Wenchao Cai
- Food Science top 0.5%
- Molecular Biology
- Plant Science top 10%
- Pathology and Forensic Medicine top 5%
- Biotechnology top 2%
- Co-authors
- Chunhui ShanFengxian TangZhuang GuoYurong WangXinxin ZhaoQiangchuan HouZhendong ZhangXinquan Yang
- Topics
- Fermentation and Sensory Analysis (37 papers)Microbial Metabolism and Applications (15 papers)Tea Polyphenols and Effects (14 papers)
In The Last Decade
Wenchao Cai
72 papers receiving 1.5k citations
Peers
Comparison fields: 5 of 101
- Food Science 983
- Molecular Biology 400
- Plant Science 333
- Pathology and Forensic Medicine 278
- Biotechnology 274
Countries citing papers authored by Wenchao Cai
This map shows the geographic impact of Wenchao Cai'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 Wenchao Cai with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Wenchao Cai more than expected).
Fields of papers citing papers by Wenchao Cai
This network shows the impact of papers produced by Wenchao Cai. 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 Wenchao Cai. The network helps show where Wenchao Cai may publish in the future.
Co-authorship network of co-authors of Wenchao Cai
This figure shows the co-authorship network connecting the top 25 collaborators of Wenchao Cai. A scholar is included among the top collaborators of Wenchao Cai 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 Wenchao Cai. Wenchao Cai is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 0 | |
| 3 | 3 | |
| 4 | 4 | |
| 5 | 0 | |
| 6 | 2 | |
| 7 | 3 | |
| 8 | 1 | |
| 9 | 5 | |
| 10 | 0 | |
| 11 | 1 | |
| 12 | 6 | |
| 13 | 10 | |
| 14 | 13 | |
| 15 | 60 | |
| 16 | 21 | |
| 17 | 107 | |
| 18 | 29 | |
| 19 | 46 | |
| 20 | 18 |
About Wenchao Cai
Wenchao Cai is a scholar working on Food Science, Biotechnology and Biochemistry, having authored 80 papers that have together received 1.5k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (37 papers), Microbial Metabolism and Applications (15 papers) and Tea Polyphenols and Effects (14 papers). The work is most often cited by research in Food Science (983 citations), Biotechnology (274 citations) and Biochemistry (171 citations). Wenchao Cai has collaborated with scholars based in China, Tanzania and Pakistan. Frequent co-authors include Chunhui Shan, Fengxian Tang, Zhuang Guo, Yurong Wang, Xinxin Zhao, Qiangchuan Hou, Zhendong Zhang, Xinquan Yang, Ming Ning and Jian Zhong. Their work appears in journals such as Food Chemistry, Magnetic Resonance in Medicine and Frontiers in Microbiology.
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.