Yashuai Wu

464 total citations · 1 hit paper
12 papers, 366 citations indexed

About

Yashuai Wu is a scholar working on Food Science, Pathology and Forensic Medicine and Animal Science and Zoology. According to data from OpenAlex, Yashuai Wu has authored 12 papers receiving a total of 366 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 3 papers in Pathology and Forensic Medicine and 3 papers in Animal Science and Zoology. Recurrent topics in Yashuai Wu's work include Fermentation and Sensory Analysis (10 papers), Food Quality and Safety Studies (7 papers) and Meat and Animal Product Quality (3 papers). Yashuai Wu is often cited by papers focused on Fermentation and Sensory Analysis (10 papers), Food Quality and Safety Studies (7 papers) and Meat and Animal Product Quality (3 papers). Yashuai Wu collaborates with scholars based in China. Yashuai Wu's co-authors include Dongrui Zhao, Hao Chen, Junshan Wang, Jiaxin Hong, Baoguo Sun, He Huang, Zhigang Zhao, Jinyuan Sun, Wenjing Tian and Mingquan Huang and has published in prestigious journals such as RSC Advances, Journal of the Science of Food and Agriculture and LWT.

In The Last Decade

Yashuai Wu

10 papers receiving 365 citations

Hit Papers

align trajectories

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.

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

2022 119 citations Junshan Wang, Hao Chen et al. Journal of Food Composition and Analysis profile →

Peers

Countries citing papers authored by Yashuai Wu

Since Specialization

Citations

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

Fields of papers citing papers by Yashuai Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yashuai Wu

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

All Works

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12 of 12 papers shown

#	Work	Indexed citations
1	Mining umami peptides in lager and multidimensional sensory evaluation of the beer body integrating computational biology with modern sensomics 2025 ·Food Chemistry X ·Yashuai Wu, Ruiyang Yin, Zhiyuan Gao, (unknown), Yu‐Mei Song, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun	0
2	Exploration of key flavor quality factors in beer and its distilled spirits based on flavor metabolomics 2025 ·LWT ·Yiyuan Chen, He Huang, Ruiyang Yin, (unknown), Jiaxin Hong, Yashuai Wu, (unknown), Yu‐Mei Song, Dongrui Zhao, Jinyuan Sun, (unknown), Mingquan Huang, Jinchen Li, Baoguo Sun	5
3	From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu) 2025 ·Foods ·Dandan Song, Xian Zhong, Yashuai Wu, Jiaqi Guo, Lulu Song, Liang Yang	0
4	The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body 2025 ·Foods ·Yashuai Wu, Ruiyang Yin, (unknown), Yu‐Mei Song, Xiuli He, Mingtao Huang, Yi Ren, Xian Zhong, Dongrui Zhao, Jinchen Li, Mengyao Liu, Jinyuan Sun, Mingquan Huang, Baoguo Sun	2
5	Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu 2023 ·Journal of the Science of Food and Agriculture ·He Huang, Yashuai Wu, Hao Chen, Yaxin Hou, Junshan Wang, Jiaxin Hong, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun	33
6	Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters 2023 ·Foods ·Yashuai Wu, Hao Chen, Yuebing Sun, He Huang, Yiyuan Chen, Jiaxin Hong, Xinxin Liu, (unknown), Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun	21
7	Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics 2023 ·Foods ·Yashuai Wu, Hao Chen, He Huang, Fangyuan Chen, Jiaxin Hong, Dongrui Zhao, Chunsheng Zhang, Zhigang Zhao, Shimin Wang, (unknown), Baoguo Sun	14
8	Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure 2023 ·International Journal of Food Properties ·Hao Chen, Yaxin Hou, He Huang, Yuebing Sun, Yashuai Wu, Jiaxin Hong, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun	3
9	Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation 2022 ·Foods ·Hao Chen, Yashuai Wu, Junshan Wang, Jiaxin Hong, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Hehe Li, Fuping Zheng, Baoguo Sun	53
10	Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation breakdown → 2022 ·Journal of Food Composition and Analysis ·Junshan Wang, Hao Chen, Yashuai Wu, Dongrui Zhao	119
11	“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu 2022 ·Foods ·Yashuai Wu, Yaxin Hou, Hao Chen, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, (unknown), He Huang, Jiaxin Hong, Dongrui Zhao, Baoguo Sun	74
12	Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis 2021 ·RSC Advances ·Jiaxin Hong, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Wenjing Tian, Yashuai Wu, Hao Chen, Dongrui Zhao, Jinyuan Sun	42

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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