Xiangluan Li

593 total citations · 1 hit paper
13 papers, 459 citations indexed

About

Xiangluan Li is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Xiangluan Li has authored 13 papers receiving a total of 459 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 5 papers in Animal Science and Zoology and 4 papers in Molecular Biology. Recurrent topics in Xiangluan Li's work include Fermentation and Sensory Analysis (6 papers), Meat and Animal Product Quality (5 papers) and Food Quality and Safety Studies (4 papers). Xiangluan Li is often cited by papers focused on Fermentation and Sensory Analysis (6 papers), Meat and Animal Product Quality (5 papers) and Food Quality and Safety Studies (4 papers). Xiangluan Li collaborates with scholars based in China and Ireland. Xiangluan Li's co-authors include Weidong Bai, Wenhong Zhao, Hao Dong, Min Qian, Juan Yang, Qiaoyu Liu, Xiaofang Zeng, Yanxin Li, Xiaoyuan Huang and Xueqin Zhang and has published in prestigious journals such as Food Chemistry, Food Research International and International Journal of Biological Macromolecules.

In The Last Decade

Xiangluan Li

13 papers receiving 451 citations

Hit Papers

The dynamics of physicochemical properties, microbial com... 2023 2026 2024 2025 2023 25 50 75 100
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.

  1. 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. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xiangluan Li China 10 272 162 92 85 80 13 459
Nurcan Degirmencioğlu Türkiye 12 291 1.1× 174 1.1× 91 1.0× 80 0.9× 90 1.1× 26 535
Hongbin Lin China 16 360 1.3× 106 0.7× 133 1.4× 66 0.8× 144 1.8× 29 591
Elżbieta Górska‐Horczyczak Poland 13 221 0.8× 192 1.2× 107 1.2× 164 1.9× 86 1.1× 30 512
Luyan Liao China 9 290 1.1× 97 0.6× 60 0.7× 62 0.7× 152 1.9× 25 442
Shi Yan-guo China 13 314 1.2× 81 0.5× 138 1.5× 50 0.6× 152 1.9× 32 556
Jorge Mir‐Bel Spain 8 243 0.9× 135 0.8× 59 0.6× 60 0.7× 85 1.1× 12 494
Laura Alessandroni Italy 11 145 0.5× 101 0.6× 96 1.0× 57 0.7× 41 0.5× 30 413
Huapeng Ju China 10 199 0.7× 120 0.7× 160 1.7× 51 0.6× 44 0.6× 12 431
Büşra Gültekin Subaşı Türkiye 16 329 1.2× 75 0.5× 138 1.5× 30 0.4× 122 1.5× 32 578
Shereen N. Lotfy Egypt 10 201 0.7× 85 0.5× 108 1.2× 56 0.7× 66 0.8× 19 365

Countries citing papers authored by Xiangluan Li

Since Specialization
Citations

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

Fields of papers citing papers by Xiangluan Li

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiangluan Li

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

All Works

13 of 13 papers shown
1.
Chen, Xinlin, et al.. (2025). Enhancement of physicochemical properties and antioxidant activities of bamboo shoot dietary fibers via γ-irradiation. Food Chemistry Advances. 6. 100898–100898. 3 indexed citations
2.
Bai, Weidong, Lin Zhang, Xiaohui Lin, et al.. (2024). Structural characterization, antioxidant and immunomodulatory activities of a polysaccharide from a traditional Chinese rice wine, Guangdong Hakka Huangjiu. International Journal of Biological Macromolecules. 281(Pt 3). 136523–136523. 5 indexed citations
3.
4.
Bai, Weidong, et al.. (2023). The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds. Food Research International. 174(Pt 2). 113629–113629. 9 indexed citations
5.
6.
Qian, Min, Wenhong Zhao, Hao Dong, et al.. (2023). Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu. Foods. 12(15). 2915–2915. 11 indexed citations
7.
Zhao, Wenhong, Min Qian, Xiaoyuan Huang, et al.. (2023). Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis. Food Chemistry X. 20. 100898–100898. 10 indexed citations
8.
Qian, Min, Wenhong Zhao, Hao Dong, et al.. (2023). The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine. Food Chemistry. 416. 135844–135844. 103 indexed citations breakdown →
9.
Ye, Junjie, et al.. (2022). HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick. LWT. 170. 114041–114041. 50 indexed citations
10.
Zhao, Wenhong, Zhen Liang, Min Qian, et al.. (2022). Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing. LWT. 170. 114102–114102. 28 indexed citations
11.
12.
Yang, Juan, Hao Dong, Qiaoyu Liu, et al.. (2020). Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms. Food Chemistry. 342. 128381–128381. 124 indexed citations
13.
Liu, Xiaoyan, Min Qian, Hao Dong, et al.. (2019). Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China. International Journal of Food Science & Technology. 55(4). 1773–1780. 18 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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