Guangnan Wang

446 total citations
15 papers, 343 citations indexed

About

Guangnan Wang is a scholar working on Food Science, Nutrition and Dietetics and Sensory Systems. According to data from OpenAlex, Guangnan Wang has authored 15 papers receiving a total of 343 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 6 papers in Nutrition and Dietetics and 5 papers in Sensory Systems. Recurrent topics in Guangnan Wang's work include Fermentation and Sensory Analysis (8 papers), Biochemical Analysis and Sensing Techniques (6 papers) and Olfactory and Sensory Function Studies (5 papers). Guangnan Wang is often cited by papers focused on Fermentation and Sensory Analysis (8 papers), Biochemical Analysis and Sensing Techniques (6 papers) and Olfactory and Sensory Function Studies (5 papers). Guangnan Wang collaborates with scholars based in China and United Kingdom. Guangnan Wang's co-authors include Fuping Zheng, Baoguo Sun, Hehe Li, Lin Zhu, Xuebo Song, Si Jing, Zexia Li, Xinlei Wang, Qing Li and Lianghao Li and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Polymer.

In The Last Decade

Guangnan Wang

14 papers receiving 340 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Guangnan Wang China 10 240 98 82 82 74 15 343
Si Jing China 7 267 1.1× 107 1.1× 89 1.1× 84 1.0× 83 1.1× 8 365
Mingquan Huang China 8 305 1.3× 80 0.8× 61 0.7× 100 1.2× 88 1.2× 14 377
Shiqi Yang China 10 244 1.0× 65 0.7× 41 0.5× 93 1.1× 97 1.3× 14 362
María Pérez‐Jiménez Spain 12 280 1.2× 104 1.1× 57 0.7× 63 0.8× 30 0.4× 17 353
Rui Min Vivian Goh Singapore 10 187 0.8× 68 0.7× 65 0.8× 75 0.9× 83 1.1× 25 358
Nadine Wollmann Germany 5 194 0.8× 129 1.3× 51 0.6× 103 1.3× 36 0.5× 5 321
Aileen Pua Singapore 10 177 0.7× 65 0.7× 58 0.7× 62 0.8× 82 1.1× 24 332
Jinyuan Sun China 10 250 1.0× 68 0.7× 29 0.4× 78 1.0× 122 1.6× 17 369
Congcong He China 6 230 1.0× 140 1.4× 81 1.0× 58 0.7× 25 0.3× 8 429

Countries citing papers authored by Guangnan Wang

Since Specialization
Citations

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

Fields of papers citing papers by Guangnan Wang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Guangnan Wang

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

All Works

15 of 15 papers shown
1.
Wang, Guangnan, Tianyi Zhang, Zihan Qin, et al.. (2025). Advancing flavor perception research with EEG microstate analysis: A dynamic approach to understanding brain responses to alcoholic stimuli. Food Chemistry. 482. 144218–144218.
2.
Wang, Guangnan, et al.. (2025). EEG-Based Analysis of Neural Responses to Sweeteners: Effects of Type and Concentration. Foods. 14(14). 2460–2460. 1 indexed citations
3.
4.
Wang, Guangnan, Hehe Li, Zihan Qin, et al.. (2024). Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception. Food Chemistry. 462. 140969–140969. 17 indexed citations
5.
Li, Qing, Li‐Ling Wu, Guangnan Wang, et al.. (2024). Inhibitory Effects of Jiuzao Polysaccharides on Alcoholic Fatty Liver Formation in Zebrafish Larvae and Their Regulatory Impact on Intestinal Microbiota. Foods. 13(2). 276–276. 1 indexed citations
6.
Wang, Guangnan, Feifei Liu, Fei Pan, et al.. (2024). Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor. Journal of Agricultural and Food Chemistry. 72(48). 26832–26845. 12 indexed citations
7.
Zhao, Qian, Zhongxin Li, Guangnan Wang, et al.. (2024). Revealing the off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation. Food Chemistry. 465(Pt 1). 141990–141990. 11 indexed citations
8.
Li, Qing, Xinlei Wang, Lin Zhu, et al.. (2023). Environmental factors induced metabolome shifts during Laobaigan-flavor Baijiu fermentation. Journal of Food Composition and Analysis. 123. 105570–105570. 7 indexed citations
9.
Wang, Guangnan, Si Jing, Xinlei Wang, et al.. (2022). Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis. Journal of Agricultural and Food Chemistry. 70(43). 13987–13995. 64 indexed citations
10.
Li, Qing, et al.. (2022). Structural characterization and antioxidant properties of a novel polysaccharide isolated from Jiuzao in vitro and in vivo. Food Research International. 162(Pt A). 111940–111940. 11 indexed citations
11.
Wang, Guangnan, Xing Li, Xuebo Song, et al.. (2022). Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu. Food Analytical Methods. 15(6). 1606–1618. 25 indexed citations
12.
Wang, Guangnan, Xuebo Song, Lin Zhu, et al.. (2021). A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids. Food Chemistry. 374. 131641–131641. 72 indexed citations
13.
Song, Xuebo, Guangnan Wang, Lin Zhu, et al.. (2021). Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics. LWT. 146. 111427–111427. 57 indexed citations
14.
15.
Wang, Guangnan, Si Jing, Xuebo Song, et al.. (2021). Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids. Journal of Agricultural and Food Chemistry. 70(3). 837–846. 49 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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