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Yongkang Luo

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 65 7869 7137 1393 1378 208 11686

Yongkang Luo publications per year

The chart shows the history of publications by Yongkang Luo between 2001 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Yongkang Luo published across 25 years, from 2001 to 2025, averaging 12.5 papers a year. Output peaked at 32 publications in 2022. 41 of the 312 publications appeared in the last two years.

No. of publications
10 20 30
Bar chart. Horizontal axis: year, 2001 to 2025. Vertical axis: number of publications, 0 to 32. Peak 32 publications in 2022. 2001: 1 publication 2002: 0 publications 2003: 0 publications 2004: 2 publications 2005: 1 publication 2006: 1 publication 2007: 2 publications 2008: 2 publications 2009: 2 publications 2010: 5 publications 2011: 15 publications 2012: 13 publications 2013: 14 publications 2014: 23 publications 2015: 16 publications 2016: 14 publications 2017: 25 publications 2018: 21 publications 2019: 17 publications 2020: 16 publications 2021: 20 publications 2022: 32 publications 2023: 29 publications 2024: 20 publications 2025: 21 publications
2001 2025

312 publications in total across all disciplines

View publications per year as a table
Yongkang Luo: publications per year, 2001 to 2025
Year Publications
2001 1
2002 0
2003 0
2004 2
2005 1
2006 1
2007 2
2008 2
2009 2
2010 5
2011 15
2012 13
2013 14
2014 23
2015 16
2016 14
2017 25
2018 21
2019 17
2020 16
2021 20
2022 32
2023 29
2024 20
2025 21
Total 312
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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.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 201–220 publications, is where this scientist sits. 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
61–80 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.

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918
141–160 1,218
161–180 1,350
181–200 1,344
201–220 1,281 208
221–240 1,216
241–260 1,100
261–280 979
281–300 939
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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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.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 64–65 D-Index, is where this scientist sits. 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
40–41 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.

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872
54–55 933
56–57 1,051
58–59 930
60–61 882
62–63 834
64–65 731 65
66–67 775
68–69 683
70–71 646
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
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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

External Links

Personal website of Yongkang Luo

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