Chujiao Liu

538 total citations
9 papers, 435 citations indexed

About

Chujiao Liu is a scholar working on Pharmacology, Food Science and Pathology and Forensic Medicine. According to data from OpenAlex, Chujiao Liu has authored 9 papers receiving a total of 435 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Pharmacology, 6 papers in Food Science and 4 papers in Pathology and Forensic Medicine. Recurrent topics in Chujiao Liu's work include Coffee research and impacts (6 papers), Tea Polyphenols and Effects (4 papers) and Food Chemistry and Fat Analysis (3 papers). Chujiao Liu is often cited by papers focused on Coffee research and impacts (6 papers), Tea Polyphenols and Effects (4 papers) and Food Chemistry and Fat Analysis (3 papers). Chujiao Liu collaborates with scholars based in United Kingdom, Denmark and China. Chujiao Liu's co-authors include Ian D. Fisk, Ni Yang, Morten Münchow, Robert Linforth, Qian Yang, Davide Giacalone, Charfedinne Ayed, Yuanhuai Han, Hongying Li and Rupert G. Fray and has published in prestigious journals such as Scientific Reports, Food Chemistry and Food Quality and Preference.

In The Last Decade

Chujiao Liu

8 papers receiving 427 citations

Peers

Chujiao Liu

PHARM

FS

PFM

PS

BE

Morten Münchow Denmark

Michio Ikeda Japan

Nancy Córdoba Colombia

Rui Min Vivian Goh Singapore

Alessandro Guglielmetti Italy

Juerg Baggenstoss Switzerland

Aileen Pua Singapore

Yusianto Indonesia

Rafael Carlos Eloy Dias Brazil

Liang Wei Lee China

Morten Münchow Denmark

Chujiao Liu

317 ×1.2

PHARM

286 ×1.3

FS

117 ×1.0

PFM

120 ×1.2

PS

77 ×1.0

BE

Citations per year, relative to Chujiao Liu Chujiao Liu (= 1×) peers Morten Münchow

Countries citing papers authored by Chujiao Liu

Since Specialization

Citations

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

Fields of papers citing papers by Chujiao Liu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chujiao Liu

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

All Works

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9 of 9 papers shown

1.

Agarwal, Deepa, William MacNaughtan, Chujiao Liu, Julie King, & Tim Foster. (2024). Headspace volatiles profiles of different spring varieties and a wild relative of wheat flour. Food & Function. 15(12). 6673–6683.

2.

Liu, Chujiao, Ni Yang, Robert Linforth, & Ian D. Fisk. (2020). Impact of Water-soluble Precursors Leaching from Green Beans on Aroma Generation during Coffee Roasting. TUGraz OPEN Library (Graz University of Technology). 1 indexed citations

3.

Yang, Ni, et al.. (2019). Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chemistry. 295. 449–455. 12 indexed citations

4.

Liu, Chujiao, Qian Yang, Robert Linforth, Ian D. Fisk, & Ni Yang. (2018). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry. 272. 251–257. 67 indexed citations

5.

Liu, Chujiao, Ni Yang, Qian Yang, et al.. (2018). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry. 281. 8–17. 61 indexed citations

6.

Liu, Chujiao, Charfedinne Ayed, Pavel Gershkovich, et al.. (2018). Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release. Scientific Reports. 8(1). 13350–13350. 8 indexed citations

7.

Yang, Ni, Rupert G. Fray, Ian D. Fisk, et al.. (2018). Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry. Journal of Cereal Science. 82. 8–15. 41 indexed citations

8.

Giacalone, Davide, et al.. (2018). Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception. Food Quality and Preference. 71. 463–474. 92 indexed citations

9.

Yang, Ni, et al.. (2016). Determination of volatile marker compounds of common coffee roast defects. Food Chemistry. 211. 206–214. 153 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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