This map shows the geographic impact of Kan Jian-quan'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 Kan Jian-quan with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kan Jian-quan more than expected).
This network shows the impact of papers produced by Kan Jian-quan. 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 Kan Jian-quan. The network helps show where Kan Jian-quan may publish in the future.
Co-authorship network of co-authors of Kan Jian-quan
This figure shows the co-authorship network connecting the top 25 collaborators of Kan Jian-quan.
A scholar is included among the top collaborators of Kan Jian-quan 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 Kan Jian-quan. Kan Jian-quan is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Wang, Hongwei, et al.. (2019). PLSR analysis and sensory evaluation of GC-MS result of phenolic compounds contribution to smoked flavor in Chinese bacon.. Shipin yu fajiao gongye. 45(21). 244–249.2 indexed citations
Jian-quan, Kan. (2013). Comparison on aroma components of green prickleyash in different storage conditions. Shipin yu fajiao gongye.2 indexed citations
13.
Jian-quan, Kan. (2013). Macroporous Resin Adsorption for Separation and Purification of ACE Inhibitory Peptides from Porcine Hemoglobin. Food Science.1 indexed citations
14.
Jian-quan, Kan. (2012). Analysis of Aroma-active Components in Purple Potato Wine during Fermentation. Food Science.1 indexed citations
15.
Jian-quan, Kan. (2011). Changes in Basal Components and Protease Activity at Different Stages of the Traditional Processing of Yongchuan Douchi. Food Science.1 indexed citations
16.
Jian-quan, Kan. (2010). Fermentation technology of Chaenomeles sinensis fruit vinegar. China Brewing.1 indexed citations
17.
Jian-quan, Kan. (2009). Study on mathematical model for determining the browning degree of fresh-cut lotus roots. Science and Technology of Food Industry.1 indexed citations
18.
Jian-quan, Kan. (2008). Study on Essential Oil Components in Fresh Ginger and Dry Ginger by GC-MS. Food Science.1 indexed citations
19.
Jian-quan, Kan. (2008). Indirect Methods and Influence Factors to Determine Total Antioxidant Activity of Fruit and Vegetable. Food Science.1 indexed citations
20.
Jian-quan, Kan. (2006). Study on comparing enzyme preparation process of microporous starch granules. Food Science and Technology International.1 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.