Haowei Guo

579 total citations
24 papers, 457 citations indexed

About

Haowei Guo is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Haowei Guo has authored 24 papers receiving a total of 457 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Pathology and Forensic Medicine, 16 papers in Food Science and 6 papers in Biochemistry. Recurrent topics in Haowei Guo's work include Tea Polyphenols and Effects (19 papers), Fermentation and Sensory Analysis (12 papers) and Food Quality and Safety Studies (9 papers). Haowei Guo is often cited by papers focused on Tea Polyphenols and Effects (19 papers), Fermentation and Sensory Analysis (12 papers) and Food Quality and Safety Studies (9 papers). Haowei Guo collaborates with scholars based in China, New Zealand and Saudi Arabia. Haowei Guo's co-authors include Fangyuan Fan, Shuying Gong, Shunbin Ning, Yongsheng Song, Puming He, Jian‐Hui Ye, Yani Pan, Ping Chen, Qiang Chu and Hong Qian and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Frontiers in Immunology.

In The Last Decade

Haowei Guo

20 papers receiving 446 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Haowei Guo China 9 229 185 103 102 97 24 457
Renu Rawat India 8 151 0.7× 122 0.7× 114 1.1× 91 0.9× 35 0.4× 15 322
Hee-Youn Chi South Korea 10 109 0.5× 118 0.6× 47 0.5× 132 1.3× 70 0.7× 22 387
Víctor Ortiz-Somovilla Spain 14 21 0.1× 188 1.0× 137 1.3× 81 0.8× 157 1.6× 22 507
Francisco Julián Cuevas Spain 11 27 0.1× 212 1.1× 132 1.3× 136 1.3× 68 0.7× 17 447
Mingle Wang China 17 175 0.8× 70 0.4× 62 0.6× 416 4.1× 31 0.3× 46 865
Joëlle Grua-Priol France 9 19 0.1× 228 1.2× 24 0.2× 48 0.5× 24 0.2× 9 423
Rita Boerrigter‐Eenling Netherlands 11 21 0.1× 113 0.6× 14 0.1× 136 1.3× 113 1.2× 14 405
Alessandra Ciampa Italy 13 10 0.0× 73 0.4× 52 0.5× 176 1.7× 77 0.8× 25 413
Xungang Gu China 10 55 0.2× 103 0.6× 95 0.9× 150 1.5× 42 0.4× 16 413

Countries citing papers authored by Haowei Guo

Since Specialization
Citations

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

Fields of papers citing papers by Haowei Guo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Haowei Guo

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

All Works

20 of 20 papers shown
1.
Liu, Xia, Xinxin Wang, Yani Pan, et al.. (2025). Uncovering the formation of black tea cream: Focusing on the self-assembly process of infusion nanoparticles with different brewing times. Journal of Food Composition and Analysis. 142. 107491–107491. 3 indexed citations
2.
Wang, Xinxin, Yani Pan, Yi‐Liang Wei, et al.. (2025). Blending coffee white tea with flower flavor rooibos to mask the burnt flavor. Food Chemistry. 493(Pt 4). 146058–146058.
3.
Pan, Yani, Haowei Guo, Liping Liu, et al.. (2025). Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea. Journal of Advanced Research. 78. 211–224. 1 indexed citations
4.
Wu, Yuqing, et al.. (2025). The ammonia-Slc4a11 axis in T cells alleviates LPS-induced mastitis. Frontiers in Immunology. 16. 1537483–1537483. 2 indexed citations
5.
Xu, Chang, Jinming Zhang, Yani Pan, et al.. (2025). Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea. Food Chemistry. 476. 143400–143400. 5 indexed citations
6.
7.
Guo, Haowei, Yani Pan, Chunlin Li, et al.. (2024). Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas. Plants. 13(5). 669–669. 4 indexed citations
8.
9.
Zhou, Su, Xiaolan Li, Yani Pan, et al.. (2024). A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis. Food Chemistry. 446. 138851–138851. 23 indexed citations
10.
Wang, Jiawei, Yingxin Xu, Chang Xu, et al.. (2024). Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature. Food Chemistry X. 25. 102069–102069.
11.
Feng, Xinyu, Yani Pan, Haowei Guo, et al.. (2024). Flowering in aged white tea: Recovering umami taste and amplifying of stale aroma. Food Chemistry. 465(Pt 2). 141649–141649. 7 indexed citations
12.
Pan, Yani, Xinyu Feng, Haowei Guo, et al.. (2024). Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis. Food Chemistry. 459. 140342–140342. 14 indexed citations
13.
Zhou, Su, Haowei Guo, Jiali Hu, et al.. (2024). Golden-flower fungus (Eurotiwm Cristatum) presents fungal flower aroma as well as accelerates the aging of white tea (Shoumei). Food Chemistry. 451. 139452–139452. 11 indexed citations
14.
Guo, Haowei, et al.. (2023). Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. Plants. 12(21). 3707–3707. 5 indexed citations
15.
Liu, Liping, et al.. (2023). Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1). Food Research International. 173(Pt 2). 113461–113461. 6 indexed citations
16.
Li, Chunlin, et al.. (2021). Aroma compositions and comparison of their related components of Longjing tea with different aroma types. SHILAP Revista de lepidopterología. 47(2). 203–211. 8 indexed citations
17.
Fan, Fangyuan, et al.. (2021). Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes. Food Chemistry. 362. 130257–130257. 106 indexed citations
18.
Guo, Haowei, et al.. (2019). Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy. Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy. 227. 117697–117697. 40 indexed citations
19.
Guo, Haowei, et al.. (2018). Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy. Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy. 206. 254–262. 65 indexed citations
20.
Ning, Shunbin, et al.. (2002). Salt stress induces programmed cell death in prokaryotic organismAnabaena. Journal of Applied Microbiology. 93(1). 15–28. 100 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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