Junjie Yi

3.0k total citations · 2 hit papers
146 papers, 2.2k citations indexed

About

Junjie Yi is a scholar working on Plant Science, Food Science and Molecular Biology. According to data from OpenAlex, Junjie Yi has authored 146 papers receiving a total of 2.2k indexed citations (citations by other indexed papers that have themselves been cited), including 50 papers in Plant Science, 49 papers in Food Science and 43 papers in Molecular Biology. Recurrent topics in Junjie Yi's work include Postharvest Quality and Shelf Life Management (24 papers), Phytochemicals and Antioxidant Activities (24 papers) and Microbial Inactivation Methods (23 papers). Junjie Yi is often cited by papers focused on Postharvest Quality and Shelf Life Management (24 papers), Phytochemicals and Antioxidant Activities (24 papers) and Microbial Inactivation Methods (23 papers). Junjie Yi collaborates with scholars based in China, Thailand and Belgium. Junjie Yi's co-authors include Xiao Hu, Shengbao Cai, Meiqi Li, Zhijia Liu, Tara Grauwet, Ann Van Loey, Marc Hendrickx, Biniam Kebede, Shiyao Zhang and Linyan Zhou and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Junjie Yi

125 papers receiving 2.2k 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.

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

2024 55 citations Qi Tian, Junjie Yi et al. Food Research International profile →
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning

2025 18 citations Junjie Yi et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Junjie Yi China	27	924	580	570	499	472	146	2.2k
Eduardo Castaño‐Tostado Mexico	27	856 0.9×	620 1.1×	526 0.9×	421 0.8×	222 0.5×	82	2.3k
Krystian Marszałek Poland	31	1.1k 1.2×	793 1.4×	658 1.2×	486 1.0×	802 1.7×	93	2.9k
Yuanying Ni China	36	1.5k 1.7×	1.1k 1.9×	577 1.0×	653 1.3×	340 0.7×	112	3.2k
Yujuan Xu China	27	1.2k 1.3×	841 1.4×	536 0.9×	455 0.9×	347 0.7×	120	2.4k
Francisc Vasile Dulf Romania	28	923 1.0×	466 0.8×	564 1.0×	389 0.8×	179 0.4×	88	2.4k
Xiaojun Liao China	24	768 0.8×	385 0.7×	378 0.7×	380 0.8×	257 0.5×	113	1.8k
Hanju Sun China	31	1.3k 1.4×	866 1.5×	836 1.5×	637 1.3×	191 0.4×	96	2.8k
Xu Si China	28	840 0.9×	455 0.8×	596 1.0×	518 1.0×	141 0.3×	73	2.4k
Wenqiang Guan China	30	935 1.0×	931 1.6×	468 0.8×	251 0.5×	178 0.4×	81	2.4k
Zedong Jiang China	29	464 0.5×	530 0.9×	863 1.5×	394 0.8×	355 0.8×	144	2.6k

Countries citing papers authored by Junjie Yi

Since Specialization

Citations

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

Fields of papers citing papers by Junjie Yi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Junjie Yi

This figure shows the co-authorship network connecting the top 25 collaborators of Junjie Yi. A scholar is included among the top collaborators of Junjie Yi 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 Junjie Yi. Junjie Yi 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

Li, Zi, et al.. (2025). Effect of traditional procedure and high pressure processing assisted methods on physicochemical properties and in vitro digestibility of yellow glutinous rice dyed by Buddleja officinalis Maxim. Innovative Food Science & Emerging Technologies. 101. 103952–103952. 1 indexed citations

Yin, Xiaoxing, et al.. (2025). Metabolite accumulation pathway of watercore in apple fruit: An integrative transcriptome and metabolome analysis. Scientia Horticulturae. 340. 113954–113954. 1 indexed citations

Li, Yantong, et al.. (2025). Inactivated mechanisms of high pressure processing combined with mild temperature on pectin methylesterase and its inhibitor. Food Chemistry. 484. 144477–144477.

