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Researcher Report

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

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Research Output

Overview

H-Index = 9
Documents Published = 17
Times Cited = 173
% Documents in top 10% = 0.00

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 = 8
% International Collaborations = 47.06
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

Prediction of Bioactive Peptides from Chlorella sorokiniana Proteins Using Proteomic
Techniques in Combination with Bioinformatics Analyses
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
2019

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic

protein hydrolysates
FOOD & NUTRITION RESEARCH
2017

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

In Silico Analysis of Bioactive Peptides Released from Giant Grouper (Epinephelus
lanceolatus) Roe Proteins Identified by Proteomics Approach

MOLECULES
2018

In Silico and In Vitro Assessment of Portuguese Oyster (Crassostrea angulata) Proteins
as Precursor of Bioactive Peptides
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
2019

The functional properties of chitosan-glucose-asparagine Maillard reaction products

and mitigation of acrylamide formation by chitosans
FOOD CHEMISTRY
2018

Bioactivities of enzymatic protein hydrolysates derived from Chlorella sorokiniana
FOOD SCIENCE & NUTRITION
2019

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

Food-Derived Bioactive Peptides with Antioxidative Capacity, Xanthine Oxidase and
Tyrosinase Inhibitory Activity

PROCESSES
2021

Study on Chemical Profile and Neuroprotective Activity of Myrica rubra Leaf Extract
MOLECULES
2017

InCites

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