Zhilong Hao

699 total citations
27 papers, 477 citations indexed

About

Zhilong Hao is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Zhilong Hao has authored 27 papers receiving a total of 477 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Pathology and Forensic Medicine, 15 papers in Food Science and 11 papers in Biochemistry. Recurrent topics in Zhilong Hao's work include Tea Polyphenols and Effects (23 papers), Phytochemicals and Antioxidant Activities (11 papers) and Fermentation and Sensory Analysis (11 papers). Zhilong Hao is often cited by papers focused on Tea Polyphenols and Effects (23 papers), Phytochemicals and Antioxidant Activities (11 papers) and Fermentation and Sensory Analysis (11 papers). Zhilong Hao collaborates with scholars based in China and Australia. Zhilong Hao's co-authors include Hongzheng Lin, Chuan Yue, Hongli Cao, Yun Sun, Yijun Ye, Naixing Ye, Shaorong Zhang, Liyong Luo, Liang Zeng and Jinyuan Wang and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Molecules.

In The Last Decade

Zhilong Hao

23 papers receiving 476 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zhilong Hao China 15 285 257 173 101 100 27 477
Yali Shi China 9 264 0.9× 199 0.8× 139 0.8× 118 1.2× 70 0.7× 21 404
Jilai Cui China 10 318 1.1× 249 1.0× 190 1.1× 98 1.0× 86 0.9× 18 482
Shimao Fang China 10 379 1.3× 299 1.2× 180 1.0× 78 0.8× 52 0.5× 20 474
Hongzheng Lin China 14 224 0.8× 199 0.8× 127 0.7× 122 1.2× 108 1.1× 33 416
Tsuyoshi Katsuno Japan 7 452 1.6× 335 1.3× 256 1.5× 135 1.3× 120 1.2× 8 589
Mengting Zhu China 8 168 0.6× 164 0.6× 125 0.7× 43 0.4× 52 0.5× 19 329
Bingsong Ma China 11 248 0.9× 195 0.8× 122 0.7× 55 0.5× 30 0.3× 15 329
Lan-Sook Lee South Korea 7 239 0.8× 229 0.9× 183 1.1× 101 1.0× 84 0.8× 13 494
Shiwei Gao China 14 220 0.8× 209 0.8× 120 0.7× 193 1.9× 341 3.4× 36 640
Lizheng Xiao China 7 264 0.9× 220 0.9× 73 0.4× 97 1.0× 50 0.5× 13 378

Countries citing papers authored by Zhilong Hao

Since Specialization
Citations

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

Fields of papers citing papers by Zhilong Hao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhilong Hao

This figure shows the co-authorship network connecting the top 25 collaborators of Zhilong Hao. A scholar is included among the top collaborators of Zhilong Hao 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 Zhilong Hao. Zhilong Hao 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.
Wang, Jinyuan, Jie Wu, J. W. Zhao, et al.. (2025). From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering. Food Chemistry. 479. 143797–143797. 3 indexed citations
2.
Wang, Jinyuan, David C. Lin, W. H. Tian, et al.. (2025). Airflow: A double-edged sword in shaping white tea quality. Food Chemistry X. 28. 102558–102558.
3.
Lin, Hongzheng, Jinyuan Wang, Jie Wu, et al.. (2025). Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste. Food Chemistry X. 28. 102510–102510. 2 indexed citations
4.
Lin, Hongzheng, Yunfei Hu, Zhilong Hao, et al.. (2025). The role of stem and leaves in shaping the integrated aroma of oolong tea. Food Chemistry. 488. 144808–144808. 3 indexed citations
5.
Wang, Wei, Hongzheng Lin, Fang Wang, et al.. (2025). Key aromatic compounds in Tieguanyin oolong tea shoots: Processing changes in different portions. LWT. 233. 118501–118501.
6.
Wang, Jinyuan, et al.. (2024). The shaping of milk-flavored white tea: More than a change in appearance. Journal of Integrative Agriculture. 23(11). 3912–3922.
7.
Tian, W. H., Jinyuan Wang, Hongzheng Lin, et al.. (2024). Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea. Food Chemistry X. 25. 102142–102142. 1 indexed citations
8.
Lin, Hongzheng, Liangyu Wu, Jingjing Zhou, et al.. (2024). Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology. Food Chemistry X. 21. 101139–101139. 15 indexed citations
9.
Zhou, Su, Zhiying Li, Haizhao Song, et al.. (2023). Recent advances in tea seeds (Camellia Sinensis (L.) O. Kuntze): Active ingredients, health effects, and potential applications. Trends in Food Science & Technology. 141. 104192–104192. 18 indexed citations
10.
Yue, Chuan, Hongli Cao, Shaorong Zhang, et al.. (2023). Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties. Food Chemistry X. 17. 100586–100586. 58 indexed citations
11.
12.
Peng, Yifei, Chao Zheng, Shuang Guo, et al.. (2023). Metabolomics integrated with machine learning to discriminate the geographic origin of Rougui Wuyi rock tea. npj Science of Food. 7(1). 7–7. 28 indexed citations
13.
Peng, Yifei, Zhenghua Du, Xiaoxia Wang, et al.. (2023). From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting. Food Chemistry. 431. 137148–137148. 19 indexed citations
14.
Zhang, Yining, Hongzheng Lin, Zhilong Hao, et al.. (2023). Dynamic change of the carotenoid metabolic pathway profile during oolong tea processing with supplementary LED light. Food Research International. 169. 112839–112839. 29 indexed citations
15.
Hao, Zhilong, Jiao Feng, Hongzheng Lin, et al.. (2023). Comparative Volatiles Profiling in Milk-Flavored White Tea and Traditional White Tea Shoumei Via Hs-Spme-Gc-Tofms and Oav Analyses. SSRN Electronic Journal. 4 indexed citations
16.
17.
Cao, Hongli, Jiamin Li, Yijun Ye, et al.. (2020). Integrative Transcriptomic and Metabolic Analyses Provide Insights into the Role of Trichomes in Tea Plant (Camellia Sinensis). Biomolecules. 10(2). 311–311. 18 indexed citations
18.
Cao, Hongli, Hongzheng Lin, Yijun Ye, et al.. (2020). Transcriptome and metabolite analyses provide insights into zigzag-shaped stem formation in tea plants (Camellia sinensis). BMC Plant Biology. 20(1). 98–98. 14 indexed citations
19.
Chen, Si, et al.. (2020). Quality differences of different grades of Wuyi Rougui tea with different baking degrees.. Shipin Kexue / Food Science. 41(13). 22–28. 3 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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