World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
95
Citations
27360
World Ranking
1942
National Ranking
48

Chemistry

D-Index
96
Citations
27670
World Ranking
1582
National Ranking
284

Xingqian Ye 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 Xingqian Ye sits on this spectrum.

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 publications 1,295+

This scientist: 398 publications — 80th percentile

80% of scientists in this discipline score the same or lower.

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

Xingqian Ye 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 Xingqian Ye sits on this spectrum.

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 D-Index 159+

This scientist: 96 D-Index — 92nd percentile

92% of scientists in this discipline score the same or lower.

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

Overview

Xingqian Ye is affiliated with Zhejiang University in China and has a research focus primarily within the Agricultural and Biological Sciences. Their work spans multiple subfields including Food Science, Nutrition and Dietetics, Plant Science, Molecular Biology, and Biochemistry.

Their research covers a wide range of topics with significant emphasis on:

  • Polysaccharides and Plant Cell Walls
  • Polysaccharides Composition and Applications
  • Phytochemicals and Antioxidant Activities
  • Microbial Metabolites in Food Biotechnology
  • Fermentation and Sensory Analysis
  • Food Composition and Properties
  • Proteins in Food Systems

Several frequent collaborators contribute extensively to their research output. Notable coauthors include:

  • Shiguo Chen
  • Huan Cheng
  • Donghong Liu
  • Jinhu Tian
  • Haibo Pan

Xingqian Ye has published predominantly in specialized scientific journals with repeated contributions to certain venues, including:

  • Food Chemistry
  • SSRN Electronic Journal
  • Food Hydrocolloids
  • Foods
  • International Journal of Biological Macromolecules

Among recent research papers, key publications include:

  • Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase, 2020, Food Chemistry
  • Antibacterial applications of metal-organic frameworks and their composites, 2020, Comprehensive Reviews in Food Science and Food Safety
  • Developing deep learning based regression approaches for determination of chemical compositions in dry black goji berries (Lycium ruthenicum Murr.) using near-infrared hyperspectral imaging, 2020, Food Chemistry
  • A review of active packaging in bakery products: Applications and future trends, 2021, Trends in Food Science & Technology
  • Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review, 2023, Foods

Best Publications

  • Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

    Wenjun Wang;Xiaobin Ma;Peng Jiang;Lyulin Hu

  • Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract

    Guihua Xu;Xingqian Ye;Jianchu Chen;Donghong Liu

  • Inactivation mechanisms of non-thermal plasma on microbes: A review

    Xinyu Liao;Donghong Liu;Qisen Xiang;Juhee Ahn

  • Juice components and antioxidant capacity of citrus varieties cultivated in China

    Guihua Xu;Donghong Liu;Jianchu Chen;Xingqian Ye

  • Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method

    Wenjun Wang;Xiaobin Ma;Yuting Xu;Yongqiang Cao

  • Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase

    Yuxue Zheng;Jinhu Tian;Wenhan Yang;Shiguo Chen

  • Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound.

    Ya-Qin Ma;Jian-Chu Chen;Dong-Hong Liu;Xing-Qian Ye

  • Antibacterial applications of metal-organic frameworks and their composites.

    Mofei Shen;Fereidoun Forghani;Xueqian Kong;Donghong Liu

  • Characterization of Chemical Composition of Bee Pollen in China

    Kai Yang;Dan Wu;Xingqian Ye;Donghong Liu

  • Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel

    Yuting Xu;Lifen Zhang;Yakufu Bailina;Zhi Ge

  • Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-β-carotene from citrus peels

    Yujing Sun;Donghong Liu;Jianchu Chen;Xingqian Ye

  • Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

    Weijun Chen;Xiaobin Ma;Wenjun Wang;Ruiling Lv

  • Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel.

    Yaqin Ma;Xingqian Ye;Yunbin Hao;Guoneng Xu

  • What is new in lysozyme research and its application in food industry? A review.

    Tiantian Wu;Qingqing Jiang;Dan Wu;Yaqin Hu

  • Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS

    Lijuan Xie;Xingqian Ye;Donghong Liu;Yibin Ying

  • Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activity.

    Tiantian Wu;Jiaqi Huang;Yangyang Jiang;Yaqin Hu

  • Health benefits of the potato affected by domestic cooking: A review

    Jinhu Tian;Jianchu Chen;Xingqian Ye;Shiguo Chen

  • Minerals, Phenolic Compounds, and Antioxidant Capacity of Citrus Peel Extract by Hot Water

    G.H. Xu;J.C. Chen;D.H. Liu;Y.H. Zhang

  • Phenolic compounds and antioxidant capacities of bayberry juices

    Zhongxiang Fang;Yuhuan Zhang;Yuan Lü;Guangpeng Ma

  • Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)

    Xinyu Liao;Yuan Su;Donghong Liu;Shiguo Chen

  • Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits

    Yuanmei Zhang;Yujing Sun;Wanpeng Xi;Wanpeng Xi;Yan Shen

Frequent Co-Authors

Donghong Liu
Donghong Liu Zhejiang University
Shiguo Chen
Shiguo Chen Zhejiang University
Yaqin Hu
Yaqin Hu Zhejiang University
Robert J. Linhardt
Robert J. Linhardt Rensselaer Polytechnic Institute
Zhongxiang Fang
Zhongxiang Fang University of Melbourne
John Shi
John Shi Agriculture and Agriculture-Food Canada
Yueming Jiang
Yueming Jiang Chinese Academy of Sciences
Patrick J. Cullen
Patrick J. Cullen University of Sydney
Fuming Zhang
Fuming Zhang Rensselaer Polytechnic Institute
Yukio Kakuda
Yukio Kakuda University of Guelph

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