Fuliang Han

540 total citations
19 papers, 444 citations indexed

About

Fuliang Han is a scholar working on Food Science, Biochemistry and Plant Science. According to data from OpenAlex, Fuliang Han has authored 19 papers receiving a total of 444 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 12 papers in Biochemistry and 9 papers in Plant Science. Recurrent topics in Fuliang Han's work include Fermentation and Sensory Analysis (13 papers), Phytochemicals and Antioxidant Activities (12 papers) and Horticultural and Viticultural Research (9 papers). Fuliang Han is often cited by papers focused on Fermentation and Sensory Analysis (13 papers), Phytochemicals and Antioxidant Activities (12 papers) and Horticultural and Viticultural Research (9 papers). Fuliang Han collaborates with scholars based in China, Portugal and United States. Fuliang Han's co-authors include Yangjié Liu, Yang Ping, Nuno Mateus, Iva Fernandes, Hua Wang, Yang Liu, Chunlong Yuan, Qiu‐Hong Pan, Lin Wang and Hua Wang 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

Fuliang Han

18 papers receiving 438 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Fuliang Han China 10 287 262 151 98 77 19 444
Markus Schantz Germany 7 257 0.9× 227 0.9× 80 0.5× 104 1.1× 65 0.8× 12 471
Shurui Chou China 9 186 0.6× 215 0.8× 76 0.5× 99 1.0× 81 1.1× 13 400
Tania Cifuentes‐Gomez United Kingdom 8 291 1.0× 148 0.6× 98 0.6× 87 0.9× 96 1.2× 9 462
Joel Pimentel de Abreu Brazil 14 137 0.5× 176 0.7× 89 0.6× 108 1.1× 71 0.9× 19 402
Vladimir Čanadanović Serbia 9 193 0.7× 312 1.2× 156 1.0× 78 0.8× 73 0.9× 25 558
Adelia Ferreira de Faria Brazil 11 230 0.8× 219 0.8× 162 1.1× 107 1.1× 44 0.6× 12 523
Alberto Guadarrama Spain 9 207 0.7× 184 0.7× 59 0.4× 90 0.9× 130 1.7× 11 415
Noppawat Pengkumsri Thailand 11 145 0.5× 147 0.6× 196 1.3× 64 0.7× 137 1.8× 17 444

Countries citing papers authored by Fuliang Han

Since Specialization
Citations

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

Fields of papers citing papers by Fuliang Han

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Fuliang Han

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

All Works

19 of 19 papers shown
1.
Bai, Yangyang, Hélder Oliveira, Nuno Mateus, et al.. (2025). Effect of pressing on the compositional and sensory characterization of Vidal ice wine at Huanren County in China. Journal of Food Composition and Analysis. 141. 107376–107376. 1 indexed citations
2.
Liu, Yang, Fuliang Han, Xinyuan Ma, Li Yang, & Zhuanghua Shi. (2025). Organic acids from ice wine ameliorate fructose-induced disorders of glycolipid metabolism in C57BL/6J mice. Food & Function. 16(9). 3296–3307.
3.
Shi, Zhuanghua, Zixuan Yang, Xiaolu Tian, et al.. (2025). Malvidin-3-O-glucoside and Malvidin-3,5-O-diglucoside Alleviate Glycolipid Metabolic Disorder by Modulating Pancreas and Liver Functions and Gut Microbiota. Journal of Agricultural and Food Chemistry. 73(30). 18717–18732. 1 indexed citations
4.
Chang, Yingying, Ran An, Sijie Sun, et al.. (2024). Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties. Molecules. 29(11). 2619–2619. 1 indexed citations
5.
Bai, Yangyang, et al.. (2024). Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes. Food Chemistry. 445. 138745–138745. 12 indexed citations
6.
Wang, Yifan, Xiaolu Tian, Tiantian Cheng, Runyu Liu, & Fuliang Han. (2024). Anthocyanins and proanthocyanidins synergistically inhibit the growth of gastric cancer cells in vitro : exploring the potential physiological activity of grape and red wine. Natural Product Research. 39(22). 6439–6448. 3 indexed citations
7.
Ma, Xinyuan, et al.. (2024). Effect of short-term moderate intake of ice wine on hepatic glycolipid metabolism in C57BL/6J mice. Food & Function. 15(9). 5063–5072. 2 indexed citations
8.
9.
Bai, Yangyang, et al.. (2023). Effect of postharvest grape dehydration on the phenolic composition of ‘Marselan’ rose wine during aging. Journal of Food Composition and Analysis. 123. 105630–105630. 7 indexed citations
10.
11.
Liu, Yang, et al.. (2022). Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells. Foods. 11(23). 3793–3793. 15 indexed citations
12.
Han, Fuliang, Hélder Oliveira, Natércia F. Brás, et al.. (2020). In vitro gastrointestinal absorption of red wine anthocyanins – Impact of structural complexity and phase II metabolization. Food Chemistry. 317. 126398–126398. 46 indexed citations
13.
Han, Fuliang, Yang Ping, Hua Wang, et al.. (2018). Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract. Trends in Food Science & Technology. 83. 211–224. 132 indexed citations
14.
Ping, Yang, Chunlong Yuan, Hua Wang, et al.. (2018). Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions. Molecules. 23(2). 354–354. 85 indexed citations
15.
Han, Fuliang, et al.. (2017). Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidiiFoex) in China. Food & Nutrition Research. 61(1). 1339552–1339552. 36 indexed citations
16.
Tang, Ke, Yang Li, Fuliang Han, et al.. (2014). Studies on the preparative isolation and stability of seven main anthocyanins from Yan 73 grape. Journal of the Science of Food and Agriculture. 94(12). 2472–2481. 11 indexed citations
17.
18.
Han, Fuliang, et al.. (2009). Anthocyanins in ‘Cabernet Gernischet’ (Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression. Food Science and Biotechnology. 18(3). 724–731. 9 indexed citations
19.

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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