Yu‐Xiang Ma
- Food Science top 2%
- Plant Science top 5%
- Molecular Biology
- Nutrition and Dietetics top 5%
- Biochemistry top 5%
- Topics
- Phytochemicals and Antioxidant Activities (12 papers)Sesame and Sesamin Research (11 papers)Edible Oils Quality and Analysis (11 papers)
- Journals
- SHILAP Revista de lepidopterologíaFood ChemistryCarbohydrate Polymers
- Partner nations
- ChinaUnited KingdomHong Kong
In The Last Decade
Yu‐Xiang Ma
66 papers receiving 1.1k citations
Peers
Comparison fields: 5 of 101
- Food Science 411
- Plant Science 384
- Molecular Biology 226
- Nutrition and Dietetics 181
- Biochemistry 178
Countries citing papers authored by Yu‐Xiang Ma
This map shows the geographic impact of Yu‐Xiang 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 Yu‐Xiang Ma with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yu‐Xiang Ma more than expected).
Fields of papers citing papers by Yu‐Xiang Ma
This network shows the impact of papers produced by Yu‐Xiang 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 Yu‐Xiang Ma. The network helps show where Yu‐Xiang Ma may publish in the future.
Co-authorship network of co-authors of Yu‐Xiang Ma
This figure shows the co-authorship network connecting the top 25 collaborators of Yu‐Xiang Ma. A scholar is included among the top collaborators of Yu‐Xiang 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 Yu‐Xiang Ma. Yu‐Xiang Ma is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 1 | |
| 3 | 0 | |
| 4 | 5 | |
| 5 | 6 | |
| 6 | 3 | |
| 7 | 2 | |
| 8 | 7 | |
| 9 | 14 | |
| 10 | 13 | |
| 11 | 2 | |
| 12 | 15 | |
| 13 | 1 | |
| 14 | 21 | |
| 15 | 20 | |
| 16 | 18 | |
| 17 | Impact on Oil Flavor and Integrated Quality Under Different Rapeseed Frying Temperatures | 1 |
| 18 | 5 | |
| 19 | 4 | |
| 20 | The fragrance components of the Jasminum sambac (L.) Aiton collected by simultaneous steam distillation and solvent extraction | 2 |
About Yu‐Xiang Ma
Yu‐Xiang Ma is a scholar working on Biochemistry, Food Science and Complementary and alternative medicine, having authored 68 papers that have together received 1.2k indexed citations. Recurring topics across this work include Phytochemicals and Antioxidant Activities (12 papers), Sesame and Sesamin Research (11 papers) and Edible Oils Quality and Analysis (11 papers). The work is most often cited by research in Biochemistry (178 citations), Food Science (411 citations) and Nutrition and Dietetics (181 citations). Yu‐Xiang Ma has collaborated with scholars based in China, United Kingdom and Hong Kong. Frequent co-authors include Xue‐De Wang, Hua‐Min Liu, Benguo Liu, Zhao Qin, Chenxia Zhang, Guolong Yang, Liu Yulan, Erdong Yuan, Run‐Yang Zhang and Jun Xi. Their work appears in journals such as SHILAP Revista de lepidopterología, Food Chemistry and Carbohydrate Polymers.
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.