Hongbin Lin

827 citations

30 papers · 651 · h-index 17

Impact in

Food Science top 2%
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Probiotics and Fermented Foods
Nutrition and Dietetics top 5%
- Biochemical Analysis and Sensing Techniques

Papers in

Food Science 19
- Fermentation and Sensory Analysis 12
- Food Quality and Safety Studies 9
- Probiotics and Fermented Foods 7
Animal Science and Zoology 10
- Meat and Animal Product Quality 10
- Animal Nutrition and Physiology 3
- Rabbits: Nutrition, Reproduction, Health 3

Co-authors: Zhenming Che (16 shared papers)Ping Liu (11 shared papers)Wenwu Ding (14 shared papers)Qiang He (3 shared papers)Qin Wang (3 shared papers)Qin Wang (2 shared papers)Yage Xing (2 shared papers)Jiaquan Huang (3 shared papers)
Journals: Food Research International (3 papers)Food Science & Nutrition (3 papers)Journal of the Science of Food and Agriculture (3 papers)Food Chemistry (2 papers)LWT (2 papers)
Partner nations: China United States Canada

In The Last Decade

Hongbin Lin

28 papers receiving 646 citations

Peers

Countries citing papers authored by Hongbin Lin

Since Specialization

Citations

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

Fields of papers citing papers by Hongbin Lin

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Hongbin Lin, 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 Hongbin Lin Line = papers co-authored together Hongbin Lin 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 30 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids Molecules ·Hongbin Lin, Xiaoyu Yu, Jiaxing Fang, Yunhao Lu, Ping Liu, Yage Xing, Qin Wang, Zhenming Che, Qiang He	2018	93
2	Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits BioMed Research International ·Yage Xing, Hongbin Lin, Dong Wei Cao, Qinglian Xu, Wenfeng Han, Ranran Wang, Zhenming Che, Xihong Li	2015	75
3	Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values International Journal of Food Properties ·Hongbin Lin, Yan Liu, Qiang He, Ping Liu, Zhengming Che, Xuemei Wang, Jiaquan Huang	2019	61
4	Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste Journal of Agricultural and Food Chemistry ·Jianhua Zhao, Shiqi Liao, Jinlin Han, Yuqing Xie, Jie Tang, Jie Zhao, Wenjie Shao, Qin Wang, Hongbin Lin	2023	45
5	Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study Food Chemistry ·Hongbin Lin, Jianhua Zhao, Yuqing Xie, Jie Tang, Qin Wang, Jie Zhao, Min Xu, Ping Liu	2024	40
6	Isolation, identification and characterization of taste peptides from fermented broad bean paste Food & Function ·Jianhua Zhao, Shiqi Liao, Xiaopeng Bi, Jie Zhao, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang, Hongbin Lin	2022	38
7	Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field Food Chemistry ·Wenwu Ding, Xiaoqing Ye, Xiaoyan Zhao, Yan Liu, Manna Zhang, Yifei Luo, Yuan-Ru Xiong, Yi Liu, Zhenming Che, Hongbin Lin, Jiaquan Huang, Xiaoyu Tang	2021	34
8	Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation Food Bioscience ·Hongbin Lin, Xiaopeng Bi, Binbin Zhou, Jiaxing Fang, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang, Qiang He	2021	30
9	Effect of different coating materials on the biological characteristics and stability of microencapsulated Lactobacillus acidophilus RSC Advances ·Yage Xing, Qinglian Xu, Li Jiang, Dong Wei Cao, Hongbin Lin, Zhenming Che, Yuan Ma, Xingchen Li, Yimin Cai	2015	26
10	Effects of high power ultrasound on the enzymolysis and structures of sweet potato starch Journal of the Science of Food and Agriculture ·Jian Jin, Hongbin Lin, Abu ElGasim A. Yagoub, Shuangli Xiong, Liang Xu, Chibuike C. Udenigwe	2020	24
11	Insight into the protein degradation during the broad bean fermentation process Food Science & Nutrition ·Hongbin Lin, Binbin Zhou, Jianhua Zhao, Shiqi Liao, Jinlin Han, Jiaxing Fang, Ping Liu, Wenwu Ding, Zhenming Che, Min Xu	2022	21
12	Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields LWT ·Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding	2022	21
13	Revealing the formation mechanisms of key flavors in fermented broad bean paste Food Research International ·Yue Xiang, Binbin Zhou, Chunyan Jiang, Zhirui Tang, Ping Liu, Wenwu Ding, Hongbin Lin, Jie Tang	2023	19
14	Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju European Food Research and Technology ·Wenwu Ding, Yan Liu, Changbo Peng, Xiaoqing Ye, Manna Zhang, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin, Min Xu	2021	19
15	Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature Journal of the Science of Food and Agriculture ·Wenwu Ding, Xiaoyan Zhao, S. Xie, (unknown), Manna Zhang, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin	2020	16
16	HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste Food Chemistry X ·Shiqi Liao, Jinlin Han, Chunyan Jiang, Binbin Zhou, Zhenju Jiang, Jie Tang, Wenwu Ding, Zhenming Che, Hongbin Lin	2022	16
17	Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry Food Analytical Methods ·Tao Wu, Xv Yuan, Xiao Yu Wu, Yong Tang, Hongbin Lin, Zhenming Che, Wenhua Zhou, Weili Li	2018	16
18	Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field Food Science & Nutrition ·Wenwu Ding, Yan Liu, Xiaoyan Zhao, Changbo Peng, Xiaoqing Ye, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin, Jiaquan Huang, Min Xu	2021	13
19	Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics Food Research International ·Hongbin Lin, Shiqi Liao, Zesu Zhou, Ziting Yan, Jianhua Zhao, Yue Xiang, Min Xu, Jie Zhao, Ping Liu, Wengwu Ding, Yu Rao, Jie Tang	2024	12
20	Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments Journal of Food Processing and Preservation ·(unknown), Xianjie Peng, Liming Zhong, Changqing Zhao, Hongbin Lin	2021	8

About Hongbin Lin

Hongbin Lin is a scholar working on Food Science, Animal Science and Zoology, Molecular Biology, Nutrition and Dietetics and Plant Science, having authored 30 papers that have together received 651 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (12 papers), Meat and Animal Product Quality (10 papers), Food Quality and Safety Studies (9 papers), Probiotics and Fermented Foods (7 papers), Biochemical Analysis and Sensing Techniques (4 papers), Protein Hydrolysis and Bioactive Peptides (3 papers), Animal Nutrition and Physiology (3 papers) and Rabbits: Nutrition, Reproduction, Health (3 papers). The work is most often cited by research in Food Science (367 citations), Nutrition and Dietetics (153 citations), Animal Science and Zoology (104 citations), Biotechnology (77 citations) and Biochemistry (46 citations). Hongbin Lin has collaborated with scholars based in China, United States and Canada. Frequent co-authors include Zhenming Che, Ping Liu, Wenwu Ding, Qiang He, Qin Wang, Qin Wang, Yage Xing, Jiaquan Huang, Yan Liu and Xihong Li. Their work appears in journals such as Food Research International, Food Science & Nutrition, Journal of the Science of Food and Agriculture, Food Chemistry and LWT.

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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