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Xiaosong Hu

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 78 3874 3513 723 712 298 18789

Xiaosong Hu publications per year

The chart shows the history of publications by Xiaosong Hu between 1997 and 2021, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Xiaosong Hu published across 25 years, from 1997 to 2021, averaging 13.2 papers a year. Output peaked at 33 publications in 2021. 58 of the 329 publications appeared in the last two years.

No. of publications
10 20 30
Bar chart. Horizontal axis: year, 1997 to 2021. Vertical axis: number of publications, 0 to 33. Peak 33 publications in 2021. 1997: 1 publication 1998: 0 publications 1999: 0 publications 2000: 0 publications 2001: 0 publications 2002: 0 publications 2003: 2 publications 2004: 3 publications 2005: 8 publications 2006: 14 publications 2007: 21 publications 2008: 15 publications 2009: 28 publications 2010: 25 publications 2011: 16 publications 2012: 24 publications 2013: 18 publications 2014: 6 publications 2015: 19 publications 2016: 21 publications 2017: 17 publications 2018: 10 publications 2019: 23 publications 2020: 25 publications 2021: 33 publications
1997 2021

329 publications in total across all disciplines

View publications per year as a table
Xiaosong Hu: publications per year, 1997 to 2021
Year Publications
1997 1
1998 0
1999 0
2000 0
2001 0
2002 0
2003 2
2004 3
2005 8
2006 14
2007 21
2008 15
2009 28
2010 25
2011 16
2012 24
2013 18
2014 6
2015 19
2016 21
2017 17
2018 10
2019 23
2020 25
2021 33
Total 329
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Xiaosong Hu 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 Xiaosong Hu 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: 298 publications — 63rd percentile

63% 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
281–300 939 298
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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Xiaosong Hu 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 Xiaosong Hu 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, 78–79 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: 78 D-Index — 79th percentile

79% 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
72–73 561
74–75 501
76–77 437
78–79 388 78
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
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Overview

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.

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

  • Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits.

    Dianzhi Hou;Laraib Yousaf;Yong Xue;Jinrong Hu

  • 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

  • Resveratrol-induced gut microbiota reduces obesity in high-fat diet-fed mice.

    Pan Wang;Daotong Li;Weixin Ke;Dong Liang

  • 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

  • The gut microbiota: A treasure for human health.

    Daotong Li;Pan Wang;Pengpu Wang;Xiaosong Hu

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

    Xiamin Cao;Xiufang Bi;Wenshu Huang;Jihong Wu

  • Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

    Zihan Qin;Xueli Pang;Dong Chen;Huan Cheng

  • 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

  • Resveratrol reduces obesity in high-fat diet-fed mice via modulating the composition and metabolic function of the gut microbiota.

    Pan Wang;Jianpeng Gao;Weixin Ke;Jing Wang

  • Chemical compositional characterization of eight pear cultivars grown in China

    Jiluan Chen;Jiluan Chen;Zhengfu Wang;Jihong Wu;Qiang Wang

  • Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy.

    Qing Zhang;Cheng Liu;Zhijian Sun;Xiaosong Hu

  • 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

  • Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin.

    Liyan Zhao;Guanghua Zhao;Fang Chen;Zhengfu Wang

  • 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

  • Beneficial effects of ginger Zingiber officinale Roscoe on obesity and metabolic syndrome: a review

    Jing Wang;Jing Wang;Weixin Ke;Rui Bao;Xiaosong Hu;Xiaosong Hu

  • 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

Frequent Co-Authors

Xiaojun Liao
Xiaojun Liao China Agricultural University
Jihong Wu
Jihong Wu China Agricultural University
Ning Li
Ning Li China Agricultural University
Ann Van Loey
Ann Van Loey KU Leuven
Marc Hendrickx
Marc Hendrickx KU Leuven
Guanghua Zhao
Guanghua Zhao China Agricultural University
Junsheng Yu
Junsheng Yu University of Electronic Science and Technology of China
Qing Zhang
Qing Zhang Nanyang Technological University
Peter Setlow
Peter Setlow University of Connecticut Health Center
Hua Zhang
Hua Zhang City University of Hong Kong

External Links

Personal website of Xiaosong Hu

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Publications: 24

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Publications: 20

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Publications: 18

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Publications: 17

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Publications: 16

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Publications: 13

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