Lele Shao

1.2k total citations
49 papers, 895 citations indexed

About

Lele Shao is a scholar working on Biotechnology, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Lele Shao has authored 49 papers receiving a total of 895 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Biotechnology, 16 papers in Molecular Biology and 15 papers in Animal Science and Zoology. Recurrent topics in Lele Shao's work include Microbial Inactivation Methods (18 papers), Listeria monocytogenes in Food Safety (17 papers) and Meat and Animal Product Quality (14 papers). Lele Shao is often cited by papers focused on Microbial Inactivation Methods (18 papers), Listeria monocytogenes in Food Safety (17 papers) and Meat and Animal Product Quality (14 papers). Lele Shao collaborates with scholars based in China, United Kingdom and United States. Lele Shao's co-authors include Xingmin Li, Ruitong Dai, Qianqian Yu, Xiaojing Tian, Bo Zou, Yijie Zhao, Robert C. Hider, Tao Zhou, Limin Kong and Fei Jia and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Lele Shao

42 papers receiving 881 citations

Peers

Lele Shao
Lihui Du China
Shengming Zhao China
Yongzhi Zhu China
Wu Ding China
Annalisa Segat Italy
J.L. Cuq France
Ming Huang China
Romain Kapel France
Jae‐Kyung Kim South Korea
Lihui Du China
Lele Shao
Citations per year, relative to Lele Shao Lele Shao (= 1×) peers Lihui Du

Countries citing papers authored by Lele Shao

Since Specialization
Citations

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

Fields of papers citing papers by Lele Shao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Lele Shao

This figure shows the co-authorship network connecting the top 25 collaborators of Lele Shao. A scholar is included among the top collaborators of Lele Shao 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 Lele Shao. Lele Shao 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.
Tian, Xiaojing, et al.. (2025). A rethinking of nitrate, nitrite, and nitric oxide for food preservation and human health. Food Science and Human Wellness.
2.
Wang, Yudi, et al.. (2025). Liposome-delivered natural antimicrobials in foods: Antibacterial efficacy and mechanisms. Food Bioscience. 73. 107525–107525.
3.
Dong, Bao, Yuehong Chen, Xin Wang, et al.. (2025). Development of a highly sensitive luciferase assay for intracellular evaluation of coronavirus Mpro activity. Frontiers in Microbiology. 16. 1560251–1560251.
4.
5.
Zhang, Mengjiao, Rongrong Yang, Yudi Wang, et al.. (2025). The effect and mechanism of sublethal injury by lactic acid on Salmonella Typhimurium planktonic and biofilm cells. Food Microbiology. 132. 104852–104852.
6.
Wang, Han, Lele Shao, Yana Liu, et al.. (2024). Changes in stresses sensitivity of ohmic heating-induced sublethally injured Staphylococcus aureus during repair: Potential mechanisms at the cellular and molecular levels. International Journal of Food Microbiology. 422. 110814–110814. 7 indexed citations
7.
Wang, Han, Lele Shao, Yana Liu, et al.. (2024). Recovery mechanisms of ohmic heating-induced sublethally injured Staphylococcus aureus: Changes in cellular structure and applications in pasteurized milk. Food Control. 171. 111086–111086. 3 indexed citations
8.
Zhao, Yijie, Lele Shao, Yanan Liu, et al.. (2024). TMT-based quantitative proteomics and non-targeted metabolomic analyses reveal the inactivation mechanism of cold atmospheric plasma against Pseudomonas aeruginosa. Food Control. 165. 110608–110608. 8 indexed citations
9.
Zhang, Mengjiao, Hui Tang, Ruilong Wen, et al.. (2024). Inactivation and sublethal injury of Salmonella Typhimurium on beef and in aqueous solution treated with lactic acid. Food Research International. 200. 115472–115472. 1 indexed citations
10.
Shao, Lele, et al.. (2024). Nanomaterials enhanced the antimicrobial effect of microwave treatment: understanding the role of nanomaterial properties. Journal of Nanoparticle Research. 26(8). 1 indexed citations
11.
Sun, Yingying, Lele Shao, Yana Liu, et al.. (2024). Inactivation of Bacillus cereus spores by ohmic heating: Efficiency and changes of spore biological properties. International Journal of Food Microbiology. 421. 110784–110784. 8 indexed citations
12.
Shao, Lele, et al.. (2023). Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage. International Journal of Biological Macromolecules. 239. 124299–124299. 38 indexed citations
13.
Zou, Bo, et al.. (2023). Preparation of lemon essential oil nanoemulsion and its effect on the microbial community of pork patties. Journal of Food Science. 88(6). 2286–2300. 11 indexed citations
14.
Liu, Yana, Weiwei Zhou, Lele Shao, et al.. (2023). Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage. International Journal of Food Microbiology. 410. 110483–110483. 11 indexed citations
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16.
Tian, Xiaojing, Lele Shao, Qianqian Yu, Xingmin Li, & Ruitong Dai. (2020). Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology. 57(7). 2461–2471.
17.
Shao, Lele, et al.. (2020). Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter. Food Research International. 138(Pt B). 109788–109788. 24 indexed citations
18.
Tian, Xiaojing, Lele Shao, Qianqian Yu, et al.. (2019). Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking. International Journal of Food Microbiology. 304. 11–18. 6 indexed citations
19.
Shao, Lele, et al.. (2019). Enzymatic characteristics of polyphenoloxidase from shrimp (Penaeus vannamei) and its inhibition by a novel hydroxypyridinone derivative. Food Science and Biotechnology. 28(4). 1047–1055. 9 indexed citations
20.

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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