Hai Yu

1.3k total citations · 1 hit paper
47 papers, 913 citations indexed

About

Hai Yu is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Hai Yu has authored 47 papers receiving a total of 913 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Animal Science and Zoology, 23 papers in Food Science and 17 papers in Molecular Biology. Recurrent topics in Hai Yu's work include Meat and Animal Product Quality (25 papers), Protein Hydrolysis and Bioactive Peptides (11 papers) and Probiotics and Fermented Foods (7 papers). Hai Yu is often cited by papers focused on Meat and Animal Product Quality (25 papers), Protein Hydrolysis and Bioactive Peptides (11 papers) and Probiotics and Fermented Foods (7 papers). Hai Yu collaborates with scholars based in China, Canada and United States. Hai Yu's co-authors include Qingfeng Ge, Mangang Wu, Rui Liu, Lei Chen, Jiahao Wang, Guanghong Zhou, Zhikun Li, Juan Hu, Donglei Jiang and Wangang Zhang and has published in prestigious journals such as Bioresource Technology, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Hai Yu

46 papers receiving 899 citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

2024 55 citations Lei Chen, Rui Liu et al. profile →

Peers

Hai Yu

ASZ

Yingqun Nian China

Pengpeng Li China

Xinglian Xu China

Danuta Jaworska Poland

Tong Shi China

Shaolin Deng China

Junhua Shao China

Xianming Zeng China

Yonggang Tu China

Peijun Li China

Yingqun Nian China

Hai Yu

693 ×1.5

525 ×1.2

ASZ

374 ×1.0

184 ×1.4

126 ×1.3

Citations per year, relative to Hai Yu Hai Yu (= 1×) peers Yingqun Nian

Countries citing papers authored by Hai Yu

Since Specialization

Citations

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

Fields of papers citing papers by Hai Yu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hai Yu

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Zhu, Julia, Xu Zhou, Qingfeng Ge, et al.. (2025). Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: Effects of incorporating varying proportions of pale, soft and exudative pork. LWT. 216. 117349–117349. 3 indexed citations

Gao, Song, Lei Chen, Cheng–I Wei, et al.. (2025). Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087. Food Research International. 221(Pt 3). 117477–117477.

Chen, Lei, Cheng–I Wei, Rui Liu, et al.. (2025). Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements. Food Chemistry. 473. 143091–143091. 4 indexed citations

Chen, Lei, et al.. (2025). Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma. Food Chemistry X. 29. 102769–102769. 2 indexed citations

Wu, Mangang, Chen Gu, Peipei Yin, et al.. (2024). Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose. Food Chemistry. 447. 138955–138955. 12 indexed citations

Jin, Du‐Xin, Wei Zhang, Wei Cao, et al.. (2024). Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice. Food Bioscience. 61. 104982–104982. 9 indexed citations

Chen, Lei, et al.. (2024). Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective. Food Bioscience. 61. 104740–104740. 8 indexed citations

Guan, Wen, Wei Lv, Zhuangli Kang, et al.. (2024). Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging. Foods. 13(3). 391–391. 7 indexed citations

Baghirzada, Leyla, et al.. (2023). The analgesic effect of transversalis fascia plane block after caesarean section under spinal anaesthesia with intrathecal morphine: a randomised controlled trial. Anaesthesia. 79(1). 63–70. 3 indexed citations

10.

Chen, Lei, Rui Liu, Suyun Li, et al.. (2023). Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: A proteomics study. Food Microbiology. 112. 104246–104246. 14 indexed citations

11.

Liu, Rui, Yong Ma, Lei Chen, et al.. (2023). Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475. Frontiers in Microbiology. 13. 1118907–1118907. 27 indexed citations

12.

Liu, Rui, Tianyi Yang, Mangang Wu, et al.. (2022). Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging. Meat Science. 190. 108806–108806. 20 indexed citations

13.

Ge, Qingfeng, Bo Yang, Rui Liu, et al.. (2021). Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging. BMC Microbiology. 21(1). 182–182. 47 indexed citations

14.

Wang, Yanqing, Rui Liu, Qingfeng Ge, et al.. (2020). Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage. International Journal of Food Science & Technology. 56(1). 374–383. 26 indexed citations

15.

Ge, Qingfeng, Sheng Chen, Rui Liu, et al.. (2019). Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage. Food Chemistry. 295. 361–367. 51 indexed citations

16.

Liu, Rui, Yanqing Wang, Nan Du, et al.. (2019). An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria. Food Chemistry. 297. 125035–125035. 8 indexed citations

17.

Ge, Qingfeng, Wangang Zhang, Yongqi Yin, et al.. (2017). Comparison of microbial communities from different Jinhua ham factories. AMB Express. 7(1). 37–37. 21 indexed citations

18.

Karkhaneh, Mohammad, et al.. (2017). Primary outcomes reporting in trials of paediatric type 1 diabetes mellitus: a systematic review. BMJ Open. 7(12). e014610–e014610. 7 indexed citations

19.

Jain, Saket, Abul Kalam Azad, Xia Xu, et al.. (2016). Notch and TGFβ form a positive regulatory loop and regulate EMT in epithelial ovarian cancer cells. Cellular Signalling. 28(8). 838–849. 50 indexed citations

20.

Yu, Hai, Chunjun Qin, Peipei Zhang, et al.. (2013). Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage. Journal of Food Science and Technology. 52(2). 1032–1039. 10 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.

Explore authors with similar magnitude of impact