Peter K. C. Ong

825 total citations
17 papers, 653 citations indexed

About

Peter K. C. Ong is a scholar working on Food Science, Clinical Biochemistry and Animal Science and Zoology. According to data from OpenAlex, Peter K. C. Ong has authored 17 papers receiving a total of 653 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 7 papers in Clinical Biochemistry and 5 papers in Animal Science and Zoology. Recurrent topics in Peter K. C. Ong's work include Advanced Glycation End Products research (7 papers), Meat and Animal Product Quality (5 papers) and Fermentation and Sensory Analysis (4 papers). Peter K. C. Ong is often cited by papers focused on Advanced Glycation End Products research (7 papers), Meat and Animal Product Quality (5 papers) and Fermentation and Sensory Analysis (4 papers). Peter K. C. Ong collaborates with scholars based in Singapore, China and United States. Peter K. C. Ong's co-authors include Terry E. Acree, Weibiao Zhou, Hang Yu, Edward H. Lavin, Shao‐Quan Liu, Dejian Huang, Pattarin Leelaphiwat, Pin‐Rou Lee, Vanee Chonhenchob and J.B. Harte and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Peter K. C. Ong

17 papers receiving 636 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Peter K. C. Ong Singapore 13 342 188 188 141 100 17 653
Ai‐Nong Yu China 16 340 1.0× 217 1.2× 155 0.8× 175 1.2× 117 1.2× 38 817
Francia Arce Vera Switzerland 12 203 0.6× 144 0.8× 216 1.1× 97 0.7× 121 1.2× 15 681
Anton Apriyantono Indonesia 13 351 1.0× 170 0.9× 165 0.9× 106 0.8× 192 1.9× 38 694
Céline Jouquand France 11 299 0.9× 79 0.4× 204 1.1× 68 0.5× 149 1.5× 17 653
Laura Pripis‐Nicolau France 5 391 1.1× 107 0.6× 158 0.8× 121 0.9× 75 0.8× 7 543
Fien Van Lancker Belgium 13 430 1.3× 187 1.0× 124 0.7× 55 0.4× 152 1.5× 15 795
Karangwa Eric China 14 481 1.4× 291 1.5× 102 0.5× 100 0.7× 173 1.7× 17 792
Christoph Cerny Switzerland 14 361 1.1× 224 1.2× 104 0.6× 110 0.8× 191 1.9× 17 887
Josef Kerler Switzerland 12 466 1.4× 124 0.7× 116 0.6× 112 0.8× 86 0.9× 16 776
Aytül Hamzalıoğlu Türkiye 17 458 1.3× 99 0.5× 221 1.2× 105 0.7× 103 1.0× 26 756

Countries citing papers authored by Peter K. C. Ong

Since Specialization
Citations

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

Fields of papers citing papers by Peter K. C. Ong

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Peter K. C. Ong. 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 Peter K. C. Ong. The network helps show where Peter K. C. Ong may publish in the future.

Co-authorship network of co-authors of Peter K. C. Ong

This figure shows the co-authorship network connecting the top 25 collaborators of Peter K. C. Ong. A scholar is included among the top collaborators of Peter K. C. Ong 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 Peter K. C. Ong. Peter K. C. Ong is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

17 of 17 papers shown
1.
Yu, Hang, et al.. (2018). Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine. Food Chemistry. 269. 628–637. 60 indexed citations
2.
Yu, Hang, et al.. (2018). Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems. npj Science of Food. 2(1). 2–2. 16 indexed citations
3.
Yu, Hang, et al.. (2018). Effects of Ultrasonic Processing and Oil Type on Maillard Reaction of D-Glucose and L-Alanine in Oil-in-Water Systems. Food and Bioprocess Technology. 12(2). 325–337. 27 indexed citations
4.
Yu, Hang, et al.. (2017). Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine. Food and Bioprocess Technology. 10(11). 1984–1996. 23 indexed citations
5.
Yu, Hang, et al.. (2016). Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine. Ultrasonics Sonochemistry. 34. 154–163. 69 indexed citations
6.
Ong, Peter K. C., et al.. (2016). Odor-Specific Loss of Smell Sensitivity with Age as Revealed by the Specific Sensitivity Test. Chemical Senses. 41(6). 487–495. 19 indexed citations
7.
Leelaphiwat, Pattarin, Rafael Auras, J.B. Harte, Peter K. C. Ong, & Vanee Chonhenchob. (2016). Barrier Properties of Polymeric Packaging Materials to Major Aroma Volatiles in Herbs. SHILAP Revista de lepidopterología. 67. 6100–6100. 6 indexed citations
8.
Leelaphiwat, Pattarin, J.B. Harte, Rafael Auras, Peter K. C. Ong, & Vanee Chonhenchob. (2016). Effects of packaging materials on the aroma stability of Thai ‘tom yam’ seasoning powder as determined by descriptive sensory analysis and gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture. 97(6). 1854–1860. 7 indexed citations
9.
Yu, Hang, et al.. (2016). Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing. Innovative Food Science & Emerging Technologies. 36. 260–268. 32 indexed citations
10.
Ong, Peter K. C., et al.. (2015). High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine–xylose model system. Ultrasonics Sonochemistry. 26. 399–407. 32 indexed citations
11.
Lee, Pin‐Rou, et al.. (2012). Volatile sulphur compounds and pathways of l-methionine catabolism in Williopsis yeasts. Applied Microbiology and Biotechnology. 95(4). 1011–1020. 16 indexed citations
12.
Ong, Peter K. C., et al.. (2011). Formation of Volatile Sulfur-Containing Compounds bySaccharomyces cerevisiaein Soymilk Supplemented with L-methionine. Food Biotechnology. 25(4). 292–304. 8 indexed citations
13.
Leelaphiwat, Pattarin, Vanee Chonhenchob, S. Paul Singh, et al.. (2011). Transport Coefficients of Eucalyptol through Various Polymeric Films. Packaging Technology and Science. 25(3). 161–172. 5 indexed citations
14.
Ong, Peter K. C., et al.. (2010). Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream. International Journal of Food Microbiology. 143(3). 235–240. 31 indexed citations
15.
Ong, Peter K. C. & Terry E. Acree. (1999). Similarities in the Aroma Chemistry of Gewürztraminer Variety Wines and Lychee (Litchi chinesisSonn.) Fruit. Journal of Agricultural and Food Chemistry. 47(2). 665–670. 141 indexed citations
16.
Ong, Peter K. C., Terry E. Acree, & Edward H. Lavin. (1998). Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.). Journal of Agricultural and Food Chemistry. 46(2). 611–615. 84 indexed citations
17.
Ong, Peter K. C. & Terry E. Acree. (1998). Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.). Journal of Agricultural and Food Chemistry. 46(6). 2282–2286. 77 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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