Leaderboards/Meat and Animal Product Quality

Meat and Animal Product Quality

Last updated July 15, 2026

Rising Stars

Fresh ink, massive impact

Researchers

1
X. Sun
Tianjin University of Science and Technology
2
Yongfang Gao
Lanzhou University of Technology
3
Yishun Yao
Jiangnan University
4
Huizhuo Ji
Beijing Technology and Business University
5
Cheng Tang
Anhui Agricultural University
6
Ruimin Ran
Sichuan University
7
Che Shen
Hefei University of Technology
8
Hengxun Lin
Tianjin University of Commerce
9
Nazanin Abbaspour
Tehran University of Medical Sciences
10
Fengli Lian
Henan Institute of Technology

Papers

1
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Applied Food Research|2024
134 cit.
2
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
Food Chemistry|2024
72 cit.
3
Publication in Food Chemistry (2024) [48 citations, W4400321198]
Food Chemistry|2024
48 cit.
4
An “intelligent-sensing and targeted release” antimicrobial pickering emulsion for banana preservation
Food Hydrocolloids|2024
38 cit.
5
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
Food Chemistry|2024
36 cit.
6
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Food Hydrocolloids|2024
25 cit.
7
Publication in Food Chemistry (2024) [24 citations, W4403348512]
Food Chemistry|2024
24 cit.
8
Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes
Food Chemistry|2024
23 cit.
9
Development of multi-functional collagen films for maintaining and visually monitoring shrimp freshness
Food Hydrocolloids|2024
22 cit.
10
Effectively saltiness enhanced odorants screening and prediction by database establish, sensory evaluation and deep learning method
Food Chemistry|2024
21 cit.

Emerging Leaders

Drafting the new consensus

Researchers

1
Weiqing Sun
Yangtze University
2
Xiuping Dong
Dalian Polytechnic University
3
Yanhong Bai
Zhengzhou University of Light Industry
4
Andrea Carla da Silva Barretto
Centro Universitário de Rio Preto
5
M. Azad Emin
Karlsruhe Institute of Technology
6
Leticia Mora
Instituto de Agroquímica y Tecnología de Alimentos
7
Xianchao Feng
North West Agriculture and Forestry University
8
Long Sheng
Xi'an Jiaotong University
9
Charanjiv Singh Saini
Sant Longowal Institute of Engineering and Technology
10
Xiaoming Jiang
Ocean University of China

Papers

1
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides
Current Opinion in Food Science|2022
186 cit.
2
Chitosan‑sodium alginate-collagen/gelatin three-dimensional edible scaffolds for building a structured model for cell cultured meat
International Journal of Biological Macromolecules|2022
100 cit.
3
An injectable antibacterial chitosan-based cryogel with high absorbency and rapid shape recovery for noncompressible hemorrhage and wound healing
Biomaterials|2022
95 cit.
4
Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
Food Hydrocolloids|2022
87 cit.
5
Lanthanide bimetallic MOF-based fluorescent sensor for sensitive and visual detection of sulfamerazine and malachite
Food Chemistry|2023
81 cit.
6
Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model
Biomaterials|2023
77 cit.
7
Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation
International Journal of Biological Macromolecules|2022
75 cit.
8
Super absorbent resilience antibacterial aerogel with curcumin for fresh pork preservation
Food Control|2024
74 cit.
9
Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels
Food Chemistry|2024
72 cit.
10
A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein
International Journal of Biological Macromolecules|2023
70 cit.

Current Senior Leaders

Wrote the book, still writing it

Researchers

1
Soottawat Benjakul
Prince of Songkla University
2
Da‐Wen Sun
University College Dublin
3
Guanghong Zhou
Instituto de Montañas
4
Baohua Kong
Northeast Agricultural University
5
Youling L. Xiong
Jiangnan University
6
José M. Lorenzo
Centro Tecnológico de Automoción de Galicia
7
Petr Šmilauer
Sewanee: The University of the South
8
Fidel Toldrá
Instituto de Agroquímica y Tecnología de Alimentos
9
J.W. Savell
Texas A&M University
10
Fereidoon Shahidi
Memorial University of Newfoundland

Papers

1
CANOCO Reference Manual and CanoDraw for Windows User's Guide: Software for Canonical Community Ordination (version 4.5)
Unknown Journal|2002
8.5k cit.
2
CANOCO Reference Manual and User's Guide to Canoco for Windows: Software for Canonical Community Ordination (Version 4)
Unknown Journal|1998
3.4k cit.
3
CANOCO 4.5 Reference Manual and CanoDraw for Windows User's Guide: Software for Canonical Community Ordination
Unknown Journal|2002
2.5k cit.
4
Multivariate Analysis of Ecological Data
Bulletin of the Ecological Society of America|2006
2.1k cit.
5
Canoco Reference Manual and User’s Guide: Software for Ordination (version 5.0)
Unknown Journal|2012
1.9k cit.
6
Food applications of chitin and chitosans
Trends in Food Science & Technology|1999
1.8k cit.
7
Measurement of antioxidant activity
Journal of Functional Foods|2015
1.3k cit.
8
Extraction and analysis of phenolics in food
Journal of Chromatography A|2004
1.3k cit.
9
Extraction and analysis of phenolics in food
Journal of Chromatography A|2004
1.3k cit.
10
Improving quality inspection of food products by computer vision––a review
Journal of Food Engineering|2003
998 cit.

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