What is he best known for?
The fields of study he is best known for:
Xiao-Jun Ji spends much of his time researching Biochemistry, Biotechnology, Fermentation, 2,3-Butanediol and Klebsiella oxytoca.
His biological study spans a wide range of topics, including CRISPR, Cas9, Industrial microbiology and Fungal Diversity.
Fermentation is a subfield of Food science that Xiao-Jun Ji explores.
His biological study deals with issues like Yield, which deal with fields such as Bioreactor and Schizochytrium sp..
The concepts of his Klebsiella oxytoca study are interwoven with issues in Mutagenesis, Acetoin, Xylose and Lactate dehydrogenase.
Xiao-Jun Ji has included themes like Metabolome, Cell signaling and Second messenger system in his Reactive oxygen species study.
His most cited work include:
- Microbial 2,3-butanediol production: A state-of-the-art review (452 citations)
- Disruption of Chlorella vulgaris Cells for the Release of Biodiesel-Producing Lipids: A Comparison of Grinding, Ultrasonication, Bead Milling, Enzymatic Lysis, and Microwaves (219 citations)
- Harvesting of microalgae by flocculation with poly (γ-glutamic acid). (148 citations)
What are the main themes of his work throughout his whole career to date?
Xiao-Jun Ji mainly investigates Biochemistry, Fermentation, Food science, Docosahexaenoic acid and Polyunsaturated fatty acid.
His 2,3-Butanediol study in the realm of Fermentation interacts with subjects such as Multi stage.
His study looks at the intersection of Food science and topics like Yield with Chromatography.
His Docosahexaenoic acid study integrates concerns from other disciplines, such as Glycolysis and Cell growth.
His Polyunsaturated fatty acid research is multidisciplinary, incorporating elements of Reactive oxygen species, Gene and Lipid biosynthesis.
The various areas that he examines in his Biotechnology study include Industrial microbiology and Klebsiella oxytoca.
He most often published in these fields:
- Biochemistry (64.38%)
- Fermentation (48.63%)
- Food science (48.63%)
What were the highlights of his more recent work (between 2018-2021)?
- Metabolic engineering (26.03%)
- Yarrowia (26.71%)
- Biochemistry (64.38%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Metabolic engineering, Yarrowia, Biochemistry, Yeast and Polyunsaturated fatty acid.
In his study, which falls under the umbrella issue of Metabolic engineering, Acid production is strongly linked to Synthetic biology.
His Yarrowia research integrates issues from Biofuel, Lipid metabolism, Arachidonic acid and Lipid accumulation.
His Yeast research is multidisciplinary, incorporating perspectives in Biodiesel, Bioenergy, Computational biology and Mevalonate pathway.
Nutrient and Bioprocess is closely connected to Biotechnology in his research, which is encompassed under the umbrella topic of Polyunsaturated fatty acid.
Fermentation is a subfield of Food science that Xiao-Jun Ji studies.
Between 2018 and 2021, his most popular works were:
- Enhancement of lipid accumulation in microalgae by metabolic engineering (38 citations)
- Advances in the metabolic engineering of Yarrowia lipolytica for the production of terpenoids. (28 citations)
- Advances in the metabolic engineering of Yarrowia lipolytica for the production of terpenoids. (28 citations)
In his most recent research, the most cited papers focused on:
Xiao-Jun Ji mainly focuses on Metabolic engineering, Polyunsaturated fatty acid, Food science, Human health and Microbial metabolism.
The Metabolic engineering study combines topics in areas such as Natural product, Computational biology, Yeast and Terpenoid.
Biochemistry and Fatty acid are the main areas of his Polyunsaturated fatty acid studies.
Xiao-Jun Ji has researched Food science in several fields, including Schizochytrium sp., Docosahexaenoic acid, Schizochytrium and Algae.
He performs integrative study on Human health and Synthetic biology.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
