Leaderboards/Food Quality and Safety Studies

Food Quality and Safety Studies

Last updated July 7, 2026

Rising Stars

New and hot

Rising Stars Researchers

1
Anila Antony
University of Auckland
2
Xiangyang Guo
Guizhou Academy of Agricultural Sciences
3
Jiaxin Hong
Peking University
4
Jing Yun
Anhui Agricultural University
5
Guangnan Wang
Beijing Technology and Business University
6
Lizeng Cheng
Shanghai Jiao Tong University
7
Nanfeng Liu
Ministry of Agriculture and Rural Affairs
8
Shijie Shi
Yangtze University
9
Xin Fang
Huazhong Agricultural University
10
Yali Shi
Shandong Academy of Agricultural Sciences

Rising Stars Papers

1
Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception
Food Chemistry|2024
30 cit.
2
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
Journal of Agricultural and Food Chemistry|2024
28 cit.
3
Near-infrared spectroscopy combined with effective variable selection algorithm for rapid detection of rice taste quality
Biosystems Engineering|2024
22 cit.
4
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Food Research International|2024
19 cit.
5
Effect of ICCP on bond performance and piezoresistive effect of carbon fiber bundles in cementitious matrix
Cement and Concrete Composites|2024
18 cit.
6
Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria
Food Chemistry|2024
17 cit.
7
Effects of different fermentation modes on tea leaves: Revealing the metabolites modification by quasi-targeted metabolomics
Food Bioscience|2024
13 cit.
8
Optimization and validation of a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analysis of flavor compound interactions in Baijiu
Journal of Food Composition and Analysis|2024
12 cit.
9
Effect of ICCP on conductivity properties of carbon fiber bundles and CFRCM
Engineering Structures|2024
10 cit.
10
Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis
Food Chemistry X|2025
6 cit.

Emerging Leaders

Gaining momentum

Emerging Leaders Researchers

1
Haibo Yuan
Anhui Agricultural University
2
Hehe Li
Beijing Technology and Business University
3
Yongwen Jiang
Tea Research Institute
4
Hongjie Lei
Northwest A&F University
5
Dongrui Zhao
Beijing Technology and Business University
6
Haroon Elrasheid Tahir
Jiangsu University
7
Jinyuan Sun
Beijing Technology and Business University
8
Ren‐You Gan
Hong Kong Polytechnic University
9
Jian Lu
Jiangnan University
10
Shili Sun
University of Washington

Emerging Leaders Papers

1
Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation
Journal of Food Composition and Analysis|2022
152 cit.
2
Cannabis sativa bioactive compounds and their extraction, separation, purification, and identification technologies: An updated review
TrAC Trends in Analytical Chemistry|2022
95 cit.
3
HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
Foods|2022
89 cit.
4
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
Food Chemistry|2023
73 cit.
5
Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics
Food Chemistry|2022
57 cit.
6
Metabolomics and electronic tongue reveal the effects of different storage years on metabolites and taste quality of Oolong Tea
Food Control|2023
52 cit.
7
Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu
Journal of Agricultural and Food Chemistry|2024
50 cit.
8
Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation
Food Chemistry|2022
49 cit.
9
Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics
Food Research International|2022
49 cit.
10
Prevention of Ulcerative Colitis in Mice by Sweet Tea (Lithocarpus litseifolius) via the Regulation of Gut Microbiota and Butyric-Acid-Mediated Anti-Inflammatory Signaling
Nutrients|2022
46 cit.

Current Senior Leaders

Established & currently active

Current Senior Leaders Researchers

1
Xiaochun Wan
Anhui Agricultural University
2
Che Ok Jeon
Chung-Ang University
3
Zhi Lin
Chinese Academy of Agricultural Sciences
4
Yan Xu
Harbin Normal University
5
Min Zhang
Tibet Autonomous Region People's Hospital
6
Jeng‐Leun Mau
National Chung Hsing University
7
Dong Uk Ahn
Iowa State University
8
Yoichiro Ito
National Institutes of Health
9
Baoguo Sun
Beijing Technology and Business University
10
Peter Schieberle
Technical University of Munich

Current Senior Leaders Papers

1
Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
European Food Research and Technology|1999
983 cit.
2
Draft genome sequence of <i>Camellia sinensis</i> var. <i>sinensis</i> provides insights into the evolution of the tea genome and tea quality
Proceedings of the National Academy of Sciences|2018
974 cit.
3
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
European Food Research and Technology|2008
699 cit.
4
Mystery behind Chinese liquor fermentation
Trends in Food Science & Technology|2017
698 cit.
5
Physicochemical characterization of chitin and chitosan from crab shells
Carbohydrate Polymers|2008
547 cit.
6
Antioxidant properties of chitosan from crab shells
Carbohydrate Polymers|2008
517 cit.
7
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
Food Hydrocolloids|2018
513 cit.
8
Antioxidant properties of several commercial mushrooms
Food Chemistry|2002
483 cit.
9
Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
Applied and Environmental Microbiology|2011
467 cit.
10
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review
Food Science and Biotechnology|2005
460 cit.

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