Shengfang Wu
- Food Science top 5%
- Plant Science
- Nutrition and Dietetics top 10%
- Molecular Biology
- Biomedical Engineering
- Topics
- Food composition and properties (5 papers)Analytical chemistry methods development (4 papers)Proteins in Food Systems (4 papers)
- Journals
- SHILAP Revista de lepidopterologíaJournal of Agricultural and Food ChemistryScientific Reports
- Partner nations
- ChinaCanadaUnited Kingdom
In The Last Decade
Shengfang Wu
21 papers receiving 550 citations
Peers
Comparison fields: 5 of 88
- Food Science 267
- Plant Science 171
- Nutrition and Dietetics 161
- Molecular Biology 123
- Biomedical Engineering 54
Countries citing papers authored by Shengfang Wu
This map shows the geographic impact of Shengfang Wu'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 Shengfang Wu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shengfang Wu more than expected).
Fields of papers citing papers by Shengfang Wu
This network shows the impact of papers produced by Shengfang Wu. 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 Shengfang Wu. The network helps show where Shengfang Wu may publish in the future.
Co-authorship network of co-authors of Shengfang Wu
This figure shows the co-authorship network connecting the top 25 collaborators of Shengfang Wu. A scholar is included among the top collaborators of Shengfang Wu 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 Shengfang Wu. Shengfang Wu 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 | 1 | |
| 3 | 0 | |
| 4 | 0 | |
| 5 | 7 | |
| 6 | 0 | |
| 7 | 82 | |
| 8 | 38 | |
| 9 | 25 | |
| 10 | 43 | |
| 11 | 42 | |
| 12 | 86 | |
| 13 | 20 | |
| 14 | 20 | |
| 15 | 15 | |
| 16 | 17 | |
| 17 | 36 | |
| 18 | 16 | |
| 19 | 32 | |
| 20 | 1 |
About Shengfang Wu
Shengfang Wu is a scholar working on Nutrition and Dietetics, Food Science and Complementary and Manual Therapy, having authored 24 papers that have together received 560 indexed citations. Recurring topics across this work include Food composition and properties (5 papers), Analytical chemistry methods development (4 papers) and Proteins in Food Systems (4 papers). The work is most often cited by research in Food Science (267 citations), Nutrition and Dietetics (161 citations) and Biochemistry (50 citations). Shengfang Wu has collaborated with scholars based in China, Canada and United Kingdom. Frequent co-authors include Jie Chen, Steve W. Cui, Maomao Zeng, Zhiyong He, Lianzhong Ai, Fang Qin, Jun Guo, Shangwei Chen, Yan Wu and Jinan Li. Their work appears in journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Scientific Reports.
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.