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 Mingyue Shen sits on this spectrum.
This scientist: 166 publications — 34th percentile
34% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,028 publications or more.
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 Mingyue Shen sits on this spectrum.
This scientist: 67 D-Index — 59th percentile
59% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 167 D-Index or more.
Mingyue Shen is a researcher affiliated with Nanchang University in China, specializing in the Agricultural and Biological Sciences with a focus on Food Science, Nutrition and Dietetics, Plant Science, Molecular Biology, and Biomaterials. Their work encompasses a diverse range of studies related to polysaccharides, food composition, and plant-related biological processes.
The researcher has contributed extensively to the fields of polysaccharides composition and applications, with particular attention to interactions involving plant cell walls, proteins in food systems, advanced glycation end products, phytochemicals, antioxidant activities, and gut microbiota and health.
Frequent coauthors in Mingyue Shen's publications include Jianhua Xie, Qiang Yu, Yi Chen, Xianxiang Chen, and Liyuan Rong. The collaboration with these individuals has contributed to a significant volume of research output.
Shen's research is published mainly in several specialized venues, including:
Among the recent papers authored or coauthored by Mingyue Shen are:
The research profile of Mingyue Shen demonstrates a concentrated expertise in the study and application of polysaccharides within food systems and biological macromolecules, informed by an interdisciplinary approach covering several branches of agricultural and biological sciences. Their research contributes to understanding the composition, functionality, and health-related impacts of food components at the molecular and cellular levels.
Yue Yu;Mingyue Shen;Qianqian Song;Jianhua Xie
Shuo Jia;Mingyue Shen;Fan Zhang;Jianhua Xie
Jian-Hua Xie;Ming-Yong Xie;Shao-Ping Nie;Ming-Yue Shen
Jian-Hua Xie;Zhi-Jun Wang;Ming-Yue Shen;Shao-Ping Nie
Jian-Hua Xie;Xin Liu;Ming-Yue Shen;Shao-Ping Nie
Zhijun Wang;Jianhua Xie;Mingyue Shen;Shaoping Nie
Qianqian Song;Yikun Wang;Lixing Huang;Mingyue Shen
Jian-Hua Xie;Ming-Yue Shen;Ming-Yong Xie;Shao-Ping Nie
Liuming Xie;Mingyue Shen;Yuzhen Hong;Hedan Ye
Jianhua Xie;Jianhua Xie;Mengxia Du;Mingyue Shen;Ting Wu
Lixin Huang;Mingyue Shen;Gordon A. Morris;Jianhua Xie
Jian-Hua Xie;Cai-jun Dong;Shao-Ping Nie;Feng Li
Wenjie Wang;Mingyue Shen;Suchen Liu;Lian Jiang
Liqiao Liu;Mingzhu Li;Mulan Yu;Mingyue Shen
Yanming Ren;Lian Jiang;Wenjie Wang;Yuehuan Xiao
Jun Yang;Mingyue Shen;Yu Luo;Ting Wu
Jian-Hua Xie;Fan Zhang;Zhi-Jun Wang;Ming-Yue Shen
Yue Yu;Mingyue Shen;Zhijun Wang;Yuanxing Wang
Jun Yang;Mingyue Shen;Huiliang Wen;Yu Luo
Jian-Hua Xie;Ming-Yue Shen;Shao-Ping Nie;Xin Liu
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