World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
59
Citations
10756
World Ranking
10297
National Ranking
1695

Jihong Wu publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Jihong Wu sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 117 publications — 5th percentile

5% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Jihong Wu D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Jihong Wu sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 59 D-Index — 44th percentile

44% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Jihong Wu is affiliated with China Agricultural University in China and specializes in Agricultural and Biological Sciences, with a focus on Food Science, Nutrition and Dietetics, Biochemistry, Animal Science and Zoology, and Plant Science. Their research encompasses several main topics including Fermentation and Sensory Analysis, Biochemical Analysis and Sensing Techniques, Phytochemicals and Antioxidant Activities, Meat and Animal Product Quality, Advanced Chemical Sensor Technologies, Proteins in Food Systems, and Food composition and properties.

The scientist has authored multiple papers published in well-known venues such as Food Chemistry, Foods, Food Research International, Food Chemistry X, and SSRN Electronic Journal. Notable recent publications include:

  • Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.), 2020, Food Chemistry
  • Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques, 2020, Journal of Agricultural and Food Chemistry
  • Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.), 2020, Food Microbiology
  • Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds, 2022, Food Chemistry
  • Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique, 2020, Food Chemistry

Frequent coauthors collaborating with Jihong Wu include Fei Lao, Xin Pan, Shuang Bi, Xinxing Xu, and Xiaojun Liao. These collaborations reflect ongoing partnerships within the scientist's research network.

Jihong Wu's extensive publication record shows a strong focus on food-related biochemical processes and sensory properties, with a significant number of contributions to understanding fermentation dynamics, microbial communities, aroma compounds, and protein-flavor interactions.

Best Publications

  • Chemical compositional characterization of some apple cultivars

    Jihong Wu;Haiyan Gao;Lei Zhao;Xiaojun Liao

  • Mathematical modeling on hot air drying of thin layer apple pomace

    Zhengfu Wang;Junhong Sun;Xiaojun Liao;Fang Chen

  • Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

    Sijin Wang;Fang Chen;Jihong Wu;Zhengfu Wang

  • Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits.

    Dianzhi Hou;Laraib Yousaf;Yong Xue;Jinrong Hu

  • Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

    Fang Chen;Yangzhao Sun;Guanghua Zhao;Xiaojun Liao

  • Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

    Xingfeng Guo;Dongmei Han;Huping Xi;Lei Rao

  • Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

    Xiamin Cao;Xiufang Bi;Wenshu Huang;Jihong Wu

  • Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

    Zihan Qin;Xueli Pang;Dong Chen;Huan Cheng

  • Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China.

    Feng-Xia Liu;Shu-Fang Fu;Xiu-Fang Bi;Fang Chen

  • Chemical compositional characterization of eight pear cultivars grown in China

    Jiluan Chen;Jiluan Chen;Zhengfu Wang;Jihong Wu;Qiang Wang

  • Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy.

    Qing Zhang;Cheng Liu;Zhijian Sun;Xiaosong Hu

  • Effect of high pressure carbon dioxide on the quality of carrot juice

    Linyan Zhou;Linyan Zhou;Yuanyuan Wang;Yuanyuan Wang;Xiaosong Hu;Xiaosong Hu;Jihong Wu;Jihong Wu

  • Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin.

    Liyan Zhao;Guanghua Zhao;Fang Chen;Zhengfu Wang

  • Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

    Wenshu Huang;Xiufang Bi;Xiao Zhang;Xiaojun Liao

  • Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

    Kui Zhong;Jihong Wu;Zhengfu Wang;Fang Chen

  • Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.

    Xueli Pang;Xingfeng Guo;Zihan Qin;Yubo Yao

  • Evaluation of Chinese tea by the electronic tongue: correlation with sensory properties and classification according to geographical origin and grade level.

    Wei He;Xiaosong Hu;Lei Zhao;Xiaojun Liao

  • Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

    H. Cheng;Z.H. Qin;X.F. Guo;X.S. Hu

  • Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.

    Xinxing Xu;Yejun Bao;Bingbing Wu;Fei Lao

  • Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

    Dong Chen;Huping Xi;Xingfeng Guo;Zihan Qin

Frequent Co-Authors

Xiaojun Liao
Xiaojun Liao China Agricultural University
Xiaosong Hu
Xiaosong Hu China Agricultural University
Guanghua Zhao
Guanghua Zhao China Agricultural University
Zhongxiang Fang
Zhongxiang Fang University of Melbourne

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

For students interested in Chemistry, exploring related fields such as forensic science, criminal justice, and paralegal studies can open diverse career opportunities. Forensic science, for example, blends chemistry with legal investigations, and professionals often enjoy competitive forensic science degree salary prospects.

Pursuing online education in criminal justice is increasingly popular due to flexible scheduling and affordability. It is important to consider factors like criminal justice degree tuition when selecting a program that fits your budget and career goals.

Beginning with foundational credentials, many students opt for the best online associate degree programs in criminal justice. These programs provide essential knowledge and skills needed to enter the workforce or continue with advanced studies.

Additionally, Chemistry graduates may find rewarding roles in the legal field by exploring degrees for paralegals, which balance a mix of legal expertise and analytical thinking. Understanding these pathways can help students make informed decisions about their education and career prospects.

Best Scientists Citing Jihong Wu

Trending Scientists

Recently Published Articles