What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
Xingqian Ye spends much of his time researching Food science, Chromatography, Extraction, Botany and Phenolic acid.
The study incorporates disciplines such as DPPH, ABTS, Phytochemical, Ponkan and Narirutin in addition to Food science.
Chromatography and Supercritical fluid are frequently intertwined in his study.
Xingqian Ye interconnects Yield, Pectin, Polysaccharide, Lutein and beta-Carotene in the investigation of issues within Extraction.
He works mostly in the field of Botany, limiting it down to concerns involving Flavonols and, occasionally, Cultivar, Kaempferol and NUTRITION&DIETETICS.
His Phenolic acid study integrates concerns from other disciplines, such as Gallic acid, Phenols, Protocatechuic acid and Chlorogenic acid.
His most cited work include:
- Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract (272 citations)
- Juice components and antioxidant capacity of citrus varieties cultivated in China (243 citations)
- Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions (176 citations)
What are the main themes of his work throughout his whole career to date?
Xingqian Ye mainly investigates Food science, Chromatography, Antioxidant, Polysaccharide and Pectin.
His Food science research is multidisciplinary, relying on both DPPH and Botany.
Botany and Phenolic acid are commonly linked in his work.
His study in Extraction and High-performance liquid chromatography is carried out as part of his studies in Chromatography.
His Antioxidant research focuses on Flavonoid in particular.
His Polysaccharide study contributes to a more complete understanding of Biochemistry.
He most often published in these fields:
- Food science (42.37%)
- Chromatography (22.74%)
- Antioxidant (11.21%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (42.37%)
- Pectin (10.59%)
- Polysaccharide (10.59%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Food science, Pectin, Polysaccharide, Starch and Hydrolysis.
His Food science study combines topics in areas such as Crystallinity, Proanthocyanidin and Extrusion.
His Pectin research incorporates elements of Sugar, Membrane, Dysbiosis and Arabinose.
He has included themes like Chromatography, Extraction, Cell wall and Pharmacology in his Polysaccharide study.
His Bioavailability research extends to the thematically linked field of Chromatography.
His research in Extraction intersects with topics in Yield, Sodium hydroxide and Monosaccharide.
Between 2019 and 2021, his most popular works were:
- Antibacterial applications of metal-organic frameworks and their composites. (29 citations)
- Inhibition of porcine pancreatic α-amylase activity by chlorogenic acid (26 citations)
- Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase (22 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
The scientist’s investigation covers issues in Food science, Enzyme, Pectin, Hydrogen bond and Substrate.
Specifically, his work in Food science is concerned with the study of Microbial safety.
His studies in Enzyme integrate themes in fields like Polymeric matrix, Plastics extrusion, Reactive extrusion and Starch.
Xingqian Ye combines subjects such as Yield, Extraction, Dissolution, Arabinose and Sonication with his study of Pectin.
His work investigates the relationship between Hydrogen bond and topics such as Amylase that intersect with problems in Ferulic acid, Active site and Chlorogenic acid.
The various areas that Xingqian Ye examines in his Substrate study include Glycosidic bond, Biophysics, Chitinase, Hydrolysis and Chitin.
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