Cunliu Zhou

1.8k total citations
53 papers, 1.4k citations indexed

About

Cunliu Zhou is a scholar working on Animal Science and Zoology, Food Science and Physiology. According to data from OpenAlex, Cunliu Zhou has authored 53 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Animal Science and Zoology, 18 papers in Food Science and 13 papers in Physiology. Recurrent topics in Cunliu Zhou's work include Meat and Animal Product Quality (44 papers), Animal Nutrition and Physiology (18 papers) and Biochemical effects in animals (13 papers). Cunliu Zhou is often cited by papers focused on Meat and Animal Product Quality (44 papers), Animal Nutrition and Physiology (18 papers) and Biochemical effects in animals (13 papers). Cunliu Zhou collaborates with scholars based in China, Japan and United States. Cunliu Zhou's co-authors include Peng Xu, Xiaoxu Zhu, Cheng Ning, Yadong Zheng, Hongmei Fang, Linxian Li, Pengqi Bao, Shiyi Li, Shiyi Li and Kezhou Cai and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Cunliu Zhou

52 papers receiving 1.4k citations

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author Last Decade Papers Cites
Cunliu Zhou 1.0k 666 419 237 197 53 1.4k
Weiqing Sun 907 0.9× 912 1.4× 319 0.8× 163 0.7× 279 1.4× 57 1.7k
Zhifei He 1.1k 1.1× 524 0.8× 456 1.1× 278 1.2× 177 0.9× 77 1.6k
Mangang Wu 875 0.9× 1.1k 1.7× 439 1.0× 135 0.6× 150 0.8× 69 1.8k
Dacheng Kang 1.2k 1.2× 758 1.1× 365 0.9× 188 0.8× 104 0.5× 28 1.6k
Yingying Zhao 586 0.6× 621 0.9× 329 0.8× 113 0.5× 76 0.4× 25 1.4k
Ailing Cao 1.0k 1.0× 616 0.9× 420 1.0× 97 0.4× 113 0.6× 38 1.6k
Tong Shi 574 0.6× 556 0.8× 332 0.8× 69 0.3× 111 0.6× 39 1.1k
Kezhou Cai 575 0.6× 355 0.5× 261 0.6× 110 0.5× 77 0.4× 76 1.1k
Wenjin Wu 641 0.6× 357 0.5× 386 0.9× 108 0.5× 88 0.4× 77 1.2k

Countries citing papers authored by Cunliu Zhou

Since Specialization
Citations

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

Fields of papers citing papers by Cunliu Zhou

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Cunliu Zhou

This figure shows the co-authorship network connecting the top 25 collaborators of Cunliu Zhou. A scholar is included among the top collaborators of Cunliu Zhou 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 Cunliu Zhou. Cunliu Zhou 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
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Liang, Huihui, et al.. (2024). Effects of glycerol on the freezing behaviors and physicochemical properties of pork patties under freeze-thaw cycles. Journal of Food Measurement & Characterization. 18(8). 7172–7184. 2 indexed citations
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Pan, Dongmei, et al.. (2022). Effects of manual washing with three alkaline sterilizing agent solutions on egg quality during storage. Food Chemistry. 396. 133733–133733. 8 indexed citations
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Hu, Yue, Yan Wang, Dongmei Pan, et al.. (2022). Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil–myosin emulsion with l-arginine or l-lysine. Food Chemistry. 395. 133582–133582. 14 indexed citations
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Zhang, Daojing, Yajun Huang, Li Chen, et al.. (2020). L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast. Food Chemistry. 318. 126516–126516. 45 indexed citations
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Ning, Cheng, Pengqi Bao, Daojing Zhang, et al.. (2019). Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage. Food Chemistry. 312. 126122–126122. 22 indexed citations
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Lei, Zhen, Yuan Fu, Yadong Zheng, Peng Xu, & Cunliu Zhou. (2017). Effects of l-lysine on thermal gelation properties of chicken breast actomyosin. Food Science and Biotechnology. 26(3). 549–556. 9 indexed citations
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Li, Shiyi, Yadong Zheng, Peng Xu, Xiaoxu Zhu, & Cunliu Zhou. (2017). l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility. Food Chemistry. 242. 22–28. 103 indexed citations
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Xu, Peng, Yadong Zheng, Xiaoxu Zhu, Shiyi Li, & Cunliu Zhou. (2017). L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical. Asian-Australasian Journal of Animal Sciences. 31(6). 905–913. 73 indexed citations
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Xu, Peng, et al.. (2016). The role of monoxide hemoglobin in color improvement of chicken sausage. Food Science and Biotechnology. 25(2). 409–414. 13 indexed citations
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Ma, Fei, Hao Qin, Cunliu Zhou, et al.. (2015). Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. Food Chemistry. 190. 142–149. 35 indexed citations
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Zhou, Cunliu, et al.. (2014). Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage. Advance Journal of Food Science and Technology. 6(5). 660–667. 41 indexed citations
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Zhou, Cunliu, et al.. (2014). Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage. Advance Journal of Food Science and Technology. 6(3). 417–423. 2 indexed citations
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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
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Ma, Fei, Conggui Chen, Lei Zheng, et al.. (2013). Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science. 95(1). 22–26. 61 indexed citations
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Zhou, Cunliu, et al.. (2012). A novel method to stabilize meat colour: ligand coordinating with hemin. Journal of Food Science and Technology. 51(6). 1213–1217. 14 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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