Dianhui Wu

1.3k total citations
70 papers, 1.0k citations indexed

About

Dianhui Wu is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, Dianhui Wu has authored 70 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 49 papers in Food Science, 20 papers in Molecular Biology and 18 papers in Plant Science. Recurrent topics in Dianhui Wu's work include Fermentation and Sensory Analysis (42 papers), Phytochemicals and Antioxidant Activities (17 papers) and Food Quality and Safety Studies (15 papers). Dianhui Wu is often cited by papers focused on Fermentation and Sensory Analysis (42 papers), Phytochemicals and Antioxidant Activities (17 papers) and Food Quality and Safety Studies (15 papers). Dianhui Wu collaborates with scholars based in China, United States and Thailand. Dianhui Wu's co-authors include Jian Lu, Xiaomin Li, Guangfa Xie, Tiantian Tian, Junyong Sun, Jian Lu, Jian Lu, Guolin Cai, Xingguang Chen and Wenzhe Li and has published in prestigious journals such as The Science of The Total Environment, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Dianhui Wu

66 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Dianhui Wu China 20 625 301 257 143 142 70 1.0k
Shuyang Sun China 19 592 0.9× 343 1.1× 302 1.2× 146 1.0× 210 1.5× 47 1.1k
Nooshin Nikmaram Iran 13 472 0.8× 302 1.0× 371 1.4× 97 0.7× 169 1.2× 17 1.2k
Baomiao Ding China 23 856 1.4× 317 1.1× 187 0.7× 66 0.5× 247 1.7× 61 1.5k
Xingyan Liu China 18 439 0.7× 253 0.8× 241 0.9× 59 0.4× 141 1.0× 38 1.0k
Helen Cristina dos Santos Hackbart Brazil 18 561 0.9× 149 0.5× 308 1.2× 94 0.7× 166 1.2× 46 1.1k
Debao Niu China 19 736 1.2× 237 0.8× 332 1.3× 361 2.5× 210 1.5× 46 1.4k
Junfu Ji China 19 733 1.2× 198 0.7× 167 0.6× 55 0.4× 172 1.2× 55 1.2k
Houcine Mhemdi France 17 377 0.6× 142 0.5× 213 0.8× 159 1.1× 173 1.2× 40 874
Fenglin Gu China 16 583 0.9× 362 1.2× 160 0.6× 149 1.0× 164 1.2× 41 1.1k
Yanhua Li China 18 439 0.7× 182 0.6× 116 0.5× 51 0.4× 79 0.6× 50 870

Countries citing papers authored by Dianhui Wu

Since Specialization
Citations

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

Fields of papers citing papers by Dianhui Wu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Dianhui Wu

This figure shows the co-authorship network connecting the top 25 collaborators of Dianhui Wu. A scholar is included among the top collaborators of Dianhui Wu 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 Dianhui Wu. Dianhui Wu 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.
Liu, Hua, Wenjun Zhou, Jian Lu, Dianhui Wu, & Fei Ge. (2025). Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation. Food Microbiology. 128. 104738–104738. 4 indexed citations
2.
3.
Yang, Shaojie, Kang Li, Jian Lu, & Dianhui Wu. (2024). Optimization of fermentation conditions and analysis of the changes in flavor compounds for lemon vinegar. Food Bioscience. 62. 105128–105128. 7 indexed citations
4.
Wu, Dianhui, et al.. (2024). Mechanism study on improving aroma quality of pineapple wine by branched-chain amino acids addition. International Journal of Food Engineering. 20(3). 151–160. 2 indexed citations
5.
Xu, Minwei, et al.. (2024). Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation. Journal of the Science of Food and Agriculture. 104(14). 8869–8878.
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Chen, Xingguang, Qianhui Gu, Yongxin Zhang, et al.. (2024). Inhibition mechanism of fusarium graminearum growth by g-C3N4 homojunction and its application in barley malting. International Journal of Food Microbiology. 413. 110578–110578.
8.
Yang, Shaojie, et al.. (2024). Glutathione metabolism contributes to citric acid tolerance and antioxidant capacity in Acetobacter tropicalis. Food Microbiology. 125. 104657–104657. 1 indexed citations
9.
Liu, Hua, et al.. (2023). Effect of salt concentration on Chinese soy sauce fermentation and characteristics. Food Bioscience. 53. 102825–102825. 19 indexed citations
10.
Chen, Xingguang, et al.. (2023). Highly sensitive detection of lead ions and cadmium ions based on ZIF-8-NH2 enhanced by carbon nanotubes and bismuth film. Journal of environmental chemical engineering. 11(2). 109515–109515. 21 indexed citations
11.
12.
Tian, Tiantian, Junyong Sun, Dianhui Wu, Jianbo Xiao, & Jian Lu. (2020). Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles. Food Chemistry. 340. 128179–128179. 57 indexed citations
13.
14.
Wu, Dianhui, Jian Lu, Shaobin Zhong, et al.. (2019). Influence of nonionic and ionic surfactants on the antifungal and mycotoxin inhibitory efficacy of cinnamon oil nanoemulsions. Food & Function. 10(5). 2817–2827. 37 indexed citations
15.
Wu, Dianhui, et al.. (2019). Metabolic engineering of Chinese rice wine Saccharomyces cerevisiae with reduced urea production by CRISPR/Cas9 system.. Shipin yu fajiao gongye. 45(13). 45–51. 1 indexed citations
16.
17.
Wu, Dianhui, Jing Wan, Jian Lu, et al.. (2018). Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens. Food Control. 92. 276–285. 12 indexed citations
18.
Wu, Dianhui, Guolin Cai, Xiaomin Li, Bing Li, & Jian Lu. (2018). Cloning and expression of ferulic acid esterase gene and its effect on wort filterability. Biotechnology Letters. 40(4). 711–717. 8 indexed citations
19.
Wu, Dianhui, Xiaomin Li, Jian Lu, et al.. (2015). Constitutive expression of theDUR1,2gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation. FEMS Microbiology Letters. 363(1). fnv214–fnv214. 27 indexed citations
20.
Wu, Dianhui, Xiaomin Li, Chao Shen, et al.. (2014). Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain. International Journal of Food Microbiology. 180. 19–23. 52 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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