Qincao Chen

919 total citations
18 papers, 728 citations indexed

About

Qincao Chen is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Qincao Chen has authored 18 papers receiving a total of 728 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Pathology and Forensic Medicine, 13 papers in Food Science and 8 papers in Biochemistry. Recurrent topics in Qincao Chen's work include Tea Polyphenols and Effects (18 papers), Fermentation and Sensory Analysis (9 papers) and Phytochemicals and Antioxidant Activities (8 papers). Qincao Chen is often cited by papers focused on Tea Polyphenols and Effects (18 papers), Fermentation and Sensory Analysis (9 papers) and Phytochemicals and Antioxidant Activities (8 papers). Qincao Chen collaborates with scholars based in China and Canada. Qincao Chen's co-authors include Zhi Lin, Yin Zhu, Weidong Dai, Bing Mu, Jie Teng, Jiang Shi, Zhen Chen, Yafang Liu, Haipeng Lv and Yang Liu 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

Qincao Chen

16 papers receiving 713 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Qincao Chen China 11 572 485 322 93 74 18 728
Tiehan Li China 17 575 1.0× 481 1.0× 289 0.9× 101 1.1× 98 1.3× 29 715
Zisheng Han China 17 502 0.9× 402 0.8× 373 1.2× 121 1.3× 105 1.4× 39 801
Xiangyang Guo China 8 737 1.3× 738 1.5× 453 1.4× 120 1.3× 91 1.2× 11 1.0k
Binxing Zhou China 17 457 0.8× 348 0.7× 199 0.6× 98 1.1× 73 1.0× 26 600
Pengcheng Zheng China 13 394 0.7× 323 0.7× 186 0.6× 110 1.2× 65 0.9× 31 566
Zongde Jiang China 14 365 0.6× 277 0.6× 265 0.8× 105 1.1× 79 1.1× 24 548
Shimao Fang China 10 379 0.7× 299 0.6× 180 0.6× 78 0.8× 74 1.0× 20 474
Panpan Liu China 11 393 0.7× 297 0.6× 187 0.6× 99 1.1× 60 0.8× 22 526
Suyoung Kang China 6 415 0.7× 387 0.8× 244 0.8× 47 0.5× 51 0.7× 7 533
Aiqing Miao China 10 316 0.6× 255 0.5× 203 0.6× 84 0.9× 101 1.4× 14 524

Countries citing papers authored by Qincao Chen

Since Specialization
Citations

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

Fields of papers citing papers by Qincao Chen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Qincao Chen

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

All Works

18 of 18 papers shown
1.
Gong, Yushun, et al.. (2025). Variation in the taste quality and metabolites of black teas produced in early and late spring. Food Research International. 216. 116553–116553.
2.
Chen, Qincao, Feng Xie, Fang Dong, et al.. (2024). Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea. Food Chemistry X. 21. 101143–101143. 16 indexed citations
3.
Fang, Dong, et al.. (2024). Comprehensive evaluation of 17 tea germplasm resources in Jiangxi based on leaf anatomical structure characteristics. ACTA AGRICULTURAE UNIVERSITATIS JIANGXIENSIS. 46(2). 328–339.
4.
Yan, Han, Zhiyuan Lin, Pengliang Li, et al.. (2024). Unraveling the Enantiomeric Distribution of Glycosidically Bound Linalool in Teas (Camellia sinensis) and Their Acidolysis Characteristics and Pyrolysis Mechanism. Journal of Agricultural and Food Chemistry. 1 indexed citations
5.
Zhang, Tao, Yuanyuan Zhou, Hui Yang, et al.. (2023). Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (Camellia sinensis) Using Widely Targeted Metabolomics. Metabolites. 13(7). 784–784. 3 indexed citations
6.
Huang, Yingjie, et al.. (2023). Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season. Foods. 12(23). 4368–4368. 8 indexed citations
7.
Chen, Qincao, Ziyi Li, Yuhang Wang, et al.. (2023). Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea. Foods. 12(19). 3702–3702. 12 indexed citations
8.
Liu, Yang, et al.. (2022). Purification of Polyphenol Oxidase from Tea Leaf by Three Phase Partitioning and Enzymatic Properties. SHILAP Revista de lepidopterología. 2 indexed citations
9.
Liu, Yang, Qincao Chen, Dechun Liu, et al.. (2022). Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing. Food Chemistry. 403. 134263–134263. 78 indexed citations
10.
Zhang, Yue, Suyoung Kang, Han Yan, et al.. (2022). Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry. Foods. 11(24). 4109–4109. 17 indexed citations
11.
12.
Teng, Jie, Yang Liu, Wen Zeng, et al.. (2021). In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea ( Camellia sinensis ) leaf. International Journal of Food Science & Technology. 57(9). 5621–5631. 17 indexed citations
13.
Chen, Qincao, Yin Zhu, Yafang Liu, et al.. (2021). Black tea aroma formation during the fermentation period. Food Chemistry. 374. 131640–131640. 142 indexed citations
14.
Chen, Qincao, Yin Zhu, Han Yan, et al.. (2020). Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas. Molecules. 25(24). 6050–6050. 56 indexed citations
15.
Chen, Qincao, Jiang Shi, Bing Mu, et al.. (2020). Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing. Food Chemistry. 332. 127412–127412. 152 indexed citations
16.
17.
Chen, Qincao, Yin Zhu, Weidong Dai, et al.. (2018). Aroma formation and dynamic changes during white tea processing. Food Chemistry. 274. 915–924. 183 indexed citations
18.
Wang, Kunbo, Qincao Chen, Yong Lin, et al.. (2016). Separation of catechins and O-methylated (−)-epigallocatechin gallate using polyamide thin-layer chromatography. Journal of Chromatography B. 1017-1018. 221–225. 12 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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