Jingna Yan

585 total citations
15 papers, 463 citations indexed

About

Jingna Yan is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Jingna Yan has authored 15 papers receiving a total of 463 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Pathology and Forensic Medicine, 8 papers in Food Science and 6 papers in Biochemistry. Recurrent topics in Jingna Yan's work include Tea Polyphenols and Effects (14 papers), Phytochemicals and Antioxidant Activities (6 papers) and Food Quality and Safety Studies (6 papers). Jingna Yan is often cited by papers focused on Tea Polyphenols and Effects (14 papers), Phytochemicals and Antioxidant Activities (6 papers) and Food Quality and Safety Studies (6 papers). Jingna Yan collaborates with scholars based in China, United States and Netherlands. Jingna Yan's co-authors include Huarong Tong, Qing Meng, Liang Zeng, Liyong Luo, Bei Wang, Longyun Zhang, Meifeng Li, Jilai Cui, Yulong Ye and Mengjun Ma and has published in prestigious journals such as Scientific Reports, Food Research International and Comprehensive Reviews in Food Science and Food Safety.

In The Last Decade

Jingna Yan

14 papers receiving 460 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Jingna Yan China	10	309	233	172	65	54	15	463
Jingming Ning China	13	317 1.0×	243 1.0×	154 0.9×	53 0.8×	27 0.5×	23	437
Suyoung Kang China	6	415 1.3×	387 1.7×	244 1.4×	47 0.7×	31 0.6×	7	533
Shimao Fang China	10	379 1.2×	299 1.3×	180 1.0×	78 1.2×	27 0.5×	20	474
Aiqing Miao China	10	316 1.0×	255 1.1×	203 1.2×	84 1.3×	33 0.6×	14	524
Honglin Wang China	3	185 0.6×	276 1.2×	162 0.9×	39 0.6×	39 0.7×	5	361
Shuying Gong China	12	353 1.1×	255 1.1×	145 0.8×	81 1.2×	25 0.5×	34	541
Junxi Cao China	11	280 0.9×	225 1.0×	145 0.8×	73 1.1×	23 0.4×	21	422
Banu Bahar Türkiye	7	174 0.6×	163 0.7×	125 0.7×	47 0.7×	31 0.6×	8	327
Hazel Lau Singapore	11	142 0.5×	192 0.8×	123 0.7×	81 1.2×	39 0.7×	18	368
Pengcheng Zheng China	13	394 1.3×	323 1.4×	186 1.1×	110 1.7×	23 0.4×	31	566

Countries citing papers authored by Jingna Yan

Since Specialization

Citations

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

Fields of papers citing papers by Jingna Yan

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jingna Yan

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

All Works

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15 of 15 papers shown

Wang, Qi, et al.. (2025). Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science. Frontiers in Nutrition. 12. 1587413–1587413.

Yan, Jingna, et al.. (2024). The spatiotemporal variations of L-glutamic acid and catechins during the development of etiolated tea leaves in ‘Huangjinye’. Scientia Horticulturae. 328. 112888–112888. 4 indexed citations

Jiang, Bin, et al.. (2024). Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques. Fermentation. 10(10). 520–520. 2 indexed citations

Wang, Lilei, et al.. (2024). Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis. Foods. 13(6). 865–865. 5 indexed citations

Yan, Jingna, Bei Wang, Yingjuan Chen, et al.. (2023). Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease. Food Research International. 167. 112643–112643. 6 indexed citations

Meng, Qing, et al.. (2022). Characterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods. LWT. 162. 113458–113458. 21 indexed citations

Yan, Jingna & Huarong Tong. (2022). An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction. Comprehensive Reviews in Food Science and Food Safety. 22(1). 187–232. 47 indexed citations

Wang, Bei, Qing Meng, Xiao Lin, et al.. (2022). Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Science and Human Wellness. 11(3). 618–626. 30 indexed citations

Yan, Jingna, et al.. (2021). Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan. Bioengineered. 12(1). 1251–1263. 10 indexed citations

10.

Liu, Honglin, Jingna Yan, Rui Huang, et al.. (2020). C N H O and mineral element stable isotope ratio analysis for authentication in tea. Journal of Food Composition and Analysis. 91. 103513–103513. 21 indexed citations

11.

Yan, Jingna, et al.. (2020). Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′. Food Research International. 136. 109355–109355. 102 indexed citations

12.

Ye, Yulong, Chunwang Dong, Jilai Cui, et al.. (2019). Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea. Journal of Texture Studies. 51(3). 542–553. 22 indexed citations

13.

Zeng, Liang, et al.. (2017). Preparation and characterization of (−)-Epigallocatechin-3-gallate (EGCG)-loaded nanoparticles and their inhibitory effects on Human breast cancer MCF-7 cells. Scientific Reports. 7(1). 45521–45521. 68 indexed citations

14.

Ye, Yulong, et al.. (2017). Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering. Journal of Food Composition and Analysis. 66. 98–108. 94 indexed citations

15.

Zeng, Liang, Jingna Yan, Liyong Luo, & Dongying Zhang. (2015). Effects of Pu-erh tea aqueous extract (PTAE) on blood lipid metabolism enzymes. Food & Function. 6(6). 2008–2016. 31 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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