 paper)Food Research International (1 paper)
- Partner nations
- ChinaYemenUnited States
In The Last Decade
Changwei Cao
16 papers receiving 450 citations
Peers
Comparison fields: 5 of 79
- Animal Science and Zoology 143
- Dermatology 109
- Biomaterials 90
- Biochemistry 36
- Food Science 88
Countries citing papers authored by Changwei Cao
This map shows the geographic impact of Changwei Cao'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 Changwei Cao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Changwei Cao more than expected).
Fields of papers citing papers by Changwei Cao
This network shows the impact of papers produced by Changwei Cao. 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 Changwei Cao. The network helps show where Changwei Cao may publish in the future.
Co-authors
The 25 scholars most cited alongside Changwei Cao, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2020 | 153 | |
| 2 | 2021 | 81 | |
| 3 | 2020 | 71 | |
| 4 | 2022 | 51 | |
| 5 | 2020 | 22 | |
| 6 | 2022 | 21 | |
| 7 | 2023 | 20 | |
| 8 | 2025 | 11 | |
| 9 | 2023 | 7 | |
| 10 | 2022 | 7 | |
| 11 | 2024 | 5 | |
| 12 | 2024 | 5 | |
| 13 | 2024 | 3 | |
| 14 | 2020 | 3 | |
| 15 | 2023 | 2 | |
| 16 | 2025 | 1 | |
| 17 | 2025 | 0 | |
| 18 | 2024 | 0 |
About Changwei Cao
Changwei Cao is a scholar working on Animal Science and Zoology, Molecular Biology, Food Science, Biomedical Engineering and Pharmacology, having authored 18 papers that have together received 463 indexed citations. Recurring topics across this work include Meat and Animal Product Quality (7 papers), Animal Nutrition and Physiology (3 papers), Advanced Chemical Sensor Technologies (3 papers), Phytochemicals and Antioxidant Activities (2 papers), Fermentation and Sensory Analysis (2 papers), Coffee research and impacts (2 papers), Protein Hydrolysis and Bioactive Peptides (2 papers) and melanin and skin pigmentation (2 papers). The work is most often cited by research in Animal Science and Zoology (143 citations), Dermatology (109 citations), Biomaterials (90 citations), Biochemistry (36 citations) and Food Science (88 citations). Changwei Cao has collaborated with scholars based in China, Yemen and United States. Frequent co-authors include Yinglong Wu, Zhichao Xiao, Changrong Ge, Changrong Ge, Yuntao Liu, Zhiqiang Xu, Dahai Gu, Huan Kan, Yun Liu and Yong Liu. Their work appears in journals such as Foods, Nutrients, Genes, Food Chemistry X and Food Research International.
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.