Zihan Qin

891 total citations
14 papers, 727 citations indexed

About

Zihan Qin is a scholar working on Food Science, Nutrition and Dietetics and Biotechnology. According to data from OpenAlex, Zihan Qin has authored 14 papers receiving a total of 727 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 6 papers in Nutrition and Dietetics and 3 papers in Biotechnology. Recurrent topics in Zihan Qin's work include Fermentation and Sensory Analysis (4 papers), Biochemical Analysis and Sensing Techniques (4 papers) and Microbial Inactivation Methods (3 papers). Zihan Qin is often cited by papers focused on Fermentation and Sensory Analysis (4 papers), Biochemical Analysis and Sensing Techniques (4 papers) and Microbial Inactivation Methods (3 papers). Zihan Qin collaborates with scholars based in China, Denmark and Hungary. Zihan Qin's co-authors include Xiao Hu, Jihong Wu, Xueli Pang, Xingfeng Guo, Mikael Agerlin Petersen, Huan Cheng, Wender L.P. Bredie, Dong Chen, Xiaojun Liao and Yubo Yao and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Zihan Qin

13 papers receiving 708 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Zihan Qin China	9	486	176	164	148	145	14	727
Jessika De Clippeleer Belgium	15	731 1.5×	135 0.8×	109 0.7×	264 1.8×	110 0.8×	39	911
Dongsheng Luo China	11	331 0.7×	155 0.9×	69 0.4×	139 0.9×	52 0.4×	14	558
Nurcan Degirmencioğlu Türkiye	12	291 0.6×	123 0.7×	51 0.3×	102 0.7×	56 0.4×	26	535
Stefan Coghe Belgium	9	634 1.3×	235 1.3×	145 0.9×	275 1.9×	43 0.3×	11	799
Ah‐Na Kim South Korea	15	289 0.6×	249 1.4×	72 0.4×	197 1.3×	43 0.3×	47	614
István Dalmadi Hungary	17	259 0.5×	98 0.6×	210 1.3×	140 0.9×	33 0.2×	45	676
Gert De Rouck Belgium	21	977 2.0×	169 1.0×	128 0.8×	449 3.0×	32 0.2×	65	1.1k
L.N. Fernando United States	13	532 1.1×	180 1.0×	47 0.3×	101 0.7×	85 0.6×	17	921
Jianxin Song China	13	488 1.0×	165 0.9×	30 0.2×	227 1.5×	58 0.4×	25	801

Countries citing papers authored by Zihan Qin

Since Specialization

Citations

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

Fields of papers citing papers by Zihan Qin

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zihan Qin

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

All Works

Sort: Min cites: Since: Top N: Style:

14 of 14 papers shown

Mao, Yuezhong, Liang Liu, Yumei Qin, et al.. (2025). Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid. npj Science of Food. 9(1). 152–152. 1 indexed citations

Chen, Yuqing, Guanchen Liu, Yuezhong Mao, et al.. (2025). Aroma Release and Consumer Perception During Cider Consumption. Foods. 14(6). 1005–1005. 2 indexed citations

Wang, Guangnan, Tianyi Zhang, Zihan Qin, et al.. (2025). Advancing flavor perception research with EEG microstate analysis: A dynamic approach to understanding brain responses to alcoholic stimuli. Food Chemistry. 482. 144218–144218.

Li, Ye, Fan Wang, Shengyang Ji, et al.. (2025). Cross-scale assessment of yam waxiness attribute from stress relaxation and fluid mechanics: A distinctive mouthfeel derived from starch matrix. Food Chemistry. 489. 144896–144896. 1 indexed citations

Wang, Guangnan, Hehe Li, Zihan Qin, et al.. (2024). Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception. Food Chemistry. 462. 140969–140969. 17 indexed citations

Li, Ye, Shengyang Ji, Zhenjiang Zhou, et al.. (2024). Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam. International Journal of Biological Macromolecules. 271(Pt 2). 132572–132572. 7 indexed citations

Liu, Guanchen, Zihan Qin, Mikael Agerlin Petersen, et al.. (2020). Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science & Emerging Technologies. 63. 102378–102378. 36 indexed citations

Liu, Guanchen, et al.. (2020). Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment. LWT. 127. 109370–109370. 57 indexed citations

Qin, Zihan, Mikael Agerlin Petersen, & Wender L.P. Bredie. (2017). Flavor profiling of apple ciders from the UK and Scandinavian region. Food Research International. 105. 713–723. 87 indexed citations

10.

Dong, Chen, Xingfeng Guo, Zihan Qin, et al.. (2013). Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time. Innovative Food Science & Emerging Technologies. 19. 85–94. 99 indexed citations

11.

Qin, Zihan, Xueli Pang, Dong Chen, et al.. (2013). Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level. Food Research International. 53(2). 864–874. 163 indexed citations

12.

Pang, Xueli, Zihan Qin, Lei Zhao, et al.. (2012). Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis. International Journal of Food Science & Technology. 47(11). 2372–2379. 37 indexed citations

13.

Qin, Zihan, Xingfeng Guo, Lin Yan, et al.. (2012). Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate. Journal of the Science of Food and Agriculture. 93(5). 1105–1111. 91 indexed citations

14.

Pang, Xueli, Xingfeng Guo, Zihan Qin, et al.. (2012). Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation. Journal of Agricultural and Food Chemistry. 60(17). 4179–4185. 129 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.

Explore authors with similar magnitude of impact