Weidong Bai

4.7k total citations · 1 hit paper
147 papers, 3.8k citations indexed

About

Weidong Bai is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Weidong Bai has authored 147 papers receiving a total of 3.8k indexed citations (citations by other indexed papers that have themselves been cited), including 77 papers in Food Science, 56 papers in Molecular Biology and 33 papers in Animal Science and Zoology. Recurrent topics in Weidong Bai's work include Meat and Animal Product Quality (32 papers), Fermentation and Sensory Analysis (31 papers) and Food Quality and Safety Studies (24 papers). Weidong Bai is often cited by papers focused on Meat and Animal Product Quality (32 papers), Fermentation and Sensory Analysis (31 papers) and Food Quality and Safety Studies (24 papers). Weidong Bai collaborates with scholars based in China, Australia and New Zealand. Weidong Bai's co-authors include Xiaofang Zeng, Hao Dong, Juan Yang, Min Qian, Wenhong Zhao, Xu‐Cong Lv, Pingfan Rao, Li Ni, Weiling Guo and Yanping Xian and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Weidong Bai

140 papers receiving 3.8k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

2023 103 citations Min Qian, Wenhong Zhao et al. profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Weidong Bai China	34	1.6k	1.3k	717	713	572	147	3.8k
Zhiyong He China	43	2.7k 1.7×	1.5k 1.2×	899 1.3×	924 1.3×	671 1.2×	168	5.1k
Marı́a José Oruña-Concha United Kingdom	28	1.1k 0.7×	940 0.7×	465 0.6×	578 0.8×	672 1.2×	59	3.2k
Jong‐Bang Eun South Korea	33	2.2k 1.4×	1.2k 0.9×	565 0.8×	727 1.0×	899 1.6×	213	4.4k
Lianzhu Lin China	39	1.3k 0.8×	1.5k 1.1×	290 0.4×	952 1.3×	1.1k 1.9×	111	4.0k
Chaoting Wen China	35	1.9k 1.2×	1.3k 1.0×	421 0.6×	819 1.1×	1.3k 2.3×	83	4.4k
Pedro J. Martín‐Álvarez Spain	42	2.3k 1.4×	1.6k 1.2×	347 0.5×	659 0.9×	1.1k 2.0×	94	4.7k
Fuping Zheng China	43	3.0k 1.9×	1.3k 1.0×	614 0.9×	1.0k 1.4×	554 1.0×	160	5.2k
Kwang‐Geun Lee South Korea	35	2.5k 1.6×	1.0k 0.8×	380 0.5×	577 0.8×	1.4k 2.4×	172	5.3k
Ronald B. Pegg United States	42	2.3k 1.4×	1.4k 1.0×	1.0k 1.4×	1.2k 1.7×	1.9k 3.4×	160	6.7k
Ye Zou China	37	1.3k 0.8×	1.2k 0.9×	995 1.4×	463 0.6×	799 1.4×	89	3.5k

Countries citing papers authored by Weidong Bai

Since Specialization

Citations

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

Fields of papers citing papers by Weidong Bai

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Weidong Bai

This figure shows the co-authorship network connecting the top 25 collaborators of Weidong Bai. A scholar is included among the top collaborators of Weidong Bai 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 Weidong Bai. Weidong Bai 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

Shen, Jianjun, et al.. (2025). Selecting of lactic acid bacteria from traditionally fermented food and their application in functional raspberry fermented beverage. Food Bioscience. 64. 105970–105970. 2 indexed citations

Ye, Junjie, et al.. (2024). Variation of volatile flavor substances in salt-baked chicken during processing. Food Chemistry X. 24. 101846–101846. 5 indexed citations

Chen, Yajuan, Weidong Bai, Qinlu Lin, et al.. (2024). Transgenerational and parental impacts of acrylamide exposure on Caenorhabditis elegans: Physiological, behavioral, and genetic mechanisms. Environmental Pollution. 361. 124868–124868. 2 indexed citations

Lin, Xiaoling, Xiaoqing Zheng, Junping Chen, et al.. (2023). Biological Activities and Solubilization Methodologies of Naringin. Foods. 12(12). 2327–2327. 17 indexed citations

Huang, H. P., et al.. (2023). A screen-printed carbon electrode modified with bismuth nanoparticles and conjugated mesoporous polymer for simultaneous determination of Pb(II) and Cd(II) in seafood samples. Journal of Food Composition and Analysis. 125. 105837–105837. 14 indexed citations

Tu, Juncai, Benu Adhikari, Margaret A. Brennan, et al.. (2023). Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion. Food Hydrocolloids. 139. 108504–108504. 62 indexed citations

Zhao, Wenhong, et al.. (2023). The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu. Food Science and Technology. 43. 4 indexed citations

Liu, Qiaoyu, et al.. (2023). Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation. Foods. 12(13). 2504–2504. 10 indexed citations

Li, Lantao, Hong Wang, Weidong Bai, et al.. (2022). Research Progress on Bioactive Ingredients, Biological Activity and Wall-breaking Technology of Bee Pollen. SHILAP Revista de lepidopterología. 1 indexed citations

10.

Bai, Weidong, et al.. (2022). Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel ( Scomberomorus niphonius ) under the action of Lactobacillus plantarum. International Journal of Food Science & Technology. 57(8). 5494–5503. 16 indexed citations

11.

Liu, Qiaoyu, et al.. (2022). Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process. Food Science & Nutrition. 10(8). 2727–2735. 9 indexed citations

12.

Li, Liubing, et al.. (2022). Effects of different breeds and ages of meat pigeons on quality and flavor of pigeon soup. Journal of Food Processing and Preservation. 46(10). 3 indexed citations

13.

Guo, Jing, et al.. (2022). Study on Nutrient Components of Different Peanut Varieties in Different Producing Areas in Guangdong Province. SHILAP Revista de lepidopterología. 1 indexed citations

14.

Tu, Juncai, Margaret A. Brennan, Xiaodan Hui, et al.. (2021). Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. International Journal of Food Science & Technology. 57(5). 2715–2728. 17 indexed citations

15.

He, Jintao, Weidong Bai, Qinlu Lin, et al.. (2021). Cross-kingdom regulation by dietary plant miRNAs: an evidence-based review with recent updates. Food & Function. 12(20). 9549–9562. 24 indexed citations

16.

Huang, Zirui, Min Chen, Weiling Guo, et al.. (2020). Monascus purpureus-fermented common buckwheat protects against dyslipidemia and non-alcoholic fatty liver disease through the regulation of liver metabolome and intestinal microbiome. Food Research International. 136. 109511–109511. 55 indexed citations

17.

Bai, Weidong & Peng Shen. (2013). Research Progress of Application of Nisin in Meat Products. 1 indexed citations

18.

Bai, Weidong. (2013). Effect of Storage Conditions on Aromatic Components of Litchi Wine. Food Science. 1 indexed citations

19.

Zheng, Hao, et al.. (2009). Aroma components in persimmon vinegar of various fermentation ways.. Transactions of the Chinese Society of Agricultural Machinery. 40(9). 148–154. 1 indexed citations

20.

Bai, Weidong. (2007). Review of medicinal function of persimmon leaves and their development and utilization. Journal of Northwest A & F University. 1 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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