Huanyi Yang

765 total citations
27 papers, 617 citations indexed

About

Huanyi Yang is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Huanyi Yang has authored 27 papers receiving a total of 617 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 8 papers in Plant Science and 7 papers in Molecular Biology. Recurrent topics in Huanyi Yang's work include Fermentation and Sensory Analysis (13 papers), Probiotics and Fermented Foods (9 papers) and Phytochemicals and Antioxidant Activities (6 papers). Huanyi Yang is often cited by papers focused on Fermentation and Sensory Analysis (13 papers), Probiotics and Fermented Foods (9 papers) and Phytochemicals and Antioxidant Activities (6 papers). Huanyi Yang collaborates with scholars based in China, United States and Singapore. Huanyi Yang's co-authors include Guoqing He, Tongjie Liu, Faizan Ahmed Sadiq, Jingsi Gu, Lei Yuan, Guohua Zhang, Yang Li, Chi Shen, Xueyuan Han and Yuan Kun Lee and has published in prestigious journals such as Food Chemistry, Plant and Soil and Food Research International.

In The Last Decade

Huanyi Yang

26 papers receiving 612 citations

Peers

Huanyi Yang
Muyan Xiao China
Inés Reverón Spain
Rosa Guarcello Italy
Saeed A. Hayek United States
Valentin Rauh Denmark
Ana Lúcia Fernandes Pereira Brazil
Zhongwei Ji China
Sung-Hun Yi South Korea
Libo Liu China
Luciana C. Nogueira Brazil
Muyan Xiao China
Huanyi Yang
Citations per year, relative to Huanyi Yang Huanyi Yang (= 1×) peers Muyan Xiao

Countries citing papers authored by Huanyi Yang

Since Specialization
Citations

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

Fields of papers citing papers by Huanyi Yang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Huanyi Yang

This figure shows the co-authorship network connecting the top 25 collaborators of Huanyi Yang. A scholar is included among the top collaborators of Huanyi Yang 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 Huanyi Yang. Huanyi Yang 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
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Wang, Xuan, Fang Li, Leyi Shen, et al.. (2024). Hyperactivation of Hedgehog signaling impedes myelin development and repair via cholesterol dysregulation in oligodendrocytes. iScience. 27(10). 111016–111016. 1 indexed citations
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Han, Xueyuan, Chi Shen, Bin Qian, et al.. (2023). Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine. Journal of the Science of Food and Agriculture. 104(5). 3027–3038. 2 indexed citations
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Yang, Huanyi, et al.. (2023). Analysis and comparison of fungal communities in wheat Qus and Lin‐fan yeast starters used as traditional starter cultures of Shaoxing Huangjiu. International Journal of Food Science & Technology. 58(10). 5183–5192. 3 indexed citations
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Han, Xueyuan, Chi Shen, Yiwei Mo, et al.. (2022). Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage. Planta. 255(4). 82–82. 20 indexed citations
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Yang, Huanyi, et al.. (2021). Effect of baking technique for rice wine production and the characteristics of baked rice wine. Journal of the Science of Food and Agriculture. 102(4). 1498–1507. 10 indexed citations
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Yang, Huanyi, Faizan Ahmed Sadiq, Tongjie Liu, Guohua Zhang, & Guoqing He. (2020). Use of physiological and transcriptome analysis to infer the interactions between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis isolated from Chinese traditional sourdoughs. LWT. 126. 109268–109268. 20 indexed citations
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Yuan, Lei, Faizan Ahmed Sadiq, Tongjie Liu, et al.. (2018). Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes. Journal of Zhejiang University SCIENCE B. 19(8). 630–642. 56 indexed citations
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Gu, Jingsi, Tongjie Liu, Juan Hou, et al.. (2018). Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu. Food Research International. 111. 689–698. 47 indexed citations
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Liu, Tongjie, Yang Li, Faizan Ahmed Sadiq, et al.. (2017). Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry. 242. 404–411. 95 indexed citations
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Cui, Meilin, Huanyi Yang, & Guoqing He. (2017). Apoptosis induction of colorectal cancer cells HTL-9 in vitro by the transformed products of soybean isoflavones by Ganoderma lucidum. Journal of Zhejiang University SCIENCE B. 18(12). 1101–1112. 8 indexed citations
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Gu, Jingsi, Tongjie Liu, Faizan Ahmed Sadiq, et al.. (2017). Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd. LWT. 88. 26–34. 38 indexed citations
17.
Yang, Huanyi, Tongjie Liu, Guohua Zhang, et al.. (2017). Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR. International Journal of Food Microbiology. 258. 50–57. 22 indexed citations
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Zhang, Guohua, Tao Wu, Faizan Ahmed Sadiq, et al.. (2016). A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough. Journal of Zhejiang University SCIENCE B. 17(10). 787–797. 37 indexed citations
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Cui, Meilin, Huanyi Yang, & Guoqing He. (2015). Submerged fermentation production and characterization of intracellular triterpenoids from Ganoderma lucidum using HPLC-ESI-MS. Journal of Zhejiang University SCIENCE B. 16(12). 998–1010. 17 indexed citations
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Zhang, Guohua, Faizan Ahmed Sadiq, Liying Zhu, et al.. (2015). Investigation of Microbial Communities of Chinese Sourdoughs Using Culture‐Dependent and DGGE Approaches. Journal of Food Science. 80(11). M2535–42. 35 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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