Yuanping Lv

1.1k total citations
18 papers, 892 citations indexed

About

Yuanping Lv is a scholar working on Food Science, Molecular Biology and Biochemistry. According to data from OpenAlex, Yuanping Lv has authored 18 papers receiving a total of 892 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 6 papers in Molecular Biology and 5 papers in Biochemistry. Recurrent topics in Yuanping Lv's work include Fermentation and Sensory Analysis (5 papers), Phytochemicals and Antioxidant Activities (4 papers) and Tea Polyphenols and Effects (3 papers). Yuanping Lv is often cited by papers focused on Fermentation and Sensory Analysis (5 papers), Phytochemicals and Antioxidant Activities (4 papers) and Tea Polyphenols and Effects (3 papers). Yuanping Lv collaborates with scholars based in China, United States and Finland. Yuanping Lv's co-authors include Qiang He, Kai Yao, Yuanlong Chi, Yunhao Lu, Xueli Li, Xiuli He, Xinyi Tan, Yi Dong, Ruijie Deng and Tang Yao and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Yuanping Lv

18 papers receiving 872 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Yuanping Lv China	14	376	298	206	180	150	18	892
Colin Ray Denmark	18	505 1.3×	311 1.0×	158 0.8×	222 1.2×	137 0.9×	33	1.3k
El Hassan Ajandouz France	15	366 1.0×	387 1.3×	172 0.8×	206 1.1×	147 1.0×	24	1.2k
Won Young Oh Canada	17	297 0.8×	210 0.7×	428 2.1×	162 0.9×	98 0.7×	29	1.1k
Yuxi Lang China	14	528 1.4×	362 1.2×	460 2.2×	203 1.1×	97 0.6×	23	1.2k
Sang-Bin Lim South Korea	18	412 1.1×	282 0.9×	311 1.5×	119 0.7×	82 0.5×	60	932
Franks Kamgang Nzekoue Italy	18	361 1.0×	166 0.6×	134 0.7×	92 0.5×	154 1.0×	42	904
Liyi Yang United States	14	398 1.1×	300 1.0×	303 1.5×	305 1.7×	87 0.6×	19	1.0k
Pascale Sarni-Manchado France	12	470 1.3×	237 0.8×	397 1.9×	212 1.2×	98 0.7×	13	960
Daniel Guajardo‐Flores Mexico	18	472 1.3×	267 0.9×	182 0.9×	254 1.4×	61 0.4×	42	986
P.S.C. Sri Harsha Italy	17	412 1.1×	212 0.7×	353 1.7×	126 0.7×	46 0.3×	32	959

Countries citing papers authored by Yuanping Lv

Since Specialization

Citations

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

Fields of papers citing papers by Yuanping Lv

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yuanping Lv

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

All Works

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18 of 18 papers shown

Li, Fang, Qiang He, Yuanping Lv, et al.. (2025). Digestion Products from Oxidized Rice Bran Protein Exacerbate Oxidative Stress and Inflammation via Nrf2/NF-κB Crosstalk. Journal of Agricultural and Food Chemistry. 73(47). 30345–30356. 1 indexed citations

Wu, Yinhuan, Yi Dong, Yachen Shi, et al.. (2021). CRISPR-Cas12-Based Rapid Authentication of Halal Food. Journal of Agricultural and Food Chemistry. 69(35). 10321–10328. 61 indexed citations

He, Yunxiang, Tang Yao, Rong Hu, et al.. (2021). Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies. Trends in Food Science & Technology. 116. 940–953. 24 indexed citations

Lin, Xin, Tang Yao, Yun Hu, et al.. (2021). Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives. Journal of Agricultural and Food Chemistry. 69(29). 8065–8080. 74 indexed citations

Li, Xueli, et al.. (2021). Ester synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste. Journal of the Science of Food and Agriculture. 101(13). 5645–5651. 8 indexed citations

Wu, Yinhuan, Jun Liu, Haitao Li, et al.. (2021). CRISPR-Cas system meets DNA barcoding: Development of a universal nucleic acid test for food authentication. Sensors and Actuators B Chemical. 353. 131138–131138. 34 indexed citations

Zhang, Xiaoning, Meifeng Li, Yuanping Lv, et al.. (2020). Probing gold nanoparticles for the desensitization to β-lactoglobulin from binding mechanism, structure and IgE binding changes. Food Chemistry. 342. 128329–128329. 17 indexed citations

Lu, Yunhao, et al.. (2020). Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry. International Journal of Food Properties. 23(1). 570–581. 20 indexed citations

Dong, Jingwen, Xueli Li, Yunhao Lu, et al.. (2020). Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin. Journal of Agricultural and Food Chemistry. 69(1). 397–403. 24 indexed citations

10.

Lu, Yunhao, et al.. (2019). Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches. Food Microbiology. 85. 103309–103309. 60 indexed citations

11.

Dong, Jingwen, et al.. (2019). Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin. Journal of Food Science. 84(8). 2086–2090. 20 indexed citations

12.

Lv, Yuanping, et al.. (2019). Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying. International Journal of Food Properties. 22(1). 2009–2021. 36 indexed citations

13.

Lu, Yunhao, et al.. (2018). Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste. LWT. 102. 131–135. 69 indexed citations

14.

He, Xiuli, Xueli Li, Yuanping Lv, & Qiang He. (2015). Composition and color stability of anthocyanin-based extract from purple sweet potato. Food Science and Technology. 35(3). 468–473. 81 indexed citations

15.

Li, Xueli, Xiuli He, Yuanping Lv, & Qiang He. (2014). Extraction and Functional Properties of Water‐Soluble Dietary Fiber from Apple Pomace. Journal of Food Process Engineering. 37(3). 293–298. 46 indexed citations

16.

He, Qiang, et al.. (2010). SIMULTANEOUS DETERMINATION OF CAFFEINE AND CATECHINS IN TEA EXTRACTS BY HPLC. Journal of Liquid Chromatography & Related Technologies. 33(4). 491–498. 13 indexed citations

17.

Lv, Yuanping, Xuepin Liao, Juan Li, Qiang He, & Bi Shi. (2009). Separation of Proanthocyanidins into Oligomeric and Polymeric Components Using a Novel Collagen Fiber Adsorbent. Journal of Liquid Chromatography & Related Technologies. 32(13). 1901–1913. 2 indexed citations

18.

He, Qiang, Yuanping Lv, & Kai Yao. (2006). Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase. Food Chemistry. 101(3). 1178–1182. 302 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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