Yongxia Xu

2.5k total citations
75 papers, 2.1k citations indexed

About

Yongxia Xu is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Yongxia Xu has authored 75 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 50 papers in Animal Science and Zoology, 31 papers in Food Science and 22 papers in Molecular Biology. Recurrent topics in Yongxia Xu's work include Meat and Animal Product Quality (49 papers), Protein Hydrolysis and Bioactive Peptides (19 papers) and Proteins in Food Systems (15 papers). Yongxia Xu is often cited by papers focused on Meat and Animal Product Quality (49 papers), Protein Hydrolysis and Bioactive Peptides (19 papers) and Proteins in Food Systems (15 papers). Yongxia Xu collaborates with scholars based in China, United Kingdom and Italy. Yongxia Xu's co-authors include Xuepeng Li, Jianrong Li, Shumin Yi, Hongbo Mi, Wenhui Zhu, Honglei Zhao, Yanan Lv, Jinxiang Wang, Jianrong Li and Siyi Pan and has published in prestigious journals such as Journal of Hazardous Materials, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Yongxia Xu

73 papers receiving 2.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Yongxia Xu China 29 1.2k 828 724 408 288 75 2.1k
Shumin Yi China 33 1.6k 1.3× 1.3k 1.5× 850 1.2× 443 1.1× 317 1.1× 91 2.8k
Yuting Ding China 31 1.1k 0.9× 1.7k 2.1× 749 1.0× 449 1.1× 212 0.7× 65 2.9k
Dengyong Liu China 24 1.3k 1.1× 1.0k 1.3× 470 0.6× 378 0.9× 399 1.4× 81 2.2k
Noman Walayat China 27 874 0.7× 849 1.0× 583 0.8× 264 0.6× 129 0.4× 91 2.0k
Fangda Sun China 31 1.5k 1.2× 1.5k 1.8× 1.0k 1.4× 400 1.0× 163 0.6× 116 2.9k
Olugbenga P. Soladoye Canada 22 997 0.8× 811 1.0× 747 1.0× 434 1.1× 197 0.7× 45 2.1k
Dinesh D. Jayasena South Korea 21 1.3k 1.1× 756 0.9× 419 0.6× 347 0.9× 251 0.9× 62 2.1k
Liu Shi China 25 971 0.8× 721 0.9× 438 0.6× 255 0.6× 146 0.5× 63 1.6k
Wenhui Zhu China 23 873 0.7× 436 0.5× 679 0.9× 486 1.2× 320 1.1× 68 1.6k
Hanjun Ma China 31 1.4k 1.2× 1.5k 1.8× 556 0.8× 379 0.9× 185 0.6× 131 2.8k

Countries citing papers authored by Yongxia Xu

Since Specialization
Citations

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

Fields of papers citing papers by Yongxia Xu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yongxia Xu

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

All Works

20 of 20 papers shown
1.
Zhang, Rui, Yongxia Xu, Ting Bai, et al.. (2025). Investigation of Meat Quality, Volatilome, and Fatty Acid Composition of Meat Parts from Liangshan Semi-Fine Wool Sheep. Veterinary Sciences. 12(6). 591–591.
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Wang, Lei, Jinxiang Wang, Yongxia Xu, et al.. (2024). Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage. International Journal of Refrigeration. 165. 199–208. 4 indexed citations
5.
Zhao, Honglei, Yanan Lv, Yongxia Xu, et al.. (2024). Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating. Food Chemistry. 455. 139903–139903. 12 indexed citations
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Lv, Yanan, Honglei Zhao, Yongxia Xu, et al.. (2023). Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein. Food Chemistry. 434. 137322–137322. 20 indexed citations
8.
Lv, Yanan, Honglei Zhao, Yongxia Xu, et al.. (2023). Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose. Food Hydrocolloids. 144. 108935–108935. 23 indexed citations
9.
Xu, Yongxia, Yanan Lv, Honglei Zhao, et al.. (2022). Impacts of yeast β‐glucan on thermal aggregation and flavour adsorption capacity of Spanish mackerel myosin. International Journal of Food Science & Technology. 57(8). 5399–5408. 8 indexed citations
10.
Zhu, Wenhui, Ying Bu, Xuepeng Li, et al.. (2022). Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Critical Reviews in Food Science and Nutrition. 64(8). 2276–2288. 55 indexed citations
11.
Xu, Yongxia, et al.. (2021). Effects of different proteases on the flavor characteristics of Aloididae aloidi muscle hydrolysates.. Shipin Kexue / Food Science. 42(4). 190–196. 1 indexed citations
12.
Xu, Yongxia, et al.. (2020). Changes in flavor characteristics of sea catfish broth during cooking process.. Shipin Kexue / Food Science. 41(8). 202–207. 2 indexed citations
13.
Yi, Shumin, Xuepeng Li, Daming Fan, et al.. (2019). Cryoprotective effect of inulin on myofibrillar protein from silver carp surimi during frozen storage.. Shipin Kexue / Food Science. 40(12). 16–21. 2 indexed citations
14.
Li, Xuepeng, Jinxiang Wang, Yongxia Xu, et al.. (2019). Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus. Food Chemistry. 312. 126053–126053. 138 indexed citations
15.
Xu, Yongxia, Tao Li, Xuepeng Li, et al.. (2018). Protein degradation of olive flounder ( Paralichthys olivaceus ) muscle after postmortem superchilled and refrigerated storage. International Journal of Food Properties. 21(1). 1911–1922. 25 indexed citations
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Li, Ying, et al.. (2016). Analysis of volatile compounds in traditional Jinzhou shrimp paste using HP-SPME/GC-MS. 42(9). 216. 2 indexed citations
18.
Li, Xuepeng, et al.. (2015). Research progress in muscle protein degradation of aquatic product during storage.. Shipin anquan zhiliang jiance xuebao. 6(12). 4844–4850. 1 indexed citations
19.
Xu, Yongxia. (2013). Analysis of volatile compounds in Turbot by SPME with different extraction fibers. Science and Technology of Food Industry. 1 indexed citations
20.
Fan, Gang, Xiaolin Yao, Yongxia Xu, et al.. (2009). Volatile Compounds of Orange Wines Produced with and without Peel Contact. Food Science and Biotechnology. 18(6). 1322–1329. 2 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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