Ching‐Ching Lee

634 total citations
13 papers, 500 citations indexed

About

Ching‐Ching Lee is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Ching‐Ching Lee has authored 13 papers receiving a total of 500 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 7 papers in Nutrition and Dietetics and 5 papers in Biochemistry. Recurrent topics in Ching‐Ching Lee's work include Food Quality and Safety Studies (6 papers), Phytochemicals and Antioxidant Activities (5 papers) and Microbial Metabolites in Food Biotechnology (3 papers). Ching‐Ching Lee is often cited by papers focused on Food Quality and Safety Studies (6 papers), Phytochemicals and Antioxidant Activities (5 papers) and Microbial Metabolites in Food Biotechnology (3 papers). Ching‐Ching Lee collaborates with scholars based in Taiwan. Ching‐Ching Lee's co-authors include Sheng‐Dun Lin, Jeng‐Leun Mau, Tsong‐Ming Lu, Yiping Chen, Hsueh‐Fang Wang, Li-Yun Lin, Li-Yun Lin, Qifang Zhang, Yun-Jung Hsieh and Yu‐Ling Tsai and has published in prestigious journals such as Food Chemistry, LWT and Chemical Physics.

In The Last Decade

Ching‐Ching Lee

13 papers receiving 467 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ching‐Ching Lee Taiwan 9 320 299 130 91 83 13 500
Dilara Nilufer‐Erdil Türkiye 12 346 1.1× 324 1.1× 140 1.1× 110 1.2× 26 0.3× 17 543
Marisa Sanz‐Buenhombre Spain 10 149 0.5× 241 0.8× 246 1.9× 61 0.7× 59 0.7× 11 495
Beata Drużyńska Poland 11 169 0.5× 248 0.8× 151 1.2× 149 1.6× 41 0.5× 31 525
Petra Matić Croatia 9 193 0.6× 266 0.9× 182 1.4× 169 1.9× 32 0.4× 20 526
Antonio Ramírez‐Jiménez Spain 7 158 0.5× 221 0.7× 71 0.5× 82 0.9× 61 0.7× 8 452
Beatrice O. Ifesan Nigeria 13 197 0.6× 291 1.0× 79 0.6× 203 2.2× 24 0.3× 29 532
Mst. Sorifa Akter Bangladesh 12 172 0.5× 444 1.5× 224 1.7× 167 1.8× 27 0.3× 21 668
Natalia Bączek Poland 16 316 1.0× 427 1.4× 113 0.9× 112 1.2× 37 0.4× 29 644
Emre Bakkalbaşı Türkiye 13 223 0.7× 217 0.7× 264 2.0× 200 2.2× 30 0.4× 36 566
Jacek Rożnowski Poland 9 151 0.5× 167 0.6× 146 1.1× 199 2.2× 29 0.3× 17 464

Countries citing papers authored by Ching‐Ching Lee

Since Specialization
Citations

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

Fields of papers citing papers by Ching‐Ching Lee

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ching‐Ching Lee. 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 Ching‐Ching Lee. The network helps show where Ching‐Ching Lee may publish in the future.

Co-authorship network of co-authors of Ching‐Ching Lee

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

All Works

13 of 13 papers shown
1.
Mau, Jeng‐Leun, et al.. (2019). Quality Characteristics of Wood Ear Icebox Cookie. Food Science and Technology Research. 25(3). 373–381. 1 indexed citations
2.
Mau, Jeng‐Leun, et al.. (2019). Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato. LWT. 117. 108602–108602. 33 indexed citations
3.
4.
Mau, Jeng‐Leun, Ching‐Ching Lee, Yiping Chen, & Sheng‐Dun Lin. (2016). Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour. LWT. 75. 434–439. 76 indexed citations
5.
Mau, Jeng‐Leun, et al.. (2014). Physicochemical, Antioxidant and Sensory Characteristics of Chiffon Cakes Fortified with Various Tea Powders. Journal of Food Processing and Preservation. 39(5). 443–450. 17 indexed citations
6.
Lee, Ching‐Ching, et al.. (2010). Quality Characteristics of Erythritol Icebox Cookies. 48(2). 64–73. 3 indexed citations
7.
Lin, Sheng‐Dun, et al.. (2010). EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED‐CALORIE DANISH COOKIES. Journal of Food Quality. 33(s1). 14–26. 45 indexed citations
8.
Lin, Li-Yun, et al.. (2009). FLAVOR COMPONENTS IN BUCKWHEAT BREAD. Journal of Food Processing and Preservation. 33(6). 814–826. 18 indexed citations
9.
Lu, Tsong‐Ming, Ching‐Ching Lee, Jeng‐Leun Mau, & Sheng‐Dun Lin. (2009). Quality and antioxidant property of green tea sponge cake. Food Chemistry. 119(3). 1090–1095. 202 indexed citations
10.
Lee, Ching‐Ching & Sheng‐Dun Lin. (2008). Effect of GABA Tea on Quality Characteristics of Chiffon Cake. Cereal Chemistry. 85(1). 31–38. 31 indexed citations
11.
Lee, Ching‐Ching, Hsueh‐Fang Wang, & Sheng‐Dun Lin. (2008). Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake. Cereal Chemistry. 85(4). 515–521. 40 indexed citations
12.
Lin, Sheng‐Dun & Ching‐Ching Lee. (2005). Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose. Cereal Chemistry. 82(4). 405–413. 29 indexed citations
13.
Lee, Ching‐Ching, et al.. (1982). Classical differential cross sections and rotational energy transfer distributions for realistic ion—molecule potentials in the CPST limit. Chemical Physics. 73(3). 323–335. 4 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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