Xiaosong Hu

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Biochemistry
• Bacteria

His scientific interests lie mostly in Food science, Chromatography, Pasteurization, Hydrostatic pressure and Pomace. His Food science research is multidisciplinary, incorporating perspectives in Carbon dioxide and Alicyclobacillus acidiphilus. The Chromatography study combines topics in areas such as Chlorpyrifos, Pectin, Activation energy and Aqueous solution.

In his work, Sucrose, Fructose and Sugar is strongly intertwined with Absorbance, which is a subfield of Carrot juice. His Extraction research is multidisciplinary, incorporating elements of High-performance liquid chromatography and Response surface methodology. Xiaosong Hu has researched Shelf life in several fields, including Microorganism and Aerobic bacteria.

His most cited work include:

• Mathematical modeling on hot air drying of thin layer apple pomace (243 citations)
• Chemical compositional characterization of some apple cultivars (240 citations)
• Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology (239 citations)

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

Xiaosong Hu mostly deals with Food science, Chromatography, Hydrostatic pressure, Biochemistry and Carbon dioxide. He combines subjects such as Microorganism and Aerobic bacteria with his study of Food science. His Chromatography study combines topics from a wide range of disciplines, such as Yield and Pectin.

With his scientific publications, his incorporates both Hydrostatic pressure and Spinach. Xiaosong Hu is interested in Escherichia coli, which is a branch of Biochemistry. His research investigates the connection between Carbon dioxide and topics such as Phase that intersect with issues in Analytical chemistry.

He most often published in these fields:

• Food science (39.15%)
• Chromatography (15.89%)
• Hydrostatic pressure (13.95%)

What were the highlights of his more recent work (between 2018-2021)?

• Gut flora (9.69%)
• Food science (39.15%)
• Endocrinology (5.81%)

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

The scientist’s investigation covers issues in Gut flora, Food science, Endocrinology, Internal medicine and Feces. His study in Gut flora is interdisciplinary in nature, drawing from both Obesity, High fat diet, Lachnospiraceae, Lipid metabolism and Metabolism. His work carried out in the field of Food science brings together such families of science as Carbon dioxide and Polyphenol.

His work on Insulin resistance and Diabetes mellitus as part of general Endocrinology study is frequently linked to Occludin, therefore connecting diverse disciplines of science. His biological study deals with issues like Bifidobacterium, which deal with fields such as Zingiber officinale, Proinflammatory cytokine and Short-chain fatty acid. His Flavor research includes elements of Crystallinity, Ethyl acetate, Aroma and Odor.

Between 2018 and 2021, his most popular works were:

• Resveratrol-induced gut microbiota reduces obesity in high-fat diet-fed mice. (52 citations)
• Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits. (45 citations)
• Beneficial effects of ginger on prevention of obesity through modulation of gut microbiota in mice. (40 citations)

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

• Enzyme
• Biochemistry
• Bacteria

Xiaosong Hu mainly investigates Gut flora, Obesity, Internal medicine, Endocrinology and Food science. Xiaosong Hu has included themes like Feces, Lachnospiraceae, Inflammation, Lipid metabolism and Resveratrol in his Gut flora study. His research integrates issues of Short-chain fatty acid, Bifidobacterium, Streptococcus, Proinflammatory cytokine and Zingiber officinale in his study of Feces.

His research in Obesity intersects with topics in Glycolysis, Browning and Cholesterol. In general Internal medicine study, his work on Insulin resistance and Triglyceride often relates to the realm of AMPK, thereby connecting several areas of interest. His Food science research is multidisciplinary, relying on both Radiata, Polyphenol and Polysaccharide.