Ruiming Luo

571 total citations
35 papers, 419 citations indexed

About

Ruiming Luo is a scholar working on Animal Science and Zoology, Food Science and Biomedical Engineering. According to data from OpenAlex, Ruiming Luo has authored 35 papers receiving a total of 419 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Animal Science and Zoology, 12 papers in Food Science and 7 papers in Biomedical Engineering. Recurrent topics in Ruiming Luo's work include Meat and Animal Product Quality (23 papers), Advanced Chemical Sensor Technologies (6 papers) and Food Quality and Safety Studies (6 papers). Ruiming Luo is often cited by papers focused on Meat and Animal Product Quality (23 papers), Advanced Chemical Sensor Technologies (6 papers) and Food Quality and Safety Studies (6 papers). Ruiming Luo collaborates with scholars based in China and Canada. Ruiming Luo's co-authors include Yongrui Wang, Songlei Wang, Yanru Hou, Dan Ding, Yulong Luo, He Bai, Fei Shen, Lijuan Cheng, Ji Chen and Guoling Wan and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Research International.

In The Last Decade

Ruiming Luo

32 papers receiving 412 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ruiming Luo China 12 277 133 126 83 79 35 419
Dengyong Liu China 11 296 1.1× 183 1.4× 156 1.2× 96 1.2× 31 0.4× 38 456
Camille Knockaërt France 6 278 1.0× 151 1.1× 111 0.9× 119 1.4× 19 0.2× 10 471
Peiyu Wei China 7 305 1.1× 181 1.4× 90 0.7× 142 1.7× 11 0.1× 7 446
Yuwen Yi China 9 197 0.7× 168 1.3× 51 0.4× 98 1.2× 19 0.2× 31 375
G. Saccani Italy 14 255 0.9× 252 1.9× 112 0.9× 323 3.9× 61 0.8× 25 697
Elżbieta Górska‐Horczyczak Poland 13 192 0.7× 221 1.7× 164 1.3× 107 1.3× 58 0.7× 30 512
Ji Luo China 12 261 0.9× 222 1.7× 69 0.5× 143 1.7× 33 0.4× 22 664
Patricia Severiano‐Pérez Mexico 11 113 0.4× 158 1.2× 32 0.3× 54 0.7× 29 0.4× 28 300
Andreas Juadjur Germany 13 106 0.4× 181 1.4× 34 0.3× 101 1.2× 40 0.5× 32 381
Nasi Ai China 12 197 0.7× 248 1.9× 117 0.9× 124 1.5× 16 0.2× 30 427

Countries citing papers authored by Ruiming Luo

Since Specialization
Citations

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

Fields of papers citing papers by Ruiming Luo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ruiming Luo

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

All Works

20 of 20 papers shown
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Luo, Ruiming, et al.. (2024). Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products. Foods. 13(20). 3268–3268. 17 indexed citations
7.
Luo, Yulong, et al.. (2023). The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage. Food Research International. 173(Pt 1). 113346–113346. 44 indexed citations
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Wang, Yongrui, et al.. (2023). Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting. Food Research International. 172. 113146–113146. 18 indexed citations
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Chen, Ji, et al.. (2022). Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing. International Journal of Food Science & Technology. 57(6). 3544–3555. 6 indexed citations
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Yang, Qi, et al.. (2022). A new sensor for the rapid electrochemical detection of ractopamine in meats with high sensitivity. Food Chemistry. 405(Pt A). 134791–134791. 25 indexed citations
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Luo, Ruiming, et al.. (2022). Water distribution and key aroma compounds in the process of beef roasting. Frontiers in Nutrition. 9. 978622–978622. 19 indexed citations
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Li, Rong, Ruiming Luo, Yanru Hou, et al.. (2022). Biological function, mediate cell death pathway and their potential regulated mechanisms for post-mortem muscle tenderization of PARP1: A review. Frontiers in Nutrition. 9. 1093939–1093939. 7 indexed citations
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Wang, Songlei, et al.. (2022). Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process. Frontiers in Nutrition. 9. 1003126–1003126. 14 indexed citations
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Wang, Yongrui, et al.. (2022). Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi. Frontiers in Nutrition. 9. 925208–925208. 4 indexed citations
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Luo, Yu-Long, et al.. (2022). High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage. Frontiers in Nutrition. 9. 959824–959824. 20 indexed citations
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Ding, Dan, Songlei Wang, Ruiming Luo, et al.. (2021). Analysis of volatile compounds in the surface and inner layers of Xinjiang roast lamb leg at different roasting times using spme-gc-ms.. Shipin Kexue / Food Science. 42(2). 227–234. 1 indexed citations
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Luo, Ruiming, et al.. (2019). Structural changes of myoglobin during beef storage as analyzed by Raman spectroscopy.. Shipin Kexue / Food Science. 40(7). 15–19. 2 indexed citations
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Luo, Ruiming, et al.. (2018). Spoilage Marker Metabolites and Pathway Analysis in Chilled Tan Sheep Meat Based on GC-MS. Food Science and Technology Research. 24(4). 635–651. 13 indexed citations
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Luo, Ruiming. (2010). Analysis and optimization on parameters of extraction condition of Changzao jujube polysaccharide by water extraction with response surface methodology. Food and Machinery. 2 indexed citations
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Luo, Ruiming. (2006). Study on single cell protein production through acidolysis maize straws fermentation by Trichodermaviride NUA-051 and Candida utilis. Food Science and Technology International. 1 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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