Dongrui Zhao

1.9k total citations · 1 hit paper
59 papers, 1.5k citations indexed

About

Dongrui Zhao is a scholar working on Food Science, Nutrition and Dietetics and Pathology and Forensic Medicine. According to data from OpenAlex, Dongrui Zhao has authored 59 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Food Science, 13 papers in Nutrition and Dietetics and 12 papers in Pathology and Forensic Medicine. Recurrent topics in Dongrui Zhao's work include Fermentation and Sensory Analysis (32 papers), Food Quality and Safety Studies (18 papers) and Tea Polyphenols and Effects (12 papers). Dongrui Zhao is often cited by papers focused on Fermentation and Sensory Analysis (32 papers), Food Quality and Safety Studies (18 papers) and Tea Polyphenols and Effects (12 papers). Dongrui Zhao collaborates with scholars based in China, Germany and Belgium. Dongrui Zhao's co-authors include Baoguo Sun, Jiaxin Hong, Jinyuan Sun, Mingquan Huang, Hehe Li, Hao Chen, Yashuai Wu, Xiaotao Sun, Junshan Wang and Fuping Zheng and has published in prestigious journals such as Journal of Cleaner Production, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Dongrui Zhao

57 papers receiving 1.5k citations

Hit Papers

Uncover the flavor code o... 2022 2026 2023 2024 2022 25 50 75 100
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.

  1. Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation
    2022 119 citations Hao Chen, Yashuai Wu et al. Journal of Food Composition and Analysis profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Dongrui Zhao China 22 1.0k 368 317 300 274 59 1.5k
Xueli Pang China 22 922 0.9× 310 0.8× 210 0.7× 273 0.9× 424 1.5× 39 1.6k
Guangfa Xie China 24 1.0k 1.0× 246 0.7× 493 1.6× 152 0.5× 150 0.5× 72 1.4k
Zhilei Zhou China 18 690 0.7× 204 0.6× 298 0.9× 171 0.6× 88 0.3× 64 1.1k
Fei Lao China 31 1.3k 1.3× 208 0.6× 528 1.7× 588 2.0× 638 2.3× 70 2.3k
Chengnan Zhang China 23 736 0.7× 277 0.8× 481 1.5× 196 0.7× 82 0.3× 61 1.5k
Jinglin Zhang China 18 504 0.5× 138 0.4× 222 0.7× 128 0.4× 145 0.5× 50 997
Simone Angeloni Italy 23 571 0.5× 289 0.8× 255 0.8× 102 0.3× 324 1.2× 81 1.5k
Filip Delvaux Belgium 24 1.4k 1.3× 95 0.3× 452 1.4× 258 0.9× 405 1.5× 37 1.9k
Daniela Fracassetti Italy 22 982 0.9× 133 0.4× 319 1.0× 195 0.7× 606 2.2× 64 1.7k
In Guk Hwang South Korea 24 1.0k 1.0× 207 0.6× 646 2.0× 424 1.4× 659 2.4× 175 2.3k

Countries citing papers authored by Dongrui Zhao

Since Specialization
Citations

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

Fields of papers citing papers by Dongrui Zhao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Dongrui Zhao

This figure shows the co-authorship network connecting the top 25 collaborators of Dongrui Zhao. A scholar is included among the top collaborators of Dongrui Zhao 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 Dongrui Zhao. Dongrui Zhao 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.
Huang, He, Yiyuan Chen, Jiaxin Hong, et al.. (2025). Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation. Journal of Food Composition and Analysis. 141. 107338–107338. 7 indexed citations
2.
Wu, Yashuai, Ruiyang Yin, Zhiyuan Gao, et al.. (2025). Mining umami peptides in lager and multidimensional sensory evaluation of the beer body integrating computational biology with modern sensomics. Food Chemistry X. 31. 103132–103132.
3.
Yin, Ruiyang, Jiang Xie, Jiaxin Hong, et al.. (2025). Exploring the key effects of non-volatile acid compounds on the expression of dominant flavor in lager beer using flavor matrix and molecular docking. LWT. 229. 118177–118177. 3 indexed citations
4.
Chen, Yiyuan, He Huang, Ruiyang Yin, et al.. (2025). Exploration of key flavor quality factors in beer and its distilled spirits based on flavor metabolomics. LWT. 224. 117832–117832. 5 indexed citations
5.
Chen, Yiyuan, Jiang Xie, Chunsheng Zhang, et al.. (2025). Flavoromics-based profiling of flavor compound dynamics across the strong-flavor Baijiu production chain. Journal of Food Composition and Analysis. 148. 108132–108132. 1 indexed citations
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Xie, Jiang, Yiyuan Chen, Ruiyang Yin, et al.. (2025). Unveiling Disparities in Beer Consumer Behavior and Key Drivers Across Regions in China. Foods. 14(21). 3799–3799. 1 indexed citations
9.
Zhang, Bing, Mingquan Huang, Qiang Wu, et al.. (2024). Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS. Food Chemistry X. 24. 101976–101976. 4 indexed citations
10.
Wu, Ziyan, Jian Su, Dong Zhao, et al.. (2024). Preparation, characterization, and mechanism of swelling and Cu2+ adsorption by alginate-based beads enhanced with Huangshui polysaccharides. Journal of Cleaner Production. 475. 143622–143622. 6 indexed citations
11.
Hu, Xinyu, Hehe Li, Dongrui Zhao, et al.. (2024). Unraveling the role of peanut protein in baijiu-peanut pairing flavor complexity: A focus on ethanol-induced denaturation. Food Chemistry. 463(Pt 2). 141181–141181. 5 indexed citations
12.
Yang, Huirong, Lixin Huang, Dongrui Zhao, et al.. (2024). Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides. LWT. 192. 115732–115732. 2 indexed citations
13.
Wang, Zhen, Wenjun Hao, Ying Wang, et al.. (2024). Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu. Journal of Agricultural and Food Chemistry. 72(29). 16519–16529. 27 indexed citations
14.
Zhang, Bing, Juan Wang, Mingquan Huang, et al.. (2023). Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis. Food Chemistry. 430. 137052–137052. 11 indexed citations
15.
16.
Cai, Yongjian, Lihua Huang, Qiangzhong Zhao, et al.. (2023). Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions. Journal of the Science of Food and Agriculture. 103(14). 6920–6928. 1 indexed citations
17.
Hong, Jiaxin, He Huang, Dongrui Zhao, et al.. (2023). Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix. Food Chemistry. 426. 136576–136576. 58 indexed citations
18.
Sun, Jinyuan, Dongrui Zhao, Xin‐An Zeng, et al.. (2020). Assessment of in vivo antioxidant activity of a tripeptide Ala‐Tyr‐Ile fromJiuzao(a by‐product of baijiu distillation) protein hydrolysates and its stability in baijiu. Journal of Food Processing and Preservation. 45(2). 1 indexed citations
19.
Hong, Jiaxin, Wenjing Tian, & Dongrui Zhao. (2020). Research progress of trace components in sesame-aroma type of baijiu. Food Research International. 137. 109695–109695. 102 indexed citations
20.
Sun, Jinyuan, et al.. (2018). Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages. International Journal of Food Properties. 21(1). 1351–1361. 12 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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