Ni Yang

1.5k total citations
41 papers, 853 citations indexed

About

Ni Yang is a scholar working on Food Science, Nutrition and Dietetics and Pharmacology. According to data from OpenAlex, Ni Yang has authored 41 papers receiving a total of 853 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 13 papers in Nutrition and Dietetics and 11 papers in Pharmacology. Recurrent topics in Ni Yang's work include Fermentation and Sensory Analysis (10 papers), Coffee research and impacts (9 papers) and Biochemical Analysis and Sensing Techniques (9 papers). Ni Yang is often cited by papers focused on Fermentation and Sensory Analysis (10 papers), Coffee research and impacts (9 papers) and Biochemical Analysis and Sensing Techniques (9 papers). Ni Yang collaborates with scholars based in United Kingdom, China and Australia. Ni Yang's co-authors include Ian D. Fisk, Chujiao Liu, Robert Linforth, Morten Münchow, Qian Yang, Charfedinne Ayed, Jianshe Chen, Davide Giacalone, Raffaele Sacchi and Alessandro Genovese and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Food Chemistry.

In The Last Decade

Ni Yang

40 papers receiving 835 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Ni Yang United Kingdom 15 390 298 214 164 156 41 853
Franks Kamgang Nzekoue Italy 18 361 0.9× 292 1.0× 92 0.4× 235 1.4× 80 0.5× 42 904
Roberto A. Buffo United States 13 649 1.7× 198 0.7× 138 0.6× 203 1.2× 75 0.5× 19 921
Inthawoot Suppavorasatit Thailand 14 544 1.4× 117 0.4× 171 0.8× 140 0.9× 59 0.4× 34 831
Wenny Bekti Sunarharum Indonesia 8 301 0.8× 443 1.5× 70 0.3× 169 1.0× 62 0.4× 49 645
Xinman Lou China 18 388 1.0× 50 0.2× 136 0.6× 186 1.1× 97 0.6× 35 717
Chaleeda Borompichaichartkul Thailand 19 587 1.5× 147 0.5× 268 1.3× 284 1.7× 70 0.4× 67 944
Isabelle Andriot France 18 487 1.2× 33 0.1× 332 1.6× 54 0.3× 137 0.9× 30 767
Jianxin Song China 13 488 1.3× 26 0.1× 171 0.8× 227 1.4× 121 0.8× 25 801
Ke Tang China 16 568 1.5× 16 0.1× 177 0.8× 219 1.3× 121 0.8× 49 793
Jiaying Huo China 16 312 0.8× 58 0.2× 119 0.6× 215 1.3× 36 0.2× 34 754

Countries citing papers authored by Ni Yang

Since Specialization
Citations

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

Fields of papers citing papers by Ni Yang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ni Yang

This figure shows the co-authorship network connecting the top 25 collaborators of Ni Yang. A scholar is included among the top collaborators of Ni Yang 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 Ni Yang. Ni Yang 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.
Yang, Ni, et al.. (2025). Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening. Food Research International. 219. 116961–116961. 1 indexed citations
2.
Lin, Xinyue, et al.. (2024). Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC–MS. Journal of Chromatography A. 1730. 465118–465118. 6 indexed citations
3.
Fisk, Ian D., et al.. (2024). Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu). Food Chemistry. 464(Pt 3). 141888–141888. 3 indexed citations
4.
5.
Wang, Jiayi, Kai Hou, Fang Wang, et al.. (2023). An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development. Foods. 12(7). 1385–1385. 3 indexed citations
6.
Liu, Yuze, et al.. (2022). Impact of agro-forestry systems on the aroma generation of coffee beans. Frontiers in Nutrition. 9. 968783–968783. 4 indexed citations
7.
Ayed, Charfedinne, et al.. (2022). The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chemistry. 386. 132824–132824. 11 indexed citations
8.
Yang, Ni, Beverly S. Mühlhäusler, Gabriela E. Leghi, et al.. (2021). Acute changes to breast milk composition following consumption of high‐fat and high‐sugar meals. Maternal and Child Nutrition. 17(3). e13168–e13168. 25 indexed citations
9.
Zhang, Danni, et al.. (2021). Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry. 371. 131165–131165. 21 indexed citations
10.
Zhang, Tingting, Charfedinne Ayed, Ian D. Fisk, et al.. (2021). Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics. Food Chemistry. 367. 130760–130760. 21 indexed citations
11.
Cornacchia, Leonardo, Moira A. Taylor, Charfedinne Ayed, et al.. (2021). Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing. Scientific Reports. 11(1). 16518–16518. 10 indexed citations
12.
Zhang, Shangshang, et al.. (2020). Comparative analysis of anthocyanins in the fruits of three varieties of blue honeysuckle (Lonicera caerulea L.) by ultra-high performance liquid chromatography-time of flight-tandem mass spectrometry.. Shipin Kexue / Food Science. 41(20). 256–262. 1 indexed citations
13.
Yang, Ni, et al.. (2020). Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins. European Biophysics Journal. 49(8). 799–808. 8 indexed citations
14.
Cui, Heping, et al.. (2020). Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol. Food Chemistry. 322. 126754–126754. 21 indexed citations
15.
Yang, Ni, Qian Yang, Jianshe Chen, & Ian D. Fisk. (2020). Impact of capsaicin on aroma release and perception from flavoured solutions. LWT. 138. 110613–110613. 25 indexed citations
16.
Yang, Ni, et al.. (2019). Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chemistry. 295. 449–455. 12 indexed citations
17.
Liu, Chujiao, Qian Yang, Robert Linforth, Ian D. Fisk, & Ni Yang. (2018). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry. 272. 251–257. 67 indexed citations
18.
Wang, Xinmiao, et al.. (2018). A non-invasive measurement of tongue surface temperature. Food Research International. 116. 499–507. 12 indexed citations
19.
Liu, Chujiao, Ni Yang, Qian Yang, et al.. (2018). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry. 281. 8–17. 61 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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