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Researcher Report

Visualize research, collaboration, and most cited documents for a Person.
Person Name or ID: Sung, Wen-Chieh | Date range: 2016 - 2022 | Include ESCI documents

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Research Output

Overview

H-Index = 6
Documents Published = 31
Times Cited = 141
% Documents in top 10% = 3.23

Documents Published by WOS Categories In which categories are authors publishing most?

Production

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Documents Published and Citations per Year How many citations compared to documents

published?

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Journal Normalized Citation Impact by Journal In which high impact journals are the authors'

publishing their work?

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Citation Topic WordCloud The micro citation topic word cloud based on the Researcher

Performance

Documents Published by JIF Quartile per Year corresponding to their Publication year How many
documents have authors published in highly cited journals?

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% Documents Published by JIF Quartile corresponding to their Publication year What percentage

of documents have authors published in highly cited journals?

Citation Impact by WOS Categories In which categories are authors having the most citation impact?

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Collaboration

Overview

International Collaborations = 2
% International Collaborations = 6.45
Industry Collaborations = 0
% Industry Collaborations = 0.00

Collaborating Institutions

Collaborating Organizations Which collaborating institutions are publishing the most?

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Most Cited Documents

Most Cited Web of Science Documents

Article Title

Times

Cited

Effect of different molecular weight chitosans on the mitigation of acrylamide
formation and the functional properties of the resultant Maillard reaction products
FOOD CHEMISTRY
2016

Mass transfer and texture characteristics of fish skin during deep-fat frying,

electrostatic frying, air frying and vacuum frying
LWT-FOOD SCIENCE AND TECHNOLOGY
2021

Evaluation of the cold chain management options to preserve the shelf life of frozen
shrimps: A case study in the home delivery services in Taiwan

JOURNAL OF FOOD ENGINEERING

2019

The functional properties of chitosan-glucose-asparagine Maillard reaction products
and mitigation of acrylamide formation by chitosans

FOOD CHEMISTRY
2018

Effects of calcium supplements on the quality and acrylamide content of puffed shrimp
chips
JOURNAL OF FOOD AND DRUG ANALYSIS
2016

Effect of chitooligosaccharide and different low molecular weight chitosans on the

formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products
in glucose/fructose-asparagine model systems
LWT-FOOD SCIENCE AND TECHNOLOGY

2020

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and
Preserving the Quality of Fresh-Cut Apples
MOLECULES
2019

Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of
Osteoblast Differentiation in Osteoblast-Like Cells
MATERIALS

2021

Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional

quality and physicochemical properties
JOURNAL OF FOOD SCIENCE
2020

Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide
and 5-hydroxymethylfurfural formation in dark brown sugar
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
2020

InCites

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