Po-Yuan Chiang

1.0k total citations
38 papers, 738 citations indexed

About

Po-Yuan Chiang is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Po-Yuan Chiang has authored 38 papers receiving a total of 738 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 15 papers in Nutrition and Dietetics and 15 papers in Plant Science. Recurrent topics in Po-Yuan Chiang's work include Food composition and properties (13 papers), Phytochemicals and Antioxidant Activities (12 papers) and Polysaccharides Composition and Applications (8 papers). Po-Yuan Chiang is often cited by papers focused on Food composition and properties (13 papers), Phytochemicals and Antioxidant Activities (12 papers) and Polysaccharides Composition and Applications (8 papers). Po-Yuan Chiang collaborates with scholars based in Taiwan, China and Japan. Po-Yuan Chiang's co-authors include Kai–Min Yang, Jhih‐Ying Ciou, Min-Hung Chen, Chi‐Chen Lin, Po‐Hsien Li, Chien‐Chun Huang, Hsin‐Hung Lin, Albert Linton Charles, Mito Kokawa and Yutaka Kitamura and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Molecules.

In The Last Decade

Po-Yuan Chiang

35 papers receiving 718 citations

Peers

Countries citing papers authored by Po-Yuan Chiang

Since Specialization

Citations

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

Fields of papers citing papers by Po-Yuan Chiang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Po-Yuan Chiang. 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 Po-Yuan Chiang. The network helps show where Po-Yuan Chiang may publish in the future.

Co-authorship network of co-authors of Po-Yuan Chiang

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Bioactive Compounds and Antioxidant Efficacy of Djulis (Chenopodium formosanum) Leaves: Implications for Sustainable Cosmeceutical Development 2025 ·Antioxidants ·Chien‐Shan Chiu, Yung‐Jia Chan, Wu Yuan, Wen‐Chien Lu, Po-Yuan Chiang, Po‐Hsien Li	0
2	Formulation, Characterization, and Lipolysis Properties of Lycopene-Loaded Self-Emulsifying Delivery Systems Based on Different Lipids 2025 ·Foods ·Shin-Yi Lin, (unknown), Kai–Min Yang, Po-Yuan Chiang	0
3	Effect of Pre-Heating on Enhancing the Anti-Digestive and Antioxidant Properties of Curcumin Rice by Self-Emulsifying Technology 2025 ·Foods ·Chao Ma, (unknown), Po-Yuan Chiang	1
4	Micronization Combined Ultrasound-Assisted Extraction Enhances the Sustainability of Polyphenols from Pineapple and Lemon Peels Utilizing Acidified Ethanol 2025 ·Foods ·Yen‐Chieh Lee, (unknown), Min-Hung Chen, Po-Yuan Chiang	1
5	Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle 2024 ·Foods ·(unknown), (unknown), (unknown), Yen‐Chieh Lee, Po-Yuan Chiang	2
6	Relationship between Storage Quality and Functionality of Common Buckwheat (Fagopyrum esculentum Moench) and Tartary Buckwheat (Fagopyrum tataricum Gaertn) at Different Temperatures 2024 ·AgriEngineering ·Yen‐Liang Chen, Kai–Min Yang, (unknown), (unknown), Yuan Ma, Po-Yuan Chiang	2
7	The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis) 2024 ·Foods ·Ting‐Yu Hsu, Kai–Min Yang, (unknown), Li-Yun Lin, Po-Yuan Chiang	8
8	Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.) 2024 ·Food Chemistry X ·(unknown), Po-Yuan Chiang	9
9	Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening 2024 ·Carbohydrate Polymer Technologies and Applications ·(unknown), Ping‐Hsiu Huang, Yung‐Jia Chan, Po-Yuan Chiang, Wen‐Chien Lu, Chang‐Wei Hsieh, Zeng‐Chin Liang, Bowen Yan, (unknown), Po‐Hsien Li	10
10	Physicochemical and release properties of anthocyanin gastric floating tablets colloidized with κ-carrageenan/metal ions 2023 ·Food Hydrocolloids ·(unknown), (unknown), Po‐Hsien Li, Po-Yuan Chiang	10
11	The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology 2022 ·Food Chemistry ·(unknown), (unknown), Kai–Min Yang, Po-Yuan Chiang	12
12	The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones 2022 ·Food Hydrocolloids ·(unknown), Kai–Min Yang, (unknown), Po-Yuan Chiang	17
13	Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation 2021 ·Foods ·Yu‐Jung Tsai, Li-Yun Lin, Kai–Min Yang, (unknown), Min-Hung Chen, Po-Yuan Chiang	34
14	Effects of smoking process on the aroma characteristics and sensory qualities of dried longan 2019 ·Food Chemistry ·Kai–Min Yang, Po-Yuan Chiang	20
15	Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat 2017 ·Marine Drugs ·Kai–Min Yang, Po-Yuan Chiang	19
16	Preparation and physical property assessments of liquid-core hydrogel beads loaded with burdock leaf extract 2016 ·RSC Advances ·(unknown), Po-Yuan Chiang, Yutaka Kitamura, Mito Kokawa, Nauman Khalid	2
17	Antioxidant Activity and Total Phenolic Content of Organically and Conventionally Grown Rice Cultivars Under Varying Seasons 2012 ·Journal of Food Biochemistry ·(unknown), Po-Yuan Chiang, (unknown), (unknown)	11
18	The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment 2011 ·Food Chemistry ·Jhih‐Ying Ciou, Hsin‐Hung Lin, Po-Yuan Chiang, (unknown), Albert Linton Charles	67
19	Effect of pulverization on the antioxidant activity of water caltrop (Trapa taiwanensis Nakai) pericarps 2009 ·LWT ·Po-Yuan Chiang, Jhih‐Ying Ciou	18
20	Effects of soaking treatment on the processing properties and textural changes of peanuts (Araobis hypogaea L.). 2009 ·Po-Yuan Chiang, (unknown), (unknown)	0

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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