Chung May Wu

820 total citations
15 papers, 652 citations indexed

About

Chung May Wu is a scholar working on Plant Science, Ecology, Evolution, Behavior and Systematics and Pharmacology. According to data from OpenAlex, Chung May Wu has authored 15 papers receiving a total of 652 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Plant Science, 3 papers in Ecology, Evolution, Behavior and Systematics and 3 papers in Pharmacology. Recurrent topics in Chung May Wu's work include Garlic and Onion Studies (6 papers), Fungal Plant Pathogen Control (3 papers) and Phytochemicals and Antioxidant Activities (2 papers). Chung May Wu is often cited by papers focused on Garlic and Onion Studies (6 papers), Fungal Plant Pathogen Control (3 papers) and Phytochemicals and Antioxidant Activities (2 papers). Chung May Wu collaborates with scholars based in United States and Taiwan. Chung May Wu's co-authors include Chi Tang Ho, May Chien Kuo, Robert T. Rosen, Thomas G. Hartman, Sun Min Kim, Akio Kobayashi, Kikue Kubota, Lucy Sun Hwang and Chi‐Tang Ho and has published in prestigious journals such as Journal of Agricultural and Food Chemistry.

In The Last Decade

Chung May Wu

15 papers receiving 593 citations

Peers

Chung May Wu
May Chien Kuo United States
A. Ortuño Spain
Mahdi Ayyari Iran
Bertalan Galambosi Finland
Radosław Bonikowski Poland
Baozhong Duan China
Иванка Костова Bulgaria
Moustapha Bah Mexico
Buğrahan Emsen Türkiye
Li Xiang China
May Chien Kuo United States
Chung May Wu
Citations per year, relative to Chung May Wu Chung May Wu (= 1×) peers May Chien Kuo

Countries citing papers authored by Chung May Wu

Since Specialization
Citations

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

Fields of papers citing papers by Chung May Wu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Chung May Wu. 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 Chung May Wu. The network helps show where Chung May Wu may publish in the future.

Co-authorship network of co-authors of Chung May Wu

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

All Works

15 of 15 papers shown
1.
Kim, Sun Min, et al.. (1995). Volatile Compounds in Stir-Fried Garlic. Journal of Agricultural and Food Chemistry. 43(11). 2951–2955. 24 indexed citations
2.
Kim, Sun Min, Chung May Wu, Kikue Kubota, & Akio Kobayashi. (1995). Effect of Soybean Oil on Garlic Volatile Compounds Isolated by Distillation. Journal of Agricultural and Food Chemistry. 43(2). 449–452. 14 indexed citations
3.
Wu, Chung May, et al.. (1994). Meat-Like Flavor Generated from Thermal Interactions of Glucose and Alliin or Deoxyalliin. Journal of Agricultural and Food Chemistry. 42(4). 1005–1009. 13 indexed citations
4.
Wu, Chung May, et al.. (1994). Volatile compounds generated from thermal degradation of alliin and deoxyalliin in an aqueous solution. Journal of Agricultural and Food Chemistry. 42(1). 146–153. 44 indexed citations
5.
Wu, Chung May, et al.. (1993). Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices. Journal of Agricultural and Food Chemistry. 41(5). 800–805. 59 indexed citations
6.
Wu, Chung May, et al.. (1992). Differences of volatile and nonvolatile constituents between mature and ripe guava (Psidium guajava Linn.) fruits. Journal of Agricultural and Food Chemistry. 40(5). 846–849. 45 indexed citations
7.
Wu, Chung May, et al.. (1992). Volatile components of water-boiled duck meat and Cantonese style roasted duck. Journal of Agricultural and Food Chemistry. 40(5). 838–841. 23 indexed citations
8.
Wu, Chung May, et al.. (1989). Volatile compounds from garlic. Journal of Agricultural and Food Chemistry. 37(3). 725–730. 151 indexed citations
9.
Wu, Chung May, et al.. (1989). Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic. Journal of Agricultural and Food Chemistry. 37(3). 730–734. 52 indexed citations
10.
Wu, Chung May, et al.. (1986). Effect of tissue disruption on volatile constituents of bell peppers. Journal of Agricultural and Food Chemistry. 34(4). 770–772. 40 indexed citations
11.
Kuo, May Chien, et al.. (1986). Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.). Journal of Agricultural and Food Chemistry. 34(1). 140–144. 15 indexed citations
12.
Kuo, May Chien, et al.. (1986). Pungent compounds of ginger (Zingiber officinale roscoe) extracted by liquid carbon dioxide. Journal of Agricultural and Food Chemistry. 34(3). 477–480. 64 indexed citations
13.
Wu, Chung May, et al.. (1984). Studies on the enzymic reduction of 1-octen-3-one in mushroom (Agaricus bisporus). Journal of Agricultural and Food Chemistry. 32(6). 1342–1344. 43 indexed citations
14.
Wu, Chung May, et al.. (1984). Effects of pH value on the formation of volatiles of Shiitake (Lentinus edodes), an edible mushroom. Journal of Agricultural and Food Chemistry. 32(5). 999–1001. 28 indexed citations
15.
Kuo, May Chien, et al.. (1982). Headspace components of passion fruit juice. Journal of Agricultural and Food Chemistry. 30(6). 1211–1215. 37 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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