Tung‐Hsi Yu

421 total citations
17 papers, 327 citations indexed

About

Tung‐Hsi Yu is a scholar working on Plant Science, Molecular Biology and Food Science. According to data from OpenAlex, Tung‐Hsi Yu has authored 17 papers receiving a total of 327 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Plant Science, 5 papers in Molecular Biology and 4 papers in Food Science. Recurrent topics in Tung‐Hsi Yu's work include Garlic and Onion Studies (5 papers), Fermentation and Sensory Analysis (4 papers) and Fungal Plant Pathogen Control (3 papers). Tung‐Hsi Yu is often cited by papers focused on Garlic and Onion Studies (5 papers), Fermentation and Sensory Analysis (4 papers) and Fungal Plant Pathogen Control (3 papers). Tung‐Hsi Yu collaborates with scholars based in Taiwan, United States and Czechia. Tung‐Hsi Yu's co-authors include Chi‐Tang Ho, Li-Yun Lin, Robert Y. Peng, Chiung‐Huei Peng, Chiung-Chi Peng, Li-Yun Lin, Yu-Jing Liang, Guangyuan Lu, Wayne Huey‐Herng Sheu and Chi-Yue Chang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.

In The Last Decade

Tung‐Hsi Yu

17 papers receiving 298 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Tung‐Hsi Yu Taiwan	10	130	112	92	59	46	17	327
Jinbong Hwang South Korea	10	191 1.5×	163 1.5×	81 0.9×	57 1.0×	40 0.9×	33	375
Taghreed A. Ibrahim Saudi Arabia	10	171 1.3×	175 1.6×	110 1.2×	82 1.4×	41 0.9×	31	400
Ingrit Elida Collantes Díaz Brazil	11	131 1.0×	94 0.8×	117 1.3×	54 0.9×	57 1.2×	40	382
Serko Haroutounian Greece	7	107 0.8×	103 0.9×	87 0.9×	139 2.4×	27 0.6×	7	336
Sofia D. Koulocheri Greece	16	109 0.8×	80 0.7×	145 1.6×	140 2.4×	36 0.8×	35	500
Hee‐Sun Song Japan	8	103 0.8×	202 1.8×	101 1.1×	102 1.7×	25 0.5×	14	345
Zeng Shitong China	7	80 0.6×	126 1.1×	109 1.2×	97 1.6×	21 0.5×	21	390
Zulkhairi Amom Malaysia	10	137 1.1×	109 1.0×	54 0.6×	93 1.6×	42 0.9×	14	428
Sílvia Menezes de Faria Pereira Brazil	8	155 1.2×	100 0.9×	103 1.1×	48 0.8×	55 1.2×	20	361
Hyung Hee Baek South Korea	14	107 0.8×	210 1.9×	111 1.2×	77 1.3×	18 0.4×	26	490

Countries citing papers authored by Tung‐Hsi Yu

Since Specialization

Citations

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

Fields of papers citing papers by Tung‐Hsi Yu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Tung‐Hsi Yu. 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 Tung‐Hsi Yu. The network helps show where Tung‐Hsi Yu may publish in the future.

Co-authorship network of co-authors of Tung‐Hsi Yu

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

All Works

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17 of 17 papers shown

Chang, Chi-Yue, et al.. (2013). Studies on the quality and flavor of ponkan (Citrus poonensis hort.) wines fermented by different yeasts. Journal of Food and Drug Analysis. 21(3). 301–309. 12 indexed citations

Yu, Tung‐Hsi, et al.. (2012). Effects of the Addition of Fermented Sorghum or Distilled Fermented Sorghum on the Flavor and Quality of Sorghum Spirit. Journal of Food and Drug Analysis. 20(2). 539–546. 1 indexed citations

Yu, Tung‐Hsi, et al.. (2010). Metabolic syndrome associated with habitual indulgence and dietary behavior in middle‐aged health‐care professionals. Journal of Diabetes Investigation. 1(6). 259–265. 11 indexed citations

Yu, Tung‐Hsi, et al.. (2010). Chemical Synthesis of 9(Z)-Octadecenamide and Its Hypolipidemic Effect: A Bioactive Agent Found in the Essential Oil of Mountain Celery Seeds. Journal of Agricultural and Food Chemistry. 58(3). 1502–1508. 48 indexed citations

Lin, Li-Yun, et al.. (2009). FLOUR BLENDING BASED ON CRUDE FAT IS MORE CRUCIAL THAN ASH CONTENT IN VIEW OF PROLONGED QUALITY ASSURRANCE. Journal of Food Processing and Preservation. 34(1). 104–126. 7 indexed citations

Lin, Li-Yun, et al.. (2008). Hypolipidemic and Antioxidant Activity of Mountain Celery (Cryptotaenia japonica Hassk) Seed Essential Oils. Journal of Agricultural and Food Chemistry. 56(11). 3997–4003. 33 indexed citations

Lin, Li-Yun, et al.. (2008). Alpinia zerumbet Potentially Elevates High-Density Lipoprotein Cholesterol Level in Hamsters. Journal of Agricultural and Food Chemistry. 56(12). 4435–4443. 42 indexed citations

Lin, Li‐Yun, et al.. (2007). Factors affecting solid phase microextraction (SPME) to concentrate the odorants of Chinese white salted noodles for GC–MS analysis. Flavour and Fragrance Journal. 22(4). 274–279. 6 indexed citations

Lin, Li-Yun, Chiung‐Chi Peng, Tung‐Hsi Yu, et al.. (2007). Acceleration of Maturity of Young Sorghum (Kaoliang) Spirits by Linking Nanogold Photocatalyzed Process to Conventional Biological Aging—a Kinetic Approach. Food and Bioprocess Technology. 1(3). 234–245. 15 indexed citations

10.

Lu, Guangyuan, Tung‐Hsi Yu, & Chi‐Tang Ho. (1997). Generation of Flavor Compounds by the Reaction of 2-Deoxyglucose with Selected Amino Acids. Journal of Agricultural and Food Chemistry. 45(1). 233–236. 8 indexed citations

11.

Yu, Tung‐Hsi & Chi‐Tang Ho. (1995). Volatile Compounds Generated from Thermal Reaction of Methionine and Methionine Sulfoxide with or without Glucose. Journal of Agricultural and Food Chemistry. 43(6). 1641–1646. 47 indexed citations

12.

Yu, Tung‐Hsi, Li-Yun Lin, & Chi‐Tang Ho. (1994). Volatile Compounds of Blanched, Fried Blanched, and Baked Blanched Garlic Slices. Journal of Agricultural and Food Chemistry. 42(6). 1342–1347. 32 indexed citations

13.

Yu, Tung‐Hsi, et al.. (1994). Volatile compounds generated from thermal interaction of glucose and alliin or deoxyalliin in propylene glycol. Food Chemistry. 51(3). 281–286. 3 indexed citations

14.

Uang, Biing‐Jiun, et al.. (1990). A Simple and Inexpensive Synthesis of 2-Alkenals. Synthesis. 1990(11). 1033–1034. 6 indexed citations

15.

Yu, Tung‐Hsi, et al.. (1989). Effects of pH on the formation of flavour compounds of disrupted garlic. Journal of Chromatography A. 462. 137–145. 8 indexed citations

16.

Yu, Tung‐Hsi, et al.. (1989). Stability of Allicin in Garlic Juice. Journal of Food Science. 54(4). 977–981. 34 indexed citations

17.

Yu, Tung‐Hsi, et al.. (1989). Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic. Journal of Food Science. 54(3). 632–635. 14 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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