Yuwen Yi

496 total citations
31 papers, 375 citations indexed

About

Yuwen Yi is a scholar working on Food Science, Animal Science and Zoology and Biochemistry. According to data from OpenAlex, Yuwen Yi has authored 31 papers receiving a total of 375 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 11 papers in Animal Science and Zoology and 9 papers in Biochemistry. Recurrent topics in Yuwen Yi's work include Meat and Animal Product Quality (11 papers), Phytochemicals and Antioxidant Activities (9 papers) and Food Quality and Safety Studies (8 papers). Yuwen Yi is often cited by papers focused on Meat and Animal Product Quality (11 papers), Phytochemicals and Antioxidant Activities (9 papers) and Food Quality and Safety Studies (8 papers). Yuwen Yi collaborates with scholars based in China, Malaysia and United States. Yuwen Yi's co-authors include Yongkui Zhang, Yunchuan Chen, Jie Zhu, Zan Lin-sen, Lan Zhang, Jing Deng, Mingfeng Qiao, Wenjiao Fan, Kaixian Zhu and Chenglin Zhu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Molecules.

In The Last Decade

Yuwen Yi

29 papers receiving 370 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Yuwen Yi China	9	197	168	98	51	43	31	375
Tolga Akcan Türkiye	8	199 1.0×	146 0.9×	81 0.8×	24 0.5×	47 1.1×	22	346
Kübra Ünal Türkiye	12	210 1.1×	167 1.0×	67 0.7×	30 0.6×	27 0.6×	29	338
Laura Alessandroni Italy	11	101 0.5×	145 0.9×	96 1.0×	57 1.1×	36 0.8×	30	413
Maja Ivić Serbia	9	226 1.1×	213 1.3×	76 0.8×	54 1.1×	20 0.5×	21	406
Osman Kadir Topuz Türkiye	13	190 1.0×	205 1.2×	131 1.3×	32 0.6×	43 1.0×	32	489
Huapeng Ju China	10	120 0.6×	199 1.2×	160 1.6×	51 1.0×	27 0.6×	12	431
Esra Balikçi Türkiye	9	173 0.9×	118 0.7×	162 1.7×	26 0.5×	36 0.8×	21	357
Abdelkader Bensid Algeria	5	120 0.6×	132 0.8×	124 1.3×	29 0.6×	42 1.0×	8	317
Tantawan Pirak Thailand	11	98 0.5×	172 1.0×	95 1.0×	27 0.5×	40 0.9×	21	335
Marta Brodowska Poland	9	153 0.8×	99 0.6×	62 0.6×	84 1.6×	20 0.5×	17	309

Countries citing papers authored by Yuwen Yi

Since Specialization

Citations

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

Fields of papers citing papers by Yuwen Yi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yuwen Yi

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

Cui, Jiaxin, et al.. (2025). Thermally driven protein structural reorganization and texture evolution in beef: a multimodal analysis of deep- frying mechanisms. Food Production Processing and Nutrition. 7(1).

Qiao, Xing, et al.. (2025). Research on the migration mechanism of volatile substances from garlic in light soy sauce. LWT. 228. 118144–118144. 1 indexed citations

Bi, Jicai, et al.. (2025). Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded pork after reheating based on HS-GC-IMS and intelligent sensory evaluation. International Journal of Gastronomy and Food Science. 40. 101180–101180. 2 indexed citations

He, Lian, Yuwen Yi, Cheng‐Jian Xu, et al.. (2025). Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim). Foods. 14(7). 1155–1155. 1 indexed citations

Guan, Ju, et al.. (2025). Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice. LWT. 223. 117669–117669. 2 indexed citations

Yi, Yuwen, et al.. (2025). Impact of different frying methods on volatile compounds in tofu. Food Chemistry X. 31. 103217–103217. 1 indexed citations

Xu, Cheng‐Jian, et al.. (2024). Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment. Frontiers in Sustainable Food Systems. 8. 1 indexed citations

Yi, Yuwen, et al.. (2024). Impacts of thermal sterilization on volatile substances in xiongzhang tofu seasoning packets according to electronic nose and gas chromatography-mass spectrometry. LWT. 207. 116631–116631. 5 indexed citations

Chen, Jia, et al.. (2024). Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue. Heliyon. 10(11). e31486–e31486. 2 indexed citations

10.

Xu, Cheng‐Jian, et al.. (2024). Ultrasound-assisted optimized extraction and analysis of polysaccharides of Tricholoma matsutake. Frontiers in Sustainable Food Systems. 8. 1 indexed citations

11.

Zhu, Kaixian, et al.. (2024). Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue. Food Chemistry X. 22. 101419–101419. 23 indexed citations

12.

Zhu, Chenglin, et al.. (2024). Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper. Fermentation. 10(2). 111–111. 6 indexed citations

13.

Zhang, Fuyan, et al.. (2023). Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing. International Journal of Food Science & Technology. 59(2). 703–716. 3 indexed citations

14.

Guan, Ju, et al.. (2023). Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose. Molecules. 28(19). 6979–6979. 6 indexed citations

15.

Tang, Kaiwei, Xiao‐Ying Huang, Yuwen Yi, et al.. (2022). Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt. SHILAP Revista de lepidopterología. 1 indexed citations

16.

Yi, Yuwen, et al.. (2022). The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer. SHILAP Revista de lepidopterología. 3 indexed citations

17.

Yi, Yuwen, et al.. (2022). Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS. RSC Advances. 12(19). 11591–11603. 10 indexed citations

18.

Wang, Lin, et al.. (2020). Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS. 46(14). 234–242. 1 indexed citations

19.

Zhang, Lan, et al.. (2020). Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy. Food Chemistry. 338. 128146–128146. 91 indexed citations

20.

Wang, Ying, et al.. (2018). Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy. International Journal of Food Properties. 21(1). 2671–2680. 3 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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