Daqiao Yang

620 total citations
12 papers, 526 citations indexed

About

Daqiao Yang is a scholar working on Molecular Biology, Nutrition and Dietetics and Food Science. According to data from OpenAlex, Daqiao Yang has authored 12 papers receiving a total of 526 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Molecular Biology, 7 papers in Nutrition and Dietetics and 5 papers in Food Science. Recurrent topics in Daqiao Yang's work include Biochemical Analysis and Sensing Techniques (6 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Probiotics and Fermented Foods (3 papers). Daqiao Yang is often cited by papers focused on Biochemical Analysis and Sensing Techniques (6 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Probiotics and Fermented Foods (3 papers). Daqiao Yang collaborates with scholars based in China, Canada and United States. Daqiao Yang's co-authors include Chunsheng Li, Shengjun Chen, Laihao Li, Yueqi Wang, Yongqiang Zhao, Yanyan Wu, Xianqing Yang, Shaoling Yang, Jianwei Cen and Ya Wei and has published in prestigious journals such as Food Chemistry, Food Research International and Food & Function.

In The Last Decade

Daqiao Yang

11 papers receiving 518 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Daqiao Yang China	9	296	227	217	189	94	12	526
Peiyu Wei China	7	142 0.5×	305 1.3×	181 0.8×	85 0.4×	90 1.0×	7	446
Motoko Ohata Japan	11	179 0.6×	94 0.4×	158 0.7×	72 0.4×	34 0.4×	21	386
Hidenori Kanehisa Japan	11	296 1.0×	97 0.4×	131 0.6×	176 0.9×	72 0.8×	19	398
Mohamed A. Rabie Egypt	12	286 1.0×	119 0.5×	214 1.0×	93 0.5×	34 0.4×	26	492
Paulina Kęska Poland	13	341 1.2×	292 1.3×	139 0.6×	57 0.3×	32 0.3×	42	495
Lin Wanling China	11	108 0.4×	167 0.7×	106 0.5×	57 0.3×	27 0.3×	25	382
Haining Guan China	12	192 0.6×	237 1.0×	334 1.5×	100 0.5×	35 0.4×	25	561
Muneer Ahmed Jamali China	10	96 0.3×	197 0.9×	126 0.6×	48 0.3×	35 0.4×	23	331
Lorraine D’Souza United Kingdom	5	104 0.4×	238 1.0×	116 0.5×	37 0.2×	82 0.9×	7	347
Masatoshi NOGUCHI Japan	12	145 0.5×	87 0.4×	121 0.6×	190 1.0×	95 1.0×	23	374

Countries citing papers authored by Daqiao Yang

Since Specialization

Citations

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

Fields of papers citing papers by Daqiao Yang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Daqiao Yang

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

All Works

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12 of 12 papers shown

Li, Jun, Daqiao Yang, Yongqiang Zhao, et al.. (2025). Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (Chouguiyu) Based on Metabolism Pathway and Correlation Network. Foods. 14(16). 2863–2863.

Liu, Lingxiao, et al.. (2024). Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product. International Journal of Dairy Technology. 77(3). 893–904. 2 indexed citations

Li, Yan, Wenjing Li, Chunsheng Li, et al.. (2023). Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism. Food Research International. 166. 112586–112586. 37 indexed citations

Li, Chunsheng, Daqiao Yang, Yueqi Wang, et al.. (2023). Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology. Food & Function. 14(21). 9671–9680. 18 indexed citations

Yang, Daqiao, Chunsheng Li, Laihao Li, et al.. (2023). Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu). Food Science and Human Wellness. 12(6). 2408–2416. 11 indexed citations

Yang, Daqiao, Chunsheng Li, Laihao Li, et al.. (2022). Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu). Current Research in Food Science. 5. 1676–1684. 8 indexed citations

Yang, Daqiao, Laihao Li, Chunsheng Li, et al.. (2022). Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu. Frontiers in Nutrition. 9. 920945–920945. 13 indexed citations

Yang, Daqiao, Chunsheng Li, Laihao Li, et al.. (2022). Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3. Food Chemistry. 389. 133019–133019. 82 indexed citations

Yang, Daqiao, Chunsheng Li, Laihao Li, et al.. (2022). Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish. Food Research International. 157. 111211–111211. 52 indexed citations

10.

Cen, Jianwei, Daqiao Yang, Laihao Li, et al.. (2022). Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates. Food Science & Nutrition. 11(1). 261–273. 9 indexed citations

11.

Wang, Yueqi, Chunsheng Li, Yongqiang Zhao, et al.. (2020). Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses. Food Chemistry. 323. 126839–126839. 167 indexed citations

12.

Wang, Yueqi, Chunsheng Li, Laihao Li, et al.. (2019). Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation. Food Chemistry. 296. 132–141. 127 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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