Zi-Chao Wang - Concepedia

Author

Zi-Chao Wang

Shaanxi Normal University ORCID

Also Known As

Jing Wang, Rui Zhang, Wang, Zichao, Zi-Chao Wang, Zichao Wang

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Shaanxi Normal University Qinghai Normal University Guangxi University The University of Melbourne Xi'an Jiaotong University

About

Zi-Chao Wang is an author at Shaanxi Normal University specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	235
2	Medicine	5	5	95
3	Engineering	3	3	96
4	Natural Sciences	2	2	98
5	Anatomy	1	1	19

Zi-Chao Wang

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties Tanzeela Nisar, Zi-Chao Wang, Xi Yang, International Journal of Biological Macromolecules Food ChemistryEdible FilmAntibacterial PropertiesCitrus Pectin FilmsPolyphenolics	2017	532
Chemical compositions and α-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits Jiangtao Zhang, Lijun Sun, Yushan Dong, Food Chemistry Food ChemistryBiosynthesisFood Bioactive CompoundBiochemistryChemical Compositions	2019	99
Physicochemical responses and microbiological changes of bream (Megalobrama ambycephala) to pectin based coatings enriched with clove essential oil during refrigeration Tanzeela Nisar, Xi Yang, Aamina Alim, International Journal of Biological Macromolecules Food ChemistryPhysicochemical ResponsesEdible PackagingFood ProcessingMicrobiology	2018	95
Effect of superfine-grinding on the physicochemical and antioxidant properties of Lycium ruthenicum Murray powders Jiangtao Zhang, Yushan Dong, Tanzeela Nisar, Powder Technology Food ChemistryAgricultural ChemistryPhytochemicalAntioxidant Properties	2020	69
Citrus pectin films enriched with thinned young apple polyphenols for potential use as bio-based active packaging Tanzeela Nisar, Zi-Chao Wang, Aamina Alim, CyTA - Journal of Food Edible FilmFood PackagingEngineeringPotential UseFood Preservation	2019	66
Comparison and multivariate statistical analysis of anthocyanin composition in Lycium ruthenicum Murray from different regions to trace geographical origins: The case of China Zi-Chao Wang, Yuzhen Yan, Tanzeela Nisar, Food Chemistry BiologyDifferent RegionsGeographical OriginsPlant AnalysisPhylogenetics	2017	59
Multivariate statistical analysis combined with e-nose and e-tongue assays simplifies the tracing of geographical origins of Lycium ruthenicum Murray grown in China Zi-Chao Wang, Yuzhen Yan, Tanzeela Nisar, Food Control BiologyE-tongue AssaysPlant AnalysisGeographical OriginsPhylogenetics	2018	39
The antioxidant property and α-amylase inhibition activity of young apple polyphenols are related with apple varieties Ting Zhao, Lijun Sun, Zi-Chao Wang, LWT Food ChemistryYoung Apple PolyphenolsFood Bioactive CompoundBiochemistryApple Varieties	2019	38
Effective inhibition and simplified detection of lipid oxidation in tilapia (Oreochromis niloticus) fillets during ice storage Zi-Chao Wang, Yuqin Lu, Yuzhen Yan, Aquaculture BiologyLipid AnalysisMedicineLipid PeroxidationPhysiology	2019	24
Comparison of physicochemical parameters during the forced-aeration composting of sewage sludge and maize straw at different initial C/N ratios Zi-Chao Wang, Mengchun Gao, Zhe Wang, Journal of the Air & Waste Management Association	2013	22

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