World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
65
Citations
11686
World Ranking
7869
National Ranking
1393

Yongkang Luo 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 Yongkang Luo 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: 208 publications — 35th percentile

35% of scientists in this discipline score the same or lower.

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

Yongkang Luo 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 Yongkang Luo 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: 65 D-Index — 58th percentile

58% of scientists in this discipline score the same or lower.

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

Overview

Yongkang Luo is affiliated with China Agricultural University in China and has an extensive publication record primarily in agricultural and biological sciences as well as biochemistry, genetics, and molecular biology. Their research spans several subfields including molecular biology, animal science and zoology, aquatic science, food science, and physiology.

The scientist's research topics focus on meat and animal product quality, protein hydrolysis and bioactive peptides, aquaculture nutrition and growth, biochemical effects in animals, aquaculture disease management and microbiota, insect utilization and effects, and biochemical analysis and sensing techniques.

Frequent collaborators include Hui Hong, Yuqing Tan, Longteng Zhang, Shuai Zhuang, and Kai Wang, reflecting ongoing teamwork particularly in areas related to food chemistry and animal science.

Key publication venues with multiple contributions include:

  • Food Chemistry
  • SSRN Electronic Journal
  • Food Research International
  • Food Bioscience
  • arXiv (Cornell University)

Selected recent papers exemplify the range of Luo's work:

  • "Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends", 2020, Comprehensive Reviews in Food Science and Food Safety
  • "Insights into upstream processing of microalgae: A review", 2021, Bioresource Technology
  • "Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products", 2020, Food Chemistry
  • "Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion", 2020, Food Research International
  • "Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage", 2021, Food Chemistry

Best Publications

  • Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

    Yongling Song;Lei Liu;Huixing Shen;Juan You

  • The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

    Hui Hong;Joe M Regenstein;Yongkang Luo

  • Milk processing as a tool to reduce cow's milk allergenicity: a mini-review

    Guanhao Bu;Yongkang Luo;Fusheng Chen;Kunlun Liu

  • Conjugation of ovotransferrin with catechin shows improved antioxidant activity.

    Juan You;Yongkang Luo;Jianping Wu

  • Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

    Ce Shi;Jianyun Cui;Xiaofei Yin;Yongkang Luo

  • Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage.

    Hui Hong;Yongkang Luo;Zhongyun Zhou;Yulong Bao

  • Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions

    Longteng Zhang;Qian Li;Jing Shi;Beiwei Zhu;Beiwei Zhu

  • Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds.

    Shiliang Jia;Yan Li;Shuai Zhuang;Xiaohui Sun

  • Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends.

    Shuai Zhuang;Hui Hong;Longteng Zhang;Yongkang Luo

  • Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage

    Lina Zhang;Xue Li;Wei Lu;Huixing Shen

  • Insights into upstream processing of microalgae: A review

    Ehsan Daneshvar;Yong Sik Ok;Samad Tavakoli;Binoy Sarkar

  • Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins

    Guanhao Bu;Yongkang Luo;Ying Zhang;Fusheng Chen

  • Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004

    Daodong Pan;Yongkang Luo;Masaru Tanokura

  • Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system.

    Han Lu;Longteng Zhang;Qingzheng Li;Yongkang Luo

  • The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage

    Zhan Huang;Xiaochang Liu;Shiliang Jia;Longteng Zhang

  • Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

    Guoliang Jia;Satoru Nirasawa;Xiaohua Ji;Yongkang Luo

  • Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C.

    Hongbing Fan;Yongkang Luo;Xiaofei Yin;Yulong Bao

  • Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

    Yongkang Luo;Huixing Shen;Daodong Pan;Guanhao Bu

  • Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products.

    Longteng Zhang;Qian Li;Hui Hong;Yongkang Luo

  • Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage.

    Jing Shi;Yutian Lei;Huixing Shen;Hui Hong

  • Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C

    Hui Hong;Yongkang Luo;Zhongyun Zhou;Huixing Shen

Frequent Co-Authors

Beiwei Zhu
Beiwei Zhu Dalian Polytechnic University
Joe M. Regenstein
Joe M. Regenstein Cornell University
Sabry M. Shaheen
Sabry M. Shaheen Kafrelsheikh University
Amit Bhatnagar
Amit Bhatnagar Lappeenranta University of Technology
Jianping Wu
Jianping Wu University of Alberta
Masaru Tanokura
Masaru Tanokura University of Tokyo
Jörg Rinklebe
Jörg Rinklebe University of Wuppertal
Yong Sik Ok
Yong Sik Ok Korea University
Binoy Sarkar
Binoy Sarkar University of Adelaide
Hocheol Song
Hocheol Song Hanyang University

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