Heping Cui

3.2k citations

120 papers · 2.6k · 1 hit paper · h-index 30

Impact in

Clinical Biochemistry top 0.5%
- Advanced Glycation End Products research
Biochemistry top 1%
- Phytochemicals and Antioxidant Activities

Papers in

Clinical Biochemistry 53
- Advanced Glycation End Products research 53
Food Science 39
- Food Quality and Safety Studies 15

Co-authors: Xiaoming Zhang (88 shared papers)Khizar Hayat (98 shared papers)Chi‐Tang Ho (81 shared papers)Shahzad Hussain (28 shared papers)Jingyang Yu (22 shared papers)Muhammad Usman Tahir (18 shared papers)Shuqin Xia (27 shared papers)Emmanuel Duhoranimana (8 shared papers)
Journals: Journal of Agricultural and Food Chemistry (39 papers)Food Chemistry (19 papers)Food Research International (14 papers)Food Bioscience (13 papers)Food and Bioprocess Technology (6 papers)
Partner nations: China United States Saudi Arabia

In The Last Decade

Heping Cui

114 papers receiving 2.5k citations

Heping Cui's Hit Papers

align trajectories log scale

Formation and fate of Amadori rearrangement products in Maillard reaction 2021 · 189 citations

What are hit papers?

Paper score: A paper's citations measured against the top-1% bar of its own field and year: the square root of citations ÷ bar, so 1 means right at the bar and 2 means four times its citations. The bar blends the citation counts that enter the top 1% of the paper's subfields in its year (weighted 89.5%), of those subfields over all years (0.5%) and of its year across all fields (10%); a subfield and year with fewer than 400 papers takes its year's bar. Papers from 2026 are not scored yet: in an unfinished year, when a paper appeared matters more than how it is cited.

Hit paper: A paper cited at least 1.5× the top-1% bar of its field and year: a paper score of at least √1.5.

2021 Trends in Food Science & Technology

Peers

Countries citing papers authored by Heping Cui

Since Specialization

Citations

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

Fields of papers citing papers by Heping Cui

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Heping Cui, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Heping Cui Line = papers co-authored together Heping Cui links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 120 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Formation and fate of Amadori rearrangement products in Maillard reaction Trends in Food Science & Technology ·Heping Cui, Xiaohong Yu, Yun Zhai, Linhui Feng, Pusen Chen, Khizar Hayat, Yan S. Xu, Xiaoming Zhang Hit paper breakdown →	2021	189
2	Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine Food Chemistry ·Heping Cui, Jingyang Yu, Shuqin Xia, Emmanuel Duhoranimana, Qingrong Huang, Xiaoming Zhang	2018	97
3	Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein Food Research International ·Xue Zhou, Heping Cui, Qiang Ling Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang	2020	95
4	Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement Food and Bioprocess Technology ·Yan Fang, Heping Cui, Qiang Ling Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang	2021	90
5	Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine RSC Advances ·Heping Cui, Chengsheng Jia, Khizar Hayat, Jingyang Yu, Shibin Deng, Eric Karangwa, Emmanuel Duhoranimana, Shuqin Xia	2017	87
6	Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate Molecules ·Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, Xiaoming Zhang, Baoru Yang	2018	74
7	Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis LWT ·Huan Zhan, Khizar Hayat, Heping Cui, Shahzad Hussain, Chi‐Tang Ho, Xiaoming Zhang	2019	60
8	Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method Food Hydrocolloids ·Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Shuqin Xia, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir	2020	59
9	Superior environmental stability of gelatin/CMC complex coacervated microcapsules via chitosan electrostatic modification Food Hydrocolloids ·Diewei Li, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho	2021	55
10	Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly Food Research International ·Xingwei Wang, Xinshuo Wang, Xiaoming Zhang, Shao‐Quan Liu, Jingyang Yu, Heping Cui, Shuqin Xia, Chi‐Tang Ho	2023	54
11	Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose–Phenylalanine Conversion to N-(1-Deoxy- d -xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction Journal of Agricultural and Food Chemistry ·Heping Cui, Khizar Hayat, Chengsheng Jia, Emmanuel Duhoranimana, Qingrong Huang, Xiaoming Zhang, Chi‐Tang Ho	2018	48
12	Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles LWT ·Qian Liu, Heping Cui, Bertrand Muhoza, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi‐Tang Ho	2021	45
13	Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process Journal of Food Science ·Man Xu, Heping Cui, Fuli Sun, Chengsheng Jia, Songlin Zhang, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang	2019	44
14	N -(1-Deoxy- d -xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction Journal of Agricultural and Food Chemistry ·Wei Tang, Heping Cui, Fuli Sun, Xiaohong Yu, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang	2019	43
15	Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression Journal of Chromatography B ·Fei Yin, Eric Karangwa, Shiqing Song, Emmanuel Duhoranimana, Shunshun Lin, Heping Cui, Xiaoming Zhang	2018	41
16	Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork Food Research International ·Xiao-min Wang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho	2023	39
17	Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking Food Chemistry ·Yishun Yao, Xiao-min Wang, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho	2023	38
18	Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model Food Chemistry ·Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Ling Zhang, Xiaoming Zhang, Chi‐Tang Ho	2022	38
19	Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction Journal of Agricultural and Food Chemistry ·Xiaohong Yu, Heping Cui, Khizar Hayat, Shahzad Hussain, Chengsheng Jia, Songlin Zhang, Muhammad Usman Tahir, Xiaoming Zhang	2019	37
20	Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy Food Research International ·Huang Chen, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho	2022	37

About Heping Cui

Heping Cui is a scholar working on Clinical Biochemistry, Food Science, Animal Science and Zoology, Biochemistry and Physiology, having authored 120 papers that have together received 2.6k indexed citations. Recurring topics across this work include Advanced Glycation End Products research (53 papers), Meat and Animal Product Quality (25 papers), Biochemical effects in animals (24 papers), Protein Hydrolysis and Bioactive Peptides (18 papers), Phytochemicals and Antioxidant Activities (17 papers), Food Quality and Safety Studies (15 papers), Polyamine Metabolism and Applications (13 papers) and Biochemical Analysis and Sensing Techniques (12 papers). The work is most often cited by research in Clinical Biochemistry (713 citations), Biochemistry (332 citations), Animal Science and Zoology (558 citations), Food Science (808 citations) and Nutrition and Dietetics (457 citations). Heping Cui has collaborated with scholars based in China, United States and Saudi Arabia. Frequent co-authors include Xiaoming Zhang, Khizar Hayat, Chi‐Tang Ho, Shahzad Hussain, Jingyang Yu, Muhammad Usman Tahir, Shuqin Xia, Emmanuel Duhoranimana, Yun Zhai and Chengsheng Jia. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry, Food Research International, Food Bioscience and Food and Bioprocess Technology.

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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Heping Cui's Hit Papers

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All Works

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