Yunzi Feng

2.4k total citations · 1 hit paper
52 papers, 1.9k citations indexed

About

Yunzi Feng is a scholar working on Food Science, Nutrition and Dietetics and Pathology and Forensic Medicine. According to data from OpenAlex, Yunzi Feng has authored 52 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 34 papers in Food Science, 20 papers in Nutrition and Dietetics and 12 papers in Pathology and Forensic Medicine. Recurrent topics in Yunzi Feng's work include Fermentation and Sensory Analysis (21 papers), Biochemical Analysis and Sensing Techniques (19 papers) and Food Quality and Safety Studies (15 papers). Yunzi Feng is often cited by papers focused on Fermentation and Sensory Analysis (21 papers), Biochemical Analysis and Sensing Techniques (19 papers) and Food Quality and Safety Studies (15 papers). Yunzi Feng collaborates with scholars based in China, France and New Zealand. Yunzi Feng's co-authors include Mouming Zhao, Haifeng Zhao, Chun Cui, Yu Cai, Guowan Su, Dongxiao Sun‐Waterhouse, Mingtao Huang, Lin Zheng, Lianzhu Lin and Zuobing Xiao and has published in prestigious journals such as Proceedings of the National Academy of Sciences, SHILAP Revista de lepidopterología and Bioresource Technology.

In The Last Decade

Yunzi Feng

50 papers receiving 1.9k citations

Hit Papers

Fermentation of kiwifruit juice from two cultivars by pro... 2021 2026 2022 2024 2021 50 100 150
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.

  1. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles
    2021 168 citations Yunzi Feng et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Yunzi Feng China 23 1.2k 626 512 397 324 52 1.9k
Haiyan Yu China 22 1.2k 0.9× 326 0.5× 297 0.6× 276 0.7× 181 0.6× 50 1.4k
Małgorzata Majcher Poland 26 1.1k 0.9× 314 0.5× 433 0.8× 532 1.3× 451 1.4× 74 1.9k
Fei Lao China 31 1.3k 1.1× 588 0.9× 528 1.0× 255 0.6× 188 0.6× 70 2.3k
Shuang Bi China 19 870 0.7× 438 0.7× 241 0.5× 288 0.7× 187 0.6× 40 1.3k
Huipeng Liang China 23 1.0k 0.8× 362 0.6× 662 1.3× 495 1.2× 119 0.4× 64 1.6k
Yonca Karagül Yüceer Türkiye 26 1.3k 1.1× 432 0.7× 571 1.1× 684 1.7× 264 0.8× 85 1.9k
María Ángeles Pozo‐Bayón Spain 34 2.1k 1.7× 520 0.8× 441 0.9× 289 0.7× 296 0.9× 81 2.6k
Dandan Pu China 20 630 0.5× 587 0.9× 284 0.6× 410 1.0× 430 1.3× 42 1.4k
Haining Zhuang China 24 749 0.6× 552 0.9× 304 0.6× 164 0.4× 204 0.6× 66 1.6k
Sam Al‐Dalali China 22 765 0.6× 333 0.5× 497 1.0× 759 1.9× 339 1.0× 65 1.5k

Countries citing papers authored by Yunzi Feng

Since Specialization
Citations

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

Fields of papers citing papers by Yunzi Feng

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yunzi Feng

This figure shows the co-authorship network connecting the top 25 collaborators of Yunzi Feng. A scholar is included among the top collaborators of Yunzi Feng 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 Yunzi Feng. Yunzi Feng 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.
Qin, Ling, Shulin He, Jin Hou, et al.. (2025). Adaptive laboratory evolution induces cell wall alterations for succinic acid tolerance in Saccharomyces cerevisiae. Bioresource Technology. 425. 132302–132302.
2.
Su, P. P., et al.. (2024). Differences in taste and material basis of soybean and defatted soybean fermented soy sauces and influence factors. Journal of Food Composition and Analysis. 136. 106768–106768. 2 indexed citations
3.
Shi, Xiangru, Yunzi Feng, Xiaohong Chen, & Dong Wei. (2024). Metabolome and ROAV analysis reveal the effective flavor improvement in the golden biomass of chlorophyll-deficient mutant of Auxenochlorella pyrenoidosa. Food Bioscience. 59. 103891–103891. 10 indexed citations
4.
Feng, Junwei, et al.. (2024). Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS. Food Chemistry. 454. 139670–139670. 11 indexed citations
5.
Xiao, Chufan, Xiufang Liu, Yuyang Pan, et al.. (2024). Tailored UPRE2 variants for dynamic gene regulation in yeast. Proceedings of the National Academy of Sciences. 121(19). e2315729121–e2315729121. 6 indexed citations
6.
Huang, Mingtao, et al.. (2024). Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii. Food Bioscience. 61. 104979–104979. 6 indexed citations
7.
8.
9.
Liu, Miao, Yunzi Feng, Mouming Zhao, & Mingtao Huang. (2023). Decoding the molecular basis for temperature control by metabolomics to improve the taste quality of soy sauce fermented in winter. Food Bioscience. 54. 102889–102889. 18 indexed citations
10.
An, Feiyu, Junrui Wu, Yunzi Feng, et al.. (2023). A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Comprehensive Reviews in Food Science and Food Safety. 22(4). 2773–2801. 65 indexed citations
11.
Feng, Yunzi, et al.. (2023). Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources. Food Research International. 173(Pt 2). 113456–113456. 30 indexed citations
12.
Wang, Jingwen, et al.. (2023). Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality. Food Control. 155. 110044–110044. 21 indexed citations
13.
Lin, Yeping, Yunzi Feng, Lin Zheng, Mouming Zhao, & Mingtao Huang. (2023). Improved protein production in yeast using cell engineering with genes related to a key factor in the unfolded protein response. Metabolic Engineering. 77. 152–161. 27 indexed citations
14.
Zhou, Ting, Yunzi Feng, Yimin Chen, & Mouming Zhao. (2022). Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce. Food Chemistry. 403. 134215–134215. 26 indexed citations
15.
Liu, Xiufang, et al.. (2022). Secretion of collagenases by Saccharomyces cerevisiae for collagen degradation. SHILAP Revista de lepidopterología. 15(1). 89–89. 11 indexed citations
16.
Feng, Yunzi, et al.. (2021). 基于UPLC-Q-TOF-MS技术对高盐稀态酱油发酵过程中代谢产物变化的分析. 42(20). 107. 2 indexed citations
17.
Zhou, Ting, Yunzi Feng, Thierry Thomas‐Danguin, & Mouming Zhao. (2020). Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study. Food Chemistry. 335. 127664–127664. 74 indexed citations
18.
19.
Feng, Yunzi, Zhiyao Chen, Ning Liu, et al.. (2014). Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour. Food Chemistry. 158. 438–444. 59 indexed citations
20.
Gao, Xianli, Haifeng Zhao, Yunzi Feng, & Mouming Zhao. (2010). A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. AFRICAN JOURNAL OF BIOTECHNOLOGY. 9(40). 6740–6747. 23 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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