Shenxi Chen

581 total citations
33 papers, 445 citations indexed

About

Shenxi Chen is a scholar working on Food Science, Biotechnology and Molecular Biology. According to data from OpenAlex, Shenxi Chen has authored 33 papers receiving a total of 445 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 15 papers in Biotechnology and 8 papers in Molecular Biology. Recurrent topics in Shenxi Chen's work include Fermentation and Sensory Analysis (18 papers), Tea Polyphenols and Effects (8 papers) and Food Quality and Safety Studies (8 papers). Shenxi Chen is often cited by papers focused on Fermentation and Sensory Analysis (18 papers), Tea Polyphenols and Effects (8 papers) and Food Quality and Safety Studies (8 papers). Shenxi Chen collaborates with scholars based in China, Czechia and Belgium. Shenxi Chen's co-authors include Qiang Yang, Yongsheng Che, Yuancai Liu, Shubin Niu, Xingzhong Liu, Yang Zhang, Bin Lin, Fengxia Ren, Yan Xu and Shumiao Zhao and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Frontiers in Microbiology.

In The Last Decade

Shenxi Chen

27 papers receiving 437 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Shenxi Chen China	13	245	173	118	108	86	33	445
Yinzhuo Yan China	8	282 1.2×	58 0.3×	113 1.0×	17 0.2×	63 0.7×	10	382
Kumiko Nanda Japan	6	185 0.8×	76 0.4×	135 1.1×	16 0.1×	52 0.6×	7	404
Tilo Hühn Switzerland	10	217 0.9×	73 0.4×	124 1.1×	28 0.3×	21 0.2×	17	387
Vladimir Vukić Serbia	12	194 0.8×	44 0.3×	131 1.1×	12 0.1×	125 1.5×	39	375
Young Min Kang South Korea	10	98 0.4×	25 0.1×	164 1.4×	55 0.5×	81 0.9×	39	394
Lydia Mingorance‐Cazorla Spain	7	418 1.7×	64 0.4×	173 1.5×	24 0.2×	30 0.3×	8	554
Regula Naef Switzerland	9	86 0.4×	149 0.9×	139 1.2×	34 0.3×	22 0.3×	11	472
Silvia Mangani Italy	12	316 1.3×	50 0.3×	169 1.4×	34 0.3×	18 0.2×	23	435
Patricia Claudel France	13	300 1.2×	129 0.7×	620 5.3×	111 1.0×	18 0.2×	23	885
Tengfei Zhao China	13	81 0.3×	50 0.3×	297 2.5×	50 0.5×	13 0.2×	38	507

Countries citing papers authored by Shenxi Chen

Since Specialization

Citations

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

Fields of papers citing papers by Shenxi Chen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shenxi Chen

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

Chen, Shenxi, et al.. (2026). Editorial: Diversity, function, and application of microbes in the fermentation or production of traditional food. Frontiers in Microbiology. 16. 1751159–1751159.

Chen, You-Wei, Lan Zou, Weiwei Dong, et al.. (2025). Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor Daqu. Biology. 14(10). 1324–1324.

Zhang, Song, Liangcheng Tu, Tianling Fu, et al.. (2025). Comparison of YOLO-based sorghum spike identification detection models and monitoring at the flowering stage. Plant Methods. 21(1). 20–20. 3 indexed citations

Li, Qun, Rui Li, Bin Lin, et al.. (2025). Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing. Frontiers in Bioengineering and Biotechnology. 13. 1638716–1638716.

Lin, Bin, Gang Zhang, Liping Zhu, et al.. (2025). Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism. Current Research in Food Science. 10. 101008–101008. 2 indexed citations

Dong, Weiwei, Jingjing Zhang, Liang Chen, et al.. (2024). High-Throughput Sequencing Analysis of Microbiota and Enzyme Activities in Xiaoqu from Seven Provinces in Southern China. Journal of Microbiology and Biotechnology. 34(11). 2290–2300.

Lin, Bin, Qun Li, Liping Zhu, et al.. (2024). Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu. Food Chemistry X. 25. 102068–102068. 4 indexed citations

Li, Qun, Bin Lin, Jie Tang, et al.. (2024). Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu. European Food Research and Technology. 250(6). 1619–1640. 2 indexed citations

Dong, Weiwei, Jiyuan Ma, Jun Liu, et al.. (2024). Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation. Frontiers in Microbiology. 15. 1345772–1345772. 29 indexed citations

10.

Yang, Qiang, et al.. (2024). Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation. Food Microbiology. 121. 104533–104533. 6 indexed citations

11.

Zhu, Liping, Liang Chen, Bin Lin, et al.. (2024). Deciphering the microbial succession and color formation mechanism of “green-covering and red-heart” Guanyin Tuqu. Frontiers in Microbiology. 15. 1412503–1412503.

12.

Lin, Bin, Qiang Yang, Liping Zhu, et al.. (2022). Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process. World Journal of Microbiology and Biotechnology. 38(10). 166–166. 21 indexed citations

13.

Zhu, Liping, Qiang Yang, Liang Chen, et al.. (2022). Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu. Frontiers in Microbiology. 13. 973616–973616. 9 indexed citations

14.

Lin, Bin, Wei Jiang, Qun Li, et al.. (2022). Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology. Frontiers in Microbiology. 13. 1067671–1067671. 4 indexed citations

15.

Liu, Yuancai, et al.. (2021). Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks. World Journal of Microbiology and Biotechnology. 38(1). 3–3. 37 indexed citations

16.

Chen, Shuang, Shanshan Fan, Jun Zhang, et al.. (2021). Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses. Foods. 10(10). 2392–2392. 15 indexed citations

17.

Wang, Zhe, Qiang Yang, Yuancai Liu, et al.. (2020). Characterizing Relationship of Microbial Community in <i>Xiaoqu</i> and Volatiles of Light-aroma-type <i>Xiaoqu</i> Baijiu. Food Science and Technology Research. 26(6). 749–758. 10 indexed citations

18.

Liu, Yuancai, Huanhuan Li, Qiang Yang, et al.. (2019). Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction. Journal of Agricultural and Food Chemistry. 67(38). 10694–10701. 60 indexed citations

19.

Zhao, Shasha, Shenxi Chen, Bo Wang, et al.. (2015). Four new tetramic acid and one new furanone derivatives from the plant endophytic fungus Neopestalotiopsis sp.. Fitoterapia. 103. 106–112. 10 indexed citations

20.

Li, Ruxin, Shenxi Chen, Shubin Niu, et al.. (2014). Exserolides A–F, new isocoumarin derivatives from the plant endophytic fungus Exserohilum sp.. Fitoterapia. 96. 88–94. 34 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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