Chuanhai Tu

643 total citations
15 papers, 538 citations indexed

About

Chuanhai Tu is a scholar working on Food Science, Pathology and Forensic Medicine and Molecular Biology. According to data from OpenAlex, Chuanhai Tu has authored 15 papers receiving a total of 538 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 8 papers in Pathology and Forensic Medicine and 5 papers in Molecular Biology. Recurrent topics in Chuanhai Tu's work include Tea Polyphenols and Effects (6 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Food Quality and Safety Studies (4 papers). Chuanhai Tu is often cited by papers focused on Tea Polyphenols and Effects (6 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Food Quality and Safety Studies (4 papers). Chuanhai Tu collaborates with scholars based in China, Nigeria and Thailand. Chuanhai Tu's co-authors include Mingsheng Dong, Fidelis Azi, Xiao Xu, Guangliang Xing, Xin Rui, Mingsheng Dong, Teng Li, Yu Xiao, Wei Li and Kun Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Chuanhai Tu

14 papers receiving 529 citations

Peers

Chuanhai Tu

PFM

Cíntia Ladeira Handa Brazil

Nurcan Degirmencioğlu Türkiye

Awa Fanny Massounga Bora China

Luyan Liao China

Jiayan Xie China

Jianxin Song China

Yougui Yu China

Irene Gil‐Sánchez Spain

Nédio Jair Wurlitzer Brazil

Cüneyt Dinçer Türkiye

Cíntia Ladeira Handa Brazil

Chuanhai Tu

219 ×0.6

152 ×0.9

112 ×0.8

PFM

136 ×1.1

75 ×0.8

Citations per year, relative to Chuanhai Tu Chuanhai Tu (= 1×) peers Cíntia Ladeira Handa

Countries citing papers authored by Chuanhai Tu

Since Specialization

Citations

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

Fields of papers citing papers by Chuanhai Tu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chuanhai Tu

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

All Works

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15 of 15 papers shown

Tu, Chuanhai, et al.. (2025). The effect of inoculating non-Saccharomyces yeast (Starmerella davenportii Do18) on the composition of fermented hairtail. LWT. 230. 118234–118234.

Nilsuwan, Krisana, Umesh Patil, Chuanhai Tu, Bin Zhang, & Soottawat Benjakul. (2022). Salmon Skin Acid-Soluble Collagen Produced by A Simplified Recovery Process: Yield, Compositions, and Molecular Characteristics. Fishes. 7(6). 330–330. 13 indexed citations

Li, Zhiyu, Jiajia Dong, Fidelis Azi, et al.. (2022). The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties. Food Science and Human Wellness. 12(2). 669–679. 31 indexed citations

Azi, Fidelis, et al.. (2020). Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium. Food Chemistry. 342. 128225–128225. 46 indexed citations

Tu, Chuanhai, Ling Meng, Zhihai Huang, et al.. (2020). Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation. Food Science and Human Wellness. 9(4). 355–362. 22 indexed citations

Huang, Zhihai, Guangliang Xing, Chuanhai Tu, Xin Rui, & Mingsheng Dong. (2020). Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation. International Journal of Food Science & Technology. 55(6). 2541–2550. 7 indexed citations

Huang, Zhihai, Lu Huang, Guangliang Xing, et al.. (2020). Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods. 9(3). 299–299. 57 indexed citations

Tu, Chuanhai, et al.. (2019). Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium. Food Science. 40(17). 1. 4 indexed citations

Azi, Fidelis, Chuanhai Tu, Hafiz Abdul Rasheed, & Mingsheng Dong. (2019). Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota. International Journal of Food Science & Technology. 55(4). 1689–1697. 30 indexed citations

10.

Tu, Chuanhai, Fidelis Azi, Jin Huang, et al.. (2019). Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. LWT. 113. 108258–108258. 70 indexed citations

11.

Xu, Xiao, Siduo Zhou, Chuanhai Tu, et al.. (2019). Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea. Molecules. 24(4). 671–671. 22 indexed citations

12.

Azi, Fidelis, et al.. (2019). Effect of processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth). LWT. 111. 429–435. 5 indexed citations

13.

Tu, Chuanhai, et al.. (2018). Use of kombucha consortium to transform soy whey into a novel functional beverage. Journal of Functional Foods. 52. 81–89. 112 indexed citations

14.

Li, Teng, Xin Rui, Chuanhai Tu, et al.. (2015). NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean. International Journal of Food Engineering. 12(2). 181–188. 15 indexed citations

15.

Li, Teng, Chuanhai Tu, Xin Rui, et al.. (2015). Study of Water Dynamics in the Soaking, Steaming, and Solid-State Fermentation of Glutinous Rice by LF-NMR: A Novel Monitoring Approach. Journal of Agricultural and Food Chemistry. 63(12). 3261–3270. 104 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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