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Xiaojun Liao

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 71 5612 5093 1029 1017 289 16594

Xiaojun Liao publications per year

The chart shows the history of publications by Xiaojun Liao between 2005 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Xiaojun Liao published across 21 years, from 2005 to 2025, averaging 15.7 papers a year. Output peaked at 45 publications in 2021. 32 of the 330 publications appeared in the last two years.

No. of publications
10 20 30 40
Bar chart. Horizontal axis: year, 2005 to 2025. Vertical axis: number of publications, 0 to 45. Peak 45 publications in 2021. 2005: 6 publications 2006: 8 publications 2007: 16 publications 2008: 6 publications 2009: 11 publications 2010: 17 publications 2011: 11 publications 2012: 17 publications 2013: 17 publications 2014: 15 publications 2015: 15 publications 2016: 20 publications 2017: 6 publications 2018: 15 publications 2019: 20 publications 2020: 30 publications 2021: 45 publications 2022: 13 publications 2023: 10 publications 2024: 14 publications 2025: 18 publications
2005 2025

330 publications in total across all disciplines

View publications per year as a table
Xiaojun Liao: publications per year, 2005 to 2025
Year Publications
2005 6
2006 8
2007 16
2008 6
2009 11
2010 17
2011 11
2012 17
2013 17
2014 15
2015 15
2016 20
2017 6
2018 15
2019 20
2020 30
2021 45
2022 13
2023 10
2024 14
2025 18
Total 330
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Xiaojun Liao publication distribution in Chemistry in 2026

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 Xiaojun Liao sits on this spectrum.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 281–300 publications, is where this scientist sits. 61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61–80 publications 1,295+

This scientist: 289 publications — 60th percentile

60% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918
141–160 1,218
161–180 1,350
181–200 1,344
201–220 1,281
221–240 1,216
241–260 1,100
261–280 979
281–300 939 289
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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Xiaojun Liao D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Xiaojun Liao sits on this spectrum.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 70–71 D-Index, is where this scientist sits. 40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40–41 D-Index 159+

This scientist: 71 D-Index — 70th percentile

70% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872
54–55 933
56–57 1,051
58–59 930
60–61 882
62–63 834
64–65 731
66–67 775
68–69 683
70–71 646 71
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
Download as CSV

Overview

Xiaojun Liao is a researcher affiliated with China Agricultural University in China, contributing extensively to the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their research output spans a broad range of topics primarily centered on Food Science, Molecular Biology, Biotechnology, Nutrition and Dietetics, and Biomaterials.

Their recent publications demonstrate engagement with varied aspects of food technology and biological macromolecules. These include studies published in well-regarded journals such as Food Chemistry, Carbohydrate Polymers, Food Engineering Reviews, Critical Reviews in Food Science and Nutrition, and the International Journal of Biological Macromolecules. Notable papers authored or co-authored around 2020 and 2023 include:

  • Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.), 2020, Food Chemistry
  • Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing, 2020, Carbohydrate Polymers
  • Supercritical Carbon Dioxide Applications in Food Processing, 2020, Food Engineering Reviews
  • Nanocellulose: a promising green treasure from food wastes to available food materials, 2020, Critical Reviews in Food Science and Nutrition
  • Research progress on the hypoglycemic activity and mechanisms of natural polysaccharides, 2023, International Journal of Biological Macromolecules

Their work addresses various scientific topics, primarily focused on:

  • Microbial Inactivation Methods
  • Food composition and properties
  • Biochemical Analysis and Sensing Techniques
  • Nanocomposite Films for Food Packaging
  • Phytochemicals and Antioxidant Activities
  • Meat and Animal Product Quality
  • Proteins in Food Systems

Frequent publication venues for their research include:

  • Food Chemistry
  • Food Research International
  • Food Hydrocolloids
  • LWT
  • International Journal of Biological Macromolecules

Collaborative efforts feature several frequent co-authors, indicating consistent research partnerships. These colleagues include Xiao Hu, Yongtao Wang, Xiaomeng Wu, Liang Zhao, and Fei Lao.

