Guanmian Wei

531 total citations
15 papers, 427 citations indexed

About

Guanmian Wei is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Guanmian Wei has authored 15 papers receiving a total of 427 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 5 papers in Animal Science and Zoology and 4 papers in Molecular Biology. Recurrent topics in Guanmian Wei's work include Probiotics and Fermented Foods (8 papers), Fermentation and Sensory Analysis (5 papers) and Meat and Animal Product Quality (5 papers). Guanmian Wei is often cited by papers focused on Probiotics and Fermented Foods (8 papers), Fermentation and Sensory Analysis (5 papers) and Meat and Animal Product Quality (5 papers). Guanmian Wei collaborates with scholars based in China, United States and Australia. Guanmian Wei's co-authors include Peng Zhou, Dasong Liu, Joe M. Regenstein, Yaowei Liu, Ying Ma, Bhesh Bhandari, Jinhua Hu, Tian‐Cheng Li, Naiyan Lu and Joe M. Regenstein and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Food Science.

In The Last Decade

Guanmian Wei

15 papers receiving 421 citations

Peers

Guanmian Wei

BIOMA

ASZ

Yedidya Zagury Israel

Ruihao Niu China

Pintu Choudhary India

Zhengxun Wei China

Shijian Dong China

Rodica-Anita Varvara Romania

Tiantian Tang China

Jovana Glušac Israel

Ilde Ricci Italy

Yedidya Zagury Israel

Guanmian Wei

202 ×1.2

102 ×0.7

BIOMA

141 ×1.1

148 ×1.3

ASZ

139 ×1.3

Citations per year, relative to Guanmian Wei Guanmian Wei (= 1×) peers Yedidya Zagury

Countries citing papers authored by Guanmian Wei

Since Specialization

Citations

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

Fields of papers citing papers by Guanmian Wei

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Guanmian Wei

This figure shows the co-authorship network connecting the top 25 collaborators of Guanmian Wei. A scholar is included among the top collaborators of Guanmian Wei 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 Guanmian Wei. Guanmian Wei 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

Tian, Miaomiao, et al.. (2025). Structural characterization and protective activities against ethanol-induced damage of polysaccharide from Ziziphus jujuba Mill. Food Bioscience. 68. 106695–106695. 1 indexed citations

Wei, Guanmian. (2025). Characterizing microbiota structure, metabolomic profile and aroma profile of traditional and mechanical fermented baijiu during fermentation. International Journal of Gastronomy and Food Science. 42. 101317–101317. 1 indexed citations

Wei, Guanmian, et al.. (2024). Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters. Food Chemistry. 457. 140151–140151. 5 indexed citations

Wei, Guanmian, et al.. (2024). Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds. Food Chemistry. 465(Pt 2). 142160–142160. 5 indexed citations

Wei, Guanmian & Joe M. Regenstein. (2023). Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread. Journal of the Science of Food and Agriculture. 103(10). 5116–5125. 3 indexed citations

Wei, Guanmian, et al.. (2023). Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread. Journal of the Science of Food and Agriculture. 103(5). 2522–2531. 3 indexed citations

Liu, Xiaoyu, Fangkun Zhao, Bimal Chitrakar, et al.. (2022). Three recombinant peroxidases as a degradation agent of aflatoxin M1 applied in milk and beer. Food Research International. 166. 112352–112352. 12 indexed citations

Wei, Guanmian, Bimal Chitrakar, Joe M. Regenstein, Yaxin Sang, & Peng Zhou. (2022). Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review. Food Research International. 163. 112183–112183. 45 indexed citations

Wei, Guanmian, Joe M. Regenstein, & Peng Zhou. (2021). The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd. Food Research International. 147. 110473–110473. 22 indexed citations

10.

Wei, Guanmian, Joe M. Regenstein, & Peng Zhou. (2021). The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd. Journal of Food Science. 86(8). 3422–3433. 9 indexed citations

11.

Wei, Guanmian, Joe M. Regenstein, Xiaoming Liu, & Peng Zhou. (2020). Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains. Journal of Food Science. 85(6). 1642–1650. 14 indexed citations

12.

Wei, Guanmian, Zhihui Yang, Joe M. Regenstein, Xiaoming Liu, & Dasong Liu. (2019). Characterizing aroma profiles of fermented soybean curd with ageing solutions during fermentation. Food Bioscience. 33. 100508–100508. 15 indexed citations

13.

Wei, Guanmian, Keyu Wang, Yaowei Liu, et al.. (2018). Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties. International Journal of Food Science & Technology. 54(4). 1342–1354. 20 indexed citations

14.

Liu, Yaowei, Dasong Liu, Guanmian Wei, et al.. (2018). 3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate. Innovative Food Science & Emerging Technologies. 49. 116–126. 141 indexed citations

15.

Liu, Dasong, Guanmian Wei, Tian‐Cheng Li, et al.. (2014). Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin. Food Chemistry. 172. 836–843. 131 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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