Zhanqiang Hu

843 total citations · 1 hit paper
18 papers, 634 citations indexed

About

Zhanqiang Hu is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Zhanqiang Hu has authored 18 papers receiving a total of 634 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Nutrition and Dietetics, 9 papers in Plant Science and 6 papers in Food Science. Recurrent topics in Zhanqiang Hu's work include GABA and Rice Research (9 papers), Food composition and properties (6 papers) and Food Quality and Safety Studies (5 papers). Zhanqiang Hu is often cited by papers focused on GABA and Rice Research (9 papers), Food composition and properties (6 papers) and Food Quality and Safety Studies (5 papers). Zhanqiang Hu collaborates with scholars based in China, United Kingdom and Canada. Zhanqiang Hu's co-authors include Zhiwei Zhu, Lin Lu, Xianqiao Hu, Yafang Shao, Shiyi Tian, Dan Li, Yonghong Yu, Renxiang Mou, Trust Beta and Changyun Fang and has published in prestigious journals such as Journal of The Electrochemical Society, Food Chemistry and Sensors and Actuators B Chemical.

In The Last Decade

Zhanqiang Hu

18 papers receiving 621 citations

Hit Papers

1 papers align trajectories

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.

Electronic tongue and electronic nose for food quality and safety

2022 164 citations Lin Lu, Zhanqiang Hu et al. Food Research International profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Zhanqiang Hu China	11	277	264	209	145	103	18	634
Pitiporn Ritthiruangdej Thailand	15	187 0.7×	174 0.7×	235 1.1×	96 0.7×	121 1.2×	29	700
Tian Lan China	19	228 0.8×	199 0.8×	381 1.8×	63 0.4×	191 1.9×	31	732
Dongsheng Luo China	11	139 0.5×	162 0.6×	331 1.6×	84 0.6×	155 1.5×	14	558
Xinman Lou China	18	186 0.7×	136 0.5×	388 1.9×	97 0.7×	108 1.0×	35	717
Clotilde Zappia Italy	16	201 0.7×	139 0.5×	278 1.3×	103 0.7×	203 2.0×	19	617
Jianxin Song China	13	227 0.8×	171 0.6×	488 2.3×	121 0.8×	165 1.6×	25	801
Marco Capocasale Italy	17	213 0.8×	137 0.5×	265 1.3×	113 0.8×	235 2.3×	21	663
Nédio Jair Wurlitzer Brazil	18	156 0.6×	224 0.8×	353 1.7×	73 0.5×	159 1.5×	44	815
Céline Jouquand France	11	204 0.7×	149 0.6×	299 1.4×	68 0.5×	68 0.7×	17	653
Yini Yang China	13	124 0.4×	101 0.4×	232 1.1×	107 0.7×	143 1.4×	28	530

Countries citing papers authored by Zhanqiang Hu

Since Specialization

Citations

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

Fields of papers citing papers by Zhanqiang Hu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhanqiang Hu

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

All Works

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18 of 18 papers shown

Hu, Zhanqiang, et al.. (2024). Kinetics of volume expansion properties of cooked rice and correlation analysis upon the physicochemical factors with image analysis. Journal of Food Measurement & Characterization. 18(8). 6522–6532. 1 indexed citations

Hu, Xianqiao, Changyun Fang, Lin Lu, et al.. (2023). Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking. Foods. 12(8). 1700–1700. 11 indexed citations

Lu, Lin, Zhanqiang Hu, Changyun Fang, & Xianqiao Hu. (2023). Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types. Foods. 12(11). 2185–2185. 16 indexed citations

Lu, Lin, Xianqiao Hu, Zhanqiang Hu, & Shiyi Tian. (2023). A characterizable and quantitative analysis for rice sensory property using multifrequency large amplitude pulse electronic tongue. LWT. 185. 115191–115191. 1 indexed citations

Lu, Lin, Zhanqiang Hu, Xianqiao Hu, Dan Li, & Shiyi Tian. (2022). Electronic tongue and electronic nose for food quality and safety. Food Research International. 162(Pt B). 112214–112214. 164 indexed citations breakdown →

Lu, Lin, Zhanqiang Hu, Changyun Fang, Xianqiao Hu, & Shiyi Tian. (2022). Improvement on the Identification and Discrimination Ability for Rice of Electronic Tongue Multi-Sensor Array Based on Information Entropy. Journal of The Electrochemical Society. 169(3). 37524–37524. 3 indexed citations

Shao, Yafang, Zhanqiang Hu, Chengzhi Liu, et al.. (2021). Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China. Journal of Food Science. 86(5). 1878–1892. 8 indexed citations

Hu, Zhanqiang, Yuexi Yang, Lin Lu, et al.. (2020). Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors. Food Chemistry. 346. 128912–128912. 36 indexed citations

Hu, Zhanqiang, Hua Yang, Changyun Fang, et al.. (2020). A visualization and quantification method to evaluate the water-absorbing characteristics of rice. Food Chemistry. 331. 127050–127050. 8 indexed citations

10.

Lu, Lin, Zhanqiang Hu, Xianqiao Hu, et al.. (2020). Quantitative approach of multidimensional interactive sensing for rice quality using electronic tongue sensor array based on information entropy. Sensors and Actuators B Chemical. 329. 129254–129254. 20 indexed citations

11.

Hu, Zhanqiang, Yafang Shao, Lin Lu, et al.. (2019). Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice. Journal of Food Measurement & Characterization. 13(3). 1898–1906. 15 indexed citations

12.

Hu, Zhanqiang, Xiaozhi Tang, Ming Zhang, et al.. (2018). Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice. RSC Advances. 8(13). 7123–7132. 40 indexed citations

13.

Lu, Lin, Changyun Fang, Zhanqiang Hu, Xianqiao Hu, & Zhiwei Zhu. (2018). Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation. Sensors and Actuators B Chemical. 281. 22–27. 20 indexed citations

14.

Hu, Zhanqiang, et al.. (2017). Study on rice sensory quality evaluation based on radar chart analysis method.. 23(2). 13–17. 1 indexed citations

15.

Shao, Yafang, Zhanqiang Hu, Yonghong Yu, et al.. (2017). Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice. Food Chemistry. 239. 733–741. 192 indexed citations

16.

Shao, Yafang, Changyun Fang, Huali Zhang, et al.. (2017). Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling. Cereal Chemistry. 94(5). 811–819. 4 indexed citations

17.

Hu, Xianqiao, Changyun Fang, Lin Lu, et al.. (2017). Determination of soluble sugar profile in rice. Journal of Chromatography B. 1058. 19–23. 32 indexed citations

18.

Hu, Zhanqiang, Xiaozhi Tang, Junfei Liu, Zhiwei Zhu, & Yafang Shao. (2016). Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice. Food Chemistry. 214. 285–292. 62 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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