Xichang Wang - Concepedia

Author

Xichang Wang

Also Known As

Chao Zou, Wang Xichang, Wang, Xichang, XI-CHANG WANG, XICHANG WANG, Xi-Chang WANG, Xi-Chang Wang, Xi-chang WANG, Xi-chang Wang, XiChang Wang

387

Publications

8.4K

Citations

H-Index

192

Concepts

All Affiliations

Shanghai Ocean University Ministry of Agriculture and Rural Affairs Shanghai Harbour Engineering Design & Research Institute Shanghai Jiao Tong University XinHua Hospital

About

Xichang Wang is an author at Shanghai Ocean University specializing in engineering, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	27	45	1.8K
2	Medicine	25	34	1.6K
3	Health Sciences	24	36	1.4K
4	Natural Sciences	10	10	245
5	Education	1	1	16

Xichang Wang

191

Publications

7.7K

Citations

H-Index

Page 1

	Year	Citations
Applications of solid-phase microextraction in food analysis Changhua Xu, Guosheng Chen, Zhenhai Xiong, TrAC Trends in Analytical Chemistry Food ForensicsFood AnalysisBioanalysisAnalytical ChemistryMedicine	2016	205
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification Ting Zhang, Jiamin Xu, Yangyi Zhang, Trends in Food Science & Technology Biopolymer GelFood ColloidMolecular ModificationChemical CompositionMicro-encapsulation	2020	192
Comparison of flavour qualities of three sourced Eriocheir sinensis Shuai Wang, Yu He, Yayue Wang, Food Chemistry Food ChemistryFood AnalysisPhytochemicalPhytochemistryFlavour Qualities	2015	181
Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis) Saiqi Gu, Xichang Wang, Ningping Tao, Food Research International Food ChemistryVolatile CompoundsChemical CompositionFood AnalysisDifferent Edible Parts	2013	174
Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab ( <i>Eriocheir sinensis</i> ) Kejin Zhuang, Na Wu, Xichang Wang, Journal of Food Science	2016	164
Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil Kehai Liu, Qiulin Chen, Yanjun Liu, Journal of Food Science	2012	163
Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS Zhang Mei-xiu, Xichang Wang, Yuan Liu, Food Chemistry Electronic TongueBiochemistryMedicinePhysiologyBioanalysis	2012	134
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle Mingyu Yin, Ryosuke Matsuoka, Takuya Yanagisawa, Food Chemistry Food ChemistryBiochemistryPhysiologyFood BiophysicsFlavor Nucleotides	2022	133
Resorbable polymer electrospun nanofibers: History, shapes and application for tissue engineering Tingting Wu, Mengzhen Ding, Cuiping Shi, Chinese Chemical Letters Materials ScienceTissue EngineeringNanofiberVascular Tissue EngineeringEngineering	2019	128
Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins Ting Zhang, Rui Sun, Mengzhen Ding, Food Chemistry Biopolymer GelFood ColloidTilapia Skin GelatinsExtraction MethodsMicro-encapsulation	2020	122

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