Longxiang Liu
- Food Science top 10%
- Molecular Biology
- Plant Science
- Biomaterials
- Biotechnology top 10%
- Co-authors
- Shuai PengHua WangHongyu ZhaoLin YuanJicai BiHua LiKai HuJun Deng
- Topics
- Probiotics and Fermented Foods (8 papers)Fermentation and Sensory Analysis (7 papers)Microbial Community Ecology and Physiology (5 papers)
- Partner nations
- ChinaUnited KingdomAustralia
In The Last Decade
Longxiang Liu
27 papers receiving 302 citations
Peers
Comparison fields: 5 of 78
- Food Science 112
- Molecular Biology 89
- Plant Science 81
- Biomaterials 56
- Biotechnology 51
Countries citing papers authored by Longxiang Liu
This map shows the geographic impact of Longxiang Liu'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 Longxiang Liu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Longxiang Liu more than expected).
Fields of papers citing papers by Longxiang Liu
This network shows the impact of papers produced by Longxiang Liu. 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 Longxiang Liu. The network helps show where Longxiang Liu may publish in the future.
Co-authorship network of co-authors of Longxiang Liu
This figure shows the co-authorship network connecting the top 25 collaborators of Longxiang Liu. A scholar is included among the top collaborators of Longxiang Liu 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 Longxiang Liu. Longxiang Liu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 0 | |
| 3 | 0 | |
| 4 | 0 | |
| 5 | 0 | |
| 6 | 2 | |
| 7 | 2 | |
| 8 | 1 | |
| 9 | 6 | |
| 10 | 2 | |
| 11 | 4 | |
| 12 | 31 | |
| 13 | 3 | |
| 14 | 2 | |
| 15 | 16 | |
| 16 | 24 | |
| 17 | 12 | |
| 18 | 21 | |
| 19 | 13 | |
| 20 | 29 |
About Longxiang Liu
Longxiang Liu is a scholar working on Food Science, Biotechnology and Molecular Biology, having authored 33 papers that have together received 305 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (8 papers), Fermentation and Sensory Analysis (7 papers) and Microbial Community Ecology and Physiology (5 papers). The work is most often cited by research in Food Science (112 citations), Biotechnology (51 citations) and Biomaterials (56 citations). Longxiang Liu has collaborated with scholars based in China, United Kingdom and Australia. Frequent co-authors include Shuai Peng, Hua Wang, Hongyu Zhao, Lin Yuan, Jicai Bi, Hua Li, Hongyu Zhao, Hua Li, Kai Hu and Jun Deng. Their work appears in journals such as The Science of The Total Environment, Food Chemistry and Frontiers in Microbiology.
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.