Jie-Ying Li
- Biochemistry top 10%
- Phytochemicals and Antioxidant Activities 5
- Orthopedics and Sports Medicine top 10%
- Food Science top 10%
- Fermentation and Sensory Analysis 4
- Food Quality and Safety Studies 2
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- Horticultural and Viticultural Research 2
- Mycotoxins in Agriculture and Food 2
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- Fungal and yeast genetics research 3
- Genomics, phytochemicals, and oxidative stress 2
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- Tea Polyphenols and Effects 2
- Co-authors
- Liuping FanZhu‐Mei HeXixi ZhaoNancy P. KellerLongfei ChenZhenhua DuanFei HanLingyan Zhang
- Journals
- Food Chemistry (2 papers)Journal of the Institute of Brewing (1 paper)Fungal Biology (1 paper)
- Partner nations
- ChinaUnited StatesTaiwan
In The Last Decade
Jie-Ying Li
13 papers receiving 334 citations
Peers
Comparison fields: 5 of 75
- Biochemistry 60
- Orthopedics and Sports Medicine 78
- Food Science 94
- Plant Science 119
- Nutrition and Dietetics 44
Countries citing papers authored by Jie-Ying Li
This map shows the geographic impact of Jie-Ying Li'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 Jie-Ying Li with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jie-Ying Li more than expected).
Fields of papers citing papers by Jie-Ying Li
This network shows the impact of papers produced by Jie-Ying Li. 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 Jie-Ying Li. The network helps show where Jie-Ying Li may publish in the future.
Co-authorship network
The 16 scholars most cited alongside Jie-Ying Li, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2024 | 7 | |
| 2 | 2024 | 2 | |
| 3 | 2019 | 16 | |
| 4 | 2019 | 26 | |
| 5 | 2018 | 70 | |
| 6 | 2018 | 32 | |
| 7 | 2017 | 16 | |
| 8 | 2017 | 14 | |
| 9 | 2017 | 27 | |
| 10 | 2017 | 23 | |
| 11 | Optimization of fermentation processing of non-alcohol Chinese bayberry wine and its quality analysis | 2016 | 2 |
| 12 | 2016 | 10 | |
| 13 | 1989 | 93 |
About Jie-Ying Li
Jie-Ying Li is a scholar working on Biochemistry, Applied Microbiology and Biotechnology and Food Science, having authored 13 papers that have together received 338 indexed citations. Recurring topics across this work include Phytochemicals and Antioxidant Activities (5 papers), Fermentation and Sensory Analysis (4 papers), Fungal and yeast genetics research (3 papers), Genomics, phytochemicals, and oxidative stress (2 papers), Food Quality and Safety Studies (2 papers), Tea Polyphenols and Effects (2 papers), Horticultural and Viticultural Research (2 papers) and Mycotoxins in Agriculture and Food (2 papers). The work is most often cited by research in Biochemistry (60 citations), Orthopedics and Sports Medicine (78 citations) and Food Science (94 citations). Jie-Ying Li has collaborated with scholars based in China, United States and Taiwan. Frequent co-authors include Liuping Fan, Zhu‐Mei He, Xixi Zhao, Nancy P. Keller, Longfei Chen, Zhenhua Duan, Fei Han, Lingyan Zhang, Zhansheng Ding and Qiuyun Liu. Their work appears in journals such as Food Chemistry, Journal of the Institute of Brewing, Fungal Biology, Food Hydrocolloids and Toxins.
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.