Zhifei He

2.0k total citations
77 papers, 1.6k citations indexed

About

Zhifei He is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Zhifei He has authored 77 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 57 papers in Animal Science and Zoology, 26 papers in Food Science and 17 papers in Molecular Biology. Recurrent topics in Zhifei He's work include Meat and Animal Product Quality (51 papers), Rabbits: Nutrition, Reproduction, Health (21 papers) and Animal Nutrition and Physiology (20 papers). Zhifei He is often cited by papers focused on Meat and Animal Product Quality (51 papers), Rabbits: Nutrition, Reproduction, Health (21 papers) and Animal Nutrition and Physiology (20 papers). Zhifei He collaborates with scholars based in China, Sweden and Australia. Zhifei He's co-authors include Hongjun Li, Zhaoming Wang, Xiao Gan, Zefu Wang, A.M. Emara, Dong Zhang, Ying Hu, Yang Li, Dong Zhang and Xiaosi Chen and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Food Chemistry.

In The Last Decade

Zhifei He

74 papers receiving 1.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zhifei He China 22 1.1k 524 456 278 189 77 1.6k
Guofeng Jin China 28 1.1k 1.0× 733 1.4× 721 1.6× 189 0.7× 181 1.0× 69 2.0k
María López‐Pedrouso Spain 27 921 0.8× 571 1.1× 616 1.4× 142 0.5× 200 1.1× 51 1.6k
Weiqing Sun China 25 907 0.8× 912 1.7× 319 0.7× 163 0.6× 172 0.9× 57 1.7k
Ailing Cao China 25 1.0k 0.9× 616 1.2× 420 0.9× 97 0.3× 224 1.2× 38 1.6k
Zengqi Peng China 23 955 0.9× 520 1.0× 295 0.6× 170 0.6× 174 0.9× 59 1.5k
Nan Pan China 20 880 0.8× 494 0.9× 402 0.9× 144 0.5× 182 1.0× 65 1.5k
Cunliu Zhou China 22 1.0k 0.9× 666 1.3× 419 0.9× 237 0.9× 143 0.8× 53 1.4k
Dacheng Kang China 16 1.2k 1.1× 758 1.4× 365 0.8× 188 0.7× 178 0.9× 28 1.6k
Zhenyu Wang China 25 1.3k 1.2× 716 1.4× 465 1.0× 160 0.6× 115 0.6× 84 1.9k

Countries citing papers authored by Zhifei He

Since Specialization
Citations

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

Fields of papers citing papers by Zhifei He

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhifei He

This figure shows the co-authorship network connecting the top 25 collaborators of Zhifei He. A scholar is included among the top collaborators of Zhifei He 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 Zhifei He. Zhifei He 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.
He, Zhifei, et al.. (2024). Unraveling the influence of lipids on aroma generation in non-smoked bacon during boiling through untargeted lipidomics analysis. Food Bioscience. 61. 104711–104711. 2 indexed citations
2.
He, Zhifei, et al.. (2024). Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention. Food Research International. 194. 114927–114927. 3 indexed citations
3.
4.
Li, Yang, Hongjun Li, Xuelian Sun, et al.. (2024). New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives. Food Research International. 189. 114544–114544. 4 indexed citations
5.
6.
He, Zhifei, et al.. (2024). The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods. Foods. 13(8). 1260–1260. 3 indexed citations
7.
8.
He, Zhifei, et al.. (2024). Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon. Food Chemistry. 448. 139111–139111. 3 indexed citations
9.
He, Zhifei, et al.. (2023). The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress. Journal of Food Science. 88(5). 1924–1938. 7 indexed citations
10.
He, Zhifei, et al.. (2023). Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction. Food Chemistry. 437. 137684–137684. 21 indexed citations
11.
Chen, Xiaosi, Zhifei He, Zefu Wang, & Hongjun Li. (2023). Insight into the Interaction of Malondialdehyde with Rabbit Meat Myofibrillar Protein: Fluorescence Quenching and Protein Oxidation. Foods. 12(10). 2044–2044. 5 indexed citations
12.
Su, Chang, Zhifei He, Zefu Wang, Dong Zhang, & Hongjun Li. (2022). The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein. International Journal of Food Science & Technology. 57(10). 6813–6823. 5 indexed citations
13.
Li, Xue, et al.. (2022). Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles. SHILAP Revista de lepidopterología. 1 indexed citations
14.
Li, Xue, Zhifei He, Ling Zhang, et al.. (2021). Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders. Food Science & Nutrition. 9(7). 3580–3592. 18 indexed citations
15.
Wang, Zefu, Zhifei He, Dong Zhang, Xiaosi Chen, & Hongjun Li. (2020). Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat. International Journal of Food Science & Technology. 56(6). 3004–3015. 32 indexed citations
16.
Zhang, Dong, Hongjun Li, & Zhifei He. (2020). Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content. International Journal of Food Engineering. 16(3). 6 indexed citations
17.
He, Zhifei, Zhaoming Wang, Zhaoming Wang, et al.. (2020). Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken. Journal of Food Science. 85(6). 1651–1660. 30 indexed citations
18.
Xue, Shan, Xia Xiao, Zhifei He, & Hongjun Li. (2016). Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit. Korean Journal for Food Science of Animal Resources. 36(2). 178–185. 4 indexed citations
19.
Xue, Shan, Zhifei He, Xiaoqi Tao, et al.. (2016). Composition of intramuscular phospholipid fatty acids of Inra rabbit at different ages. Italian Journal of Food Science. 28(4). 683–696. 5 indexed citations
20.

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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