Tiehan Li

931 total citations
29 papers, 715 citations indexed

About

Tiehan Li is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Tiehan Li has authored 29 papers receiving a total of 715 indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Pathology and Forensic Medicine, 24 papers in Food Science and 18 papers in Biochemistry. Recurrent topics in Tiehan Li's work include Tea Polyphenols and Effects (29 papers), Phytochemicals and Antioxidant Activities (18 papers) and Fermentation and Sensory Analysis (15 papers). Tiehan Li is often cited by papers focused on Tea Polyphenols and Effects (29 papers), Phytochemicals and Antioxidant Activities (18 papers) and Fermentation and Sensory Analysis (15 papers). Tiehan Li collaborates with scholars based in China. Tiehan Li's co-authors include Yuming Wei, Jingming Ning, Yujie Wang, Wei‐Wei Deng, Jixin Zhang, Jingming Ning, Junlan Huang, Shanshan Xu, Mengjie Zhao and Shanshan Shen and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Tiehan Li

28 papers receiving 707 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Tiehan Li China 17 575 481 289 101 98 29 715
Qincao Chen China 11 572 1.0× 485 1.0× 322 1.1× 93 0.9× 74 0.8× 18 728
Aiqing Miao China 10 316 0.5× 255 0.5× 203 0.7× 84 0.8× 101 1.0× 14 524
Chang He China 17 591 1.0× 458 1.0× 278 1.0× 106 1.0× 49 0.5× 19 724
Chun Zou China 13 391 0.7× 294 0.6× 174 0.6× 196 1.9× 67 0.7× 22 682
Shimao Fang China 10 379 0.7× 299 0.6× 180 0.6× 78 0.8× 74 0.8× 20 474
Yuanshuang Wu China 13 374 0.7× 348 0.7× 196 0.7× 111 1.1× 80 0.8× 15 552
Jingming Ning China 13 317 0.6× 243 0.5× 154 0.5× 53 0.5× 105 1.1× 23 437
Shuying Gong China 12 353 0.6× 255 0.5× 145 0.5× 81 0.8× 143 1.5× 34 541
Pengcheng Zheng China 13 394 0.7× 323 0.7× 186 0.6× 110 1.1× 65 0.7× 31 566
Suyoung Kang China 6 415 0.7× 387 0.8× 244 0.8× 47 0.5× 51 0.5× 7 533

Countries citing papers authored by Tiehan Li

Since Specialization
Citations

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

Fields of papers citing papers by Tiehan Li

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tiehan Li

This figure shows the co-authorship network connecting the top 25 collaborators of Tiehan Li. A scholar is included among the top collaborators of Tiehan Li 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 Tiehan Li. Tiehan Li 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
1.
Zhang, Jixin, Yanqun Jiang, Yuxuan Zhang, et al.. (2025). In vitro bioactivity and metabolomics of green tea processed from raw materials of different. Current Research in Food Science. 10. 101076–101076. 1 indexed citations
2.
Chen, Zhenbin, Yanqun Jiang, Zhibin Ye, et al.. (2025). Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics. Food Bioscience. 66. 106208–106208. 2 indexed citations
3.
Jiang, Yanqun, Zhenbin Chen, Jixin Zhang, et al.. (2025). Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation. Food Research International. 208. 116266–116266.
4.
Huang, Junlan, Jixin Zhang, Zhenbin Chen, et al.. (2024). Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas. Food Chemistry X. 24. 102026–102026. 8 indexed citations
5.
Lu, Mingxia, Ke Han, Tiehan Li, et al.. (2024). Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O. Food Chemistry X. 23. 101782–101782. 14 indexed citations
6.
Liu, Qiuyan, Wenjing Huang, Tiehan Li, et al.. (2024). Contribution of tea stems to large-leaf yellow tea aroma. Food Chemistry. 460(Pt 1). 140472–140472. 12 indexed citations
7.
8.
Han, Ke, Tiehan Li, Yuming Wei, et al.. (2024). Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics. Food Bioscience. 59. 104020–104020. 11 indexed citations
9.
10.
Zhou, Huan, Jixin Zhang, Tiehan Li, et al.. (2024). Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science. Food Chemistry X. 23. 101534–101534. 18 indexed citations
11.
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13.
Shen, Shanshan, et al.. (2023). Formation of aroma characteristics driven by volatile components during long-term storage of An tea. Food Chemistry. 411. 135487–135487. 58 indexed citations
14.
Wei, Yuming, Jixin Zhang, Tiehan Li, et al.. (2023). GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing. Food Chemistry. 431. 137139–137139. 47 indexed citations
15.
Zhang, Jixin, Tiehan Li, Yuming Wei, et al.. (2023). Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea. Food Research International. 173(Pt 1). 113224–113224. 50 indexed citations
16.
Zhang, Jixin, Yuming Wei, Tiehan Li, et al.. (2023). Distinguishing raw pu-erh tea production regions through a combination of HS-SPME-GC-MS and machine learning algorithms. LWT. 185. 115140–115140. 30 indexed citations
17.
Wei, Yuming, Mengjie Zhao, Junlan Huang, et al.. (2022). Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process. Food Chemistry. 388. 132982–132982. 71 indexed citations
18.
Li, Tiehan, et al.. (2022). Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics. Journal of Agricultural and Food Chemistry. 70(49). 15602–15613. 20 indexed citations
19.
Li, Tiehan, Shanshan Xu, Yujie Wang, et al.. (2021). Quality chemical analysis of crush – tear – curl (CTC) black tea from different geographical regions based on UHPLC‐Orbitrap‐MS. Journal of Food Science. 86(9). 3909–3925. 27 indexed citations
20.
Wei, Yuming, Shimao Fang, Ge Jin, et al.. (2020). Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea. International Journal of Food Science & Technology. 55(8). 2931–2941. 25 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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