Shiow Y. Wang

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Biochemistry
• Botany

Shiow Y. Wang mainly investigates Food science, Botany, Anthocyanin, Oxygen radical absorbance capacity and Antioxidant. As part of the same scientific family, Shiow Y. Wang usually focuses on Food science, concentrating on Vaccinium and intersecting with Berry. The study incorporates disciplines such as Blowing a raspberry and Phenols in addition to Botany.

Shiow Y. Wang has included themes like Gallic acid, Trolox, Origanum and Thymus vulgaris in his Phenols study. His Anthocyanin research incorporates elements of Quercetin, Vaccinium macrocarpon and Cultivar. His research integrates issues of Apocynaceae, Fragaria and Postharvest in his study of Oxygen radical absorbance capacity.

His most cited work include:

• Antioxidant activity and phenolic compounds in selected herbs (1990 citations)
• Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varies with cultivar and developmental stage (1048 citations)
• Oxygen Radical Absorbing Capacity of Phenolics in Blueberries, Cranberries, Chokeberries, and Lingonberries (620 citations)

What are the main themes of his work throughout his whole career to date?

Shiow Y. Wang mainly focuses on Botany, Food science, Antioxidant, Horticulture and Fragaria. His Botany study incorporates themes from Phenols and Quercetin. His Phenols study combines topics from a wide range of disciplines, such as Apocynaceae and Trolox.

Shiow Y. Wang integrates Food science with Dehydroascorbic acid in his study. His Antioxidant research is multidisciplinary, incorporating elements of Allyl isothiocyanate and Radical. The Anthocyanin study combines topics in areas such as Polyphenol and Vaccinium.

He most often published in these fields:

• Botany (50.00%)
• Food science (46.88%)
• Antioxidant (43.75%)

What were the highlights of his more recent work (between 2007-2015)?

• Food science (46.88%)
• Antioxidant (43.75%)
• Vaccinium (21.88%)

In recent papers he was focusing on the following fields of study:

His primary areas of study are Food science, Antioxidant, Vaccinium, Oxygen radical absorbance capacity and Botany. His research investigates the connection between Food science and topics such as Biochemistry that intersect with problems in Squash. His study in Antioxidant is interdisciplinary in nature, drawing from both Allyl isothiocyanate and Isothiocyanate.

His research in Vaccinium focuses on subjects like Anthocyanin, which are connected to Berry. His research in Oxygen radical absorbance capacity intersects with topics in Cucurbita pepo, Reactive oxygen species, Radical and Fragaria. The various areas that Shiow Y. Wang examines in his Botany study include Quercetin and Flavonoid.

Between 2007 and 2015, his most popular works were:

• Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries. (215 citations)
• Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit (201 citations)
• Effect of chitosan-based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria x aranassa Duch.) (163 citations)

In his most recent research, the most cited papers focused on:

• Enzyme
• Biochemistry
• Botany

The scientist’s investigation covers issues in Food science, Antioxidant, Biochemistry, Oxygen radical absorbance capacity and Botany. His Food science research includes elements of Glutathione peroxidase and Reductase. His studies in Antioxidant integrate themes in fields like Peroxidase and Fragaria.

His studies deal with areas such as Glutathione, Glutathione dehydrogenase, Glutathione reductase and Linalool, Essential oil as well as Oxygen radical absorbance capacity. Shiow Y. Wang combines subjects such as Quercetin and Polyphenol with his study of Botany. His Anthocyanin research is multidisciplinary, relying on both Ellagic acid and Postharvest.