Yongkun Ma

2.0k total citations · 1 hit paper
60 papers, 1.6k citations indexed

About

Yongkun Ma is a scholar working on Food Science, Biochemistry and Plant Science. According to data from OpenAlex, Yongkun Ma has authored 60 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 43 papers in Food Science, 22 papers in Biochemistry and 22 papers in Plant Science. Recurrent topics in Yongkun Ma's work include Phytochemicals and Antioxidant Activities (22 papers), Fermentation and Sensory Analysis (16 papers) and Food Quality and Safety Studies (13 papers). Yongkun Ma is often cited by papers focused on Phytochemicals and Antioxidant Activities (22 papers), Fermentation and Sensory Analysis (16 papers) and Food Quality and Safety Studies (13 papers). Yongkun Ma collaborates with scholars based in China, Ghana and India. Yongkun Ma's co-authors include William Tchabo, Emmanuel Kwaw, Lulu Xiao, Maurice Tibiru Apaliya, Meng Wu, Augustina Sackle Sackey, Haroon Elrasheid Tahir, Haining Zhang, Annadurai Vinothkanna and John‐Nelson Ekumah and has published in prestigious journals such as Scientific Reports, Food Chemistry and Frontiers in Microbiology.

In The Last Decade

Yongkun Ma

57 papers receiving 1.6k 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.

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

2018 382 citations Emmanuel Kwaw, Yongkun Ma et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Yongkun Ma China	23	854	432	424	382	372	60	1.6k
William Tchabo China	21	839 1.0×	394 0.9×	351 0.8×	282 0.7×	243 0.7×	39	1.4k
Henrique Silvano Arruda Brazil	27	690 0.8×	596 1.4×	485 1.1×	399 1.0×	326 0.9×	62	1.7k
Guillermo Cristian Guadalupe Martínez-Ávila Mexico	21	889 1.0×	716 1.7×	606 1.4×	309 0.8×	337 0.9×	66	1.9k
Courage Sedem Dzah Ghana	16	704 0.8×	597 1.4×	360 0.8×	245 0.6×	267 0.7×	30	1.6k
Elisabete M.C. Alexandre Portugal	21	856 1.0×	518 1.2×	508 1.2×	494 1.3×	161 0.4×	40	1.8k
Frederico Augusto Ribeiro de Barros Brazil	20	855 1.0×	496 1.1×	333 0.8×	576 1.5×	248 0.7×	65	1.7k
Gengsheng Xiao China	24	1.2k 1.4×	742 1.7×	709 1.7×	381 1.0×	411 1.1×	89	2.3k
Elenilson G. Alves Filho Brazil	26	691 0.8×	378 0.9×	500 1.2×	272 0.7×	493 1.3×	103	1.9k
Kashif Ameer Pakistan	22	1.1k 1.3×	587 1.4×	557 1.3×	550 1.4×	361 1.0×	102	2.2k
Balunkeswar Nayak United States	21	962 1.1×	839 1.9×	497 1.2×	437 1.1×	300 0.8×	35	2.1k

Countries citing papers authored by Yongkun Ma

Since Specialization

Citations

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

Fields of papers citing papers by Yongkun Ma

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yongkun Ma

This figure shows the co-authorship network connecting the top 25 collaborators of Yongkun Ma. A scholar is included among the top collaborators of Yongkun Ma 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 Yongkun Ma. Yongkun Ma 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

Boateng, Isaac Duah, et al.. (2025). Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties. LWT. 218. 117431–117431. 1 indexed citations

Mubeen, Bismillah, et al.. (2025). Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential. Food Research International. 207. 116033–116033. 1 indexed citations

Fatima, Noor, Sanabil Yaqoob, Muhammad Jawad Iqbal, et al.. (2025). Micro-nutrient sufficiency in mothers and babies: management of deficiencies while avoiding overload during pregnancy. Frontiers in Nutrition. 12. 1476672–1476672. 5 indexed citations

Xiong, Yuqing, et al.. (2024). Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of jujube puree extracts. Industrial Crops and Products. 222. 119590–119590. 6 indexed citations

Xiong, Yuqing, et al.. (2024). Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds. Fermentation. 10(1). 71–71. 9 indexed citations

Li, Yanshu, et al.. (2023). Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine. International Journal of Food Science & Technology. 59(2). 971–984. 9 indexed citations

Wang, Congcong, et al.. (2023). Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities. Journal of Food Science and Technology. 61(2). 366–384. 4 indexed citations

Johnson, Nana Adwoa Nkuma, John‐Nelson Ekumah, Selorm Yao‐Say Solomon Adade, et al.. (2023). Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology. Beverages. 9(3). 62–62. 5 indexed citations

Vinothkanna, Annadurai, et al.. (2022). GC–MS and Network Pharmacology Analysis of the Ayurvedic Fermented Medicine, Chandanasava, Against Chronic Kidney and Cardiovascular Diseases. Applied Biochemistry and Biotechnology. 195(5). 2803–2828. 15 indexed citations

10.

Vinothkanna, Annadurai, Ganesan Sathiyanarayanan, Balaji Perumalsamy, et al.. (2021). Structural characterization, functional and biological activities of an exopolysaccharide produced by probiotic Bacillus licheniformis AG-06 from Indian polyherbal fermented traditional medicine. International Journal of Biological Macromolecules. 174. 144–152. 40 indexed citations

11.

Kwaw, Emmanuel, Yongkun Ma, William Tchabo, et al.. (2018). Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice. International Journal of Food Properties. 21(1). 213–228. 35 indexed citations

12.

Tchabo, William, et al.. (2018). Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf. International Journal of Food Properties. 21(1). 717–732. 39 indexed citations

13.

Kwaw, Emmanuel, Yongkun Ma, William Tchabo, et al.. (2018). Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chemistry. 250. 148–154. 382 indexed citations breakdown →

14.

Tchabo, William, Yongkun Ma, Emmanuel Kwaw, et al.. (2017). Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry ( Morus nigra ) wine subjected to non-thermal accelerating aging techniques. Food Chemistry. 232. 89–97. 31 indexed citations

15.

Tchabo, William, Yongkun Ma, Emmanuel Kwaw, et al.. (2017). Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. Food Chemistry. 239. 470–477. 24 indexed citations

16.

Ma, Yongkun. (2012). Aromatic compounds in Zhenjiang fragrant vinegar after high pressure treatment by SPME-GC-MS. Food Science and Technology International. 1 indexed citations

17.

Ma, Yongkun. (2011). Effects of High Pressure Processing on Total Phenolic,Flavonoid Content and Antioxidant Activity of Soymilk. Dadou kexue. 1 indexed citations

18.

Ma, Yongkun, et al.. (2011). Aromatic compounds in blackberry juice after ultrahigh pressure treatment by SPME-GC-MS.. Transactions of the Chinese Society of Agricultural Machinery. 42(7). 170–175. 1 indexed citations

19.

Ma, Yongkun, et al.. (2008). Effect of Ultra-high Pressure Physical Energy on Carotenoid Isomers in Carrot Juice. Food Science. 29(10). 105. 6 indexed citations

20.

Chen, Jiluan, et al.. (2005). Analysis of Aroma Components of Fengshui, Dangshan and Nanguo Pear bySPME /GC /MS. Acta Horticulturae Sinica. 32(2). 301. 1 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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