Jieqi Mao

722 total citations
21 papers, 394 citations indexed

About

Jieqi Mao is a scholar working on Food Science, Molecular Biology and Biotechnology. According to data from OpenAlex, Jieqi Mao has authored 21 papers receiving a total of 394 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 7 papers in Molecular Biology and 5 papers in Biotechnology. Recurrent topics in Jieqi Mao's work include Fermentation and Sensory Analysis (7 papers), Probiotics and Fermented Foods (4 papers) and Microbial Metabolism and Applications (4 papers). Jieqi Mao is often cited by papers focused on Fermentation and Sensory Analysis (7 papers), Probiotics and Fermented Foods (4 papers) and Microbial Metabolism and Applications (4 papers). Jieqi Mao collaborates with scholars based in China, United States and Singapore. Jieqi Mao's co-authors include Jian Mao, Shuangping Liu, Zhilei Zhou, Shuguang Chen, Zhongwei Ji, Jing Zhang, Lan Wang, Bin Qian, Zhijie Lin and Ziwei Yu and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Frontiers in Microbiology.

In The Last Decade

Jieqi Mao

20 papers receiving 387 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jieqi Mao China 12 213 160 83 66 59 21 394
Yu-Ming Tang China 11 348 1.6× 163 1.0× 135 1.6× 56 0.8× 77 1.3× 17 484
Weiwei He China 14 86 0.4× 219 1.4× 58 0.7× 75 1.1× 29 0.5× 31 491
Joo‐Ann Ewe Malaysia 8 202 0.9× 175 1.1× 72 0.9× 130 2.0× 38 0.6× 13 397
Ziyang Lian China 8 142 0.7× 195 1.2× 60 0.7× 57 0.9× 12 0.2× 10 373
Johar Singh India 7 108 0.5× 166 1.0× 33 0.4× 114 1.7× 28 0.5× 32 403
V. Vitorino de Almeida Portugal 6 129 0.6× 140 0.9× 35 0.4× 68 1.0× 7 0.1× 6 314
Kamel Eddine El Mecherfi Algeria 11 167 0.8× 157 1.0× 34 0.4× 52 0.8× 7 0.1× 17 402
Emi Yasuda Japan 9 191 0.9× 214 1.3× 19 0.2× 103 1.6× 58 1.0× 27 414
Toshikazu Nishiwaki Japan 10 69 0.3× 138 0.9× 37 0.4× 51 0.8× 61 1.0× 23 355
Djibril Bamba China 6 116 0.5× 269 1.7× 45 0.5× 36 0.5× 19 0.3× 7 407

Countries citing papers authored by Jieqi Mao

Since Specialization
Citations

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

Fields of papers citing papers by Jieqi Mao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jieqi Mao

This figure shows the co-authorship network connecting the top 25 collaborators of Jieqi Mao. A scholar is included among the top collaborators of Jieqi Mao 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 Jieqi Mao. Jieqi Mao 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.
Mao, Jieqi, Xiaogang Liu, Aihua Sun, et al.. (2025). AI-driven exploration of microbial resources in fermented foods. Trends in Food Science & Technology. 167. 105450–105450. 1 indexed citations
2.
Mao, Jieqi, Yaqing Liu, Dongna Ma, & Zhilei Zhou. (2025). Virtual screening of umami peptides during sufu ripening based on machine learning and molecular docking to umami receptor T1R1/T1R3. Food Chemistry. 486. 144684–144684. 4 indexed citations
3.
4.
Ma, Dongna, Lei Yuan, Jieqi Mao, et al.. (2024). Optimizing Huangjiu fermentation for enhanced aroma: Insights into Saccharomyces cerevisiae jiangnan1# strain. Journal of Food Composition and Analysis. 139. 107051–107051. 2 indexed citations
5.
Mao, Jieqi, Zhilei Zhou, & Hongshun Yang. (2023). Microbial succession and its effect on the formation of umami peptides during sufu fermentation. Frontiers in Microbiology. 14. 1181588–1181588. 12 indexed citations
6.
Liu, Shuangping, Zhifeng Zhang, Jieqi Mao, et al.. (2023). Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations. npj Biofilms and Microbiomes. 9(1). 65–65. 17 indexed citations
7.
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Liu, Shuangping, et al.. (2022). Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing. International Journal of Food Microbiology. 380. 109859–109859. 9 indexed citations
9.
Liu, Shuangping, Caixia Liu, Zhilei Zhou, et al.. (2021). Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01. Food Research International. 150(Pt A). 110793–110793. 18 indexed citations
10.
Zhang, Jing, Shuangping Liu, Jieqi Mao, et al.. (2021). Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu. Food Research International. 152. 110707–110707. 85 indexed citations
11.
Shi, Ying, Jieqi Mao, Jieqi Mao, et al.. (2021). Structural Characterization of Peptides From Huangjiu and Their Regulation of Hepatic Steatosis and Gut Microbiota Dysbiosis in Hyperlipidemia Mice. Frontiers in Pharmacology. 12. 689092–689092. 23 indexed citations
12.
Mao, Jieqi, et al.. (2021). hsa‑miR‑15b‑5p regulates the proliferation and apoptosis of human vascular smooth muscle cells by targeting the ACSS2/PTGS2 axis. Experimental and Therapeutic Medicine. 22(5). 1208–1208. 11 indexed citations
13.
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Liu, Shuangping, Jieqi Mao, Jieqi Mao, et al.. (2020). Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food Control. 121. 107660–107660. 35 indexed citations
15.
Liu, Shuangping, Jieqi Mao, Mei Bai, et al.. (2020). Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast. LWT. 133. 110040–110040. 6 indexed citations
16.
Liu, Shuangping, et al.. (2020). New insights into the impacts of huangjiu compontents on intoxication. Food Chemistry. 317. 126420–126420. 43 indexed citations
17.
Xu, Junming, et al.. (2020). SOX12 expression is associated with progression and poor prognosis in human breast cancer.. PubMed. 12(12). 8162–8174. 11 indexed citations
18.
Wang, Zongmin, Chengtao Wang, Caihong Shen, et al.. (2020). Microbiota stratification and succession of amylase‐producing Bacillus in traditional Chinese Jiuqu (fermentation starters). Journal of the Science of Food and Agriculture. 100(8). 3544–3553. 25 indexed citations
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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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