Shuang Chen
- Food Science top 0.1%
- Fermentation and Sensory Analysis 52
- Food Quality and Safety Studies 12
- Proteins in Food Systems 9
- Biochemistry top 1%
- Phytochemicals and Antioxidant Activities 17
- Biotechnology top 1%
- Biochemical and biochemical processes 9
- Nutrition and Dietetics top 1%
- Biochemical Analysis and Sensing Techniques 16
- Sensory Systems top 2%
- Olfactory and Sensory Function Studies 11
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- Tea Polyphenols and Effects 15
- Journals
- SHILAP Revista de lepidopterología (1 paper)Journal of Hazardous Materials (1 paper)Bioresource Technology (1 paper)
- Partner nations
- ChinaUnited StatesHong Kong
In The Last Decade
Shuang Chen
90 papers receiving 3.2k citations
Peers
Comparison fields: 5 of 130
- Food Science 2.4k
- Biochemistry 506
- Biotechnology 393
- Nutrition and Dietetics 674
- Sensory Systems 184
Countries citing papers authored by Shuang Chen
This map shows the geographic impact of Shuang 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 Shuang Chen with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shuang Chen more than expected).
Fields of papers citing papers by Shuang Chen
This network shows the impact of papers produced by Shuang 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 Shuang Chen. The network helps show where Shuang Chen may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Shuang Chen, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 0 | |
| 2 | 2025 | 4 | |
| 3 | 2025 | 1 | |
| 4 | 2025 | 1 | |
| 5 | 2025 | 6 | |
| 6 | 2025 | 0 | |
| 7 | 2024 | 3 | |
| 8 | 2024 | 5 | |
| 9 | 2024 | 2 | |
| 10 | 2024 | 7 | |
| 11 | 2024 | 4 | |
| 12 | 2024 | 0 | |
| 13 | 2023 | 5 | |
| 14 | 2023 | 47 | |
| 15 | 2022 | 55 | |
| 16 | 2021 | 7 | |
| 17 | 2018 | 69 | |
| 18 | Characterization of volatile aroma compounds in cooked sorghum by HS-SPME and GC-MS. | 2017 | 2 |
| 19 | 2017 | 9 | |
| 20 | Study on Examination Seed Purity of Maize Hybrid by SSR Markers | 2010 | 1 |
About Shuang Chen
Shuang Chen is a scholar working on Food Science, Biochemistry and Sensory Systems, having authored 99 papers that have together received 3.2k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (52 papers), Phytochemicals and Antioxidant Activities (17 papers), Biochemical Analysis and Sensing Techniques (16 papers), Tea Polyphenols and Effects (15 papers), Food Quality and Safety Studies (12 papers), Olfactory and Sensory Function Studies (11 papers), Proteins in Food Systems (9 papers) and Biochemical and biochemical processes (9 papers). The work is most often cited by research in Food Science (2.4k citations), Biochemistry (506 citations) and Biotechnology (393 citations). Shuang Chen has collaborated with scholars based in China, United States and Hong Kong. Frequent co-authors include Yan Xu, Michael C. Qian, Xibo Wang, Yan Yan, Yao Nie, Ke Tang, Qiang Cui, Jingnan Liu, Sha Sha and Rui Li. Their work appears in journals such as SHILAP Revista de lepidopterología, Journal of Hazardous Materials and Bioresource Technology.
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.