Xinping Lin

5.6k total citations
135 papers, 4.6k citations indexed

About

Xinping Lin is a scholar working on Molecular Biology, Food Science and Materials Chemistry. According to data from OpenAlex, Xinping Lin has authored 135 papers receiving a total of 4.6k indexed citations (citations by other indexed papers that have themselves been cited), including 62 papers in Molecular Biology, 43 papers in Food Science and 30 papers in Materials Chemistry. Recurrent topics in Xinping Lin's work include Meat and Animal Product Quality (27 papers), Fermentation and Sensory Analysis (23 papers) and Probiotics and Fermented Foods (22 papers). Xinping Lin is often cited by papers focused on Meat and Animal Product Quality (27 papers), Fermentation and Sensory Analysis (23 papers) and Probiotics and Fermented Foods (22 papers). Xinping Lin collaborates with scholars based in China, United States and Italy. Xinping Lin's co-authors include Wendeng Wang, Fuqiang Huang, Chaofan Ji, Huipeng Liang, Fuqiang Huang, Zhichao Shan, Jianlin Shi, Sufang Zhang, Zongbao K. Zhao and Shengjie Li and has published in prestigious journals such as Angewandte Chemie International Edition, Nature Communications and Chemistry of Materials.

In The Last Decade

Xinping Lin

133 papers receiving 4.5k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xinping Lin China 37 1.7k 1.6k 1.4k 1.0k 999 135 4.6k
Long Wu China 38 588 0.4× 1.8k 1.1× 1.6k 1.1× 633 0.6× 856 0.9× 155 4.7k
Lihong Dong China 38 539 0.3× 788 0.5× 1.1k 0.8× 1.4k 1.3× 528 0.5× 179 4.7k
Heng Yin China 41 812 0.5× 1.5k 1.0× 637 0.5× 404 0.4× 333 0.3× 178 5.0k
Shiwei Hu China 30 1.7k 1.0× 488 0.3× 1.3k 0.9× 162 0.2× 894 0.9× 80 3.1k
Huijuan Jing China 37 1.3k 0.8× 530 0.3× 1.3k 0.9× 417 0.4× 689 0.7× 91 3.5k
Ling‐Zhi Cheong China 38 129 0.1× 1.4k 0.9× 411 0.3× 1.2k 1.2× 880 0.9× 160 4.4k
Xiulan Sun China 37 175 0.1× 1.6k 1.0× 623 0.4× 351 0.3× 775 0.8× 131 3.7k
Ming Ma China 36 323 0.2× 930 0.6× 1.0k 0.7× 168 0.2× 1.8k 1.8× 170 4.2k
Zhengjun Xie China 31 90 0.1× 1.0k 0.7× 491 0.3× 570 0.6× 520 0.5× 92 2.8k
Ting Fang China 26 726 0.4× 429 0.3× 341 0.2× 232 0.2× 561 0.6× 91 2.1k

