Jianshen Yu

483 total citations
15 papers, 373 citations indexed

About

Jianshen Yu is a scholar working on Food Science, Pathology and Forensic Medicine and Biochemistry. According to data from OpenAlex, Jianshen Yu has authored 15 papers receiving a total of 373 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 5 papers in Pathology and Forensic Medicine and 5 papers in Biochemistry. Recurrent topics in Jianshen Yu's work include Fermentation and Sensory Analysis (12 papers), Phytochemicals and Antioxidant Activities (5 papers) and Food Quality and Safety Studies (5 papers). Jianshen Yu is often cited by papers focused on Fermentation and Sensory Analysis (12 papers), Phytochemicals and Antioxidant Activities (5 papers) and Food Quality and Safety Studies (5 papers). Jianshen Yu collaborates with scholars based in China and United Kingdom. Jianshen Yu's co-authors include Lianzhong Ai, Yongjun Xia, Yijin Yang, Guangqiang Wang, Leren Tao, Haiyan Yu, Zhiqiang Xiong, Xiangna Lin, Hui Zhang and Wangming Zhang and has published in prestigious journals such as Applied and Environmental Microbiology, Food Chemistry and Food Research International.

In The Last Decade

Jianshen Yu

15 papers receiving 367 citations

Peers

Jianshen Yu

BIOTE

PFM

Chi Zhao China

Yoshihiro Sameshima Japan

Zhigang He China

Alessia Guidi Italy

Kayu Okutsu Japan

Motoko Ohata Japan

M. Isabel Rodriguez-Naranjo Spain

Guangnan Wang China

Chi Zhao China

Jianshen Yu

333 ×1.3

104 ×1.0

BIOTE

95 ×1.2

PFM

119 ×1.5

88 ×1.5

Citations per year, relative to Jianshen Yu Jianshen Yu (= 1×) peers Chi Zhao

Countries citing papers authored by Jianshen Yu

Since Specialization

Citations

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

Fields of papers citing papers by Jianshen Yu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jianshen Yu

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

All Works

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15 of 15 papers shown

Tian, Lei, et al.. (2025). Application of fortified Daqu to optimize the core fermentation microbial flora and improve the ester profile of Nongxiangxingbaijiu. LWT. 223. 117711–117711. 2 indexed citations

Jiang, Wen, et al.. (2025). Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification. Food Microbiology. 128. 104735–104735. 2 indexed citations

Mao, Y, Jianshen Yu, Lei Tian, et al.. (2024). Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu. Journal of Food Science. 89(8). 4730–4744. 5 indexed citations

Huang, Qiao, et al.. (2024). Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS. Food Chemistry X. 23. 101667–101667. 6 indexed citations

Guan, Tongwei, Ying Liu, Jianshen Yu, et al.. (2024). Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu. Food Chemistry X. 24. 102063–102063. 6 indexed citations

Huang, Qiao, et al.. (2024). The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS. Food Chemistry X. 25. 102141–102141. 2 indexed citations

Yu, Jianshen, et al.. (2023). The effect of aperiodic components in distinguishing Alzheimer’s disease from frontotemporal dementia. GeroScience. 46(1). 751–768. 25 indexed citations

Yu, Jianshen, et al.. (2023). Eltoprazine modulated gamma oscillations on ameliorating L‐dopa‐induced dyskinesia in rats. CNS Neuroscience & Therapeutics. 29(10). 2998–3013. 6 indexed citations

Yang, Yijin, Yongjun Xia, Leren Tao, et al.. (2019). Membrane Fluidity of Saccharomyces cerevisiae from Huangjiu (Chinese Rice Wine) Is Variably Regulated by OLE1 To Offset the Disruptive Effect of Ethanol. Applied and Environmental Microbiology. 85(23). 28 indexed citations

10.

Yang, Yijin, Yongjun Xia, Guangqiang Wang, et al.. (2018). Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine. Food Chemistry. 275. 407–416. 103 indexed citations

11.

Yang, Yijin, Yongjun Xia, Xiangna Lin, et al.. (2018). Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity. Food Research International. 108. 83–92. 59 indexed citations

12.

Yang, Yijin, Yongjun Xia, Guangqiang Wang, Jianshen Yu, & Lianzhong Ai. (2017). Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages. LWT. 78. 373–381. 101 indexed citations

13.

Yang, Yijin, Yongjun Xia, Guangqiang Wang, et al.. (2017). Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing. International Journal of Food Properties. 20(sup3). S3195–S3211. 26 indexed citations

14.

Zhang, Xiangrong, Jianshen Yu, Ting Wang, Biao Hou, & Licheng Jiao. (2013). Path-based similarity with instance-level constraints for SemiBoost. Proceedings of SPIE, the International Society for Optical Engineering/Proceedings of SPIE. 8919. 891911–891911. 1 indexed citations

15.

Yu, Jianshen. (2009). Effect of addition of uncooked wheat starter on brewing and flavor of rice wine. China Brewing. 1 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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