Rongsuo Hu

1.4k total citations · 1 hit paper
23 papers, 1.1k citations indexed

About

Rongsuo Hu is a scholar working on Pharmacology, Food Science and Pathology and Forensic Medicine. According to data from OpenAlex, Rongsuo Hu has authored 23 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Pharmacology, 15 papers in Food Science and 11 papers in Pathology and Forensic Medicine. Recurrent topics in Rongsuo Hu's work include Coffee research and impacts (20 papers), Tea Polyphenols and Effects (11 papers) and Food Chemistry and Fat Analysis (11 papers). Rongsuo Hu is often cited by papers focused on Coffee research and impacts (20 papers), Tea Polyphenols and Effects (11 papers) and Food Chemistry and Fat Analysis (11 papers). Rongsuo Hu collaborates with scholars based in China. Rongsuo Hu's co-authors include Wenjiang Dong, Yuzhou Long, Jianping Zhao, Zhong Chu, Lehe Tan, Kexue Zhu, Yanjun Zhang, Hehe Li, Changqing Wei and Lishuang Lv and has published in prestigious journals such as Scientific Reports, Food Chemistry and Molecules.

In The Last Decade

Rongsuo Hu

23 papers receiving 1.0k 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.

Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS

2024 45 citations Wenjiang Dong, Yu‐Mei Tang et al. LWT profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Rongsuo Hu China	13	518	385	231	211	205	23	1.1k
Wenjiang Dong China	21	806 1.6×	447 1.2×	276 1.2×	357 1.7×	278 1.4×	55	1.7k
Jingcan Sun Singapore	20	550 1.1×	226 0.6×	200 0.9×	120 0.6×	317 1.5×	42	1.0k
Franks Kamgang Nzekoue Italy	18	361 0.7×	292 0.8×	80 0.3×	235 1.1×	154 0.8×	42	904
Piernicola Masella Italy	20	503 1.0×	289 0.8×	103 0.4×	353 1.7×	124 0.6×	80	1.1k
Carlos María Brazil	20	453 0.9×	316 0.8×	88 0.4×	229 1.1×	125 0.6×	57	1.1k
Philip Curran Singapore	23	917 1.8×	442 1.1×	152 0.7×	501 2.4×	210 1.0×	53	1.5k
Haining Zhuang China	24	749 1.4×	149 0.4×	204 0.9×	408 1.9×	70 0.3×	66	1.6k
Maciej Combrzyński Poland	14	315 0.6×	95 0.2×	119 0.5×	154 0.7×	69 0.3×	61	895
Mirna Leonor Suárez-Quiroz Mexico	17	412 0.8×	407 1.1×	70 0.3×	303 1.4×	140 0.7×	28	939
Attilio Visconti Italy	10	460 0.9×	232 0.6×	42 0.2×	334 1.6×	176 0.9×	11	1.3k

Countries citing papers authored by Rongsuo Hu

Since Specialization

Citations

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

Fields of papers citing papers by Rongsuo Hu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Rongsuo Hu

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

Zhang, Jiyue, et al.. (2025). Exploration of interaction mechanisms and functional properties of coffee flavonoids and β-casein via multispectroscopy and molecular dynamics simulation. Food Hydrocolloids. 166. 111359–111359. 7 indexed citations

Yu, Xinxin, et al.. (2025). Evaluation of the effects of Saccharomyces cerevisiae fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis. Food Chemistry X. 29. 102781–102781. 1 indexed citations

Yu, Xinxin, et al.. (2025). Effects of ultrasonic treatment on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peels. Ultrasonics Sonochemistry. 114. 107247–107247. 4 indexed citations

Hu, Rongsuo, et al.. (2025). Optimization process of coffee pulp wines combined with the artificial neural network and response surface methodology. Scientific Reports. 15(1). 16684–16684. 1 indexed citations

Zhang, Jiyue, et al.. (2024). Lipidomics reveals the effects of various processing parameters on the lipid composition and activity of roasted coffee oil. LWT. 211. 116938–116938. 2 indexed citations

Dong, Wenjiang, et al.. (2024). Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS. LWT. 192. 115717–115717. 45 indexed citations breakdown →

Hu, Rongsuo, et al.. (2024). Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. Molecules. 29(13). 3060–3060. 3 indexed citations

Hu, Rongsuo, et al.. (2023). Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability. International Journal of Biological Macromolecules. 256(Pt 2). 128064–128064. 27 indexed citations

Dong, Wenjiang, et al.. (2023). Simultaneous analysis of the oxidation of solvent-extracted and cold-pressed green coffee oil during accelerated storage using 1H NMR and 13C NMR spectroscopy. Food Research International. 165. 112470–112470. 6 indexed citations

10.

Dong, Wenjiang, et al.. (2021). Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity. Ultrasonics Sonochemistry. 74. 105578–105578. 80 indexed citations

11.

Dong, Wenjiang, Dandan Wang, Rongsuo Hu, Yuzhou Long, & Lishuang Lv. (2020). Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods. Food Research International. 136. 109497–109497. 101 indexed citations

12.

Dong, Wenjiang, et al.. (2020). Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage. Molecules. 25(5). 1157–1157. 74 indexed citations

13.

Fan, Rui, Xiaowei Qin, Rongsuo Hu, et al.. (2020). Studies on the chemical and flavour qualities of white pepper (Piper nigrum L.) derived from grafted and non-grafted plants. European Food Research and Technology. 246(12). 2601–2610. 8 indexed citations

14.

Cheng, Ke, Wenjiang Dong, Yuzhou Long, et al.. (2019). Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans. Food Science & Nutrition. 7(3). 1084–1095. 48 indexed citations

15.

Dong, Wenjiang, Rongsuo Hu, Yuzhou Long, et al.. (2018). Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chemistry. 272. 723–731. 238 indexed citations

16.

Dong, Wenjiang, Ke Cheng, Rongsuo Hu, et al.. (2018). Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans. Molecules. 23(5). 1146–1146. 44 indexed citations

17.

Dong, Wenjiang, et al.. (2017). Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics. Food Chemistry. 229. 743–751. 89 indexed citations

18.

Dong, Wenjiang, Rongsuo Hu, Zhong Chu, Jianping Zhao, & Lehe Tan. (2017). Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans. Food Chemistry. 234. 121–130. 135 indexed citations

19.

He, Yuqin, Haide Zhang, Rongsuo Hu, et al.. (2017). Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture. 98(1). 154–165. 5 indexed citations

20.

Qin, Xiaowei, Chaoyun Hao, Gang Wu, et al.. (2014). Volatile Organic Compound Emissions from Different Stages of Cananga odorata Flower Development. Molecules. 19(7). 8965–8980. 21 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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