Junrui Wu

4.0k total citations
104 papers, 3.1k citations indexed

About

Junrui Wu is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Junrui Wu has authored 104 papers receiving a total of 3.1k indexed citations (citations by other indexed papers that have themselves been cited), including 59 papers in Food Science, 56 papers in Molecular Biology and 30 papers in Nutrition and Dietetics. Recurrent topics in Junrui Wu's work include Probiotics and Fermented Foods (46 papers), Gut microbiota and health (20 papers) and Infant Nutrition and Health (13 papers). Junrui Wu is often cited by papers focused on Probiotics and Fermented Foods (46 papers), Gut microbiota and health (20 papers) and Infant Nutrition and Health (13 papers). Junrui Wu collaborates with scholars based in China, Japan and Singapore. Junrui Wu's co-authors include Rina Wu, Xiqing Yue, Feiyu An, Mei Yang, Xueyan Cao, Mo Li, Biao Liu, Wenhui Ye, Xue Luo and Ruixue Ding and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Junrui Wu

102 papers receiving 3.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Junrui Wu China 32 1.7k 1.4k 988 476 326 104 3.1k
Stefan Weckx Belgium 33 2.5k 1.5× 1.5k 1.0× 1.4k 1.4× 412 0.9× 350 1.1× 80 3.9k
Zhenmin Liu China 31 1.5k 0.9× 1.2k 0.8× 803 0.8× 403 0.8× 361 1.1× 171 3.0k
Xiqing Yue China 34 1.6k 0.9× 1.5k 1.0× 1.1k 1.1× 281 0.6× 440 1.3× 148 3.5k
Ivano De Noni Italy 32 1.5k 0.9× 1.4k 1.0× 858 0.9× 376 0.8× 362 1.1× 111 3.1k
Sudhir Kumar Tomar India 30 1.8k 1.1× 1.3k 0.9× 1.2k 1.2× 345 0.7× 196 0.6× 85 3.1k
Takashi Kuda Japan 35 1.8k 1.0× 2.0k 1.4× 737 0.7× 478 1.0× 420 1.3× 194 4.1k
Andrea Gianotti Italy 32 1.7k 1.0× 1.0k 0.7× 871 0.9× 794 1.7× 273 0.8× 85 3.2k
Cinzia Lucia Randazzo Italy 35 2.4k 1.4× 1.6k 1.1× 767 0.8× 411 0.9× 431 1.3× 131 3.5k
Faizan Ahmed Sadiq China 33 1.6k 0.9× 1.4k 1.0× 592 0.6× 348 0.7× 205 0.6× 88 2.7k
Analía G. Abraham Argentina 39 2.9k 1.7× 1.8k 1.3× 1.4k 1.4× 381 0.8× 353 1.1× 85 4.0k

Countries citing papers authored by Junrui Wu

Since Specialization
Citations

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

Fields of papers citing papers by Junrui Wu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Junrui Wu

This figure shows the co-authorship network connecting the top 25 collaborators of Junrui Wu. A scholar is included among the top collaborators of Junrui Wu 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 Junrui Wu. Junrui Wu 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.
An, Feiyu, Junrui Wu, Yaqi Wang, et al.. (2025). Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening. Food Chemistry. 477. 143621–143621. 6 indexed citations
2.
Wu, Rina, et al.. (2024). Research progress of 3D printing technology in functional food, powering the future of food. Trends in Food Science & Technology. 149. 104545–104545. 26 indexed citations
3.
Wu, Rina, Mo Li, Haisu Shi, et al.. (2024). Structural properties and biological activities of the extracellular polysaccharide of Bacillus subtilis LZ13-4. International Journal of Biological Macromolecules. 259(Pt 1). 129176–129176. 7 indexed citations
4.
Hu, Xinyu, et al.. (2024). Biofilm-based probiotic delivery system and its application in the food industry. Food Bioscience. 62. 105172–105172. 5 indexed citations
5.
Cao, Kaixin, Junrui Wu, Yu‐Chen Hou, et al.. (2024). Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics. Food Research International. 187. 114366–114366. 12 indexed citations
6.
7.
Zhang, Henan, Junrui Wu, Na Li, Rina Wu, & Wei Chen. (2023). Microbial influence on triggering and treatment of host cancer: An intestinal barrier perspective. Biochimica et Biophysica Acta (BBA) - Reviews on Cancer. 1878(6). 188989–188989. 4 indexed citations
8.
An, Feiyu, Junrui Wu, Yunzi Feng, et al.. (2023). A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Comprehensive Reviews in Food Science and Food Safety. 22(4). 2773–2801. 65 indexed citations
9.
Cao, Kaixin, et al.. (2023). Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang). Journal of Agricultural and Food Chemistry. 71(48). 18953–18962. 9 indexed citations
10.
Ding, Ruixue, Rina Wu, Zhili Liu, et al.. (2023). Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics. Food Science and Human Wellness. 13(5). 2866–2875. 2 indexed citations
11.
Yang, S Samuel, et al.. (2023). Biofilm tolerance, resistance and infections increasing threat of public health. Microbial Cell. 10(11). 233–247. 21 indexed citations
12.
13.
Yu, Jinhui, Shujie Qu, Han Xia, et al.. (2020). Effects of different probiotic combinations on the components and bioactivity of Spirulina. Journal of Basic Microbiology. 60(6). 543–557. 24 indexed citations
14.
Yang, Mei, Wei Deng, Xueyan Cao, et al.. (2020). Quantitative Phosphoproteomics of Milk Fat Globule Membrane in Human Colostrum and Mature Milk: New Insights into Changes in Protein Phosphorylation during Lactation. Journal of Agricultural and Food Chemistry. 68(15). 4546–4556. 37 indexed citations
15.
16.
Yang, Shanshan, et al.. (2020). Effects of different heat treatment conditions on the flavor of pasteurized milk.. Shipin Kexue / Food Science. 41(24). 131–136. 1 indexed citations
17.
Li, Rui, et al.. (2020). Effect of adding different prebiotics on free amino acids and flavor of yogurt.. Shipin Kexue / Food Science. 41(20). 83–89. 2 indexed citations
18.
Cao, Xueyan, Yan Zheng, Ning Yang, et al.. (2019). Characterization and comparison of milk fat globule membrane N-glycoproteomes from human and bovine colostrum and mature milk. Food & Function. 10(8). 5046–5058. 31 indexed citations
19.
Xie, Mengxi, Junrui Wu, Feiyu An, et al.. (2018). An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China. Food Research International. 115. 414–424. 77 indexed citations
20.
Wu, Junrui, et al.. (2015). Identification of Lactic Acid Bacteria and Yeast from Naturally Fermented Soybean Paste from Liaoning Province. Food Science. 36(9). 78. 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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