Tingting Zou

1.2k total citations
33 papers, 914 citations indexed

About

Tingting Zou is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Tingting Zou has authored 33 papers receiving a total of 914 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 12 papers in Animal Science and Zoology and 12 papers in Nutrition and Dietetics. Recurrent topics in Tingting Zou's work include Meat and Animal Product Quality (12 papers), Biochemical Analysis and Sensing Techniques (12 papers) and Advanced Chemical Sensor Technologies (10 papers). Tingting Zou is often cited by papers focused on Meat and Animal Product Quality (12 papers), Biochemical Analysis and Sensing Techniques (12 papers) and Advanced Chemical Sensor Technologies (10 papers). Tingting Zou collaborates with scholars based in China and United States. Tingting Zou's co-authors include Huanlu Song, Ye Liu, Songpei Zhang, Fan Yang, Jianbin Liu, Bei Wang, Yu Zhang, Zonghua Wang, Jianfei Xia and Xiyue Cao and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Tingting Zou

32 papers receiving 892 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Tingting Zou China 18 352 308 296 278 229 33 914
Jianbin Liu China 7 387 1.1× 274 0.9× 201 0.7× 249 0.9× 210 0.9× 9 786
Jingyang Yu China 17 292 0.8× 355 1.2× 331 1.1× 243 0.9× 119 0.5× 37 850
Christoph Cerny Switzerland 14 361 1.0× 254 0.8× 224 0.8× 191 0.7× 169 0.7× 17 887
Jane K. Parker United Kingdom 25 702 2.0× 260 0.8× 200 0.7× 404 1.5× 306 1.3× 60 1.5k
Teng Hui China 23 635 1.8× 877 2.8× 285 1.0× 248 0.9× 387 1.7× 55 1.4k
Yanping Cao China 16 334 0.9× 157 0.5× 244 0.8× 266 1.0× 131 0.6× 35 885
Dandan Pu China 20 630 1.8× 410 1.3× 284 1.0× 587 2.1× 430 1.9× 42 1.4k
Shuang Bi China 19 870 2.5× 288 0.9× 241 0.8× 438 1.6× 187 0.8× 40 1.3k
Ai‐Nong Yu China 16 340 1.0× 188 0.6× 217 0.7× 117 0.4× 156 0.7× 38 817
Cécile Rannou France 13 431 1.2× 222 0.7× 122 0.4× 200 0.7× 85 0.4× 23 700

Countries citing papers authored by Tingting Zou

Since Specialization
Citations

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

Fields of papers citing papers by Tingting Zou

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tingting Zou

This figure shows the co-authorship network connecting the top 25 collaborators of Tingting Zou. A scholar is included among the top collaborators of Tingting Zou 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 Tingting Zou. Tingting Zou 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.
2.
Wang, Jia, Fan Yang, Jiayi Guo, et al.. (2024). Characterization of key aroma-active compounds in Zanthoxylum schinifolium by sensory evaluation and multiple instrumental analyses. Journal of Food Composition and Analysis. 136. 106848–106848. 1 indexed citations
3.
Li, Jie, Jia Wang, Tingting Zou, et al.. (2024). Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC  ×  GC–O–MS. International Journal of Food Science & Technology. 59(6). 3667–3678. 4 indexed citations
4.
Sun, J. R., et al.. (2024). Polar and tropical regioisomeric decanuclear cuprofullerenes. Inorganic Chemistry Frontiers. 11(23). 8324–8330. 1 indexed citations
5.
Li, Hongliang, et al.. (2023). Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS. Molecules. 28(4). 1975–1975. 14 indexed citations
6.
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Cao, Xiyue, Min Liu, Jie Li, et al.. (2022). Synergetic PtNP@Co3O4 hollow nanopolyhedrals as peroxidase-like nanozymes for the dual-channel homogeneous biosensing of prostate-specific antigen. Analytical and Bioanalytical Chemistry. 414(5). 1921–1932. 38 indexed citations
8.
Li, Ting, et al.. (2022). Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS. Food Chemistry. 385. 132659–132659. 73 indexed citations
9.
Cao, Xiyue, Jie Li, Chonglin Wang, et al.. (2022). An efficient multi-enzyme cascade platform based on mesoporous metal-organic frameworks for the detection of organophosphorus and glucose. Food Chemistry. 381. 132282–132282. 45 indexed citations
10.
Li, Ting, Jingjing Yang, Ali Raza, et al.. (2021). Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach. Journal of Food Composition and Analysis. 105. 104247–104247. 17 indexed citations
11.
Xu, Jiaoyan, Jingjing Yang, Xiyue Cao, et al.. (2021). Exfoliated MOF-derived N-doped honeycomb cavernous carbon with enhanced electrocatalytic activity as electrochemical platform. Sensors and Actuators B Chemical. 349. 130779–130779. 17 indexed citations
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Song, Huanlu, et al.. (2020). Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening. European Food Research and Technology. 246(10). 2119–2133. 21 indexed citations
14.
15.
Song, Huanlu, Chao Yang, Ye Liu, et al.. (2019). Changes in the perception of bitter constituents in thermally treated yeast extract. Journal of the Science of Food and Agriculture. 99(10). 4651–4658. 17 indexed citations
16.
Yang, Chao, Huanlu Song, Ye Liu, et al.. (2018). The behavior of umami components in thermally treated yeast extract. Food Research International. 120. 534–543. 51 indexed citations
17.
Zou, Tingting, Jianbin Liu, Huanlu Song, & Ye Liu. (2018). Discovery of Amadori‐Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines. Journal of Food Science. 83(6). 1588–1595. 41 indexed citations
18.
Song, Huanlu, et al.. (2018). Flavour‐active compounds in thermally treated yeast extracts. Journal of the Science of Food and Agriculture. 98(10). 3774–3783. 50 indexed citations
19.
Wu, Rina, Xin Xu, Lingshuai Meng, et al.. (2014). Identification of Salt Stress Responsive Protein in Lactobacillus Paracasei LN-1 Using SDS-PAGE. IERI Procedia. 8. 60–65. 6 indexed citations
20.

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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