What is he best known for?
The fields of study he is best known for:
His main research concerns Starch, Amylose, Food science, Genetics and Oryza sativa.
His Starch research includes themes of Chromatography and Nuclear chemistry.
As a member of one scientific family, Jinsong Bao mostly works in the field of Amylose, focusing on Genotype and, on occasion, Allele and Late season.
His Food science research incorporates themes from Cultivar, Agronomy, Botany, Flavonoid and Polysaccharide.
His research investigates the connection with Botany and areas like DPPH which intersect with concerns in Anthocyanin and Polyphenol.
In Genetics, Jinsong Bao works on issues like Starch synthase, which are connected to Single-nucleotide polymorphism.
His most cited work include:
- Hierarchical Action and Inhibition of Plant Dicer-Like Proteins in Antiviral Defense (725 citations)
- Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight (298 citations)
- Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability (292 citations)
What are the main themes of his work throughout his whole career to date?
Jinsong Bao mostly deals with Starch, Food science, Amylose, Botany and Oryza sativa.
His Starch study incorporates themes from Genetics and Cultivar.
His Food science research integrates issues from Endosperm, Biochemistry, Polyphenol and Antioxidant.
Jinsong Bao has researched Amylose in several fields, including Resistant starch and Polysaccharide.
His biological study spans a wide range of topics, including Genetic diversity, Phenolic acid, Horticulture, Genotype and Animal science.
His Oryza sativa research is multidisciplinary, incorporating elements of Genetic distance, Brown rice, Heritability, Japonica and Poaceae.
He most often published in these fields:
- Starch (69.44%)
- Food science (50.69%)
- Amylose (54.17%)
What were the highlights of his more recent work (between 2016-2021)?
- Starch (69.44%)
- Amylose (54.17%)
- Food science (50.69%)
In recent papers he was focusing on the following fields of study:
Jinsong Bao mainly investigates Starch, Amylose, Food science, Amylopectin and Cultivar.
His Starch synthase study in the realm of Starch connects with subjects such as Swelling.
Jinsong Bao combines subjects such as Genotype, Mutant and Genetic diversity with his study of Amylose.
His Food science study deals with Endosperm intersecting with Digestion and Germplasm.
His work in Amylopectin tackles topics such as Glucan which are related to areas like Phosphate and Transgene.
His Agronomy research focuses on subjects like Genome-wide association study, which are linked to Quantitative trait locus.
Between 2016 and 2021, his most popular works were:
- Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. (83 citations)
- Genome‐wide association study of the resistant starch content in rice grains (24 citations)
- Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers. (22 citations)
In his most recent research, the most cited papers focused on:
His primary areas of study are Starch, Food science, Amylose, Amylopectin and Crystallinity.
His study in Starch focuses on Retrogradation in particular.
In the subject of general Food science, his work in Potato starch is often linked to Bran, thereby combining diverse domains of study.
His Amylose study focuses on Starch synthase in particular.
His research in Starch synthase intersects with topics in Molecular marker, Carbohydrate, Association mapping, Glucan and Candidate gene.
Jinsong Bao has included themes like Isoamylase and Biotechnology in his Quantitative trait locus study.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
