Zhenming Che

2.4k total citations
88 papers, 1.9k citations indexed

About

Zhenming Che is a scholar working on Food Science, Plant Science and Biotechnology. According to data from OpenAlex, Zhenming Che has authored 88 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 49 papers in Food Science, 25 papers in Plant Science and 20 papers in Biotechnology. Recurrent topics in Zhenming Che's work include Fermentation and Sensory Analysis (21 papers), Meat and Animal Product Quality (17 papers) and Food Quality and Safety Studies (13 papers). Zhenming Che is often cited by papers focused on Fermentation and Sensory Analysis (21 papers), Meat and Animal Product Quality (17 papers) and Food Quality and Safety Studies (13 papers). Zhenming Che collaborates with scholars based in China, United States and Japan. Zhenming Che's co-authors include Yage Xing, Qinglian Xu, Xiufang Bi, Hongbin Lin, Ping Liu, Yage Xing, Weili Li, Yukun Huang, Xianggui Chen and Xihong Li and has published in prestigious journals such as SHILAP Revista de lepidopterología, Analytical Biochemistry and Food Chemistry.

In The Last Decade

Zhenming Che

87 papers receiving 1.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zhenming Che China 25 878 470 414 363 292 88 1.9k
Qiuping Zhong China 28 1.3k 1.5× 667 1.4× 458 1.1× 297 0.8× 171 0.6× 96 2.3k
Blanca E. García‐Almendárez Mexico 29 748 0.9× 626 1.3× 667 1.6× 484 1.3× 428 1.5× 64 2.1k
Ruplal Choudhary United States 24 848 1.0× 446 0.9× 353 0.9× 319 0.9× 267 0.9× 49 2.0k
Chengtao Wang China 26 979 1.1× 511 1.1× 758 1.8× 162 0.4× 544 1.9× 83 2.5k
Shenghua Ding China 28 1.1k 1.2× 745 1.6× 253 0.6× 402 1.1× 161 0.6× 100 2.1k
Xingfeng Guo China 26 1.0k 1.2× 747 1.6× 305 0.7× 263 0.7× 306 1.0× 80 2.0k
Caili Fu China 29 1.0k 1.2× 562 1.2× 685 1.7× 352 1.0× 126 0.4× 64 2.7k
Carlos Regalado‐González Mexico 30 806 0.9× 729 1.6× 834 2.0× 628 1.7× 517 1.8× 101 2.5k
Marzieh Moosavi‐Nasab Iran 30 852 1.0× 318 0.7× 737 1.8× 472 1.3× 205 0.7× 97 2.2k
Milad Hadidi Spain 33 1.4k 1.5× 690 1.5× 611 1.5× 544 1.5× 148 0.5× 72 2.9k

Countries citing papers authored by Zhenming Che

Since Specialization
Citations

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

Fields of papers citing papers by Zhenming Che

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhenming Che

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

All Works

20 of 20 papers shown
1.
2.
Chen, Yu, Yuhui Zheng, Yusheng Xu, et al.. (2024). Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods. Journal of Food Composition and Analysis. 136. 106775–106775. 2 indexed citations
3.
Xing, Yage, Xiufang Bi, Lin Wu, et al.. (2023). Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai. Food Research International. 165. 112431–112431. 8 indexed citations
4.
Ren, Shuning, et al.. (2023). Effects of pea protein isolate on 3D printing performance, nutritional and sensory properties of mango pulp. Food Bioscience. 55. 102994–102994. 11 indexed citations
5.
Bi, Xiufang, et al.. (2022). Comparison of high‐pressure processing, ultrasound and heat treatments on the qualities of a gallic acid copigmented blueberry–grape–pineapple–cantaloupe juice blend. International Journal of Food Science & Technology. 57(11). 6948–6962. 5 indexed citations
6.
Wang, Xiaoqiong, et al.. (2022). Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend. International Journal of Food Science & Technology. 57(7). 4368–4379. 2 indexed citations
7.
8.
Hong, Liu, Lin Xu, Fengling Yu, et al.. (2021). Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic. RSC Advances. 11(37). 22530–22543. 6 indexed citations
9.
Lin, Lu, et al.. (2019). Safe preparation of beefy meaty peptide with Bacillus subtilis. International Journal of Food Science & Technology. 55(4). 1825–1832. 6 indexed citations
10.
He, Qiang, et al.. (2019). Optimization of the Extraction Technique of Free Amino Acids from Pixian Board-bean Paste by Response Surface Methodology and Analysis of Their Taste Characteristics. 40(17). 56–63. 1 indexed citations
11.
Liu, Ping, et al.. (2018). Consumer preference of Chinese traditional fermented fava pastes. International Journal of Food Properties. 21(1). 2469–2490. 21 indexed citations
12.
Li, Ke, et al.. (2014). Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation. Food Science and Technology Research. 20(4). 899–904. 14 indexed citations
13.
14.
Che, Zhenming. (2013). Isolation and identification of spoilage microorganisms from Sichuan pickle. 1 indexed citations
15.
Yuan, Chunhong, et al.. (2013). Screening of Lactobacillus plantarum LPM21 with F1F0-ATPase ^|^beta;-subunit Mutation Used as Probiotics Adjunct in Sichuan Pickle. Food Science and Technology Research. 19(6). 1045–1050. 5 indexed citations
16.
Xiang, Wenliang, et al.. (2012). A novel NhaD type Na + /H + antiporter gene from a metagenomic library of halophiles colonizing in the Dagong Ancient Brine Well in China. African Journal of Microbiology Research. 6(3). 543–551. 2 indexed citations
17.
Che, Zhenming. (2009). Preparation of iron and zinc enriched nutrition bean sprouts. Science and Technology of Food Industry. 1 indexed citations
18.
Che, Zhenming. (2007). PRESENT SITUATION AND PROSPECT ON LIQUID FERMENTATION OF MORCHELLA ESCULENTA. Shipin yanjiu yu kaifa. 1 indexed citations
19.
Che, Zhenming. (2006). Study on the Conditions to Increase the Content of β-Carotene in Carrot Juice. Xihua Daxue xuebao. Zhexue shehui kexue ban. 1 indexed citations
20.
Che, Zhenming. (2006). NATURAL ANTISEPTIC OF MICROBE AND ITS APPLICATION ON FOODSTUFF INDUSTRY. Shipin yanjiu yu kaifa. 1 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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