Chengwei Yu

446 total citations
29 papers, 323 citations indexed

About

Chengwei Yu is a scholar working on Molecular Biology, Animal Science and Zoology and Food Science. According to data from OpenAlex, Chengwei Yu has authored 29 papers receiving a total of 323 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Molecular Biology, 10 papers in Animal Science and Zoology and 6 papers in Food Science. Recurrent topics in Chengwei Yu's work include Meat and Animal Product Quality (10 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Aquaculture Nutrition and Growth (3 papers). Chengwei Yu is often cited by papers focused on Meat and Animal Product Quality (10 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Aquaculture Nutrition and Growth (3 papers). Chengwei Yu collaborates with scholars based in China, Singapore and United States. Chengwei Yu's co-authors include Zeyuan Deng, Ting Luo, Yawei Fan, Zongcai Tu, Bin Peng, Liufeng Zheng, Jinlin Li, Rong Liu, Tonghua Sun and Kan Li and has published in prestigious journals such as Environmental Science & Technology, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Chengwei Yu

28 papers receiving 320 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Chengwei Yu China	10	106	84	58	54	48	29	323
Benjawan Thumthanaruk Thailand	12	188 1.8×	124 1.5×	60 1.0×	57 1.1×	46 1.0×	58	451
Rahul Islam Barbhuiya India	8	118 1.1×	61 0.7×	43 0.7×	47 0.9×	20 0.4×	15	290
Stéphanie Roux France	11	129 1.2×	39 0.5×	49 0.8×	42 0.8×	48 1.0×	18	330
Xiao Cao China	5	138 1.3×	75 0.9×	51 0.9×	19 0.4×	55 1.1×	5	322
Navaneethan Raju Thailand	9	153 1.4×	124 1.5×	50 0.9×	68 1.3×	57 1.2×	14	405
Shafat Ahmad Khan India	8	116 1.1×	57 0.7×	36 0.6×	35 0.6×	37 0.8×	11	288
Yuanfeng Wu China	11	162 1.5×	178 2.1×	66 1.1×	23 0.4×	25 0.5×	26	400
Ilizandra Aparecida Fernandes Brazil	9	129 1.2×	146 1.7×	29 0.5×	66 1.2×	32 0.7×	50	341
Petya Ivanova Bulgaria	11	191 1.8×	112 1.3×	77 1.3×	33 0.6×	35 0.7×	29	307

Countries citing papers authored by Chengwei Yu

Since Specialization

Citations

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

Fields of papers citing papers by Chengwei Yu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chengwei Yu

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

All Works

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20 of 20 papers shown

Li, Jinlin, Huijuan Zhou, Lin Xu, et al.. (2025). Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating. Food Chemistry. 478. 143651–143651. 4 indexed citations

Li, Jinlin, et al.. (2025). Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis. Food Chemistry. 477. 143507–143507. 6 indexed citations

Peng, Bin, et al.. (2025). Integrated lipidomics and flavoromics approach elucidates the antioxidant-mediated preservation mechanisms in silver carp (Hypophthalmichthys molitrix) visceral fish oil during thermal processing. Food Chemistry X. 31. 103118–103118.

Peng, Bin, et al.. (2025). Application, mechanism and future prospect of electric field in fish processing and preservation: A review. Trends in Food Science & Technology. 163. 105212–105212. 1 indexed citations

Yu, Chengwei, et al.. (2025). Regulating the PI3K and AMPK pathway: the secret of 1-deoxynojirimycin's success in alleviating chronic diseases. Journal of Future Foods. 5(6). 551–560. 1 indexed citations

Peng, Bin, et al.. (2025). Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Procambarus clarkii). Food Chemistry X. 27. 102460–102460. 1 indexed citations

Hu, Mingming, Chuanqi Zhang, Yiyong Luo, et al.. (2025). Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage. LWT. 219. 117569–117569. 2 indexed citations

Peng, Bin, et al.. (2024). Lipidomics profile and volatile compounds of squids (Illex argentinus, Ommastrephes Bartram and Dosidicus gigas) in the Argentine, North Pacific Ocean, Equator and Peru by UPLC-triple TOF-MS and HS-SPME-GC-O-MS. Food Research International. 189. 114559–114559. 9 indexed citations

Yu, Chengwei, Jianan Gu, Yixin Xue, et al.. (2024). Hierarchical molecular sieve-based Ce-Ru oxide for enhanced catalytic oxidation of chlorobenzene: Insight into the synergistic effect of Ce and Ru, the role of molecular sieve. Process Safety and Environmental Protection. 185. 632–643. 9 indexed citations

10.

Xue, Yixin, Jianxing Liang, Jianan Gu, et al.. (2024). High-efficient removal of oxygen (O2) impurity from hydrogen (H2) flow on nickel-based oxide: effect of metal dopants. Surfaces and Interfaces. 51. 104664–104664. 5 indexed citations

11.

Wang, Zhiyue, Zeyuan Deng, Chengwei Yu, Jianyong Wu, & Ting Luo. (2024). Effects of steam explosion on raspberry leaf structure and the release of water-soluble nutrients and phenolics. Food Chemistry. 445. 138708–138708. 9 indexed citations

12.

Ma, Li, Chengwei Yu, Ce Cheng, et al.. (2024). The improvement of tyrosol bioavailability by encapsulation into liposomes using pH-driven method. Food Chemistry. 445. 138661–138661. 4 indexed citations

13.

Hu, Xiangfei, Xiaoliang Huang, Hui Wang, et al.. (2024). Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C. Food Chemistry X. 21. 101188–101188. 9 indexed citations

14.

Xue, Yixin, Jianan Gu, Chengwei Yu, et al.. (2023). High-efficient removal of Oxygen(O2) impurity from H2 flow on nickel-manganese Oxide: Regulating the exposed crystal plane, structure-activity relationship and determination of active sites. Applied Surface Science. 648. 159054–159054. 3 indexed citations

15.

Gu, Jianan, Jianxing Liang, Yixin Xue, et al.. (2023). Highly Dispersed FeAg-MCM41 Catalyst for Medium-Temperature Hydrogen Sulfide Oxidation in Coke Oven Gas. Environmental Science & Technology. 57(36). 13579–13587. 20 indexed citations

16.

Li, Jinlin, Quan Zhang, Bin Peng, et al.. (2023). Exploration on the quality changes and flavour characteristics of freshwater crayfish (Procambarus clarkia) during steaming and boiling. LWT. 190. 115582–115582. 27 indexed citations

17.

Yu, Chengwei, Ting Luo, Tian Xie, Jing Li, & Zeyuan Deng. (2022). Classified processing of different rice bran fractions according to their component distributions. International Journal of Food Science & Technology. 57(7). 4052–4064. 4 indexed citations

18.

Li, Xiaoping, Chengwei Yu, Teng Wei, et al.. (2022). Modulation of PPARα‐thermogenesis gut microbiota interactions in obese mice administrated with zingerone. Journal of the Science of Food and Agriculture. 103(6). 3065–3076. 8 indexed citations

19.

Yu, Chengwei, et al.. (2020). Comparison of 11 rice bran stabilization methods by analyzing lipase activities. Journal of Food Processing and Preservation. 44(4). 47 indexed citations

20.

Li, Hongyan, Chengwei Yu, Tingting Yang, et al.. (2015). The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis. Journal of Food Science. 80(6). C1162–9. 31 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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