Nasi Ai

602 total citations
30 papers, 427 citations indexed

About

Nasi Ai is a scholar working on Nutrition and Dietetics, Food Science and Animal Science and Zoology. According to data from OpenAlex, Nasi Ai has authored 30 papers receiving a total of 427 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Nutrition and Dietetics, 15 papers in Food Science and 14 papers in Animal Science and Zoology. Recurrent topics in Nasi Ai's work include Biochemical Analysis and Sensing Techniques (15 papers), Advanced Chemical Sensor Technologies (14 papers) and Meat and Animal Product Quality (14 papers). Nasi Ai is often cited by papers focused on Biochemical Analysis and Sensing Techniques (15 papers), Advanced Chemical Sensor Technologies (14 papers) and Meat and Animal Product Quality (14 papers). Nasi Ai collaborates with scholars based in China, United States and Pakistan. Nasi Ai's co-authors include Baoguo Sun, Yungang Cao, Alma D. True, Youling L. Xiong, Xiaomei Zhang, Lingjun Tong, Jiao Wang, Jianjun Deng, Fuping Zheng and Fuhang Song and has published in prestigious journals such as Food Chemistry, Molecules and Journal of Dairy Science.

In The Last Decade

Nasi Ai

26 papers receiving 425 citations

Peers

Nasi Ai
Xiaoyu Yin China
Yicheng Ding China
Y. Jo United States
R.E. Campbell United States
R.E. Miracle United States
Xiaole Xiang China
Teng Pan China
M.E. Carunchia Whetstine United States
Peiyu Wei China
Yuwen Yi China
Xiaoyu Yin China
Nasi Ai
Citations per year, relative to Nasi Ai Nasi Ai (= 1×) peers Xiaoyu Yin

Countries citing papers authored by Nasi Ai

Since Specialization
Citations

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

Fields of papers citing papers by Nasi Ai

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Nasi Ai

This figure shows the co-authorship network connecting the top 25 collaborators of Nasi Ai. A scholar is included among the top collaborators of Nasi Ai 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 Nasi Ai. Nasi Ai 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.
Ding, Xin, Nasi Ai, Yiming Zhao, et al.. (2025). Intelligent food preservation systems based on MOFs-AI integration: technological breakthroughs and developmental trends. PubMed. 498(Pt 2). 147212–147212.
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Zhang, Yating, et al.. (2025). An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol. Journal of Dairy Science. 108(6). 5741–5753. 2 indexed citations
5.
Wang, Jianfeng, et al.. (2025). Deciphering lipase-catalyzed lipolysis in milk at low temperatures based on intelligent sensory, volatile compound, and lipid profiles. Food Research International. 221(Pt 3). 117396–117396.
6.
Liu, Lan, et al.. (2024). Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk. Food Chemistry X. 25. 102083–102083. 6 indexed citations
7.
Yang, Yan, et al.. (2024). Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics. Food Research International. 191. 114705–114705. 6 indexed citations
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Wang, Juan, et al.. (2024). Characterization and classification of odorous raw milk: Volatile profiles and algorithm model perspectives. Journal of Food Composition and Analysis. 138. 107030–107030. 2 indexed citations
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Sun, Baoguo, et al.. (2024). Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Research International. 188. 114478–114478. 20 indexed citations
12.
Huang, Yun, et al.. (2024). Unraveling volatilomics profiles of milk products from diverse regions in China. Food Research International. 179. 114006–114006. 12 indexed citations
13.
Yang, Qingyu, et al.. (2024). Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics. Food Chemistry X. 23. 101679–101679. 10 indexed citations
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Yang, Qingyu, et al.. (2024). Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk. Current Research in Food Science. 9. 100839–100839. 4 indexed citations
16.
Song, Fuhang, et al.. (2023). Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference. Foods. 12(5). 997–997. 12 indexed citations
17.
Ai, Nasi, Zheng Song, Tong Zhao, et al.. (2023). Rapid discrimination of the identity of infant formula by triple-channel models. Food Chemistry. 423. 136302–136302. 5 indexed citations
18.
Wang, Bei, et al.. (2020). Characterization of the key odorants in kurut with aroma recombination and omission studies. Journal of Dairy Science. 103(5). 4164–4173. 30 indexed citations
19.
Cao, Yungang, Nasi Ai, Alma D. True, & Youling L. Xiong. (2017). Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions. Food Chemistry. 245. 439–445. 101 indexed citations
20.
Zhang, Xiaomei, Nasi Ai, Jiao Wang, et al.. (2016). Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components. Journal of Dairy Science. 99(11). 8665–8679. 32 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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2026