World's Best Scientists 2026 revealed!
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Jianrong Li

Jianrong Li

Bohai University
China

D-Index & Metrics

Chemistry

D-Index
68
Citations
13783
World Ranking
6678
National Ranking
1191

Jianrong Li publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Jianrong Li sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 310 publications — 65th percentile

65% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Jianrong Li D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Jianrong Li sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 68 D-Index — 64th percentile

64% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Jianrong Li is affiliated with Bohai University in China and has contributed extensively to research at the intersection of food science and molecular biology. Their work spans multiple disciplines within agricultural and biological sciences, with a strong focus on biochemical processes related to food systems.

Li's primary research fields include Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. Within these fields, their subfield expertise covers Food Science, Animal Science and Zoology, Molecular Biology, Plant Science, and Nutrition and Dietetics.

The main topics of Li's research are diverse, reflecting a wide range of interests in food quality and molecular interactions. The topics include:

  • Meat and Animal Product Quality
  • Protein Hydrolysis and Bioactive Peptides
  • Proteins in Food Systems
  • Postharvest Quality and Shelf Life Management
  • Aquaculture Nutrition and Growth
  • Advanced Chemical Sensor Technologies
  • Muscle metabolism and nutrition

Jianrong Li has published numerous papers in well-regarded journals. Recent publications showcase a focus on protein interactions, flavor formation, and food preservation techniques. Selected recent papers include:

  • The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi, 2020, Food Hydrocolloids
  • Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), 2021, Food Chemistry
  • Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes, 2020, LWT
  • Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi, 2020, Journal of the Science of Food and Agriculture
  • Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix, 2020, Food Hydrocolloids

Throughout their career, Li has collaborated frequently with coauthors such as Xuepeng Li, Shumin Yi, Wenhui Zhu, Yongxia Xu, and Ying Bu. These collaborations have contributed to a substantial body of work published primarily in journals focused on food chemistry and related disciplines.

The scientific venues where Li publishes regularly include Food Chemistry, LWT, SSRN Electronic Journal, Food & Function, and the Journal of the Science of Food and Agriculture. This distribution reflects a consistent focus on research related to food quality, chemistry, and function.

Best Publications

  • Ultrasound-assisted extraction of polysaccharides from mulberry leaves.

    Zhi Ying;Xiaoxiang Han;Jianrong Li

  • Advances in understanding of enzymatic browning in harvested litchi fruit

    Yueming Jiang;Yueming Jiang;Xuewu Duan;Daryl C. Joyce;Zhaoqi Zhang

  • Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

    Tingting Li;Tingting Li;Wenzhong Hu;Jianrong Li;Jianrong Li;Xuguang Zhang

  • Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai

    Shelly Hogan;Hyun Chung;Lei Zhang;Jianrong Li

  • The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

    Hongbo Mi;Yi Li;Cong Wang;Shumin Yi

  • Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging

    Jingxin Chen;Ankang Wu;Mingliang Yang;Yonghong Ge

  • Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives.

    Tingting Li;Jianrong Li;Wenzhong Hu;Xuepeng Li

  • Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase.

    Shelly Hogan;Lei Zhang;Jianrong Li;Shi Sun

  • Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition

    Lei Zhang;Jianrong Li;Shelly Hogan;Hyun Chung

  • Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

    Tingting Li;Tingting Li;Jianrong Li;Jianrong Li;Wenzhong Hu;Xuguang Zhang

  • Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature

    Yueming Jiang;Yueming Jiang;Jianrong Li;Weibo Jiang

  • Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.

    Jun-Hua Shao;Ya-Min Deng;Na Jia;Ru-Ren Li

  • The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

    Mengsha Gao;Lifang Feng;Tianjia Jiang;Junli Zhu

  • Flavor characteristics of shrimp sauces with different fermentation and storage time

    Wenhui Zhu;Hongwei Luan;Ying Bu;Xuepeng Li

  • Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane.

    Shu-min Yi;Jun-li Zhu;Ling-lin Fu;Jian-rong Li

  • Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation

    Lei Zhang;Jianrong Li;Kequan Zhou

  • Novel hybrid probe based on double recognition of aptamer-molecularly imprinted polymer grafted on upconversion nanoparticles for enrofloxacin sensing.

    Xiuying Liu;Jing Ren;Lihong Su;Xue Gao

  • Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin

    Luyun Cai;Luyun Cai;Xiaosa Wu;Yuhao Zhang;Xiuxia Li

  • Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

    Neungnapa Ruenroengklin;Jia Zhong;Xuewu Duan;Bao Yang

  • Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage

    Tianjia Jiang;Lifang Feng;Jianrong Li

  • Grape skin extract inhibits mammalian intestinal α-glucosidase activity and suppresses postprandial glycemic response in streptozocin-treated mice

    Lei Zhang;Lei Zhang;Shelly Hogan;Jianrong Li;Shi Sun

  • The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistance.

    Fuge Niu;Mengya Li;Qi Huang;Xiuzhen Zhang

  • Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

    Luyun Cai;Wendi Zhang;Ailing Cao;Minjie Cao

  • Immobilization of glucose oxidase in electrospun nanofibrous membranes for food preservation

    Ling Ge;Yu-sheng Zhao;Ting Mo;Jian-rong Li

  • Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).

    Wensheng Yao;Yingxuan Cai;Dengyong Liu;Yu Chen

  • Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets

    Luyun Cai;Minjie Cao;Ailing Cao;Joe Regenstein

  • Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut

    Yueming Jiang;Yueming Jiang;Litao Pen;Jianrong Li

  • Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

    Jingxin Chen;Tingyue Deng;Cong Wang;Hongbo Mi

  • Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes

    Qi Tang;Canying Li;Yonghong Ge;Xue Li

  • Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

    Luyun Cai;Ailing Cao;Fengling Bai;Jianrong Li

  • Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef.

    Shelly Hogan;Lei Zhang;Jianrong Li;Hengjian Wang

  • Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

    Xing-Sheng Ma;Shu-Min Yi;Yong-Ming Yu;Jian-Rong Li

Frequent Co-Authors

Yueming Jiang
Yueming Jiang Chinese Academy of Sciences
Xiaonan Lu
Xiaonan Lu McGill University
Joe M. Regenstein
Joe M. Regenstein Cornell University
FengFu Fu
FengFu Fu Fuzhou University
Guonan Chen
Guonan Chen Fujian Agriculture and Forestry University
Bin Qiu
Bin Qiu Fuzhou University
Zhenyu Lin
Zhenyu Lin Fuzhou University
Bao Yang
Bao Yang Chinese Academy of Sciences

External Links

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Related Online Degrees & Career Pathways

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Best Scientists Citing Jianrong Li

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