Zeyi Ai

651 total citations
14 papers, 543 citations indexed

About

Zeyi Ai is a scholar working on Pathology and Forensic Medicine, Biochemistry and Food Science. According to data from OpenAlex, Zeyi Ai has authored 14 papers receiving a total of 543 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Pathology and Forensic Medicine, 6 papers in Biochemistry and 6 papers in Food Science. Recurrent topics in Zeyi Ai's work include Tea Polyphenols and Effects (14 papers), Phytochemicals and Antioxidant Activities (6 papers) and Food Quality and Safety Studies (6 papers). Zeyi Ai is often cited by papers focused on Tea Polyphenols and Effects (14 papers), Phytochemicals and Antioxidant Activities (6 papers) and Food Quality and Safety Studies (6 papers). Zeyi Ai collaborates with scholars based in China and United Kingdom. Zeyi Ai's co-authors include Dejiang Ni, Yuqiong Chen, Fangfang Qiu, Xiaojing Zhu, Dejiang Ni, Shuyuan Liu, Zhi Yu, Jingtao Zhou, Chang He and Xinlei Yu and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and The FASEB Journal.

In The Last Decade

Zeyi Ai

13 papers receiving 533 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zeyi Ai China 10 299 219 201 100 91 14 543
Yushun Gong China 14 387 1.3× 198 0.9× 203 1.0× 57 0.6× 147 1.6× 31 694
Qilu Meng China 9 229 0.8× 179 0.8× 179 0.9× 53 0.5× 116 1.3× 9 462
Talita Pimenta do Nascimento Brazil 9 260 0.9× 203 0.9× 142 0.7× 108 1.1× 103 1.1× 24 532
Junxi Cao China 11 280 0.9× 225 1.0× 145 0.7× 39 0.4× 73 0.8× 21 422
Atsushi Nesumi Japan 12 260 0.9× 110 0.5× 223 1.1× 62 0.6× 158 1.7× 24 508
Vilma Kraujalytė Lithuania 7 124 0.4× 227 1.0× 213 1.1× 122 1.2× 52 0.6× 13 423
Wenliang Wu China 14 460 1.5× 309 1.4× 206 1.0× 39 0.4× 222 2.4× 29 705
Rodney J. Green United States 4 325 1.1× 154 0.7× 282 1.4× 36 0.4× 66 0.7× 5 521
Heyuan Jiang China 13 255 0.9× 158 0.7× 202 1.0× 49 0.5× 110 1.2× 32 519
Theresa Beelders South Africa 12 121 0.4× 121 0.6× 225 1.1× 133 1.3× 159 1.7× 15 526

Countries citing papers authored by Zeyi Ai

Since Specialization
Citations

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

Fields of papers citing papers by Zeyi Ai

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zeyi Ai

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

All Works

14 of 14 papers shown
1.
Ai, Zeyi, et al.. (2026). Yellow-light combined with high-temperature withering synergistically optimize aroma in summer-autumn black tea. Food Production Processing and Nutrition. 8(1).
2.
Ai, Zeyi, Songhua Hu, Lingfei Ji, Bing Mu, & Yiyang Yang. (2025). The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea. Foods. 14(5). 758–758. 4 indexed citations
3.
Ai, Zeyi, et al.. (2024). Quality analysis and antioxidant activity of different types of tea powder. Food Production Processing and Nutrition. 6(1). 1 indexed citations
4.
Liu, Shuyuan, Zeyi Ai, Yang Meng, Yuqiong Chen, & Dejiang Ni. (2021). Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells. Food Research International. 148. 110604–110604. 25 indexed citations
5.
Ai, Zeyi, Shuyuan Liu, Haojie Zhang, et al.. (2021). Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer. Drug Delivery. 28(1). 1737–1747. 19 indexed citations
6.
Li, RongLin, et al.. (2020). Characteristics of Keemun black tea, dark tea and green tea processed from C. sinensis var. Zhuye. Journal of Food Science and Technology-mysore. 5(3). 1 indexed citations
7.
Ni, Dejiang, Zeyi Ai, Diana Mūnoz Sandoval, et al.. (2020). Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins. The FASEB Journal. 34(8). 9995–10010. 38 indexed citations
8.
9.
Yu, Xinlei, Shuai Hu, Chang He, et al.. (2019). Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments. Journal of Agricultural and Food Chemistry. 67(38). 10624–10636. 89 indexed citations
10.
He, Chang, Jingtao Zhou, Zeyi Ai, et al.. (2019). Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice. Molecular Nutrition & Food Research. 63(17). e1801039–e1801039. 22 indexed citations
11.
Zhu, Xiaojing, et al.. (2018). Effect of different drying methods on the sensory quality and chemical components of black tea. LWT. 99. 112–118. 164 indexed citations
12.
Ai, Zeyi, et al.. (2017). Impact of light irradiation on black tea quality during withering. Journal of Food Science and Technology. 54(5). 1212–1227. 44 indexed citations
13.
14.

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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2026