Wenwu Ding

434 total citations
30 papers, 330 citations indexed

About

Wenwu Ding is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Wenwu Ding has authored 30 papers receiving a total of 330 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 8 papers in Molecular Biology and 8 papers in Animal Science and Zoology. Recurrent topics in Wenwu Ding's work include Fermentation and Sensory Analysis (11 papers), Food Quality and Safety Studies (10 papers) and Meat and Animal Product Quality (8 papers). Wenwu Ding is often cited by papers focused on Fermentation and Sensory Analysis (11 papers), Food Quality and Safety Studies (10 papers) and Meat and Animal Product Quality (8 papers). Wenwu Ding collaborates with scholars based in China and United States. Wenwu Ding's co-authors include Zhenming Che, Hongbin Lin, Ping Liu, Xiaoyu Tang, Zeyi Xiao, Yuntao Wu, Yuan Lin, Manna Zhang, Yi Liu and Min Xu and has published in prestigious journals such as Food Chemistry, Food Research International and International Journal of Biological Macromolecules.

In The Last Decade

Wenwu Ding

27 papers receiving 326 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Wenwu Ding China 12 173 97 79 59 53 30 330
Harumi Take Japan 9 214 1.2× 156 1.6× 131 1.7× 47 0.8× 35 0.7× 17 443
Bojana Ikonić Serbia 9 136 0.8× 84 0.9× 37 0.5× 32 0.5× 16 0.3× 32 336
Deepak Mehta India 12 179 1.0× 74 0.8× 62 0.8× 66 1.1× 114 2.2× 15 490
Jamila A. Tuly China 12 145 0.8× 116 1.2× 53 0.7× 34 0.6× 63 1.2× 30 348
Prasad Chavan India 7 151 0.9× 46 0.5× 43 0.5× 73 1.2× 58 1.1× 22 370
Camilla Varming Denmark 13 215 1.2× 95 1.0× 111 1.4× 64 1.1× 36 0.7× 17 488
Radek Lehnert Czechia 5 225 1.3× 80 0.8× 55 0.7× 36 0.6× 58 1.1× 9 290
Montira Nopharatana Thailand 11 94 0.5× 95 1.0× 89 1.1× 44 0.7× 35 0.7× 28 289
Juan Carlos Arboleya Spain 9 188 1.1× 71 0.7× 21 0.3× 37 0.6× 74 1.4× 14 343
Krishna Jha India 8 115 0.7× 97 1.0× 88 1.1× 125 2.1× 41 0.8× 13 330

Countries citing papers authored by Wenwu Ding

Since Specialization
Citations

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

Fields of papers citing papers by Wenwu Ding

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Wenwu Ding

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

All Works

20 of 20 papers shown
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Li, Mengmeng, Yuhui Zheng, Yu Chen, et al.. (2025). Rapid evaluation of Pixian Douban meju in the tank fermentor Based on the image features and multi‐model analysis. Journal of Food Science. 90(3). e70061–e70061. 3 indexed citations
3.
Li, Mengmeng, Loi Lei Lai, Haixia Zhang, et al.. (2025). Deep learning-based multimodal fusion for quality prediction of chili paste using hyperspectral imaging and near-infrared spectroscopy. Food Chemistry. 493(Pt 1). 145712–145712.
4.
Wu, Yucheng, Wenwu Ding, Tao Ye, et al.. (2025). Elucidating the mechanism of myofibrillar protein structural remodeling and gel quality improvement in shrimp surimi through Bacillus natto pre-fermentation. International Journal of Biological Macromolecules. 337(Pt 1). 149573–149573.
5.
Chen, Yu, Yuhui Zheng, Yusheng Xu, et al.. (2024). Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods. Journal of Food Composition and Analysis. 136. 106775–106775. 2 indexed citations
6.
Zhang, Jie, Yuchen Liu, Xiaobing Liu, et al.. (2024). Carbonyl Iron Particles’ Enhanced Coating Effect Improves Magnetorheological Fluid’s Dispersion Stability. Materials. 17(18). 4449–4449. 6 indexed citations
7.
Xu, Min, Xiao‐Yan Song, Hongbin Lin, et al.. (2024). Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour. Current Research in Food Science. 9. 100904–100904. 1 indexed citations
8.
Liu, Ping, et al.. (2023). Revealing the formation mechanisms of key flavors in fermented broad bean paste. Food Research International. 177. 113880–113880. 16 indexed citations
9.
Zhang, Yimao, Xiaoqing Ye, Yuhui Zheng, et al.. (2023). Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology. Journal of Food Composition and Analysis. 123. 105643–105643. 1 indexed citations
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Lin, Hongbin, et al.. (2022). Insight into the protein degradation during the broad bean fermentation process. Food Science & Nutrition. 10(8). 2760–2772. 21 indexed citations
14.
Ding, Wenwu, Xiaoqing Ye, Xiaoyan Zhao, et al.. (2021). Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field. Food Chemistry. 374. 131560–131560. 29 indexed citations
15.
Ding, Wenwu, Yan Liu, Xiaoyan Zhao, et al.. (2021). Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field. Food Science & Nutrition. 9(6). 2862–2876. 11 indexed citations
16.
Lin, Lu, et al.. (2019). Safe preparation of beefy meaty peptide with Bacillus subtilis. International Journal of Food Science & Technology. 55(4). 1825–1832. 6 indexed citations
17.
He, Qiang, et al.. (2019). Optimization of the Extraction Technique of Free Amino Acids from Pixian Board-bean Paste by Response Surface Methodology and Analysis of Their Taste Characteristics. 40(17). 56–63. 1 indexed citations
18.
Ding, Wenwu, et al.. (2019). An auto-inducible expression and high cell density fermentation of Beefy Meaty Peptide with Bacillus subtilis. Bioprocess and Biosystems Engineering. 43(4). 701–710. 11 indexed citations
19.
Zhu, Longbao, Xianggui Chen, Ping Chen, et al.. (2016). Successful expression of the Bordetella petrii nitrile hydratase activator P14K and the unnecessary role of Ser115. BMC Biotechnology. 16(1). 21–21. 8 indexed citations
20.
Wu, Yuntao, et al.. (2008). Preparation of vanillin by bioconversion in a silicon rubber membrane bioreactor. Biochemical Engineering Journal. 41(2). 193–197. 12 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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