Zhang Luo

1.5k total citations
53 papers, 1.1k citations indexed

About

Zhang Luo is a scholar working on Molecular Biology, Animal Science and Zoology and Food Science. According to data from OpenAlex, Zhang Luo has authored 53 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Molecular Biology, 23 papers in Animal Science and Zoology and 18 papers in Food Science. Recurrent topics in Zhang Luo's work include Meat and Animal Product Quality (23 papers), Metabolomics and Mass Spectrometry Studies (7 papers) and Advanced Chemical Sensor Technologies (7 papers). Zhang Luo is often cited by papers focused on Meat and Animal Product Quality (23 papers), Metabolomics and Mass Spectrometry Studies (7 papers) and Advanced Chemical Sensor Technologies (7 papers). Zhang Luo collaborates with scholars based in China, United States and Netherlands. Zhang Luo's co-authors include Qun Huang, Fengping An, Kai Dong, Wang Qia, Xiang Huang, Peng Luo, Guoze Wang, Zhendong Liu, Zhendong Liu and Fazheng Ren and has published in prestigious journals such as Chemistry of Materials, Food Chemistry and ACS Applied Materials & Interfaces.

In The Last Decade

Zhang Luo

52 papers receiving 1.1k citations

Peers

Zhang Luo

ASZ

Pengfei Jiang China

Flora-Glad Chizoba Ekezie Ireland

Yunliang Li China

E.D.N.S. Abeyrathne Sri Lanka

Zhaojun Zheng China

Aimin Jiang China

Sha Lei China

Javier Calzada Spain

Abdelmoneim H. Ali Egypt

Pengfei Jiang China

Zhang Luo

476 ×1.1

ASZ

430 ×1.0

603 ×1.5

184 ×0.8

134 ×0.7

Citations per year, relative to Zhang Luo Zhang Luo (= 1×) peers Pengfei Jiang

Countries citing papers authored by Zhang Luo

Since Specialization

Citations

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

Fields of papers citing papers by Zhang Luo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhang Luo

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

Yang, Feiyan, et al.. (2024). Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage. Food Chemistry X. 24. 101984–101984. 5 indexed citations

Liu, Junmei, Fang Geng, Zhang Luo, et al.. (2024). Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure. Food Quality and Safety. 8. 18 indexed citations

Liu, Junmei, Fang Geng, Xin Li, et al.. (2024). Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation. Ultrasonics Sonochemistry. 110. 107029–107029. 7 indexed citations

Dong, Kai, Wang Qia, Xin Li, et al.. (2024). An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy. LWT. 209. 116726–116726. 14 indexed citations

Yang, Feiyan, Xin Wen, Siwei Xie, et al.. (2024). Characterization of lipid composition and nutritional quality of yak ghee at different altitudes: A quantitative lipidomic analysis. Food Chemistry X. 21. 101166–101166. 8 indexed citations

Li, Xin, Yingmei Wu, Fengping An, et al.. (2024). The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein. Ultrasonics Sonochemistry. 110. 107060–107060. 4 indexed citations

Qia, Wang, Fengping An, Zhang Luo, et al.. (2024). Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat. Food Chemistry X. 23. 101591–101591. 12 indexed citations

Li, Liang, Wenhan Wang, Jinchao Zhang, et al.. (2024). Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism. Foods. 13(2). 192–192. 4 indexed citations

Cheng, Lei, et al.. (2023). Quantitative proteomic analysis of cattle-yak and yak longissimus thoracis provides insights into the differential mechanisms of meat quality. Food Research International. 173(Pt 1). 113253–113253. 9 indexed citations

10.

Zhu, Rui, et al.. (2023). Combined ultrasound and germination treatment on the fine structure of highland barley starch. Ultrasonics Sonochemistry. 95. 106394–106394. 14 indexed citations

11.

Dong, Kai, Wang Qia, Yonghui Huang, et al.. (2022). Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process. Food Chemistry X. 17. 100541–100541. 28 indexed citations

12.

Liu, Zhendong, Jingjing Wang, Liang Li, et al.. (2022). Formation of structured clots, gastric emptying and hydrolysis kinetics of yak milk during in vitro dynamic gastrointestinal digestion: Impact of different heat treatments. Food Research International. 162(Pt A). 111958–111958. 18 indexed citations

13.

Zhang, Jiamin, Zhendong Liu, Zhang Luo, et al.. (2022). Integrated proteomic, phosphoproteomic, and N-glycoproteomic analyses of the longissimus thoracis of yaks. Current Research in Food Science. 5. 1494–1507. 5 indexed citations

14.

Luo, Zhang, et al.. (2022). Integrated Organ-on-a-chip with Human-induced Pluripotent Stem Cells Directional Differentiation for 3D Skin Model Generation. Journal of Wuhan University of Technology-Mater Sci Ed. 37(6). 1271–1278. 2 indexed citations

15.

Yang, Feiyan, et al.. (2021). Study on Nutrition, Flavor Characteristics and Antioxidant Activity of Yak Milk Dregs at Different Elevations in Tibet. 食品工业科技. 42(11). 81–88. 1 indexed citations

16.

Huang, Qun, Kai Dong, Wang Qia, et al.. (2021). Changes in volatile flavor of yak meat during oxidation based on multi-omics. Food Chemistry. 371. 131103–131103. 186 indexed citations

17.

Shi, Feifei, et al.. (2020). Deterioration mechanism of minced mutton induced by Fenton oxidation treatment. LWT. 134. 109980–109980. 13 indexed citations

18.

Wang, Jinqiu, Jing Xiao, Xin Liu, et al.. (2020). Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs. Meat Science. 172. 108343–108343. 48 indexed citations

19.

Su, Mengmeng, Fang Liu, Zhang Luo, et al.. (2019). The Antibacterial Activity and Mechanism of Chlorogenic Acid Against Foodborne Pathogen Pseudomonas aeruginosa. Foodborne Pathogens and Disease. 16(12). 823–830. 76 indexed citations

20.

Sun, Shuguo, et al.. (2019). Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage. Journal of Food Science and Technology. 57(4). 1351–1361. 16 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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