Mao‐Hsiang Lee
- Food Science top 5%
- Nutrition and Dietetics top 5%
- Biochemistry top 10%
- Plant Science
- Endocrinology, Diabetes and Metabolism
- Co-authors
- Chi‐Fai ChauYa‐Ling HuangYan‐Zin ChangChien‐Hung ChenFuu SheuGuang LiuZuguang LiShih‐Lin Wu
- Topics
- Food composition and properties (4 papers)Botanical Research and Applications (3 papers)Analytical Chemistry and Chromatography (2 papers)
In The Last Decade
Mao‐Hsiang Lee
9 papers receiving 314 citations
Peers
Comparison fields: 5 of 58
- Food Science 175
- Nutrition and Dietetics 170
- Biochemistry 67
- Plant Science 58
- Endocrinology, Diabetes and Metabolism 35
Countries citing papers authored by Mao‐Hsiang Lee
This map shows the geographic impact of Mao‐Hsiang Lee'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 Mao‐Hsiang Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mao‐Hsiang Lee more than expected).
Fields of papers citing papers by Mao‐Hsiang Lee
This network shows the impact of papers produced by Mao‐Hsiang Lee. 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 Mao‐Hsiang Lee. The network helps show where Mao‐Hsiang Lee may publish in the future.
Co-authorship network of co-authors of Mao‐Hsiang Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Mao‐Hsiang Lee. A scholar is included among the top collaborators of Mao‐Hsiang Lee 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 Mao‐Hsiang Lee. Mao‐Hsiang Lee is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 0 | |
| 3 | 1 | |
| 4 | 13 | |
| 5 | 28 | |
| 6 | 29 | |
| 7 | 18 | |
| 8 | 25 | |
| 9 | 106 | |
| 10 | 111 |
About Mao‐Hsiang Lee
Mao‐Hsiang Lee is a scholar working on Toxicology, Food Science and Nutrition and Dietetics, having authored 10 papers that have together received 332 indexed citations. Recurring topics across this work include Food composition and properties (4 papers), Botanical Research and Applications (3 papers) and Analytical Chemistry and Chromatography (2 papers). The work is most often cited by research in Biochemistry (67 citations), Nutrition and Dietetics (170 citations) and Food Science (175 citations). Mao‐Hsiang Lee has collaborated with scholars based in Taiwan and China. Frequent co-authors include Chi‐Fai Chau, Ya‐Ling Huang, Yan‐Zin Chang, Chien‐Hung Chen, Fuu Sheu, Guang Liu, Zuguang Li, Shih‐Lin Wu, Linda H. Chung and Tao Yang. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of the Science of Food and Agriculture.
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.