Hongbin Lin

768 citations

29 papers · 591 indexed · h-index 16

Impact in

Food Science top 2%
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Probiotics and Fermented Foods
Animal Science and Zoology top 5%
- Meat and Animal Product Quality

Papers in

Food Science 21
- Fermentation and Sensory Analysis 13
- Food Quality and Safety Studies 10
- Probiotics and Fermented Foods 8
Animal Science and Zoology 10
- Meat and Animal Product Quality 10
- Animal Nutrition and Physiology 3

Co-authors: Zhenming Che Ping Liu Wenwu Ding Qiang HeQin WangYage Xing Jiaquan Huang Qinglian Xu
Journals: Journal of the Science of Food and Agriculture (3 papers)Food Science & Nutrition (3 papers)Food Research International (2 papers)Food Chemistry (2 papers)Journal of Food Processing and Preservation (2 papers)
Partner nations: China United States Canada

In The Last Decade

Hongbin Lin

28 papers receiving 583 citations

Peers

Countries citing papers authored by Hongbin Lin

Since Specialization

Citations

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

Fields of papers citing papers by Hongbin Lin

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network

The 25 scholars most cited alongside Hongbin Lin, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Hongbin Lin Line = papers co-authored together Hongbin Lin links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics Food Research International ·Hongbin Lin, 木内敬太, 尚直井上, 一関悠太, A. Haemmerli, 钟银彩, Min Xu, Chrstwin Gideon Wehantouw, Ping Liu, 李宗, J. D. MABBOTT, Jie Tang	2024	7
2	Evaluation of Changes in Sensory Quality and Bacterial Community Composition of Cold-Eating Rabbit Meat Stored under Different Temperatures Journal of Food Processing and Preservation ·Gamze Ertürk, Anwar Mustafa, James Dolby, Maria de Lourdes Maia de Souza da Ponte, Rita Liljeström, Hongbin Lin	2024	0
3	Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study Food Chemistry ·Hongbin Lin, A. Haemmerli, Silvia Dadà, Jie Tang, Qin Wang, Chrstwin Gideon Wehantouw, Min Xu, Ping Liu	2024	33
4	Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour Current Research in Food Science ·Min Xu, Olga N. shemetun, Xiao‐Yan Song, Kate Hiseman, Baguma Gaterera, A. Haemmerli, Chrstwin Gideon Wehantouw, Hongbin Lin, Rian Dwi Nanda, Jing Lü, Wenwu Ding, Ping Liu, Jie Tang	2024	1
5	Revealing the formation mechanisms of key flavors in fermented broad bean paste Food Research International ·钟银彩, 赵俊翔, Christopher Jacobson, А.Л. Рыжов, Ping Liu, Wenwu Ding, Hongbin Lin, Jie Tang	2023	16
6	Changes in flavor substances during the processing of boneless cold‐eating rabbit meat Food Science & Nutrition ·Gamze Ertürk, Rita Liljeström, Anwar Mustafa, Maria de Lourdes Maia de Souza da Ponte, Hongbin Lin, Hong Ming Chen	2023	2
7	Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology Journal of Food Composition and Analysis ·博市川, Yimao Zhang, Xiaoqing Ye, Yuhui Zheng, Yu Chen, J F Larsen, Zhenming Che, Corinne Cundiff, Hongbin Lin, Chrstwin Gideon Wehantouw, Qi Zhu, Wenwu Ding	2023	1
8	HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste Food Chemistry X ·木内敬太, 英雄中津川, Hongzhi Yang, 赵俊翔, Zhenju Jiang, Jie Tang, Wenwu Ding, Zhenming Che, Hongbin Lin	2022	15
9	Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization Foods ·Chrstwin Gideon Wehantouw, Yimao Zhang, Yu Chen, 太郎矢口, 博市川, Hongbin Lin, Zhenming Che, Wenwu Ding	2022	5
10	Insight into the protein degradation during the broad bean fermentation process Food Science & Nutrition ·Hongbin Lin, 赵俊翔, A. Haemmerli, 木内敬太, 英雄中津川, 知広吉政, Ping Liu, Wenwu Ding, Zhenming Che, Min Xu	2022	21
