Congfa Li

580 total citations
22 papers, 443 citations indexed

About

Congfa Li is a scholar working on Food Science, Biomedical Engineering and Molecular Biology. According to data from OpenAlex, Congfa Li has authored 22 papers receiving a total of 443 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 6 papers in Biomedical Engineering and 5 papers in Molecular Biology. Recurrent topics in Congfa Li's work include Fermentation and Sensory Analysis (10 papers), Food composition and properties (3 papers) and Advanced Chemical Sensor Technologies (3 papers). Congfa Li is often cited by papers focused on Fermentation and Sensory Analysis (10 papers), Food composition and properties (3 papers) and Advanced Chemical Sensor Technologies (3 papers). Congfa Li collaborates with scholars based in China, Iran and Hungary. Congfa Li's co-authors include Sixin Liu, Xue Lin, Haiyan Tian, Dong Xiang, Xiao Hu, Fusheng Chen, Jicai Bi, Yang Li, Jianxun Li and Wenyue Xu and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Applied Microbiology and Biotechnology.

In The Last Decade

Congfa Li

22 papers receiving 434 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Congfa Li China 12 233 112 90 81 75 22 443
Qi Peng China 10 231 1.0× 97 0.9× 53 0.6× 36 0.4× 50 0.7× 25 380
Kok Ming Goh Malaysia 13 182 0.8× 48 0.4× 70 0.8× 71 0.9× 51 0.7× 19 418
Yaowapa Lorjaroenphon Thailand 14 160 0.7× 105 0.9× 103 1.1× 58 0.7× 50 0.7× 29 400
Ummay Mahfuza Shapla Bangladesh 6 156 0.7× 73 0.7× 73 0.8× 27 0.3× 30 0.4× 8 533
Michael Caldeira Portugal 10 284 1.2× 174 1.6× 97 1.1× 40 0.5× 38 0.5× 12 604
Jon Volden Norway 8 150 0.6× 226 2.0× 242 2.7× 38 0.5× 71 0.9× 9 534
Monika Marcinkowska‐Lesiak Poland 15 222 1.0× 88 0.8× 92 1.0× 252 3.1× 51 0.7× 41 544
Ying Qian Poland 10 84 0.4× 78 0.7× 51 0.6× 12 0.1× 30 0.4× 19 318
Ana Beatriz Zanqui Brazil 12 174 0.7× 88 0.8× 86 1.0× 29 0.4× 111 1.5× 25 494
Laura Acquaticci Italy 9 159 0.7× 86 0.8× 119 1.3× 26 0.3× 57 0.8× 22 412

Countries citing papers authored by Congfa Li

Since Specialization
Citations

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

Fields of papers citing papers by Congfa Li

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Congfa Li

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

All Works

20 of 20 papers shown
1.
Li, Jianxun, Zhiheng Zhao, Wenyue Xu, et al.. (2023). Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses. Food Chemistry. 432. 137150–137150. 55 indexed citations
2.
Wang, Lu, et al.. (2022). Protein kinases Elm1 and Sak1 of Saccharomyces cerevisiae exerted different functions under high-glucose and heat shock stresses. Applied Microbiology and Biotechnology. 106(5-6). 2029–2042. 6 indexed citations
3.
Bi, Jicai, Yang Li, Zhen Yang, et al.. (2022). Effect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder. Journal of Food Processing and Preservation. 46(3). 2 indexed citations
4.
5.
Tian, Haiyan, Dong Xiang, & Congfa Li. (2021). Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection. International Journal of Biological Macromolecules. 175. 40–48. 63 indexed citations
6.
7.
Xu, Yang, et al.. (2021). Role of Elm1, Tos3, and Sak1 Protein Kinases in the Maltose Metabolism of Baker’s Yeast. Frontiers in Microbiology. 12. 665261–665261. 4 indexed citations
8.
Bi, Jicai, et al.. (2021). Effects of different cooking methods on volatile flavor compounds of chicken breast. Journal of Food Biochemistry. 45(8). e13770–e13770. 60 indexed citations
9.
Wang, Lei, Dong Xiang, Congfa Li, Weimin Zhang, & Xinpeng Bai. (2021). Effects of deacetylation on properties and conformation of xanthan gum. Journal of Molecular Liquids. 345. 117009–117009. 25 indexed citations
10.
11.
Yang, Zixuan, Xue Lin, Lu Wang, Congfa Li, & Sixin Liu. (2020). Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice. Journal of Cereal Science. 95. 103003–103003. 16 indexed citations
12.
Huang, Xiaoxia, et al.. (2020). Serum Metabonomic Study on the Antidepressant-like Effects of Ellagic Acid in a Chronic Unpredictable Mild Stress-Induced Mouse Model. Journal of Agricultural and Food Chemistry. 68(35). 9546–9556. 33 indexed citations
13.
Li, Congfa, et al.. (2019). Elucidation of the Mechanism by Which the Filtrate of Naturally Fermented Coconut Water Promotes Bacterial Cellulose Synthesis. Food Science. 179–184. 1 indexed citations
14.
Cao, Yingxiu, Mengyuan Song, Feng Li, et al.. (2019). A Synthetic Plasmid Toolkit for Shewanella oneidensis MR-1. Frontiers in Microbiology. 10. 410–410. 49 indexed citations
15.
Chen, Haiming, et al.. (2019). Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study. Molecules. 24(16). 2973–2973. 6 indexed citations
16.
Lin, Xue, et al.. (2018). Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine. Journal of Food Science and Technology. 55(10). 4119–4130. 24 indexed citations
17.
Lin, Xue, et al.. (2018). Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains. Food Science and Biotechnology. 28(3). 657–667. 11 indexed citations
18.
Hu, Xiao, Wu Li, Mu Yuan, et al.. (2016). Homoharringtonine production by endophytic fungus isolated from Cephalotaxus hainanensis Li. World Journal of Microbiology and Biotechnology. 32(7). 110–110. 12 indexed citations
19.
Li, Congfa. (2012). Optimization of Homoharringtonine Fermentation Conditions for Alternaria tenuissima CH1307,an Endophytical Fungus of Cephalotaxus mannii Hook.f.. 4 indexed citations
20.
Li, Congfa. (2010). Optimizing the Brewing Technology of Pineapple Wine. Food Science. 1 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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