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 Mingfu Wang sits on this spectrum.
This scientist: 283 publications — 59th percentile
59% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,295 publications or more.
The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Mingfu Wang sits on this spectrum.
This scientist: 80 D-Index — 81st percentile
81% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 159 D-Index or more.
Mingfu Wang is affiliated with the University of Hong Kong in China and has a significant body of research focused on biochemical, nutritional, and agricultural sciences. Their work encompasses multiple interconnected fields including Medicine, Biochemistry, Genetics and Molecular Biology, as well as Agricultural and Biological Sciences.
The scientist's research extends into several specialized subfields such as Molecular Biology, Biochemistry, Nutrition and Dietetics, Food Science, and Plant Science. This multidisciplinary approach underpins investigations into complex biological processes and food-related biochemical properties.
Wang's research primarily addresses topics related to phytochemicals and antioxidant activities, advanced glycation end products research, and natural antidiabetic agents. Additional focuses include food composition and properties, genomics related to phytochemicals and oxidative stress, microbial metabolites in food biotechnology, and meat and animal product quality. These topics illustrate a broad exploration of biochemical compounds and their applications in health and nutrition.
Their recent research output includes notable publications such as:
Mingfu Wang collaborates frequently with several researchers, including:
Their work has been published in leading scientific venues such as Food Chemistry, Journal of Agricultural and Food Chemistry, Food Frontiers, Food & Function, and SSRN Electronic Journal. Food Chemistry stands out as the most frequent publication venue with 20 papers.
This profile outlines an experienced researcher whose work bridges multiple scientific disciplines related to food science, nutrition, and molecular biology, with a strong emphasis on the investigation of bioactive compounds and their potential health impacts.
Mingfu Wang;Jiangang Li;Meera Rangarajan;Yu Shao
Mingfu Wang;James E. Simon;Irma Fabiola Aviles;Kan He
Yong Chen;Mingfu Wang;Robert T. Rosen;Chi-Tang Ho
Xiaofang Peng;Ka-Wing Cheng;Jinyu Ma;Bo Chen
Xiaofang Peng;Zongping Zheng;Ka-Wing Cheng;Fang Shan
Xiaofang Peng;Jinyu Ma;Feng Chen;Feng Chen;Mingfu Wang
Xiaofang Peng;Jinyu Ma;Ka-Wing Cheng;Yue Jiang
Chongde Sun;Chao Zhao;Chao Zhao;Esra Capanoglu Guven;Paolo Paoli
Hui Cao;Oznur Saroglu;Ayse Karadag;Zoriţa Diaconeasa
Qingli Wu;Mingfu Wang;James E Simon
Shi Xiao;Wei Gao;Qin-Fang Chen;Suk-Wah Chan
Zhongxi Li;Jing Teng;Yilu Lyu;Xiaoqian Hu
Mingfu Wang;Yi Jin;Chi-Tang Ho
Chun Hat Shih;Hung Chu;Lee Kwan Tang;Wataru Sakamoto
Jianfei Chao;Man Shan Yu;Yuen Shan Ho;Mingfu Wang
Zong-Ping Zheng;Ka-Wing Cheng;Jianfei Chao;Jiajun Wu
Zong-Ping Zheng;Ka-Wing Cheng;Qin Zhu;Xia-Chang Wang
Betty Y.K. Law;Mingfu Wang;Dik-Lung Ma;Fawaz Al-Mousa
Yuan Tao;Bowen Yan;Daming Fan;Nana Zhang
Zong-Ping Zheng;Ka-Wing Cheng;James Tsz-Kin To;Haitao Li
Mingfu Wang;Hiroe Kikuzaki;Katalin Csiszar;Charles D. Boyd
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