Weng Chan Vong
- Food Science top 5%
- Nutrition and Dietetics top 5%
- Plant Science
- Molecular Biology
- Pathology and Forensic Medicine
- Co-authors
- Shao‐Quan LiuChen DaiIgor BodnárPaulo de BoerJeroen HugenholtzMattijs K. JulsingWibke S. U. RolandChristoph Cerny
- Topics
- Fermentation and Sensory Analysis (6 papers)Food composition and properties (3 papers)Probiotics and Fermented Foods (3 papers)
- Journals
- Trends in Food Science & TechnologyApplied Microbiology and BiotechnologyFood Research International
- Partner nations
- SingaporeChinaSwitzerland
In The Last Decade
Weng Chan Vong
10 papers receiving 565 citations
Peers
Comparison fields: 5 of 67
- Food Science 301
- Nutrition and Dietetics 259
- Plant Science 162
- Molecular Biology 150
- Pathology and Forensic Medicine 75
Countries citing papers authored by Weng Chan Vong
This map shows the geographic impact of Weng Chan Vong'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 Weng Chan Vong with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Weng Chan Vong more than expected).
Fields of papers citing papers by Weng Chan Vong
This network shows the impact of papers produced by Weng Chan Vong. 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 Weng Chan Vong. The network helps show where Weng Chan Vong may publish in the future.
Co-authorship network of co-authors of Weng Chan Vong
This figure shows the co-authorship network connecting the top 25 collaborators of Weng Chan Vong. A scholar is included among the top collaborators of Weng Chan Vong 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 Weng Chan Vong. Weng Chan Vong is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 3 | |
| 2 | 1 | |
| 3 | 22 | |
| 4 | 47 | |
| 5 | 36 | |
| 6 | 95 | |
| 7 | 75 | |
| 8 | 58 | |
| 9 | 227 | |
| 10 | 10 |
About Weng Chan Vong
Weng Chan Vong is a scholar working on Food Science, Biochemistry and Biotechnology, having authored 10 papers that have together received 574 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (6 papers), Food composition and properties (3 papers) and Probiotics and Fermented Foods (3 papers). The work is most often cited by research in Nutrition and Dietetics (259 citations), Food Science (301 citations) and Biotechnology (75 citations). Weng Chan Vong has collaborated with scholars based in Singapore, China and Switzerland. Frequent co-authors include Shao‐Quan Liu, Chen Dai, Igor Bodnár, Paulo de Boer, Jeroen Hugenholtz, Mattijs K. Julsing, Wibke S. U. Roland, Christoph Cerny, Hyun‐Gyun Yuk and Liang Wei Lee. Their work appears in journals such as Trends in Food Science & Technology, Applied Microbiology and Biotechnology and Food Research International.
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.