Hong Gao
- Food Science top 0.5%
- Molecular Biology
- Plant Science top 5%
- Biochemistry top 2%
- Nutrition and Dietetics top 5%
- Topics
- Fermentation and Sensory Analysis (17 papers)Probiotics and Fermented Foods (14 papers)Food Quality and Safety Studies (14 papers)
- Partner nations
- ChinaSingaporeUnited States
In The Last Decade
Hong Gao
91 papers receiving 2.3k citations
Peers
Comparison fields: 5 of 131
- Food Science 1.1k
- Molecular Biology 688
- Plant Science 631
- Biochemistry 318
- Nutrition and Dietetics 287
Countries citing papers authored by Hong Gao
This map shows the geographic impact of Hong Gao'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 Hong Gao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hong Gao more than expected).
Fields of papers citing papers by Hong Gao
This network shows the impact of papers produced by Hong Gao. 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 Hong Gao. The network helps show where Hong Gao may publish in the future.
Co-authorship network of co-authors of Hong Gao
This figure shows the co-authorship network connecting the top 25 collaborators of Hong Gao. A scholar is included among the top collaborators of Hong Gao 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 Hong Gao. Hong Gao is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 0 | |
| 3 | 1 | |
| 4 | 1 | |
| 5 | 1 | |
| 6 | 23 | |
| 7 | 2 | |
| 8 | 15 | |
| 9 | 1 | |
| 10 | 7 | |
| 11 | 5 | |
| 12 | 10 | |
| 13 | 25 | |
| 14 | 12 | |
| 15 | 9 | |
| 16 | 41 | |
| 17 | 26 | |
| 18 | 5 | |
| 19 | 11 | |
| 20 | 31 |
About Hong Gao
Hong Gao is a scholar working on Food Science, Biotechnology and Biochemistry, having authored 94 papers that have together received 2.3k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (17 papers), Probiotics and Fermented Foods (14 papers) and Food Quality and Safety Studies (14 papers). The work is most often cited by research in Food Science (1.1k citations), Biochemistry (318 citations) and Nutrition and Dietetics (287 citations). Hong Gao has collaborated with scholars based in China, Singapore and United States. Frequent co-authors include Kai Zhong, Yanping Wu, Yina Huang, Wei‐Cai Zeng, Lirong Jia, Jinrong Bai, Yue Xiao, Zeng Zhang, Wuyong Chen and Qiang He. Their work appears in journals such as Nano Letters, Analytical Chemistry and Applied and Environmental Microbiology.
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.