Qixin Kan

402 total citations
17 papers, 269 citations indexed

About

Qixin Kan is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Qixin Kan has authored 17 papers receiving a total of 269 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 5 papers in Plant Science and 4 papers in Molecular Biology. Recurrent topics in Qixin Kan's work include Food Quality and Safety Studies (5 papers), Fermentation and Sensory Analysis (4 papers) and Meat and Animal Product Quality (3 papers). Qixin Kan is often cited by papers focused on Food Quality and Safety Studies (5 papers), Fermentation and Sensory Analysis (4 papers) and Meat and Animal Product Quality (3 papers). Qixin Kan collaborates with scholars based in China and United States. Qixin Kan's co-authors include Yong Cao, Guo Liu, Chi‐Tang Ho, Jie Xiao, Konglong Feng, Yaqi Lan, Yunjiao Chen, Jiangyan Fu, Qingrong Huang and Lixin Yang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Qixin Kan

14 papers receiving 266 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Qixin Kan China	10	112	89	87	46	39	17	269
Qianyun Han China	11	72 0.6×	76 0.9×	113 1.3×	61 1.3×	36 0.9×	14	303
Muhammad Salman Farid China	10	122 1.1×	79 0.9×	44 0.5×	38 0.8×	56 1.4×	17	254
Warawut Krusong Thailand	11	131 1.2×	103 1.2×	119 1.4×	33 0.7×	38 1.0×	44	310
Yangyang Yu China	10	188 1.7×	68 0.8×	78 0.9×	39 0.8×	54 1.4×	15	267
Weihao Wu China	7	81 0.7×	91 1.0×	101 1.2×	34 0.7×	33 0.8×	9	273
Zhiqiang Hou China	11	174 1.6×	85 1.0×	182 2.1×	62 1.3×	89 2.3×	18	359
Meizhi Wan China	11	158 1.4×	114 1.3×	100 1.1×	137 3.0×	57 1.5×	12	390
Coralie Dupas France	8	117 1.0×	97 1.1×	38 0.4×	77 1.7×	67 1.7×	11	324
Malaiporn Wongkaew Thailand	8	131 1.2×	34 0.4×	145 1.7×	64 1.4×	75 1.9×	19	307
Shereen N. Lotfy Egypt	10	201 1.8×	108 1.2×	71 0.8×	40 0.9×	66 1.7×	19	365

Countries citing papers authored by Qixin Kan

Since Specialization

Citations

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

Fields of papers citing papers by Qixin Kan

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Qixin Kan

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

All Works

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17 of 17 papers shown

Wu, Ziyun, et al.. (2025). The comparative study of the quality characteristics of frozen litchi under different thawing temperatures and heat-transfer coefficient: Effects on thawing characteristics, physicochemical properties, nutritional characteristics, and eating quality. LWT. 226. 117959–117959.

Kan, Qixin, et al.. (2025). Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning. npj Science of Food. 9(1). 214–214.

Kan, Qixin, Peipei Wang, Jun Li, et al.. (2024). Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS. Food Chemistry X. 25. 102002–102002. 4 indexed citations

Wu, Di, et al.. (2024). Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions. Food Chemistry X. 25. 102017–102017. 1 indexed citations

Yang, Lixin, Qixin Kan, Peipei Wang, et al.. (2024). Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages. Food Research International. 181. 114116–114116. 14 indexed citations

Yang, Lixin, Qixin Kan, Peipei Wang, et al.. (2024). Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition. Food Bioscience. 62. 105222–105222.

Li, Yifeng, Qixin Kan, Lixin Yang, et al.. (2024). Physiological evaluation and transcriptomic and proteomic analyses to reveal the anti-aging and reproduction-promoting mechanisms of glycitein in Caenorhabditis elegans. Food & Function. 15(19). 9849–9862. 3 indexed citations

Wang, Peipei, Qixin Kan, Lixin Yang, et al.. (2023). Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis. Food Chemistry. 419. 135995–135995. 42 indexed citations

Liu, Fei, Qixin Kan, Konglong Feng, et al.. (2023). Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality. LWT. 176. 114523–114523. 12 indexed citations

10.

Yang, Lixin, Cong Chen, Jun Li, et al.. (2023). Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods. Critical Reviews in Food Science and Nutrition. 64(23). 8367–8383. 41 indexed citations

11.

Liu, Guo, Jun Zhang, Qixin Kan, et al.. (2022). Extraction, Structural Characterization, and Immunomodulatory Activity of a High Molecular Weight Polysaccharide From Ganoderma lucidum. Frontiers in Nutrition. 9. 846080–846080. 38 indexed citations

12.

Feng, Konglong, Guo Liu, Weijie Dai, et al.. (2022). Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil. Frontiers in Nutrition. 9. 884829–884829. 10 indexed citations

13.

Liu, Guo, Baoyan Guo, Shengwei Sun, et al.. (2022). A comprehensive review on preparation, structure-activities relationship, and calcium bioavailability of casein phosphopeptides. Critical Reviews in Food Science and Nutrition. 64(4). 996–1014. 15 indexed citations

14.

Cai, Jiyang, et al.. (2021). Volatile composition changes of fruits in a biopolymer-coated polyethylene active packaging: Effects of modified atmosphere and packaging-shaped bacterial community. Food Research International. 152. 110843–110843. 25 indexed citations

15.

Liu, Guo, Mingjuan Liao, Baoyan Guo, et al.. (2021). Detoxification of three toxins in castor meal by a novel continuous phase-transition extraction in a pilot-scale. Industrial Crops and Products. 172. 114076–114076. 4 indexed citations

16.

Zhang, Man, Yanping Xin, Konglong Feng, et al.. (2020). Comparative Analyses of Bioavailability, Biotransformation, and Excretion of Nobiletin in Lean and Obese Rats. Journal of Agricultural and Food Chemistry. 68(39). 10709–10718. 32 indexed citations

17.

Feng, Konglong, Xiaoai Zhu, Guo Liu, et al.. (2020). Dietary citrus peel essential oil ameliorates hypercholesterolemia and hepatic steatosis by modulating lipid and cholesterol homeostasis. Food & Function. 11(8). 7217–7230. 28 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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