Ya Su

1.0k total citations
25 papers, 830 citations indexed

About

Ya Su is a scholar working on Food Science, Organic Chemistry and Nutrition and Dietetics. According to data from OpenAlex, Ya Su has authored 25 papers receiving a total of 830 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 13 papers in Organic Chemistry and 6 papers in Nutrition and Dietetics. Recurrent topics in Ya Su's work include Edible Oils Quality and Analysis (13 papers), Food composition and properties (5 papers) and Food Drying and Modeling (5 papers). Ya Su is often cited by papers focused on Edible Oils Quality and Analysis (13 papers), Food composition and properties (5 papers) and Food Drying and Modeling (5 papers). Ya Su collaborates with scholars based in China, Australia and Taiwan. Ya Su's co-authors include Min Zhang, Weimin Zhang, Benu Adhikari, Bhesh Bhandari, Arun S. Mujumdar, Guang Jia, Yun-Yan Chung, Jianmin Wu, Jaung‐Geng Lin and Bimal Chitrakar and has published in prestigious journals such as Food Chemistry, Critical Reviews in Food Science and Nutrition and Food Research International.

In The Last Decade

Ya Su

23 papers receiving 810 citations

Peers

Ya Su

BIOMA

BIOTE

Fi̇gen Korel Türkiye

Benjamin Zeeb Germany

ashraf sharoba Egypt

Andresa Gomes Brazil

Somayeh Taghian Dinani Iran

María Ruiz‐Rico Spain

G.S. Mittal Canada

Juan Huang China

Layal Karam Lebanon

Mohanad Bashari China

Fi̇gen Korel Türkiye

Ya Su

461 ×1.0

144 ×0.5

149 ×0.8

416 ×3.1

BIOMA

69 ×0.6

BIOTE

Citations per year, relative to Ya Su Ya Su (= 1×) peers Fi̇gen Korel

Countries citing papers authored by Ya Su

Since Specialization

Citations

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

Fields of papers citing papers by Ya Su

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ya Su

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

All Works

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20 of 20 papers shown

Su, Ya, et al.. (2025). Texture and sensory quality improvement of aged Indica rice by tailoring starch structures with the ultrasound-assisted dual-enzyme treatment. International Journal of Biological Macromolecules. 338(Pt 1). 149493–149493.

Su, Ya, et al.. (2024). Reducing the oil absorption and tailoring starch properties in banana slices by integrated ultrasound in infrared frying. Innovative Food Science & Emerging Technologies. 95. 103695–103695. 7 indexed citations

Su, Ya, Ying Chen, Menglin Sun, et al.. (2024). Tailoring the physicochemical properties of starch: impact of integrated ultrasonic and ethanol pretreatment on the oil uptake of infrared fried ginkgo seeds. Journal of the Science of Food and Agriculture. 104(10). 5896–5906.

Su, Ya, et al.. (2024). Reducing the oil absorption and oil deterioration in fried apple slices by ultrasound integrated in infrared frying. Ultrasonics Sonochemistry. 111. 107125–107125. 3 indexed citations

Xu, Wenjun, et al.. (2024). Rational Synthesis of Single-Component White-Light-Emitting Carbon Nanodots for Warm White LEDs with a High Color Rendering Index of 95.4. ACS Applied Nano Materials. 7(17). 20889–20896. 5 indexed citations

Wang, Xiu, Wei Li, Shijie Dai, et al.. (2023). High-throughput, highly sensitive and rapid SERS detection of Escherichia coli O157:H7 using aptamer-modified Au@macroporous silica magnetic photonic microsphere array. Food Chemistry. 424. 136433–136433. 40 indexed citations

Su, Ya, et al.. (2022). Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oil. Food Chemistry. 379. 132110–132110. 18 indexed citations

Chen, Ying, et al.. (2022). Preparation and characterization of octenyl succinic anhydride‐modified ginkgo seed starch with enhanced physicochemical and emulsifying properties. Journal of Food Science. 87(10). 4453–4464. 1 indexed citations

Li, Weiwei, Di Liu, Hao Li, et al.. (2022). Surface modified porous silicon with chitosan coating as a pH-responsive controlled delivery system for lutein. Food & Function. 13(11). 6129–6138. 5 indexed citations

10.

Su, Ya, Menglin Sun, Mengyuan Zhao, et al.. (2021). Enhancement of the physicochemical and in vitro release properties of lutein by gelatin/octenyl succinic anhydride (OSA)‐modified starch composite as vehicles. International Journal of Food Science & Technology. 57(1). 738–750. 10 indexed citations

11.

Su, Ya, et al.. (2021). Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment. LWT. 152. 112274–112274. 10 indexed citations

12.

Su, Ya, Ying Chen, Li Zhang, et al.. (2021). Synthesis and characterization of lotus seed protein‐based curcumin microcapsules with enhanced solubility, stability, and sustained release. Journal of the Science of Food and Agriculture. 102(6). 2220–2231. 22 indexed citations

13.

Su, Ya, et al.. (2021). Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Critical Reviews in Food Science and Nutrition. 62(19). 5183–5202. 23 indexed citations

14.

Su, Ya, Min Zhang, Bimal Chitrakar, & Weiming Zhang. (2020). Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips. Ultrasonics Sonochemistry. 63. 104958–104958. 24 indexed citations

15.

Su, Ya, Min Zhang, Bimal Chitrakar, & Weiming Zhang. (2020). Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips. Food Bioscience. 39. 100825–100825. 32 indexed citations

16.

Su, Ya, Min Zhang, Bhesh Bhandari, & Weimin Zhang. (2018). Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. Ultrasonics Sonochemistry. 44. 368–379. 84 indexed citations

17.

Su, Ya, Min Zhang, Benu Adhikari, Arun S. Mujumdar, & Weimin Zhang. (2018). Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology. Innovative Food Science & Emerging Technologies. 50. 148–159. 35 indexed citations

18.

Su, Ya, Min Zhang, Zhongxiang Fang, & Weimin Zhang. (2017). Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy. Food Research International. 101. 188–197. 48 indexed citations

19.

Su, Ya, Min Zhang, Weimin Zhang, Chunquan Liu, & Bhesh Bhandari. (2017). Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying. Drying Technology. 36(3). 294–306. 26 indexed citations

20.

Su, Ya, Min Zhang, Weimin Zhang, Benu Adhikari, & Zaixing Yang. (2016). Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips. LWT. 73. 490–497. 72 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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