Jicai Bi

438 total citations
23 papers, 316 citations indexed

About

Jicai Bi is a scholar working on Animal Science and Zoology, Biomedical Engineering and Food Science. According to data from OpenAlex, Jicai Bi has authored 23 papers receiving a total of 316 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Animal Science and Zoology, 11 papers in Biomedical Engineering and 10 papers in Food Science. Recurrent topics in Jicai Bi's work include Meat and Animal Product Quality (11 papers), Advanced Chemical Sensor Technologies (10 papers) and Spectroscopy and Chemometric Analyses (6 papers). Jicai Bi is often cited by papers focused on Meat and Animal Product Quality (11 papers), Advanced Chemical Sensor Technologies (10 papers) and Spectroscopy and Chemometric Analyses (6 papers). Jicai Bi collaborates with scholars based in China, Singapore and Ukraine. Jicai Bi's co-authors include Sixin Liu, Congfa Li, Fusheng Chen, Zhen Yang, Yang Li, Yueyue Gao, Longxiang Liu, Jun Deng, Bian Li and Ying Yang and has published in prestigious journals such as Food Chemistry, International Journal of Biological Macromolecules and Journal of Applied Microbiology.

In The Last Decade

Jicai Bi

22 papers receiving 310 citations

Peers

Jicai Bi

ASZ

Laura Alessandroni Italy

Yuwen Yi China

Marta Brodowska Poland

Eda Demirok Soncu Türkiye

Xiangluan Li China

Adriana Aparecida Droval Brazil

Mohammad Hojjatoleslamy Iran

Tolga Akcan Türkiye

Mingzheng Huang China

Abdelkader Bensid Algeria

Laura Alessandroni Italy

Jicai Bi

101 ×0.7

ASZ

145 ×1.2

57 ×0.6

96 ×1.5

41 ×0.7

Citations per year, relative to Jicai Bi Jicai Bi (= 1×) peers Laura Alessandroni

Countries citing papers authored by Jicai Bi

Since Specialization

Citations

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

Fields of papers citing papers by Jicai Bi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jicai Bi

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

All Works

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20 of 20 papers shown

Bi, Jicai, et al.. (2025). Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded pork after reheating based on HS-GC-IMS and intelligent sensory evaluation. International Journal of Gastronomy and Food Science. 40. 101180–101180. 2 indexed citations

He, Hong-Ju, et al.. (2025). Machine learning-assisted micro NIR for rapidly monitoring the variations of enzymatic activity and carbohydrates during saccharification of stored sweet potatoes. LWT. 232. 118409–118409. 1 indexed citations

Bi, Jicai, et al.. (2025). Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage. Food Chemistry X. 29. 102760–102760.

He, Hong-Ju, et al.. (2025). Machine learning-driven pocket-sized NIR analysis for non-invasive quantification of cellulose, hemicellulose, lignin and pectin in sweet potato roots. LWT. 226. 117973–117973. 2 indexed citations

Bi, Jicai, Junyang Zhang, Shuang Jin, et al.. (2025). Analysis of the influence of different cuts of pork on the quality and flavor characteristics of Bazi Pork. International Journal of Gastronomy and Food Science. 39. 101109–101109. 2 indexed citations

Bi, Jicai, et al.. (2025). Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis. Food Chemistry X. 27. 102353–102353. 1 indexed citations

Li, Xiaoping, et al.. (2025). Comprehensive insights into the mechanisms influencing flavor alteration in mutton soup induced by thermal and cold sterilization: Integration of flavoromics and lipidomics. Food Chemistry. 488. 144855–144855. 1 indexed citations

Bi, Jicai, Junyang Zhang, Yunbo Li, et al.. (2024). Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process. Food Chemistry X. 24. 101987–101987. 4 indexed citations

He, Hong-Ju, Jie Zhang, Jicai Bi, et al.. (2024). Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging. Foods. 13(22). 3667–3667. 2 indexed citations

10.

Bi, Jicai, Bian Li, Zhuo Chen, et al.. (2024). Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods. International Journal of Gastronomy and Food Science. 35. 100878–100878. 17 indexed citations

11.

He, Hong-Ju, Hongjie Liu, Yu‐Ling Wang, et al.. (2024). Fast quantitative analysis and chemical visualization of amylopectin and amylose in sweet potatoes via merging 1D spectra and 2D image. International Journal of Biological Macromolecules. 260(Pt 1). 129421–129421. 5 indexed citations

12.

Liu, Yuanqi, et al.. (2024). Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics. Food Chemistry X. 23. 101640–101640. 15 indexed citations

13.

Bi, Jicai, Yang Li, Zhen Yang, et al.. (2023). Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology. Journal of Food Composition and Analysis. 117. 105143–105143. 13 indexed citations

14.

Li, Yang, et al.. (2023). Mining of kokumi peptides in chicken broth with peptidomics. International Journal of Gastronomy and Food Science. 32. 100693–100693. 10 indexed citations

15.

Jia, Yangyang, Lanlan Hu, Ruifeng Liu, et al.. (2023). Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives. Innovative Food Science & Emerging Technologies. 91. 103521–103521. 25 indexed citations

16.

Bi, Jicai, Yang Li, Zhen Yang, et al.. (2022). Effect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder. Journal of Food Processing and Preservation. 46(3). 2 indexed citations

17.

Bi, Jicai, Yang Li, Zhen Yang, et al.. (2022). Effect of different cooking times on the fat flavor compounds of pork belly. Journal of Food Biochemistry. 46(8). e14184–e14184. 38 indexed citations

18.

Cui, Z.Y., et al.. (2021). Advantages and challenges of sous vide cooking. Food Science and Technology Research. 27(1). 25–34. 26 indexed citations

19.

Bi, Jicai, et al.. (2021). Effects of different cooking methods on volatile flavor compounds of chicken breast. Journal of Food Biochemistry. 45(8). e13770–e13770. 60 indexed citations

20.

Liu, Longxiang, Sixin Liu, Yanmei Wang, et al.. (2018). Komagataeibacter cocois sp. nov., a novel cellulose-producing strain isolated from coconut milk. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 68(10). 3125–3131. 12 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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