Xuedong Wang - Concepedia

Author

Xuedong Wang

East China University of Science and Technology ORCID

Also Known As

Jian Zhang, Wang Xue-Dong, Xue-Dong Wang, Xue-dong Wang, Xuedong Wang, Xuedong wang, Xue‐Dong Wang

106

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

East China University of Science and Technology Wuhan Polytechnic University Peking University Universitat de València

About

Xuedong Wang is an author at East China University of Science and Technology specializing in engineering, microbiology, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	13	456
2	Medicine	12	12	566
3	Natural Sciences	7	7	152
4	Health Sciences	6	6	449
5	Applied Physiology	1	1	15

Xuedong Wang

Publications

Citations

H-Index

Page 1

	Year	Citations
An improved 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) reduction assay for evaluating the viability of Escherichia coli cells Hengwei Wang, Hairong Cheng, Feng‐Qing Wang, Journal of Microbiological Methods Antimicrobial SusceptibilityHealth SciencesBiochemistryPathogen DetectionBioanalysis	2010	240
DNA methylation profile is associated with the osteogenic potential of three distinct human odontogenic stem cells Tingting Ai, Jieni Zhang, Xuedong Wang, Signal Transduction and Targeted Therapy	2018	159
Progression of Cartilage Degradation, Bone Resorption and Pain in Rat Temporomandibular Joint Osteoarthritis Induced by Injection of Iodoacetate Xuedong Wang, Xiaoxing Kou, Danqing He, PLoS ONE	2012	134
Light-inducible genetic engineering and control of non-homologous end-joining in industrial eukaryotic microorganisms: LML 3.0 and OFN 1.0 Lei Zhang, Xihua Zhao, Guoxiu Zhang, Scientific Reports	2016	121
Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch Jianjun Zhou, Ziyang Jia, Min Wang, Food Hydrocolloids Food ChemistryBiomanufacturingNatural PolymerWheat StarchGelatinization Properties	2022	111
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread Yang Fu, Xiaorong Liu, Qianran Xie, LWT Food ChemistryHealth SciencesPolysaccharideFood EngineeringFood Structure	2021	107
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols Heng Yang, Mengqi Tang, Wendi Wu, Food Hydrocolloids Food ChemistryEngineeringNatural PolymerBiochemistryInhibition Effects	2021	96
Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage Ziyang Jia, Yun Luo, Francisco J. Barba, Carbohydrate Polymers Biopolymer GelAnti-staling MechanismsCyclodextrin ProductionPolysaccharideFood Engineering	2022	62
Effects of inulin on protein in frozen dough during frozen storage Yuan Ke, Yangyang Wang, Wenping Ding, Food & Function	2020	61
Strategy for the Improvement of Prodigiosin Production by a Serratia marcescens Mutant through Fed-Batch Fermentation Jin-li Tao, Xuedong Wang, Yaling Shen, World Journal of Microbiology and Biotechnology BiosynthesisProdigiosin ProductionFood FermentationEngineeringBiochemical Engineering	2005	56

Page 1