Rongqing Zhou
- Food Science top 0.2%
- Molecular Biology top 10%
- Biotechnology top 0.5%
- Pathology and Forensic Medicine top 2%
- Nutrition and Dietetics top 5%
- Topics
- Fermentation and Sensory Analysis (64 papers)Probiotics and Fermented Foods (26 papers)Tea Polyphenols and Effects (18 papers)
- Journals
- SHILAP Revista de lepidopterologíaJournal of Agricultural and Food ChemistryFood Chemistry
- Partner nations
- ChinaIndiaUnited States
In The Last Decade
Rongqing Zhou
102 papers receiving 2.3k citations
Peers
Comparison fields: 5 of 99
- Food Science 1.9k
- Molecular Biology 810
- Biotechnology 753
- Pathology and Forensic Medicine 585
- Nutrition and Dietetics 234
Countries citing papers authored by Rongqing Zhou
This map shows the geographic impact of Rongqing Zhou'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 Rongqing Zhou with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Rongqing Zhou more than expected).
Fields of papers citing papers by Rongqing Zhou
This network shows the impact of papers produced by Rongqing Zhou. 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 Rongqing Zhou. The network helps show where Rongqing Zhou may publish in the future.
Co-authorship network of co-authors of Rongqing Zhou
This figure shows the co-authorship network connecting the top 25 collaborators of Rongqing Zhou. A scholar is included among the top collaborators of Rongqing Zhou 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 Rongqing Zhou. Rongqing Zhou is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 0 | |
| 3 | 6 | |
| 4 | 3 | |
| 5 | 3 | |
| 6 | 2 | |
| 7 | 2 | |
| 8 | 2 | |
| 9 | 2 | |
| 10 | 3 | |
| 11 | 20 | |
| 12 | 13 | |
| 13 | 4 | |
| 14 | 38 | |
| 15 | 2 | |
| 16 | 7 | |
| 17 | 8 | |
| 18 | 13 | |
| 19 | 26 | |
| 20 | Reduction of ripening period of Pixian bean chili pastes by coculturing of salt-tolerance Lactobacillus and yeasts | 1 |
About Rongqing Zhou
Rongqing Zhou is a scholar working on Food Science, Biotechnology and Pathology and Forensic Medicine, having authored 109 papers that have together received 2.4k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (64 papers), Probiotics and Fermented Foods (26 papers) and Tea Polyphenols and Effects (18 papers). The work is most often cited by research in Food Science (1.9k citations), Biotechnology (753 citations) and Pathology and Forensic Medicine (585 citations). Rongqing Zhou has collaborated with scholars based in China, India and United States. Frequent co-authors include Chongde Wu, Jun Huang, Yao Jin, Xiaofei Ding, Jun Huang, Guiqiang He, Liqiang Zhang, Jia Zheng, Jia Zheng and Suyi Zhang. Their work appears in journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.
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.