Conggui Chen

3.0k total citations
104 papers, 2.4k citations indexed

About

Conggui Chen is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Conggui Chen has authored 104 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 64 papers in Animal Science and Zoology, 47 papers in Food Science and 32 papers in Molecular Biology. Recurrent topics in Conggui Chen's work include Meat and Animal Product Quality (64 papers), Protein Hydrolysis and Bioactive Peptides (17 papers) and Biochemical effects in animals (10 papers). Conggui Chen is often cited by papers focused on Meat and Animal Product Quality (64 papers), Protein Hydrolysis and Bioactive Peptides (17 papers) and Biochemical effects in animals (10 papers). Conggui Chen collaborates with scholars based in China, Japan and Czechia. Conggui Chen's co-authors include Fei Ma, Xing Chen, Peijun Li, Ying Zhou, Baocai Xu, Peijun Li, Kezhou Cai, Xixi Wang, Tadayuki Nishiumi and Yaqing Xiao and has published in prestigious journals such as Applied Physics Letters, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Conggui Chen

98 papers receiving 2.4k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Conggui Chen China 27 1.4k 1.2k 622 315 301 104 2.4k
Hanjun Ma China 31 1.4k 1.0× 1.5k 1.2× 556 0.9× 185 0.6× 379 1.3× 131 2.8k
Shumin Yi China 33 1.6k 1.1× 1.3k 1.0× 850 1.4× 317 1.0× 443 1.5× 91 2.8k
Yongxia Xu China 29 1.2k 0.8× 828 0.7× 724 1.2× 288 0.9× 408 1.4× 75 2.1k
Wangang Zhang China 27 1.6k 1.1× 1.1k 0.9× 682 1.1× 388 1.2× 330 1.1× 59 2.5k
Luyun Cai China 39 1.7k 1.2× 1.3k 1.1× 1.1k 1.8× 237 0.8× 272 0.9× 105 3.9k
Dengyong Liu China 24 1.3k 0.9× 1.0k 0.9× 470 0.8× 399 1.3× 378 1.3× 81 2.2k
Jun He China 27 1.1k 0.8× 786 0.7× 680 1.1× 263 0.8× 338 1.1× 102 2.1k
Jun Qi China 29 1.3k 0.9× 948 0.8× 436 0.7× 414 1.3× 365 1.2× 70 2.4k
Qinxiu Sun China 32 1.8k 1.2× 1.1k 0.9× 830 1.3× 183 0.6× 178 0.6× 91 2.6k

Countries citing papers authored by Conggui Chen

Since Specialization
Citations

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

Fields of papers citing papers by Conggui Chen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Conggui Chen

This figure shows the co-authorship network connecting the top 25 collaborators of Conggui Chen. A scholar is included among the top collaborators of Conggui Chen 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 Conggui Chen. Conggui Chen 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.
2.
Han, Mengjiao, Qianhui Gu, Sam Al‐Dalali, et al.. (2025). Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria. Meat Science. 229. 109914–109914.
3.
Xiao, Qing, Huiting Luo, Qiong Pan, et al.. (2025). Dual roles of heat treatments on the Clostridium perfringens spores: Germination or inactivation?. Food Bioscience. 68. 106723–106723. 1 indexed citations
4.
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Liu, Mengyuan, Huiting Luo, Qing Xiao, et al.. (2024). Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages. Food Bioscience. 59. 103972–103972. 19 indexed citations
6.
Xiao, Qing, Huiting Luo, Qiong Pan, et al.. (2024). Programmed temperature control for inactivation of Clostridium perfringens spores in cooked chicken with different germinants. Food Bioscience. 61. 104625–104625. 3 indexed citations
7.
Cai, Kezhou, et al.. (2023). Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities. International Journal of Biological Macromolecules. 256(Pt 1). 128265–128265. 3 indexed citations
8.
Li, Xuefei, et al.. (2022). Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks. Current Research in Food Science. 6. 100406–100406. 10 indexed citations
9.
Huang, Pan, Huiting Luo, Conggui Chen, Peijun Li, & Baocai Xu. (2022). Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions. Critical Reviews in Food Science and Nutrition. 64(13). 4362–4372. 9 indexed citations
10.
Wang, Yu, Yanhong Bai, Fei Ma, et al.. (2021). Combination treatment of high‐pressure and CaCl 2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics. International Journal of Food Science & Technology. 56(12). 6322–6334. 13 indexed citations
11.
Zhou, Ying, Peter Watkins, Sofia K. Øiseth, et al.. (2021). High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. Food Control. 126. 108008–108008. 27 indexed citations
12.
Shao, Xuefei, Ziye Zhang, Pan Huang, et al.. (2021). N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages. Food Control. 124. 107869–107869. 18 indexed citations
13.
Wang, Yu, et al.. (2020). Application of ultrasound‐assisted and tumbling dry‐curing techniques for reduced‐sodium bacon. Journal of Food Processing and Preservation. 44(8). 24 indexed citations
14.
Wang, Yu, et al.. (2020). Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment. Food Science & Nutrition. 8(7). 3857–3871. 32 indexed citations
15.
16.
Wang, Xixi, Yu Wang, Peijun Li, et al.. (2020). Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice. Food & Function. 11(8). 6834–6842. 4 indexed citations
17.
Zhou, Cunliu, Lin Zhang, Hui Wang, & Conggui Chen. (2013). Evaluation of Strawberry Pigments as Pork Sausage Colorant. Food Science and Technology Research. 19(4). 583–589. 2 indexed citations
18.
Chen, Conggui. (2010). Research Progress in Cured Cooked-meat Pigments Derived from Blood. Food Science. 3 indexed citations
19.
Chen, Conggui. (2006). Study on Technology of Extracting Polysaccharides from Polygonatum with Water. 2 indexed citations
20.
Chen, Conggui. (2005). Study on Technology of Microwave Shelling of Cut Chinese Chestnut. 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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