The breadth of Xiaojun Liao's research highlights a cross-disciplinary approach, intersecting food science innovations with molecular biology techniques. This positions their work at the interface of basic biological research and applied food technology issues, especially focusing on structural, biochemical, and functional properties of food-related materials and systems.

Best Publications

  • Chemical compositional characterization of some apple cultivars

    Jihong Wu;Haiyan Gao;Lei Zhao;Xiaojun Liao

  • Mathematical modeling on hot air drying of thin layer apple pomace

    Zhengfu Wang;Junhong Sun;Xiaojun Liao;Fang Chen

  • Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

    Sijin Wang;Fang Chen;Jihong Wu;Zhengfu Wang

  • Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

    Zhengfu Wang;Junhong Sun;Fang Chen;Xiaojun Liao

  • Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

    Fang Chen;Yangzhao Sun;Guanghua Zhao;Xiaojun Liao

  • Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

    Xingfeng Guo;Dongmei Han;Huping Xi;Lei Rao

  • Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps.

    Xiamin Cao;Yan Zhang;Fusheng Zhang;Yongtao Wang

  • Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

    Xiamin Cao;Xiufang Bi;Wenshu Huang;Jihong Wu

  • Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China.

    Feng-Xia Liu;Shu-Fang Fu;Xiu-Fang Bi;Fang Chen

  • Induction, detection, formation, and resuscitation of viable but non-culturable state microorganisms.

    Kai Dong;Hanxu Pan;Dong Yang;Lei Rao

  • Effect of high pressure carbon dioxide on the quality of carrot juice

    Linyan Zhou;Linyan Zhou;Yuanyuan Wang;Yuanyuan Wang;Xiaosong Hu;Xiaosong Hu;Jihong Wu;Jihong Wu

  • Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

    Wenshu Huang;Xiufang Bi;Xiao Zhang;Xiaojun Liao

  • Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

    Kui Zhong;Jihong Wu;Zhengfu Wang;Fang Chen

  • Evaluation of Chinese tea by the electronic tongue: correlation with sensory properties and classification according to geographical origin and grade level.

    Wei He;Xiaosong Hu;Lei Zhao;Xiaojun Liao

  • Changes of tomato powder qualities during storage

    Fengxia Liu;Fengxia Liu;Xiamin Cao;Xiamin Cao;Houyin Wang;Xiaojun Liao;Xiaojun Liao

  • The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree.

    Xiufang Bi;Yacine Hemar;Murat O. Balaban;Xiaojun Liao

  • Induction of Viable but Nonculturable Escherichia coli O157:H7 by High Pressure CO2 and Its Characteristics

    Feng Zhao;Xiufang Bi;Yanling Hao;Xiaojun Liao

  • Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

    Dong Chen;Huping Xi;Xingfeng Guo;Zihan Qin

  • Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

    Yongtao Wang;Fengxia Liu;Xiamin Cao;Fang Chen

  • Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field

    Kui Zhong;Xiaosong Hu;Guanghua Zhao;Fang Chen

  • Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.).

    Xinxing Xu;Bingbing Wu;Wenting Zhao;Fei Lao

Frequent Co-Authors

Xiaosong Hu
Xiaosong Hu China Agricultural University
Jihong Wu
Jihong Wu China Agricultural University
Peter Setlow
Peter Setlow University of Connecticut Health Center
Francesca Giampieri
Francesca Giampieri Marche Polytechnic University
Maurizio Battino
Maurizio Battino Marche Polytechnic University
Maria Daglia
Maria Daglia University of Naples Federico II
Rosa Tundis
Rosa Tundis University of Calabria
Mingfu Wang
Mingfu Wang University of Hong Kong
Jianbo Xiao
Jianbo Xiao Jinan University
José L. Quiles
José L. Quiles University of Granada

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Publications: 16

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Da-Wen Sun

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