Qingfeng Ge

2.0k total citations · 1 hit paper
66 papers, 1.5k citations indexed

About

Qingfeng Ge is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Qingfeng Ge has authored 66 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 46 papers in Animal Science and Zoology, 33 papers in Food Science and 26 papers in Molecular Biology. Recurrent topics in Qingfeng Ge's work include Meat and Animal Product Quality (46 papers), Protein Hydrolysis and Bioactive Peptides (18 papers) and Proteins in Food Systems (11 papers). Qingfeng Ge is often cited by papers focused on Meat and Animal Product Quality (46 papers), Protein Hydrolysis and Bioactive Peptides (18 papers) and Proteins in Food Systems (11 papers). Qingfeng Ge collaborates with scholars based in China, United States and India. Qingfeng Ge's co-authors include Mangang Wu, Hai Yu, Guanghong Zhou, Wangang Zhang, Rui Liu, Xueqin Gao, Dacheng Kang, Lujuan Xing, Lei Chen and Qingling Wang and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Qingfeng Ge

65 papers receiving 1.5k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

2024 55 citations Lei Chen, Rui Liu et al. profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Qingfeng Ge China	22	838	751	574	194	180	66	1.5k
Gaiming Zhao China	23	943 1.1×	492 0.7×	502 0.9×	153 0.8×	293 1.6×	95	1.5k
Huijuan Yang China	29	659 0.8×	726 1.0×	501 0.9×	167 0.9×	132 0.7×	72	1.9k
Zhifei He China	22	1.1k 1.3×	524 0.7×	456 0.8×	179 0.9×	133 0.7×	77	1.6k
Qingling Wang China	24	558 0.7×	649 0.9×	582 1.0×	206 1.1×	157 0.9×	63	1.5k
Liu Shi China	25	971 1.2×	721 1.0×	438 0.8×	255 1.3×	146 0.8×	63	1.6k
Yulong Bao China	20	1.2k 1.5×	443 0.6×	590 1.0×	142 0.7×	168 0.9×	48	1.7k
Dacheng Kang China	16	1.2k 1.4×	758 1.0×	365 0.6×	173 0.9×	248 1.4×	28	1.6k
Ailing Cao China	25	1.0k 1.2×	616 0.8×	420 0.7×	121 0.6×	140 0.8×	38	1.6k
C. Pérez-Santaescolástica Spain	17	726 0.9×	380 0.5×	479 0.8×	141 0.7×	156 0.9×	22	1.2k

Countries citing papers authored by Qingfeng Ge

Since Specialization

Citations

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

Fields of papers citing papers by Qingfeng Ge

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Qingfeng Ge

This figure shows the co-authorship network connecting the top 25 collaborators of Qingfeng Ge. A scholar is included among the top collaborators of Qingfeng Ge 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 Qingfeng Ge. Qingfeng Ge 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

Zhu, Julia, Xu Zhou, Qingfeng Ge, et al.. (2025). Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: Effects of incorporating varying proportions of pale, soft and exudative pork. LWT. 216. 117349–117349. 3 indexed citations

Zhao, Xinxin, Yunhong Jiang, Jiangyu Zhu, et al.. (2025). Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters. Foods. 14(23). 4059–4059.

Chen, Lei, Cheng–I Wei, Rui Liu, et al.. (2025). Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements. Food Chemistry. 473. 143091–143091. 4 indexed citations

Wu, Mangang, Chen Gu, Peipei Yin, et al.. (2024). Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose. Food Chemistry. 447. 138955–138955. 12 indexed citations

Jin, Du‐Xin, Wei Zhang, Wei Cao, et al.. (2024). Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice. Food Bioscience. 61. 104982–104982. 9 indexed citations

Chen, Lei, et al.. (2024). Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective. Food Bioscience. 61. 104740–104740. 8 indexed citations

Zhao, Xinxin, et al.. (2023). Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs. Meat Science. 208. 109382–109382. 15 indexed citations

Yang, Tianyi, Yamin Yang, Weitao Li, et al.. (2023). Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods. Food Chemistry. 426. 136602–136602. 8 indexed citations

Wang, Qingling, et al.. (2023). Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types. Food Research International. 164. 112443–112443. 26 indexed citations

10.

Chen, Lei, Rui Liu, Suyun Li, et al.. (2023). Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: A proteomics study. Food Microbiology. 112. 104246–104246. 14 indexed citations

11.

Ge, Qingfeng, Na Yuan, Rui Liu, et al.. (2023). Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods. 12(4). 810–810. 10 indexed citations

12.

Zhu, Yongzhi, et al.. (2022). Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage. SHILAP Revista de lepidopterología. 1 indexed citations

13.

Liu, Rui, Tianyi Yang, Mangang Wu, et al.. (2022). Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging. Meat Science. 190. 108806–108806. 20 indexed citations

14.

Zhou, Xi, Min Zhang, Qingfeng Ge, et al.. (2021). Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat. International Journal of Biological Macromolecules. 183. 331–339. 80 indexed citations

15.

Wang, Yanqing, Rui Liu, Qingfeng Ge, et al.. (2020). Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage. International Journal of Food Science & Technology. 56(1). 374–383. 26 indexed citations

16.

Ge, Qingfeng, et al.. (2020). Antimicrobial and Preservative Effects of the Combinations of Nisin, Tea Polyphenols, Rosemary Extract, and Chitosan on Pasteurized Chicken Sausage. Journal of Food Protection. 84(2). 233–239. 13 indexed citations

17.

Ge, Qingfeng, Sheng Chen, Rui Liu, et al.. (2019). Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage. Food Chemistry. 295. 361–367. 51 indexed citations

18.

Xing, Lujuan, Qin Hou, Qingfeng Ge, et al.. (2019). Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat. Food Chemistry. 307. 125645–125645. 16 indexed citations

19.

Ge, Qingfeng, Wangang Zhang, Yongqi Yin, et al.. (2017). Comparison of microbial communities from different Jinhua ham factories. AMB Express. 7(1). 37–37. 21 indexed citations

20.

Xing, Lujuan, et al.. (2015). Purification and identification of antioxidative peptides from dry-cured Xuanwei ham. Food Chemistry. 194. 951–958. 118 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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