World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
107
Citations
35270
World Ranking
1118
National Ranking
669

Juming Tang publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Juming Tang sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 413 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 848 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 949 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 840 scientists 207–216 publications: 733 scientists 217–226 publications: 708 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 417 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 196 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 59 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 468 publications — 94th percentile

94% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Juming Tang D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Juming Tang sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 316 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 899 scientists 52–53 D-Index: 1,025 scientists 54–55 D-Index: 1,149 scientists 56–57 D-Index: 1,235 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,162 scientists 62–63 D-Index: 1,130 scientists 64–65 D-Index: 1,031 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 714 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 71 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 107 D-Index — 95th percentile

95% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Juming Tang is affiliated with Washington State University in the United States and has contributed extensively to the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics, and Molecular Biology. Their research primarily spans Food Science and Biotechnology, with additional work in Animal Science and Zoology, Plant Science, and Mechanics of Materials.

The scientist's research covers a variety of specific topics, including:

  • Listeria monocytogenes in Food Safety
  • Microbial Inactivation Methods
  • Food Drying and Modeling
  • Meat and Animal Product Quality
  • Microencapsulation and Drying Processes
  • Essential Oils and Antimicrobial Activity
  • Food Safety and Hygiene

Key recent publications reflect diverse interests within food engineering and safety:

  • State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations (2020), published in Food Engineering Reviews
  • Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods (2021), published in Innovative Food Science & Emerging Technologies
  • Recent development in low-moisture foods: Microbial safety and thermal process (2022), published in Food Research International
  • Heating performance of microwave ovens powered by magnetron and solid-state generators (2022), published in Innovative Food Science & Emerging Technologies
  • Formation of protein-bound N-carboxymethyllysine and N-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars (2020), published in Food Chemistry

The scientist has collaborated frequently with several co-authors, including:

  • Shyam S. Sablani, with 58 joint works
  • Mei-Jun Zhu, with 24 joint works
  • Ashim K. Datta, with 21 joint works
  • Xiao Dong Chen, with 20 joint works
  • Nan Fu, with 20 joint works

Juming Tang's work appears regularly in notable scientific journals. The most frequent publication venues include:

  • International Journal of Food Engineering (20 publications)
  • Food Control (19 publications)
  • Innovative Food Science & Emerging Technologies (10 publications)
  • Journal of Food Engineering (9 publications)
  • LWT (6 publications)

Best Publications

  • Trends in microwave- related drying of fruits and vegetables

    M. Zhang;J. Tang;A.S. Mujumdar;S. Wang

  • Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder

    O. A. Caparino;Juming Tang;C. I. Nindo;Shyam S. Sablani

  • A review of catalytic hydrodeoxygenation of lignin-derived phenols from biomass pyrolysis.

    Quan Bu;Hanwu Lei;Alan H. Zacher;Lu Wang

  • Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

    Balunkeswar Nayak;Rui Hai Liu;Juming Tang

  • Microwave Finish Drying of Diced Apples in a Spouted Bed

    H. Feng;J. Tang

  • Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage.

    Kanishka Bhunia;Shyam S. Sablani;Juming Tang;Barbara Rasco

  • Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP

    Jianshen An;Min Zhang;Shaojin Wang;Juming Tang

  • Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)

    C.I Nindo;T Sun;S.W Wang;J Tang

  • Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

    Xiaonan Lu;Jun Wang;Hamzah M. Al-Qadiri;Carolyn F. Ross

  • Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization.

    Yifen Wang;Timothy D Wig;Juming Tang;Linnea M Hallberg

  • Dielectric Properties of Fruits and Insect Pests as related to Radio Frequency and Microwave Treatments

    S. Wang;J. Tang;J.A. Johnson;E. Mitcham

  • Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

    Roopesh M. Syamaladevi;Juming Tang;Rossana Villa-Rojas;Shyam S. Sablani

  • Unlocking Potentials of Microwaves for Food Safety and Quality

    Juming Tang

  • Recent Developments in High-quality Drying of Vegetables, Fruits and Aquatic Products

    Min Zhang;Huizhi Chen;Arun S Mujumdar;Juming Tang

  • Evaluation of the antioxidant activity of asparagus, broccoli and their juices

    Ting Sun;Joseph R. Powers;Juming Tang

  • Refractance Window Dehydration Technology: A Novel Contact Drying Method

    C. I. Nindo;J. Tang

  • High-temperature-short-time thermal quarantine methods

    J. Tang;J.N. Ikediala;S. Wang;J.D. Hansen

  • Kinetics of Food Quality Changes During Thermal Processing: a Review

    B. Ling;J. Tang;F. Kong;E. J. Mitcham

  • Quality retention in strawberry and carrot purees dried with Refractance Window system

    B.I. Abonyi;H. Feng;J. Tang;C.G. Edwards

  • Industrial-scale radio frequency treatments for insect control in walnuts: I: Heating uniformity and energy efficiency

    S. Wang;M. Monzon;J.A. Johnson;E.J. Mitcham

Frequent Co-Authors

Shaojin Wang
Shaojin Wang Northwest A&F University
Shyam S. Sablani
Shyam S. Sablani Washington State University
Barbara Rasco
Barbara Rasco University of Wyoming
Elizabeth J. Mitcham
Elizabeth J. Mitcham University of California, Davis
Hanwu Lei
Hanwu Lei Washington State University
Shahab Sokhansanj
Shahab Sokhansanj University of British Columbia
Hao Feng
Hao Feng University of Illinois at Urbana-Champaign
Dong-Hyun Kang
Dong-Hyun Kang Seoul National University
Min Zhang
Min Zhang Jiangnan University
John K. Fellman
John K. Fellman Washington State University

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