Shiqi Yang
- Food Science top 5%
- Pathology and Forensic Medicine
- Biochemistry top 5%
- Nutrition and Dietetics
- Biotechnology top 10%
- Co-authors
- Hehe LiJinyuan SunBaoguo SunYan XuYi ShenJiawen DuanFuping ZhengXu Ling
- Topics
- Fermentation and Sensory Analysis (10 papers)Phytochemicals and Antioxidant Activities (9 papers)Tea Polyphenols and Effects (4 papers)
- Partner nations
- ChinaNetherlandsSaudi Arabia
In The Last Decade
Shiqi Yang
13 papers receiving 357 citations
Peers
Comparison fields: 5 of 59
- Food Science 244
- Pathology and Forensic Medicine 97
- Biochemistry 93
- Nutrition and Dietetics 65
- Biotechnology 64
Countries citing papers authored by Shiqi Yang
This map shows the geographic impact of Shiqi Yang'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 Shiqi Yang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shiqi Yang more than expected).
Fields of papers citing papers by Shiqi Yang
This network shows the impact of papers produced by Shiqi Yang. 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 Shiqi Yang. The network helps show where Shiqi Yang may publish in the future.
Co-authorship network of co-authors of Shiqi Yang
This figure shows the co-authorship network connecting the top 25 collaborators of Shiqi Yang. A scholar is included among the top collaborators of Shiqi Yang 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 Shiqi Yang. Shiqi Yang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 16 | |
| 3 | 6 | |
| 4 | 9 | |
| 5 | 32 | |
| 6 | 15 | |
| 7 | 9 | |
| 8 | 39 | |
| 9 | 48 | |
| 10 | 31 | |
| 11 | 17 | |
| 12 | 95 | |
| 13 | 9 | |
| 14 | 36 |
About Shiqi Yang
Shiqi Yang is a scholar working on Biochemistry, Food Science and Biotechnology, having authored 14 papers that have together received 362 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (10 papers), Phytochemicals and Antioxidant Activities (9 papers) and Tea Polyphenols and Effects (4 papers). The work is most often cited by research in Biochemistry (93 citations), Food Science (244 citations) and Biotechnology (64 citations). Shiqi Yang has collaborated with scholars based in China, Netherlands and Saudi Arabia. Frequent co-authors include Hehe Li, Jinyuan Sun, Baoguo Sun, Yan Xu, Yi Shen, Jiawen Duan, Fuping Zheng, Xu Ling, Dan Qin and Mingquan Huang. Their work appears in journals such as Bioresource Technology, Food Chemistry and Molecules.
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.