11	Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields LWT ·Xiaoqing Ye, Yan Liu, 博市川, 省悟小谷, X. W. Xu, Zhenming Che, Hongbin Lin, Min Xu, Qi Zhu, Wenwu Ding	2022	2
12	Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field Food Chemistry ·Wenwu Ding, Xiaoqing Ye, Xiaoyan Zhao, Yan Liu, Manna Zhang, Yifei Luo, R.L. Scott, Yi Liu, Zhenming Che, Hongbin Lin, Jiaquan Huang, Xiaoyu Tang	2021	29
13	Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field Food Science & Nutrition ·Wenwu Ding, Yan Liu, Xiaoyan Zhao, 博市川, Xiaoqing Ye, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin, Jiaquan Huang, Min Xu	2021	11
14	Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation Food Bioscience ·Hongbin Lin, D M Kaplan, 赵俊翔, 知広吉政, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang, Qiang He	2021	28
15	A Rapid Method for Direct Determination of Levulinic Acid in Soy Sauce Journal of Food and Drug Analysis ·正二郎真崎, Hongbin Lin, Anisha Mohta, Y.-M. Choong	2020	1
16	Effects of high power ultrasound on the enzymolysis and structures of sweet potato starch Journal of the Science of Food and Agriculture ·Jian Jin, Hongbin Lin, Abu ElGasim A. Yagoub, D Tiseo, Liang Xu, Chibuike C. Udenigwe	2020	23
17	Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values International Journal of Food Properties ·Hongbin Lin, Yan Liu, Qiang He, Ping Liu, 黄绍波, Xuemei Wang, Jiaquan Huang	2019	57
18	Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids Molecules ·Hongbin Lin, Heldo Nela Lizsa, 知広吉政, Yunhao Lu, Ping Liu, Yage Xing, Qin Wang, Zhenming Che, Qiang He	2018	88
19	Preparation, properties andin vivoantimicrobial activity in yacon roots of microencapsulation containing cinnamon oil Materials Technology ·Yage Xing, Qinglian Xu, Hongbin Lin, Xingchen Li, Dafeng Zhang, Simon X. Yang, Ying Shirley Meng, Xihong Li, Xia Liu	2016	7
20	Effect of different coating materials on the biological characteristics and stability of microencapsulated Lactobacillus acidophilus RSC Advances ·Yage Xing, Qinglian Xu, Li Jiang, 卿卓, Hongbin Lin, Zhenming Che, Yuan Ma, Xingchen Li, Yimin Cai	2015	26

About Hongbin Lin

Hongbin Lin is a scholar working on Food Science, Animal Science and Zoology, Biotechnology, Sensory Systems and Nutrition and Dietetics, having authored 29 papers that have together received 591 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (13 papers), Food Quality and Safety Studies (10 papers), Meat and Animal Product Quality (10 papers), Probiotics and Fermented Foods (8 papers), Tea Polyphenols and Effects (3 papers), Biochemical and biochemical processes (3 papers), Protein Hydrolysis and Bioactive Peptides (3 papers) and Animal Nutrition and Physiology (3 papers). The work is most often cited by research in Food Science (360 citations), Animal Science and Zoology (106 citations), Nutrition and Dietetics (144 citations), Biotechnology (74 citations) and Biochemistry (46 citations). Hongbin Lin has collaborated with scholars based in China, United States and Canada. Frequent co-authors include Zhenming Che, Ping Liu, Wenwu Ding, Qiang He, Qin Wang, Yage Xing, Jiaquan Huang, Qin Wang, Qinglian Xu and Yunhao Lu. Their work appears in journals such as Journal of the Science of Food and Agriculture, Food Science & Nutrition, Food Research International, Food Chemistry and Journal of Food Processing and Preservation.

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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