Jingming Ning

5.4k total citations · 2 hit papers
145 papers, 4.3k citations indexed

About

Jingming Ning is a scholar working on Pathology and Forensic Medicine, Analytical Chemistry and Biomedical Engineering. According to data from OpenAlex, Jingming Ning has authored 145 papers receiving a total of 4.3k indexed citations (citations by other indexed papers that have themselves been cited), including 107 papers in Pathology and Forensic Medicine, 72 papers in Analytical Chemistry and 59 papers in Biomedical Engineering. Recurrent topics in Jingming Ning's work include Tea Polyphenols and Effects (107 papers), Spectroscopy and Chemometric Analyses (63 papers) and Advanced Chemical Sensor Technologies (59 papers). Jingming Ning is often cited by papers focused on Tea Polyphenols and Effects (107 papers), Spectroscopy and Chemometric Analyses (63 papers) and Advanced Chemical Sensor Technologies (59 papers). Jingming Ning collaborates with scholars based in China, United States and Sweden. Jingming Ning's co-authors include Zhengzhu Zhang, Yujie Wang, Luqing Li, Wei‐Wei Deng, Guangxin Ren, Yuming Wei, Xiaochun Wan, Shanshan Shen, Ying Liu and Tiehan Li and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Food Chemistry.

In The Last Decade

Jingming Ning

138 papers receiving 4.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

2022 157 citations Shimao Fang, Luqing Li et al. Food Chemistry profile →
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

2023 121 citations Yuming Wei, Jingming Ning et al. Food Research International profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Jingming Ning China	41	2.2k	1.9k	1.6k	1.3k	1.0k	145	4.3k
Zhengzhu Zhang China	48	2.2k 1.0×	2.0k 1.0×	1.3k 0.8×	1.5k 1.1×	873 0.9×	176	6.5k
Haibo Yuan China	34	2.1k 0.9×	604 0.3×	1.7k 1.1×	525 0.4×	1.1k 1.0×	106	3.1k
Chunwang Dong China	30	989 0.4×	875 0.4×	718 0.4×	718 0.5×	378 0.4×	85	2.0k
Yongwen Jiang China	34	1.6k 0.7×	501 0.3×	1.2k 0.8×	433 0.3×	813 0.8×	76	2.7k
Jânio Sousa Santos Brazil	24	557 0.2×	526 0.3×	1.2k 0.7×	371 0.3×	908 0.9×	57	3.1k
Luqing Li China	26	584 0.3×	1.0k 0.5×	344 0.2×	789 0.6×	203 0.2×	56	1.7k
Wei‐Wei Deng China	33	1.7k 0.7×	392 0.2×	1.0k 0.6×	261 0.2×	716 0.7×	97	3.1k
Olga Busto Spain	35	146 0.1×	1.3k 0.7×	1.7k 1.0×	1.2k 0.9×	445 0.4×	74	3.4k
Montserrat Mestres Spain	31	144 0.1×	1.1k 0.6×	1.6k 1.0×	970 0.7×	412 0.4×	71	2.9k
Dejiang Ni China	31	1.2k 0.5×	246 0.1×	936 0.6×	316 0.2×	641 0.6×	105	2.8k

Countries citing papers authored by Jingming Ning

Since Specialization

Citations

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

Fields of papers citing papers by Jingming Ning

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jingming Ning

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Jiang, Yanqun, et al.. (2025). Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea. LWT. 223. 117696–117696. 2 indexed citations

Wang, Shengpeng, Clemens Altaner, Feng Lin, et al.. (2025). A review: Integration of NIRS and chemometric methods for tea quality control-principles, spectral preprocessing methods, machine learning algorithms, research progress, and future directions. Food Research International. 205. 115870–115870. 12 indexed citations

Wei, Yuming, Yaya Yu, Yuanchao Li, et al.. (2025). Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism. Journal of Advanced Research. 81. 1–12. 3 indexed citations

Wang, Wenya, et al.. (2025). LED spectral tailoring directs flavor metabolites during white tea withering. LWT. 231. 118316–118316.

Huang, Junlan, Jixin Zhang, Zhenbin Chen, et al.. (2024). Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas. Food Chemistry X. 24. 102026–102026. 8 indexed citations

Wang, Yujie, et al.. (2024). The shaking and standing processing improve the aroma quality of summer black tea. Food Chemistry. 454. 139772–139772. 25 indexed citations

Liu, Qiuyan, et al.. (2024). Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC–MS, GC–O and OAV. Food Chemistry. 463(Pt 1). 141167–141167. 16 indexed citations

Lin, Zhi, Yin Zhu, Zhihui Feng, et al.. (2024). Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process. Food Research International. 188. 114525–114525. 20 indexed citations

Zou, Li, et al.. (2024). Mechanism of aroma formation in white tea treated with solar withering. Food Research International. 194. 114917–114917. 12 indexed citations

10.

Ning, Jingming, et al.. (2023). Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea. Food Chemistry. 427. 136673–136673. 7 indexed citations

11.

Ren, Guangxin, et al.. (2023). Description of tea quality using deep learning and multi-sensor feature fusion. Journal of Food Composition and Analysis. 126. 105924–105924. 14 indexed citations

12.

Wei, Yuming, Jixin Zhang, Tiehan Li, et al.. (2023). GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing. Food Chemistry. 431. 137139–137139. 47 indexed citations

13.

Jin, Ge, Yuanyuan Zhu, Chuanjian Cui, et al.. (2023). Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC–MS chemical fingerprints, data fusion and chemometrics. Food Chemistry. 425. 136538–136538. 30 indexed citations

14.

Ho, Chi‐Tang, Zhi Lin, Yin Zhu, et al.. (2023). Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu’an Guapian Green Tea Infusion (Camellia sinensis). Journal of Agricultural and Food Chemistry. 13 indexed citations

15.

Jin, Ge, Chuanjian Cui, Yuanyuan Zhu, et al.. (2022). Rapid identification of the geographic origin of Taiping Houkui green tea using near‐infrared spectroscopy combined with a variable selection method. Journal of the Science of Food and Agriculture. 102(13). 6123–6130. 17 indexed citations

16.

Wei, Yuming, Shimao Fang, Ge Jin, et al.. (2020). Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea. International Journal of Food Science & Technology. 55(8). 2931–2941. 25 indexed citations

17.

Ning, Jingming, et al.. (2016). Identification of Dark Tea (<em>Camellia sinensis</em> (L.)) Origins According to Chemical Composition Combined with Bayes Classification Pattern Recognition. Advance Journal of Food Science and Technology. 12(3). 150–154. 1 indexed citations

18.

Ning, Jingming, et al.. (2016). Identification of Black Tea from Four Countries by Using Near-infrared Spectroscopy and Support Vector Data Description Pattern Recognition. Advance Journal of Food Science and Technology. 11(4). 337–343. 4 indexed citations

19.

Ning, Jingming, et al.. (2010). Fingerprint identification method of Pu'er raw tea based on high performance liquid chromatography profiles. Nongye gongcheng xuebao. 2010(3). 243–248. 2 indexed citations

20.

Ning, Jingming, et al.. (2010). Changes of aroma constituents of Qimen raw black tea during processing.. Anhui Nongye Daxue xuebao. 37(3). 471–477. 3 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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