Yingchun Mu
- Food Science top 2%
- Biotechnology top 5%
- Molecular Biology
- Pathology and Forensic Medicine top 10%
- Animal Science and Zoology top 5%
- Co-authors
- Wei SuYu MuLi JiangChi ZhaoTianyan ChenHanyu WangT.J. LamK.F. Shim
- Topics
- Fermentation and Sensory Analysis (14 papers)Tea Polyphenols and Effects (8 papers)Meat and Animal Product Quality (8 papers)
In The Last Decade
Yingchun Mu
25 papers receiving 645 citations
Peers
Comparison fields: 5 of 51
- Food Science 458
- Biotechnology 150
- Molecular Biology 148
- Pathology and Forensic Medicine 143
- Animal Science and Zoology 133
Countries citing papers authored by Yingchun Mu
This map shows the geographic impact of Yingchun Mu'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 Yingchun Mu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yingchun Mu more than expected).
Fields of papers citing papers by Yingchun Mu
This network shows the impact of papers produced by Yingchun Mu. 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 Yingchun Mu. The network helps show where Yingchun Mu may publish in the future.
Co-authorship network of co-authors of Yingchun Mu
This figure shows the co-authorship network connecting the top 25 collaborators of Yingchun Mu. A scholar is included among the top collaborators of Yingchun Mu 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 Yingchun Mu. Yingchun Mu 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 | 1 | |
| 3 | 5 | |
| 4 | 0 | |
| 5 | 7 | |
| 6 | 6 | |
| 7 | 1 | |
| 8 | 4 | |
| 9 | 42 | |
| 10 | 47 | |
| 11 | 21 | |
| 12 | 16 | |
| 13 | 27 | |
| 14 | 42 | |
| 15 | 21 | |
| 16 | 54 | |
| 17 | 64 | |
| 18 | 146 | |
| 19 | 14 | |
| 20 | 35 |
About Yingchun Mu
Yingchun Mu is a scholar working on Food Science, Animal Science and Zoology and Pathology and Forensic Medicine, having authored 26 papers that have together received 656 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (14 papers), Tea Polyphenols and Effects (8 papers) and Meat and Animal Product Quality (8 papers). The work is most often cited by research in Food Science (458 citations), Biotechnology (150 citations) and Animal Science and Zoology (133 citations). Yingchun Mu has collaborated with scholars based in China, Tunisia and Singapore. Frequent co-authors include Wei Su, Yu Mu, Li Jiang, Chi Zhao, Wei Su, Tianyan Chen, Hanyu Wang, T.J. Lam, K.F. Shim and Qi Qi. Their work appears in journals such as Food Chemistry, Frontiers in Microbiology and Aquaculture.
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.