What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
The scientist’s investigation covers issues in Food science, Shelf life, Chromatography, Polyphenol and Antioxidant.
His Food science research includes themes of Chitosan, Coating, Protein degradation and Bacterial growth.
His research integrates issues of Antibacterial activity, Fishery, Polymer chemistry and SPEARMINT OIL in his study of Shelf life.
Jianrong Li has included themes like Swelling, Microstructure and Polysaccharide in his Chromatography study.
His Polyphenol study combines topics from a wide range of disciplines, such as Food preservation, Food storage, Preservative, Thiobarbituric acid and Total Viable Count.
Jianrong Li focuses mostly in the field of Antioxidant, narrowing it down to topics relating to Hydrolysate and, in certain cases, Amino acid, ABTS, Grass carp and Peptide.
His most cited work include:
- Ultrasound-assisted extraction of polysaccharides from mulberry leaves. (236 citations)
- Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea) (163 citations)
- Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea) (163 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Chromatography, Biochemistry, Shelf life and Flavor.
His work deals with themes such as Total Viable Count, Polyphenol, Coating and Thiobarbituric acid, which intersect with Food science.
Many of his studies on Coating involve topics that are commonly interrelated, such as Chitosan.
In his study, which falls under the umbrella issue of Chromatography, Antioxidant is strongly linked to Hydrolysate.
His study in Peptide, In silico and Enzyme falls within the category of Biochemistry.
His Shelf life research is multidisciplinary, incorporating perspectives in TBARS, Fishery and Bacterial growth.
He most often published in these fields:
- Food science (44.74%)
- Chromatography (18.42%)
- Biochemistry (17.29%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (44.74%)
- Flavor (7.89%)
- Biochemistry (17.29%)
In recent papers he was focusing on the following fields of study:
Jianrong Li mostly deals with Food science, Flavor, Biochemistry, Peptide and Umami.
He studies Pectin, a branch of Food science.
His studies deal with areas such as Maillard reaction, Nonanal, Flavour, Alaska pollock and Hydrolysate as well as Flavor.
His research investigates the connection between Hydrolysate and topics such as Enzymatic hydrolysis that intersect with problems in Chromatography.
His work on Catalase, Glutathione and Superoxide dismutase as part of general Biochemistry research is frequently linked to Interaction forces and Glutathione reductase, thereby connecting diverse disciplines of science.
As a part of the same scientific family, Jianrong Li mostly works in the field of Lysozyme, focusing on Paralichthys and, on occasion, Olive flounder, Total Viable Count, Thiobarbituric acid and Shelf life.
Between 2019 and 2021, his most popular works were:
- A simple AIE-active fluorogen for relay recognition of Cu2+ and pyrophosphate through aggregation-switching strategy (33 citations)
- Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue (29 citations)
- A simple benzothiazole-based mitochondrial-targeting fluorescent probe for visualizing and monitoring viscosity in living cell, lung organ tissue, and living mice (21 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
His scientific interests lie mostly in Food science, Biochemistry, Flavor, Stokes shift and Reductase.
His Food science research is multidisciplinary, relying on both Shrimp and Thiobarbituric acid.
The study incorporates disciplines such as Magnetic nanoparticles, Protein degradation, Nitrogen, Fiber and Scanning electron microscope in addition to Thiobarbituric acid.
His work carried out in the field of Flavor brings together such families of science as Protein structure, Hydrogen bond and Myosin.
His study explores the link between Stokes shift and topics such as Masking agent that cross with problems in Photochemistry and Detection limit.
His study in Reductase is interdisciplinary in nature, drawing from both Pheophorbide A and Ripening, Horticulture.
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