World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
80
Citations
18449
World Ranking
3506
National Ranking
650

Biology and Biochemistry

D-Index
81
Citations
19262
World Ranking
3955
National Ranking
113

Overview

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:

  • "Dietary polyphenols as antidiabetic agents: Advances and opportunities," 2020, Food Frontiers
  • "Available technologies on improving the stability of polyphenols in food processing," 2021, Food Frontiers
  • "Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties," 2020, Trends in Food Science & Technology
  • "Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)," 2021, Critical Reviews in Food Science and Nutrition
  • "Polysaccharides from Marine Enteromorpha: Structure and function," 2020, Trends in Food Science & Technology

Mingfu Wang collaborates frequently with several researchers, including:

  • Ka-Wing Cheng
  • Qian Zhou
  • Jianbo Xiao
  • Feng Chen
  • Yueliang Zhao

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.

Best Publications

  • Antioxidative Phenolic Compounds from Sage (Salvia officinalis)

    Mingfu Wang;Jiangang Li;Meera Rangarajan;Yu Shao

  • Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.)

    Mingfu Wang;James E. Simon;Irma Fabiola Aviles;Kan He

  • 2,2-Diphenyl-1-picrylhydrazyl radical-scavenging active components from Polygonum multiflorum thunb.

    Yong Chen;Mingfu Wang;Robert T. Rosen;Chi-Tang Ho

  • Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts

    Xiaofang Peng;Ka-Wing Cheng;Jinyu Ma;Bo Chen

  • Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

    Xiaofang Peng;Zongping Zheng;Ka-Wing Cheng;Fang Shan

  • Naturally occurring inhibitors against the formation of advanced glycation end-products

    Xiaofang Peng;Jinyu Ma;Feng Chen;Feng Chen;Mingfu Wang

  • The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

    Xiaofang Peng;Jinyu Ma;Ka-Wing Cheng;Yue Jiang

  • Dietary polyphenols as antidiabetic agents: Advances and opportunities

    Chongde Sun;Chao Zhao;Chao Zhao;Esra Capanoglu Guven;Paolo Paoli

  • Available technologies on improving the stability of polyphenols in food processing

    Hui Cao;Oznur Saroglu;Ayse Karadag;Zoriţa Diaconeasa

  • Determination of isoflavones in red clover and related species by high-performance liquid chromatography combined with ultraviolet and mass spectrometric detection.

    Qingli Wu;Mingfu Wang;James E Simon

  • Overexpression of Arabidopsis Acyl-CoA Binding Protein ACBP3 Promotes Starvation-Induced and Age-Dependent Leaf Senescence

    Shi Xiao;Wei Gao;Qin-Fang Chen;Suk-Wah Chan

  • Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917.

    Zhongxi Li;Jing Teng;Yilu Lyu;Xiaoqian Hu

  • Evaluation of resveratrol derivatives as potential antioxidants and identification of a reaction product of resveratrol and 2, 2-diphenyl-1-picryhydrazyl radical.

    Mingfu Wang;Yi Jin;Chi-Tang Ho

  • Functional characterization of key structural genes in rice flavonoid biosynthesis

    Chun Hat Shih;Hung Chu;Lee Kwan Tang;Wataru Sakamoto

  • Dietary oxyresveratrol prevents parkinsonian mimetic 6-hydroxydopamine neurotoxicity.

    Jianfei Chao;Man Shan Yu;Yuen Shan Ho;Mingfu Wang

  • Tyrosinase inhibitors from paper mulberry (Broussonetia papyrifera)

    Zong-Ping Zheng;Ka-Wing Cheng;Jianfei Chao;Jiajun Wu

  • Tyrosinase inhibitory constituents from the roots of Morus nigra: a structure-activity relationship study.

    Zong-Ping Zheng;Ka-Wing Cheng;Qin Zhu;Xia-Chang Wang

  • Alisol B, a novel inhibitor of the sarcoplasmic/endoplasmic reticulum Ca2+ ATPase pump, induces autophagy, endoplasmic reticulum stress, and apoptosis

    Betty Y.K. Law;Mingfu Wang;Dik-Lung Ma;Fawaz Al-Mousa

  • Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

    Yuan Tao;Bowen Yan;Daming Fan;Nana Zhang

  • Isolation of tyrosinase inhibitors from Artocarpus heterophyllus and use of its extract as antibrowning agent

    Zong-Ping Zheng;Ka-Wing Cheng;James Tsz-Kin To;Haitao Li

  • Novel trisaccharide fatty acid ester identified from the fruits of Morinda citrifolia (Noni).

    Mingfu Wang;Hiroe Kikuzaki;Katalin Csiszar;Charles D. Boyd

Frequent Co-Authors

Chi-Tang Ho
Chi-Tang Ho Rutgers, The State University of New Jersey
James E. Simon
James E. Simon Rutgers, The State University of New Jersey
Jianbo Xiao
Jianbo Xiao Jinan University
Hao Zhang
Hao Zhang Jiangnan University
Robert T. Rosen
Robert T. Rosen Rutgers, The State University of New Jersey
Ivan K. Chu
Ivan K. Chu University of Hong Kong
Jianxin Zhao
Jianxin Zhao University of Queensland
Yue Jiang
Yue Jiang Hong Kong Baptist University
Mee-Len Chye
Mee-Len Chye University of Hong Kong
Jie Chen
Jie Chen Jiangnan University

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