Jia‐Run Han

455 total citations
21 papers, 370 citations indexed

About

Jia‐Run Han is a scholar working on Molecular Biology, Food Science and Animal Science and Zoology. According to data from OpenAlex, Jia‐Run Han has authored 21 papers receiving a total of 370 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Molecular Biology, 9 papers in Food Science and 8 papers in Animal Science and Zoology. Recurrent topics in Jia‐Run Han's work include Protein Hydrolysis and Bioactive Peptides (12 papers), Meat and Animal Product Quality (8 papers) and Probiotics and Fermented Foods (6 papers). Jia‐Run Han is often cited by papers focused on Protein Hydrolysis and Bioactive Peptides (12 papers), Meat and Animal Product Quality (8 papers) and Probiotics and Fermented Foods (6 papers). Jia‐Run Han collaborates with scholars based in China, United States and Malaysia. Jia‐Run Han's co-authors include Jia‐Nan Yan, Beiwei Zhu, Yi‐Nan Du, Qing Gu, Wen‐Hui Shang, Hai‐Tao Wu, Ping Li, Yue Tang, Xinyu Jiang and Xin Zhao and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Jia‐Run Han

20 papers receiving 366 citations

Peers

Jia‐Run Han
Wedad Q. AL‐Bukhaiti China
Sylvie Eymard France
Juyang Zhao China
V. Parra Spain
Du‐Xin Jin China
Haicheng Yin China
Yechuan Huang China
Zhouzhou Cheng China
Anja Dullius Brazil
Feyisola Fisayo Ajayi United Arab Emirates
Wedad Q. AL‐Bukhaiti China
Jia‐Run Han
Citations per year, relative to Jia‐Run Han Jia‐Run Han (= 1×) peers Wedad Q. AL‐Bukhaiti

Countries citing papers authored by Jia‐Run Han

Since Specialization
Citations

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

Fields of papers citing papers by Jia‐Run Han

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jia‐Run Han. 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 Jia‐Run Han. The network helps show where Jia‐Run Han may publish in the future.

Co-authorship network of co-authors of Jia‐Run Han

This figure shows the co-authorship network connecting the top 25 collaborators of Jia‐Run Han. A scholar is included among the top collaborators of Jia‐Run Han 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 Jia‐Run Han. Jia‐Run Han 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.
Wang, Qi, Jinfeng Wu, Hongyu Zhang, et al.. (2025). New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation. Critical Reviews in Food Science and Nutrition. 66(7). 1213–1230.
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Han, Jia‐Run, Hu Shi, Xin Zhao, et al.. (2024). An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community. Food Research International. 196. 115052–115052. 12 indexed citations
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Han, Jia‐Run, et al.. (2023). Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics. Frontiers in Nutrition. 10. 1121310–1121310. 27 indexed citations
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Han, Jia‐Run, Qi Wang, Qingqing Zhou, et al.. (2022). Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review. Critical Reviews in Food Science and Nutrition. 63(25). 7564–7583. 45 indexed citations
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Yan, Jia‐Nan, et al.. (2021). Intermolecular interaction in the hybrid gel of scallop ( Patinopecten yessoensis ) male gonad hydrolysates and κ ‐carrageenan. Journal of Food Science. 86(3). 792–802. 28 indexed citations
12.
Han, Jia‐Run, Yi‐Nan Du, Liang Song, et al.. (2021). Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose. Journal of Food Science. 86(9). 4001–4016. 5 indexed citations
13.
Shang, Wen‐Hui, Jia‐Nan Yan, Yi‐Nan Du, et al.. (2020). Functional properties of gonad protein isolates from three species of sea urchin: a comparative study. Journal of Food Science. 85(11). 3679–3689. 5 indexed citations
14.
Han, Jia‐Run, Yi‐Nan Du, Yue Tang, et al.. (2019). Structural Changes, Volatile Compounds and Antioxidant Activities of Maillard Reaction Products Derived from Scallop ( Patinopecten yessoensis ) Female Gonad Hydrolysates. Journal of Aquatic Food Product Technology. 28(4). 352–364. 6 indexed citations
15.
Han, Jia‐Run, et al.. (2019). Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction. Journal of Food Measurement & Characterization. 13(4). 2790–2797. 12 indexed citations
16.
Yan, Jia‐Nan, Jia‐Run Han, Xinyu Jiang, et al.. (2019). Involvement of DNA in Gel Formation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan. Journal of Agricultural and Food Chemistry. 67(28). 7935–7941. 24 indexed citations
17.
Han, Jia‐Run, Jia‐Nan Yan, Yue Tang, et al.. (2018). Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products. Food Chemistry. 261. 337–347. 53 indexed citations
18.
Han, Jia‐Run, Hai-Tao Wu, Na Sun, et al.. (2017). Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates. Journal of Aquatic Food Product Technology. 26(8). 993–1002. 14 indexed citations
19.
Yang, Yang, Hai-Tao Wu, Yue Tang, et al.. (2016). Characterization of proteolysis in muscle tissues of sea cucumber Stichopus japonicus. Food Science and Biotechnology. 25(6). 1529–1535. 8 indexed citations
20.
Wu, Hai‐Tao, Wengang Jin, Xinsheng Li, et al.. (2015). Identification of antioxidant peptides from protein hydrolysates of scallop (Patinopecten yessoensis) female gonads. European Food Research and Technology. 242(5). 713–722. 45 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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