Feiyu An

934 total citations
23 papers, 717 citations indexed

About

Feiyu An is a scholar working on Food Science, Molecular Biology and Pathology and Forensic Medicine. According to data from OpenAlex, Feiyu An has authored 23 papers receiving a total of 717 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 11 papers in Molecular Biology and 5 papers in Pathology and Forensic Medicine. Recurrent topics in Feiyu An's work include Probiotics and Fermented Foods (13 papers), Advanced Chemical Sensor Technologies (4 papers) and Phytoestrogen effects and research (4 papers). Feiyu An is often cited by papers focused on Probiotics and Fermented Foods (13 papers), Advanced Chemical Sensor Technologies (4 papers) and Phytoestrogen effects and research (4 papers). Feiyu An collaborates with scholars based in China, Singapore and Mongolia. Feiyu An's co-authors include Rina Wu, Junrui Wu, Mengxi Xie, Yue Zhao, Mo Li, Xiqing Yue, Xinyu Hu, Yuanyuan Ma, Yan Zhang and Haisu Shi and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Feiyu An

22 papers receiving 709 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Feiyu An China 15 476 301 222 100 99 23 717
Nan Zhao China 17 454 1.0× 323 1.1× 183 0.8× 197 2.0× 39 0.4× 40 809
Hongbin Lin China 16 360 0.8× 133 0.4× 144 0.6× 149 1.5× 74 0.7× 29 591
Putu Virgina Partha Devanthi Indonesia 9 372 0.8× 170 0.6× 105 0.5× 69 0.7× 89 0.9× 19 497
Mengxi Xie China 12 269 0.6× 164 0.5× 129 0.6× 111 1.1× 55 0.6× 31 480
Susanne Procopio Germany 11 447 0.9× 183 0.6× 194 0.9× 215 2.1× 52 0.5× 16 674
Wan-Soo Park South Korea 11 616 1.3× 250 0.8× 199 0.9× 123 1.2× 80 0.8× 28 741
Hyung‐Hee Baek South Korea 14 373 0.8× 343 1.1× 135 0.6× 141 1.4× 29 0.3× 30 726
Xiaoning Huang China 18 783 1.6× 305 1.0× 104 0.5× 78 0.8× 301 3.0× 28 1.0k
Donna Ryland Canada 16 384 0.8× 96 0.3× 354 1.6× 174 1.7× 90 0.9× 26 792
Changrong Ge China 14 235 0.5× 288 1.0× 93 0.4× 109 1.1× 53 0.5× 30 598

Countries citing papers authored by Feiyu An

Since Specialization
Citations

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

Fields of papers citing papers by Feiyu An

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Feiyu An

This figure shows the co-authorship network connecting the top 25 collaborators of Feiyu An. A scholar is included among the top collaborators of Feiyu An 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 Feiyu An. Feiyu An 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.
An, Feiyu, Junrui Wu, Yaqi Wang, et al.. (2025). Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening. Food Chemistry. 477. 143621–143621. 6 indexed citations
2.
An, Feiyu, et al.. (2025). The gastronomic art of edible insects: cooking methods and food innovation. Sustainable Food Technology. 3(5). 1275–1283.
3.
4.
Wu, Rina, et al.. (2024). Research progress of 3D printing technology in functional food, powering the future of food. Trends in Food Science & Technology. 149. 104545–104545. 26 indexed citations
5.
Wu, Junrui, Feiyu An, Jiawei Guo, et al.. (2024). Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest. Food Chemistry. 464(Pt 3). 141826–141826. 8 indexed citations
6.
An, Feiyu, Junrui Wu, Yunzi Feng, et al.. (2023). A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Comprehensive Reviews in Food Science and Food Safety. 22(4). 2773–2801. 65 indexed citations
7.
Cao, Kaixin, et al.. (2023). Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang). Journal of Agricultural and Food Chemistry. 71(48). 18953–18962. 9 indexed citations
8.
Xie, Mengxi, Yuanyuan Ma, Feiyu An, et al.. (2023). Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses. Food Chemistry. 439. 138078–138078. 29 indexed citations
9.
Wu, Junrui, Feiyu An, Jingwen Xu, et al.. (2022). Structure characterization, antioxidant and emulsifying capacities of exopolysaccharide derived from Tetragenococcus halophilus SNTH-8. International Journal of Biological Macromolecules. 208. 288–298. 23 indexed citations
10.
Shi, Haisu, Feiyu An, Hao Lin, et al.. (2022). Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms. Frontiers in Microbiology. 13. 1044820–1044820. 23 indexed citations
11.
An, Feiyu, Kaixin Cao, Yu‐Sheng Wang, et al.. (2022). Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide. Food Chemistry. 404(Pt A). 134583–134583. 48 indexed citations
12.
An, Feiyu, Junrui Wu, Kaixin Cao, et al.. (2022). Extraction, purification, structural characterization, and antioxidant activity of a novel polysaccharide from Lonicera japonica Thunb.. Frontiers in Nutrition. 9. 1035760–1035760. 12 indexed citations
13.
An, Feiyu, et al.. (2021). Investigating the core microbiota and its influencing factors in traditional Chinese pickles. Food Research International. 147. 110543–110543. 41 indexed citations
14.
15.
Shi, Haisu, Jinlong Tian, Mo Li, et al.. (2020). Determination of allosteric and active sites responsible for catalytic activity of delta 12 fatty acid desaturase from Geotrichum candidum and Mortierella alpina by domain swapping. Enzyme and Microbial Technology. 138. 109563–109563. 7 indexed citations
16.
Xie, Mengxi, Feiyu An, Xiqing Yue, et al.. (2019). Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China. Food Chemistry. 301. 125270–125270. 62 indexed citations
17.
Xie, Mengxi, et al.. (2019). Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product. Journal of the Science of Food and Agriculture. 99(14). 6522–6534. 35 indexed citations
18.
Wu, Rina, et al.. (2019). Ameliorative effect of Lactobacillus plantarum WW-fermented soy extract on rat fatty liver via the PPAR signaling pathway. Journal of Functional Foods. 60. 103439–103439. 16 indexed citations
19.
Xie, Mengxi, Junrui Wu, Feiyu An, et al.. (2018). An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China. Food Research International. 115. 414–424. 77 indexed citations
20.
Ping, Zhang, et al.. (2018). Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang. Journal of Food Science. 83(5). 1342–1349. 26 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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