Yangyang Yu

491 total citations
15 papers, 267 citations indexed

About

Yangyang Yu is a scholar working on Food Science, Molecular Biology and Biochemistry. According to data from OpenAlex, Yangyang Yu has authored 15 papers receiving a total of 267 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 5 papers in Molecular Biology and 5 papers in Biochemistry. Recurrent topics in Yangyang Yu's work include Fermentation and Sensory Analysis (5 papers), Phytochemicals and Antioxidant Activities (5 papers) and Probiotics and Fermented Foods (5 papers). Yangyang Yu is often cited by papers focused on Fermentation and Sensory Analysis (5 papers), Phytochemicals and Antioxidant Activities (5 papers) and Probiotics and Fermented Foods (5 papers). Yangyang Yu collaborates with scholars based in China. Yangyang Yu's co-authors include Yuanshan Yu, Yujuan Xu, Zhenlin Xu, Lu Li, Kejing An, Bo Zou, Jijun Wu, Yujuan Xu, Jian Peng and Haochen Liu and has published in prestigious journals such as Scientific Reports, Molecules and Frontiers in Microbiology.

In The Last Decade

Yangyang Yu

14 papers receiving 263 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Yangyang Yu China 10 188 78 68 54 44 15 267
M.P. Rascón-Díaz Mexico 9 344 1.8× 48 0.6× 45 0.7× 65 1.2× 32 0.7× 30 419
Deepika Kathuria India 9 136 0.7× 85 1.1× 74 1.1× 86 1.6× 24 0.5× 40 344
José Lucena Barbosa Brazil 10 184 1.0× 95 1.2× 33 0.5× 54 1.0× 27 0.6× 26 318
Benoît Colonna-Ceccaldi France 8 265 1.4× 186 2.4× 62 0.9× 60 1.1× 43 1.0× 9 336
Seon-Mi Yoo South Korea 12 288 1.5× 116 1.5× 59 0.9× 106 2.0× 23 0.5× 46 419
Juhi Saxena Australia 8 166 0.9× 74 0.9× 28 0.4× 66 1.2× 113 2.6× 18 307
Swati Mitharwal India 7 155 0.8× 81 1.0× 22 0.3× 69 1.3× 35 0.8× 9 270
Michele Utpott Brazil 7 171 0.9× 50 0.6× 118 1.7× 53 1.0× 27 0.6× 9 315
Çağlar Gökırmaklı Türkiye 8 215 1.1× 64 0.8× 104 1.5× 82 1.5× 23 0.5× 21 291
İrem Saka Türkiye 9 168 0.9× 67 0.9× 22 0.3× 127 2.4× 53 1.2× 9 312

Countries citing papers authored by Yangyang Yu

Since Specialization
Citations

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

Fields of papers citing papers by Yangyang Yu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yangyang Yu

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

All Works

15 of 15 papers shown
1.
Zhao, Liang, Jianjun Yang, Lele Zhang, et al.. (2025). Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability by Lactobacillus-Starter Culture Interactions. Foods. 14(17). 2935–2935.
2.
Yu, Yangyang, et al.. (2024). Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques. Scientific Reports. 14(1). 9182–9182. 19 indexed citations
3.
Yu, Yangyang, Yujuan Xu, Lü Li, et al.. (2023). Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics. LWT. 180. 114627–114627. 34 indexed citations
4.
5.
Yu, Yangyang, Zongshuai Zhu, Yujuan Xu, Jijun Wu, & Yuanshan Yu. (2023). Effects of Lactobacillus plantarum FM 17 fermentation on jackfruit polysaccharides: Physicochemical, structural, and bioactive properties. International Journal of Biological Macromolecules. 258(Pt 2). 128988–128988. 24 indexed citations
6.
Yu, Yangyang, Sui Chen, Hong Lin, et al.. (2023). Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages. Process Biochemistry. 130. 569–576. 5 indexed citations
7.
Yu, Yangyang, et al.. (2023). The influences of acidic electrolyzed water on quality and bacteria community of fresh-cut jackfruit in storage. International Journal of Food Engineering. 19(1-2). 27–36. 2 indexed citations
8.
Yu, Yangyang, Yujuan Xu, Yuanshan Yu, et al.. (2023). Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening. European Food Research and Technology. 12 indexed citations
9.
Yu, Yangyang, Lu Li, Yujuan Xu, et al.. (2022). Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Brassica juncea (L.)] Fermentation. Frontiers in Microbiology. 13. 824644–824644. 14 indexed citations
10.
Yu, Yangyang, Yujuan Xu, Lu Li, Yuanshan Yu, & Zhenlin Xu. (2022). Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation. LWT. 167. 113796–113796. 24 indexed citations
11.
Yu, Yangyang, et al.. (2022). Isolation of Lactic Acid Bacteria from Chinese Pickle and Evaluation of Fermentation Characteristics. SSRN Electronic Journal. 1 indexed citations
12.
Yu, Yangyang, Yujuan Xu, Jing Wen, & Yuanshan Yu. (2021). Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage. CyTA - Journal of Food. 19(1). 552–559. 6 indexed citations
13.
Yu, Yangyang, Lu Li, Yujuan Xu, et al.. (2021). Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard. Molecules. 26(20). 6173–6173. 18 indexed citations
14.
Yu, Yangyang, Yuanshan Yu, & Zhenlin Xu. (2021). Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables. Foods. 10(12). 3150–3150. 12 indexed citations
15.

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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