Houyin Wang

670 total citations
39 papers, 488 citations indexed

About

Houyin Wang is a scholar working on Nutrition and Dietetics, Food Science and Biomedical Engineering. According to data from OpenAlex, Houyin Wang has authored 39 papers receiving a total of 488 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Nutrition and Dietetics, 14 papers in Food Science and 10 papers in Biomedical Engineering. Recurrent topics in Houyin Wang's work include Biochemical Analysis and Sensing Techniques (14 papers), Advanced Chemical Sensor Technologies (10 papers) and Olfactory and Sensory Function Studies (7 papers). Houyin Wang is often cited by papers focused on Biochemical Analysis and Sensing Techniques (14 papers), Advanced Chemical Sensor Technologies (10 papers) and Olfactory and Sensory Function Studies (7 papers). Houyin Wang collaborates with scholars based in China, Italy and Australia. Houyin Wang's co-authors include Bolin Shi, Xiaojun Liao, Kui Zhong, Lei Zhao, Fengxia Liu, Xiamin Cao, Lulu Zhang, Haiyan Gao, Ruicong Zhi and Zhong‐Xiu Chen and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Houyin Wang

38 papers receiving 473 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Houyin Wang China 11 199 173 158 134 85 39 488
Samuel P. Heenan New Zealand 12 238 1.2× 283 1.6× 119 0.8× 59 0.4× 68 0.8× 16 541
Federica Tesini Italy 7 97 0.5× 229 1.3× 95 0.6× 65 0.5× 70 0.8× 9 445
Ni Yang United Kingdom 15 214 1.1× 390 2.3× 156 1.0× 99 0.7× 164 1.9× 41 853
Ronggang Chen Japan 8 326 1.6× 96 0.6× 330 2.1× 157 1.2× 38 0.4× 13 530
Wen Duan China 12 300 1.5× 215 1.2× 208 1.3× 107 0.8× 57 0.7× 17 583
Paulina Wiśniewska Poland 13 111 0.6× 214 1.2× 352 2.2× 34 0.3× 58 0.7× 17 590
Yizhuang Tang China 9 192 1.0× 212 1.2× 136 0.9× 53 0.4× 43 0.5× 9 430
Ke Tang China 16 177 0.9× 568 3.3× 121 0.8× 101 0.8× 219 2.6× 49 793
Jan Cozijnsen Netherlands 11 117 0.6× 193 1.1× 121 0.8× 58 0.4× 94 1.1× 21 385
Isabelle Andriot France 18 332 1.7× 487 2.8× 137 0.9× 155 1.2× 54 0.6× 30 767

Countries citing papers authored by Houyin Wang

Since Specialization
Citations

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

Fields of papers citing papers by Houyin Wang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Houyin Wang

This figure shows the co-authorship network connecting the top 25 collaborators of Houyin Wang. A scholar is included among the top collaborators of Houyin Wang 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 Houyin Wang. Houyin Wang 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.
Yang, Yubo, Xiaolin Xiong, Xu Yang, et al.. (2025). Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang‐Flavor Baijiu. Food Science & Nutrition. 13(2). e4652–e4652. 2 indexed citations
2.
Zhong, Kui, Xin Gao, Bolin Shi, et al.. (2025). Sensory Profiling and Key Aromas Characteristics of Fried Zanthoxylum bungeanumOils from Different Regions. ACS Food Science & Technology. 5(3). 991–998.
3.
4.
Wang, Houyin, Gui‐Rong Liu, Bolin Shi, et al.. (2024). An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS. Food Chemistry. 455. 139881–139881. 5 indexed citations
5.
6.
Li, Ruotong, Xinyu Hu, Jiani Liu, et al.. (2024). Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life. Current Research in Food Science. 8. 100693–100693. 4 indexed citations
7.
Yang, Yubo, Bolin Shi, Houyin Wang, et al.. (2024). Study on the differentiation of sensory quality of mainstream Jiang‐flavor baijiu in the Chinese market based on Pivot Profile. Journal of Food Science. 89(11). 7958–7975. 1 indexed citations
8.
Sun, Xiaoxia, Kui Zhong, Di Zhang, et al.. (2023). Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems. Food Research International. 173(Pt 1). 113277–113277. 8 indexed citations
9.
Wang, Houyin, Ruotong Li, Guirong Liu, et al.. (2023). Monitoring volatile changes in infant formula during long-term storage at room temperature. Current Research in Food Science. 7. 100645–100645. 5 indexed citations
10.
Sun, Xiaoxia, Kui Zhong, Di Zhang, et al.. (2022). The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions. Food Research International. 157. 111287–111287. 61 indexed citations
11.
Wang, Houyin, Ziyan Wu, Lei Zhao, et al.. (2022). Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk. Foods. 11(9). 1350–1350. 12 indexed citations
12.
Mao, Yuezhong, Na Li, Bolin Shi, et al.. (2021). Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm. Journal of Food Science. 86(11). 4922–4931. 7 indexed citations
13.
Cao, Xiaoxiao, Bolin Shi, Houyin Wang, et al.. (2021). The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins. Food Research International. 149. 110660–110660. 4 indexed citations
14.
Zhang, Lulu, et al.. (2021). The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities. LWT. 141. 111070–111070. 10 indexed citations
15.
Zhang, Qingbin, Haiyan Gao, Lulu Zhang, et al.. (2020). The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution. Food Research International. 136. 109581–109581. 26 indexed citations
16.
Yu, Yaowei, Liang Wang, Bin Cao, Houyin Wang, & Jiansheng Hu. (2017). Fuel retention and recycling studies by using particle balance in EAST tokamak. Physica Scripta. T170. 14070–14070. 6 indexed citations
17.
Wang, Houyin, et al.. (2016). Establishment of high performance liquid chromatography chromatographic fingerprint of Zanthoxylum bungeanum based on spicy components.. Shipin anquan zhiliang jiance xuebao. 7(3). 1138–1144. 2 indexed citations
18.
Zhi, Ruicong, Lei Zhao, Bolin Shi, et al.. (2013). Predicting Sensory Quality of Longjing Tea on the Basis of Physiochemical Data. Sensors and Materials. 269–269. 1 indexed citations
19.
Shi, Bolin, et al.. (2010). Outlier sample analysis on near infrared spectroscopy determination for apple interior quality.. Transactions of the Chinese Society of Agricultural Machinery. 41(2). 132–137. 1 indexed citations
20.
Liu, Fengxia, et al.. (2010). Effects of storage temperature on quality changes of cold break tomato paste during storage.. Nongye gongcheng xuebao. 26(8). 343–349. 3 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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