Xiangyang Guo
- Food Science top 1%
- Pathology and Forensic Medicine top 2%
- Biochemistry top 1%
- Molecular Biology
- Analytical Chemistry top 5%
- Topics
- Fermentation and Sensory Analysis (11 papers)Tea Polyphenols and Effects (10 papers)Phytochemicals and Antioxidant Activities (6 papers)
- Partner nations
- ChinaUnited StatesGermany
In The Last Decade
Xiangyang Guo
11 papers receiving 1.0k citations
Hit Papers
Peers
Comparison fields: 5 of 73
- Food Science 738
- Pathology and Forensic Medicine 737
- Biochemistry 453
- Molecular Biology 120
- Analytical Chemistry 91
Countries citing papers authored by Xiangyang Guo
This map shows the geographic impact of Xiangyang Guo'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 Xiangyang Guo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Xiangyang Guo more than expected).
Fields of papers citing papers by Xiangyang Guo
This network shows the impact of papers produced by Xiangyang Guo. 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 Xiangyang Guo. The network helps show where Xiangyang Guo may publish in the future.
Co-authorship network of co-authors of Xiangyang Guo
This figure shows the co-authorship network connecting the top 25 collaborators of Xiangyang Guo. A scholar is included among the top collaborators of Xiangyang Guo 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 Xiangyang Guo. Xiangyang Guo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 7 | |
| 3 | 3 | |
| 4 | 4 | |
| 5 | Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMSbreakdown → | 251 |
| 6 | 118 | |
| 7 | 108 | |
| 8 | Changes of volatile compounds and odor profiles in Wuyi rock tea during processingbreakdown → | 243 |
| 9 | 46 | |
| 10 | 101 | |
| 11 | 150 |
About Xiangyang Guo
Xiangyang Guo is a scholar working on Biochemistry, Food Science and Pathology and Forensic Medicine, having authored 11 papers that have together received 1.0k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (11 papers), Tea Polyphenols and Effects (10 papers) and Phytochemicals and Antioxidant Activities (6 papers). The work is most often cited by research in Biochemistry (453 citations), Food Science (738 citations) and Pathology and Forensic Medicine (737 citations). Xiangyang Guo has collaborated with scholars based in China, United States and Germany. Frequent co-authors include Chi‐Tang Ho, Xiaochun Wan, Wilfried Schwab, Chuankui Song, Xiaochun Wan, Zhen Wen, Hui Zhu, Qiong Liu, Wang Pu and Liang Zhang. Their work appears in journals such as Food Chemistry, Molecules and Comprehensive Reviews in Food Science and Food Safety.
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.