Zhongwei Ji

839 total citations
42 papers, 652 citations indexed

About

Zhongwei Ji is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Zhongwei Ji has authored 42 papers receiving a total of 652 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 14 papers in Molecular Biology and 10 papers in Nutrition and Dietetics. Recurrent topics in Zhongwei Ji's work include Fermentation and Sensory Analysis (14 papers), Biochemical Analysis and Sensing Techniques (9 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Zhongwei Ji is often cited by papers focused on Fermentation and Sensory Analysis (14 papers), Biochemical Analysis and Sensing Techniques (9 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Zhongwei Ji collaborates with scholars based in China, United States and Singapore. Zhongwei Ji's co-authors include Jian Mao, Zhilei Zhou, Shuangping Liu, Lin Peng, Shuguang Chen, Xiao Han, Jieqi Mao, Zongmin Wang, Guidong Huang and Jianfeng Wu and has published in prestigious journals such as Food Chemistry, Chemical Engineering Journal and Carbohydrate Polymers.

In The Last Decade

Zhongwei Ji

37 papers receiving 645 citations

Peers

Zhongwei Ji

BIOTE

Muyan Xiao China

Lianliang Liu China

Likang Qin China

Inés Reverón Spain

Yun-Yang Zhu China

Yongqiang Cheng China

Maria Giovana Binder Pagnoncelli Brazil

Yijin Yang China

Chunhong Piao China

Muyan Xiao China

Zhongwei Ji

496 ×1.4

290 ×1.2

120 ×0.9

91 ×0.8

BIOTE

179 ×1.6

Citations per year, relative to Zhongwei Ji Zhongwei Ji (= 1×) peers Muyan Xiao

Countries citing papers authored by Zhongwei Ji

Since Specialization

Citations

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

Fields of papers citing papers by Zhongwei Ji

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhongwei Ji

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

Jin, Lu, Zhilei Zhou, Mengyang Huang, et al.. (2025). Impact of Pulsed Electric Fields Combined with Dissolved Oxygen and Ferrous Ions on the Aroma and Components of Strong-Flavor Baijiu. Foods. 14(7). 1097–1097.

Li, Peihang, Zhimin Zhang, Yongqing Hou, et al.. (2025). Multi-level resource utilization of food-grade nanomaterials from brewing residues: Synergistic polyphenol-pullulan membranes for litchi preservation. Chemical Engineering Journal. 519. 165226–165226. 1 indexed citations

Chang, Rui, et al.. (2024). Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms. Food Bioscience. 59. 103951–103951. 15 indexed citations

Zhou, Zhilei, et al.. (2024). Identification and interaction of the key odorants in Jimo Huangjiu by means of molecular sensory science. Journal of Food Composition and Analysis. 135. 106695–106695. 3 indexed citations

Zhang, Rongbin, et al.. (2024). Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees. Food Quality and Safety. 8. 6 indexed citations

Ma, Dongna, Lei Yuan, Jieqi Mao, et al.. (2024). Optimizing Huangjiu fermentation for enhanced aroma: Insights into Saccharomyces cerevisiae jiangnan1# strain. Journal of Food Composition and Analysis. 139. 107051–107051. 2 indexed citations

Chang, Rui, et al.. (2024). Peptidomics and computational peptidology insights into the taste peptide profile of different extraction methods: A case study of fermented rice wine (Huangjiu). Food Bioscience. 63. 105476–105476. 3 indexed citations

Zhou, Zhilei, et al.. (2024). Role of a noval amadori rearrangement product: N- (1-deoxy-D-fructos-1-yl) -γ-aminobutyric acid in changing the taste of Huangjiu. Food Bioscience. 63. 105788–105788.

Zhou, Zhilei, et al.. (2024). Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage. Food Research International. 178. 113948–113948. 9 indexed citations

10.

Liu, Yufei, et al.. (2024). Application of solid-phase extraction and gas chromatography-mass spectrometry (SPE-GC-MS) in resolution of metabolism pattern of higher alcohols in rat plasma. Food Science and Human Wellness. 13(6). 3501–3510. 1 indexed citations

11.

Chang, Rui, Zhilei Zhou, Yue Xu, et al.. (2023). Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu). Journal of Food Composition and Analysis. 125. 105822–105822. 9 indexed citations

12.

Yang, Yi, et al.. (2023). Structural elucidation of a highly branched α-D-glucan from Huangjiu and its hepatoprotective activity via gut microbiome regulation and intestinal barrier repairment. Carbohydrate Polymers. 324. 121423–121423. 29 indexed citations

13.

Zhou, Zhilei, et al.. (2023). Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu. Journal of Food Composition and Analysis. 127. 105932–105932. 8 indexed citations

14.

Zhou, Zhilei, Min Gong, Zhongwei Ji, et al.. (2023). Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds. Foods. 12(7). 1455–1455. 14 indexed citations

15.

Chang, Rui, et al.. (2023). Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu). Foods. 12(18). 3398–3398. 14 indexed citations

16.

Shi, Ying, Jieqi Mao, Shuangping Liu, et al.. (2021). Structural Characterization of Peptides From Huangjiu and Their Regulation of Hepatic Steatosis and Gut Microbiota Dysbiosis in Hyperlipidemia Mice. Frontiers in Pharmacology. 12. 689092–689092. 23 indexed citations

17.

Ji, Zhongwei, et al.. (2020). Antioxidant and anti-inflammatory activity of peptides from foxtail millet (Setaria italica) prolamins in HaCaT cells and RAW264.7 murine macrophages. Food Bioscience. 36. 100636–100636. 57 indexed citations

18.

Mao, Jian, et al.. (2015). Analysis on changes of flavor substance during late fermentation process of Chinese rice wine under ultrasonic circulation.. Zhongguo nongye ke-ji daobao. 17(5). 142–150. 1 indexed citations

19.

Mao, Jian, et al.. (2013). 包括的二次元ガスクロマトグラフィー/飛行時間型質量分析によるChrysanthemum morifoliumの花における揮発性成分の分析【Powered by NICT】. 34(2). 159–164. 1 indexed citations

20.

Mao, Jian, et al.. (2012). Study on antioxidant activity of polysaccharide from Chinese Rice Wine in vitro. Science and Technology of Food Industry. 33(20). 94–97. 4 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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