Countries citing papers authored by Xinping Lin

Since Specialization
Citations

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

Fields of papers citing papers by Xinping Lin

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xinping Lin

This figure shows the co-authorship network connecting the top 25 collaborators of Xinping Lin. A scholar is included among the top collaborators of Xinping Lin 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 Xinping Lin. Xinping Lin 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
1.
Mao, Limin, et al.. (2025). Microbial succession and changes of nutritional components, volatile compounds of Chouguiyu, traditional Chinese fermented fish. Food Research International. 221(Pt 1). 117238–117238.
2.
Yan, Xu, Ying Yue, Sufang Zhang, et al.. (2024). Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode. Food Chemistry. 451. 139493–139493. 21 indexed citations
3.
Wang, Binchen, Shang Wang, Yi Wang, et al.. (2024). Molecular mechanism of saturated aldehyde oxidation: A DFT insight into volatiles forming from decanal thermal oxidation. Food Chemistry. 454. 139751–139751. 6 indexed citations
4.
Zhang, Xianhao, Yao Li, Wentao Su, et al.. (2024). Effects of quercetin- and Lactiplantibacillus plantarum-containing bioactive films on physicochemical properties and microbial safety of grass carp. Food Chemistry. 450. 139472–139472. 12 indexed citations
5.
Yan, Xu, Ying Yue, Sufang Zhang, et al.. (2024). Excellent iron-chelating capacity of Yesso scallop (Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilis M17-b7. Food Bioscience. 59. 103796–103796. 9 indexed citations
6.
Li, Zhigao, Sufang Zhang, Liang Dong, et al.. (2024). Lactiplantibacillus plantarum A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects Caenorhabditis elegans Anti-Aging. Foods. 13(6). 924–924. 6 indexed citations
7.
Lin, Xinping, et al.. (2024). 3D printed stretchable coaxial fiber grid for dual-mode multifunctional tactile sensor array. Nano Energy. 128. 109895–109895. 12 indexed citations
8.
Li, Zhigao, Xu Yan, Chaofan Ji, et al.. (2024). Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas. Foods. 13(8). 1263–1263. 8 indexed citations
9.
Guo, Hui, et al.. (2024). Production optimization of food functional factor ergothioneine in wild‐type red yeast Rhodotorula mucilaginosaDL‐X01. Journal of the Science of Food and Agriculture. 104(7). 4050–4057. 4 indexed citations
10.
Han, Jing, et al.. (2024). Mathematical modeling and comparative metabolomics analyses of interactions between Lactiplantibacillus plantarum and Morganella morganii. Food Research International. 196. 115026–115026. 1 indexed citations
11.
Wang, Binchen, Shang Wang, Yi Wang, et al.. (2023). Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction. Food Chemistry. 428. 136725–136725. 18 indexed citations
12.
Jiang, Cuicui, Yingxi Chen, Chaofan Ji, et al.. (2023). Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat. Food Microbiology. 119. 104447–104447. 10 indexed citations
13.
14.
Guo, Hui, et al.. (2023). Supplement of food functional factor ergothioneine can effectively prevent liver injury in mice. Food Bioscience. 57. 103530–103530. 3 indexed citations
15.
Lin, Xinping, et al.. (2023). Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat. Food Science and Human Wellness. 13(5). 2790–2798. 4 indexed citations
16.
Lv, Jing, Xinping Lin, Wenqing Wang, et al.. (2022). Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu , a Chinese traditional fish. International Journal of Food Science & Technology. 57(8). 5366–5375. 4 indexed citations
17.
Song, Ge, Zhen He, Xinyi Wang, et al.. (2021). Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus. Food Research International. 148. 110581–110581. 42 indexed citations
18.
Wang, Xinyi, Ge Song, Zhen He, et al.. (2021). Effects of salt concentration on the quality of paocai, a fermented vegetable product from China. Journal of the Science of Food and Agriculture. 101(15). 6202–6210. 12 indexed citations
19.
Wang, Shuai, Liming Zhang, Libo Qi, et al.. (2020). Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha. International Journal of Food Science & Technology. 55(10). 3327–3333. 41 indexed citations
20.
Lv, Jing, Wenhuan Xu, Chaofan Ji, et al.. (2020). Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat. International Journal of Food Science & Technology. 56(6). 2742–2750. 23 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Long Wu Breakdown of academic impact, for papers by Lihong Dong Breakdown of academic impact, for papers by Heng Yin Breakdown of academic impact, for papers by Shiwei Hu Breakdown of academic impact, for papers by Huijuan Jing Breakdown of academic impact, for papers by Ling‐Zhi Cheong Breakdown of academic impact, for papers by Xiulan Sun Breakdown of academic impact, for papers by Ming Ma Breakdown of academic impact, for papers by Zhengjun Xie Breakdown of academic impact, for papers by Ting Fang
Rankless by CCL
2026