G. Wu

623 total citations
15 papers, 467 citations indexed

About

G. Wu is a scholar working on Animal Science and Zoology, Food Science and Cell Biology. According to data from OpenAlex, G. Wu has authored 15 papers receiving a total of 467 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Animal Science and Zoology, 6 papers in Food Science and 3 papers in Cell Biology. Recurrent topics in G. Wu's work include Meat and Animal Product Quality (12 papers), Animal Nutrition and Physiology (5 papers) and Proteins in Food Systems (3 papers). G. Wu is often cited by papers focused on Meat and Animal Product Quality (12 papers), Animal Nutrition and Physiology (5 papers) and Proteins in Food Systems (3 papers). G. Wu collaborates with scholars based in New Zealand, China and United States. G. Wu's co-authors include Mustafa M. Farouk, Dominic Lomiwes, Stefan Clerens, O.A. Young, Katja Rosenvold, Deborah A. Frost, Carmen J. Contreras‐Castillo, Scott O. Knowles, Eva Wiklund and Robert Kemp and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Meat Science.

In The Last Decade

G. Wu

14 papers receiving 460 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
G. Wu New Zealand	9	418	115	89	83	78	15	467
Danyi Ma United States	8	361 0.9×	147 1.3×	69 0.8×	80 1.0×	84 1.1×	11	430
Xueshen Zhu China	12	320 0.8×	99 0.9×	69 0.8×	68 0.8×	53 0.7×	24	485
Manting Du China	13	317 0.8×	131 1.1×	82 0.9×	133 1.6×	51 0.7×	27	440
Ida Krestine Straadt Denmark	11	379 0.9×	164 1.4×	116 1.3×	69 0.8×	51 0.7×	15	545
Chi Ren China	11	298 0.7×	142 1.2×	54 0.6×	67 0.8×	31 0.4×	25	381
Krystyna Palka Poland	8	557 1.3×	155 1.3×	180 2.0×	44 0.5×	87 1.1×	27	618
Philippe Gatellier France	8	259 0.6×	179 1.6×	85 1.0×	58 0.7×	42 0.5×	8	391
Luigi Pomponio Denmark	10	386 0.9×	127 1.1×	79 0.9×	178 2.1×	66 0.8×	11	453
S.H. Lee South Korea	9	342 0.8×	147 1.3×	58 0.7×	73 0.9×	34 0.4×	10	513
Shuyi Qian China	10	448 1.1×	82 0.7×	191 2.1×	74 0.9×	79 1.0×	16	514

Countries citing papers authored by G. Wu

Since Specialization

Citations

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

Fields of papers citing papers by G. Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of G. Wu

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

All Works

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15 of 15 papers shown

Liu, Qi, et al.. (2024). Consumer preferences for sugar-sweetened beverages: Evidence from online surveys and laboratory eye-tracking choice experiments. Food Policy. 130. 102791–102791. 3 indexed citations

Zhang, Renyu, et al.. (2023). Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour. Foods. 12(21). 4031–4031. 1 indexed citations

Yan, Jie, et al.. (2020). Kinetics of Iodine-catalyzed Conjugation of Soybean Oils. IOP Conference Series Earth and Environmental Science. 446(3). 32104–32104.

Farouk, Mustafa M., et al.. (2019). Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals. Journal of Food Quality. 2019. 1–11. 12 indexed citations

Farouk, Mustafa M., David Hopkins, G. Wu, et al.. (2019). Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers. Journal of Food Quality. 2019. 1–11. 4 indexed citations

Contreras‐Castillo, Carmen J., et al.. (2015). The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science. 113. 65–72. 48 indexed citations

Wu, G., Mustafa M. Farouk, Stefan Clerens, & Katja Rosenvold. (2014). Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness. Meat Science. 98(4). 637–645. 92 indexed citations

Farouk, Mustafa M., G. Wu, Deborah A. Frost, Stefan Clerens, & Scott O. Knowles. (2014). The in vitro digestibility of beef varies with its inherent ultimate pH. Food & Function. 5(11). 2759–2767. 22 indexed citations

Lomiwes, Dominic, Mustafa M. Farouk, G. Wu, & O.A. Young. (2013). The development of meat tenderness is likely to be compartmentalised by ultimate pH. Meat Science. 96(1). 646–651. 139 indexed citations

10.

Wu, G., Stefan Clerens, & Mustafa M. Farouk. (2013). LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage. Food Chemistry. 150. 137–144. 33 indexed citations

11.

Farouk, Mustafa M., et al.. (2013). Ultimate pH and ageing of meat affect the phase behaviour of mixtures of its proteins and iota carrageenan. Food Hydrocolloids. 32(2). 358–364. 3 indexed citations

12.

Farouk, Mustafa M., et al.. (2011). The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing. Meat Science. 90(3). 670–677. 84 indexed citations

13.

Wiklund, Eva, et al.. (2010). Spray chilling of deer carcasses—Effects on carcass weight, meat moisture content, purge and microbiological quality. Meat Science. 86(4). 926–930. 11 indexed citations

14.

Farouk, Mustafa M., et al.. (2010). Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans. Food Hydrocolloids. 25(6). 1627–1636. 11 indexed citations

15.

Mas, J.L., et al.. (2000). Dilevalol via Resin-Mediated Epimerization: A Case Study. Reaction Mechanism to Reactor Design to a Viable Process. Organic Process Research & Development. 4(2). 107–121. 4 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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