Cunqiang Ma

1.1k total citations · 1 hit paper
33 papers, 773 citations indexed

About

Cunqiang Ma is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Cunqiang Ma has authored 33 papers receiving a total of 773 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Pathology and Forensic Medicine, 21 papers in Food Science and 14 papers in Biochemistry. Recurrent topics in Cunqiang Ma's work include Tea Polyphenols and Effects (28 papers), Phytochemicals and Antioxidant Activities (14 papers) and Food Quality and Safety Studies (11 papers). Cunqiang Ma is often cited by papers focused on Tea Polyphenols and Effects (28 papers), Phytochemicals and Antioxidant Activities (14 papers) and Food Quality and Safety Studies (11 papers). Cunqiang Ma collaborates with scholars based in China and United States. Cunqiang Ma's co-authors include Binxing Zhou, Tao Xia, Bingsong Ma, Jiacai Wang, Chengcheng Xu, Youyi Huang, Xiaohong Li, Jingyi Xiao, Tao Xia and Xinghui Li and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

Cunqiang Ma

32 papers receiving 769 citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea

2023 86 citations Yanan Liu, Jingyi Xiao et al. Food Chemistry profile →

Peers

Countries citing papers authored by Cunqiang Ma

Since Specialization

Citations

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

Fields of papers citing papers by Cunqiang Ma

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Cunqiang Ma

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking 2025 ·Current Research in Food Science ·Bingsong Ma, Cunqiang Ma, Binxing Zhou, Shujing Liu, Jing Zhuang, Zhihui Feng, Jun‐Feng Yin, Xinghui Li	5
2	Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage 2025 ·Food Chemistry ·Cunqiang Ma, Yuxin Zhao, Bingsong Ma, Xiaoqian Li, Xinghui Li, Xuan Chen	1
3	Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage 2025 ·Food Chemistry X ·Bingsong Ma, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Jun‐Feng Yin, Xinghui Li	3
4	Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect 2025 ·Food Chemistry X ·Cunqiang Ma, Bingsong Ma, Jiacai Wang, (unknown), Binxing Zhou, Xuan Chen	1
5	A Systematic Review and Developmental Perspective on Origin of CMS Genes in Crops 2024 ·International Journal of Molecular Sciences ·(unknown), (unknown), Hongbo Lou, Rui Han, Cunqiang Ma, Shengchao Yang	2
6	CsNAC17 enhances resistance to Colletotrichum gloeosporioides by interacting with CsbHLH62 in Camellia sinensis 2024 ·Horticulture Research ·Rui Han, Huiling Mei, Qiwei Huang, Cunqiang Ma, Yuxin Zhao, Anburaj Jeyaraj, Jing Zhuang, Yuhua Wang, Xuan Chen, Shujing Liu, Xinghui Li	8
7	An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea 2024 ·Food Chemistry X ·(unknown), Xu Yang, Fengmei Lu, Cunqiang Ma, (unknown), Guo‐You Li, Siqi Huang, Yi Zhang, Yan Hou	1
8	Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale 2023 ·Food Chemistry ·Yan Hou, (unknown), Fengmei Lu, Cunqiang Ma, (unknown), Guo‐You Li, Siqi Huang, Yi Zhang, (unknown), (unknown)	27
9	GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea breakdown → 2023 ·Food Chemistry ·(unknown), Yanan Liu, Jingyi Xiao, Cunqiang Ma, Youyi Huang	86
10	HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations 2022 ·BMC Plant Biology ·(unknown), Dapeng Zhou, (unknown), (unknown), (unknown), Cunqiang Ma, Yongmei Li	25
11	Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation 2022 ·International Journal of Food Microbiology ·Shuang Wu, Wenfeng Wang, (unknown), Wenjun Chen, (unknown), (unknown), (unknown), Jingyi Xiao, (unknown), Cunqiang Ma, (unknown), Yueyue Wang, Youyi Huang, (unknown)	19
12	Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions 2022 ·Food Chemistry X ·Cunqiang Ma, Bingsong Ma, Jiacai Wang, Zihao Wang, Xuan Chen, Binxing Zhou, Xinghui Li	27
13	Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis 2021 ·Food Chemistry ·Cunqiang Ma, Xiaohong Li, (unknown), Binxing Zhou, Chengcheng Xu, Tao Xia	46
14	Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea 2021 ·Food Chemistry ·Binxing Zhou, (unknown), Peng Yin, Bingsong Ma, Cunqiang Ma, Chengcheng Xu, Jiacai Wang, Ziyu Wang, (unknown), Tao Xia	52
15	3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2 2020 ·BMC Microbiology ·Binxing Zhou, Cunqiang Ma, (unknown), Tao Xia, Bingsong Ma, Xiaohui Liu	20
16	Isolation, characterization and application of theophylline-degrading Aspergillus fungi 2020 ·Microbial Cell Factories ·Binxing Zhou, Cunqiang Ma, Tao Xia, Xiaohong Li, (unknown), Tingting Wu, Xiaohui Liu	20
17	LC–MS/MS‐based metabolomic analysis of caffeine‐degrading fungus Aspergillus sydowii during tea fermentation 2020 ·Journal of Food Science ·Binxing Zhou, Cunqiang Ma, (unknown), Tao Xia, Xiaohong Li	47
18	Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi 2019 ·BMC Microbiology ·Binxing Zhou, Cunqiang Ma, (unknown), Tao Xia, Xiaohong Li, Yang Wu	31
19	Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea 2018 ·American Journal of Agriculture and Forestry ·Binxing Zhou, Cunqiang Ma, (unknown), Tao Xia, Xiaohong Li, Yang Wu	3
20	Study on establishment of fingerprint map of spring "Shaiqingmao" tea in Jingmai tea area. 2012 ·Guangdong nongye kexue ·Yang Li, Binxing Zhou, (unknown), Ling Luo, (unknown), Jie Chai, Cunqiang Ma	1

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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