Tonghao Du

495 total citations
28 papers, 334 citations indexed

About

Tonghao Du is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Tonghao Du has authored 28 papers receiving a total of 334 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 14 papers in Molecular Biology and 10 papers in Nutrition and Dietetics. Recurrent topics in Tonghao Du's work include Probiotics and Fermented Foods (17 papers), Fermentation and Sensory Analysis (9 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Tonghao Du is often cited by papers focused on Probiotics and Fermented Foods (17 papers), Fermentation and Sensory Analysis (9 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Tonghao Du collaborates with scholars based in China. Tonghao Du's co-authors include Tao Xiong, Shijin Xiong, Linli Zhang, Jinqing Huang, Tao Huang, Xiaoyan Xu, Muyan Xiao, Zhanggen Liu, Qianqian Guan and Mingyong Xie and has published in prestigious journals such as Food Chemistry, Food Research International and International Journal of Biological Macromolecules.

In The Last Decade

Tonghao Du

26 papers receiving 326 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Tonghao Du China	12	214	170	72	61	51	28	334
Shijin Xiong China	12	190 0.9×	134 0.8×	71 1.0×	59 1.0×	42 0.8×	26	311
Xuefang Guan China	10	163 0.8×	166 1.0×	118 1.6×	58 1.0×	26 0.5×	19	346
Irene Bustos Spain	5	300 1.4×	210 1.2×	145 2.0×	38 0.6×	37 0.7×	7	407
José Guilherme Prado Martin Brazil	12	220 1.0×	108 0.6×	66 0.9×	70 1.1×	49 1.0×	32	383
Haydee Eliza Romero‐Luna Mexico	9	245 1.1×	232 1.4×	158 2.2×	40 0.7×	29 0.6×	14	428
Aida Mihaela Vasile Romania	12	331 1.5×	142 0.8×	143 2.0×	57 0.9×	57 1.1×	35	486
Yuanyuan Cui China	10	155 0.7×	119 0.7×	77 1.1×	70 1.1×	24 0.5×	22	307
Wei Qi China	12	229 1.1×	230 1.4×	76 1.1×	134 2.2×	23 0.5×	21	418
Sampan Attri India	11	184 0.9×	136 0.8×	101 1.4×	47 0.8×	16 0.3×	17	357
Audry Peredo-Lovillo Mexico	8	183 0.9×	188 1.1×	120 1.7×	33 0.5×	24 0.5×	17	359

Countries citing papers authored by Tonghao Du

Since Specialization

Citations

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

Fields of papers citing papers by Tonghao Du

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tonghao Du

This figure shows the co-authorship network connecting the top 25 collaborators of Tonghao Du. A scholar is included among the top collaborators of Tonghao Du 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 Tonghao Du. Tonghao Du is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Zhao, Mingwei, Shijin Xiong, Tonghao Du, et al.. (2025). Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing. Journal of the Science of Food and Agriculture. 105(10). 5268–5279. 1 indexed citations

Zhao, Mingwei, Shijin Xiong, Tonghao Du, et al.. (2025). Elucidating microbial succession dynamics and flavor metabolite formation in korean style spicy cabbage fermentation: Integration of flavoromics, amplicon sequencing, and metagenomics. Food Chemistry. 492(Pt 2). 145464–145464.

Du, Tonghao, Jiahui Yang, Yuan Qin, et al.. (2025). Transport and action of sesame protein-derived ACE inhibitory peptides ITAPHW and IRPNGL. Food Chemistry. 472. 142965–142965. 4 indexed citations

Xiong, Tao, et al.. (2024). Improving physicochemical and biological properties of gelatin-xylooligosaccharide conjugates by Maillard reaction. International Journal of Food Science & Technology. 59(10). 7679–7688.

Zhang, Linli, Shijin Xiong, Tonghao Du, et al.. (2024). Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation. Food Bioscience. 58. 103697–103697. 9 indexed citations

Zhao, Mingwei, Shijin Xiong, Huiyu Li, et al.. (2024). Integrating flavoromics and amplicon sequencing compared the differences in the quality and microbiome of Japanese, Korean, and Chinese style spicy cabbage. Food Bioscience. 63. 105709–105709. 1 indexed citations

Du, Tonghao, Yue Zhang, Jim Hardie, et al.. (2024). Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes. Food Bioscience. 61. 104408–104408. 3 indexed citations

Xiong, Tao, et al.. (2024). Novel lactic acid bacteria with anti-hyperglycaemic properties: In vitro screening and probiotic assessment. Food Bioscience. 63. 105696–105696. 3 indexed citations

Zhao, Xueting, Peng Cai, Shijin Xiong, et al.. (2024). Lacticaseibacillus rhamnosus NCUH061012 alleviates hyperuricemia via modulating gut microbiota and intestinal metabolites in mice. Food Bioscience. 58. 103699–103699. 11 indexed citations

10.

Zhang, Linli, Shijin Xiong, Tonghao Du, et al.. (2024). Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation. Food Bioscience. 59. 104236–104236. 9 indexed citations

11.

Xu, Xiaoyan, Shijin Xiong, Tonghao Du, et al.. (2024). In vitro screening of Lactiplantibacillus plantarum with probiotic properties and anti-colon cancer potential. Food Bioscience. 62. 105569–105569. 1 indexed citations

12.

Wang, Li, Xue Li, Yao Zhang, et al.. (2024). Fermentation of asparagus juice using selected probiotic Lactiplantibacillus plantarum JGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics. International Journal of Food Science & Technology. 59(10). 7113–7124. 3 indexed citations

13.

Du, Tonghao, Jinqing Huang, Shijin Xiong, et al.. (2023). Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment. Food Chemistry. 428. 136781–136781. 25 indexed citations

14.

Xiong, Shijin, Xiaoyan Xu, Tonghao Du, et al.. (2023). Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles. Food Bioscience. 55. 102928–102928. 15 indexed citations

15.

Du, Tonghao, Zhanggen Liu, Qianqian Guan, Tao Xiong, & Fei Peng. (2023). Application of soy protein isolate–xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying. Journal of the Science of Food and Agriculture. 103(13). 6500–6509. 10 indexed citations

16.

Zhang, Linli, Shijin Xiong, Tonghao Du, et al.. (2023). Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making. Food Bioscience. 53. 102636–102636. 21 indexed citations

17.

Zhang, Linli, Shijin Xiong, Tonghao Du, et al.. (2023). Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation. Food Bioscience. 54. 102883–102883. 18 indexed citations

18.

Xiong, Shijin, Xiaoyan Xu, Linli Zhang, et al.. (2023). Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai. Food Research International. 177. 113865–113865. 37 indexed citations

19.

Peng, Fei, Zhanggen Liu, Abdul Mueed, et al.. (2022). Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment. Food Bioscience. 50. 102207–102207. 26 indexed citations

20.

Huang, Jinqing, Rong Fan, Zhanggen Liu, et al.. (2020). Composition and functional diversity of fecal bacterial community of wild boar, commercial pig and domestic native pig as revealed by 16S rRNA gene sequencing. Archives of Microbiology. 202(4). 843–857. 28 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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