Zhu, Jiang, et al.. (2025). Recent advances and potentiality of phenyllactic acid: Source, antimicrobial mechanism, and applications. Trends in Food Science & Technology. 158. 104926–104926. 1 indexed citations

Wang, Xinyu, et al.. (2025). Unlocking the secrets of stinky fermented foods: A comprehensive overview of processes, flavor characteristics, fermentation microbiomes, and metabolic pathways. Food Bioscience. 68. 106408–106408. 2 indexed citations

Yi, Junjie, et al.. (2025). Structural reconfiguration and functional enhancement of retrograded starch through tamarind seed polysaccharide complexation: synergistic improvement of rheological properties, stability, and resistant starch content. Food Hydrocolloids. 172. 112192–112192.

Sun, Shanshan, Zhenna Zhang, Zibo Song, et al.. (2025). Exploring radio frequency heating of viscous foods via folded flow. Journal of Food Engineering. 403. 112711–112711.

Kuang, Xia, Shao-ying Zhang, Chaofan Guo, et al.. (2025). Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling. Foods. 14(10). 1802–1802. 1 indexed citations

Li, Tingyu, Weifang Li, Junjie Yi, et al.. (2025). A multi-level integration framework for sustainable nitrogen management in tropical agriculture. One Earth. 8(5). 101308–101308.

10.

Wang, Rui, Yi Zeng, Jiaqian Liang, et al.. (2024). Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system. Food Research International. 179. 113941–113941. 20 indexed citations

11.

Xiao, Yue, Xinyu Wang, Zibo Song, et al.. (2024). Enhancing phenylethyl alcohol production in Pichia fermentans via adaptive laboratory evolution under NaCl stress. Food Bioscience. 62. 105094–105094. 4 indexed citations

12.

Yi, Junjie, et al.. (2024). High internal phase Pickering emulsions co-loaded with astaxanthin and ferrous gluconate improve iron deficiency anemia in mice and their applications in 3D printing. Food Research International. 197(Pt 1). 115242–115242. 2 indexed citations

13.

Tian, Qi, et al.. (2024). Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation. Food Research International. 195. 114996–114996. 55 indexed citations breakdown →

14.

Shi, Rong, Zhenbin Liu, Junjie Yi, Xiao Hu, & Chaofan Guo. (2023). The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process. International Journal of Biological Macromolecules. 254(Pt 3). 127920–127920. 9 indexed citations

15.

Li, Jian, Chaofan Guo, Shengbao Cai, Junjie Yi, & Linyan Zhou. (2023). Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance. Food Research International. 168. 112782–112782. 25 indexed citations

16.

Li, Hong, Yuanyue Zhang, Zhijia Liu, et al.. (2023). Exploring antioxidant activities and inhibitory effects against α‐amylase and α‐glucosidase of Elaeocarpus braceanus fruits: insights into mechanisms by molecular docking and molecular dynamics. International Journal of Food Science & Technology. 59(1). 343–355. 7 indexed citations

17.

Wang, Tao, Meiqi Li, Shengbao Cai, et al.. (2023). Polyphenol-Rich Extract of Fermented Chili Pepper Alleviates Insulin Resistance in HepG2 Cells via Regulating INSR, PTP1B, PPAR-γ, and AMPK Pathways. Fermentation. 9(2). 84–84. 5 indexed citations

18.

Zhang, Weiwei, et al.. (2023). Effect of compositions and physical properties on 3D printability of gels from selected commercial edible insects: Role of protein and chitin. Food Chemistry. 433. 137349–137349. 15 indexed citations

19.

Liu, Xiaojing, et al.. (2021). Phytochemical bioaccessibility and in vitro antidiabetic effects of Chinese sumac ( Rhus chinensis Mill.) fruits after a simulated digestion: insights into the mechanisms with molecular docking analysis. International Journal of Food Science & Technology. 57(5). 2656–2669. 16 indexed citations

20.

Yi, Junjie, Meiqi Li, Meilian Yang, et al.. (2020). Characterisation and in vitro cytotoxicity of toxic and degradation compounds in bamboo shoots ( Dendrocalamus Sinicus ) during traditional fermentation. International Journal of Food Science & Technology. 56(2). 974–987. 4 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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