Youling L. Xiong

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name Citations Publications World Ranking National Ranking

Chemistry D-index 81 Citations 20,303 310 World Ranking 1930 National Ranking 744

Overview

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

As part of his studies on Biochemistry, Youling L. Xiong often connects relevant subjects like Myofibril. His research on Myofibril frequently connects to adjacent areas such as Biochemistry. His study brings together the fields of Longissimus dorsi and Animal science. Many of his studies involve connections with topics such as Animal science and Longissimus dorsi. Youling L. Xiong brings together Gene and Hormone to produce work in his papers. In his papers, Youling L. Xiong integrates diverse fields, such as Hormone and Gene. Borrowing concepts from Heat shock protein, he weaves in ideas under Hsp70. With his scientific publications, his incorporates both Heat shock protein and Hsp70. His Castration research extends to Internal medicine, which is thematically connected.

Youling L. Xiong most often published in these fields:

Biochemistry (100.00%)
Animal science (50.00%)
Gene (50.00%)

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action.

Baohua Kong;Youling L Xiong.
Journal of Agricultural and Food Chemistry (2006)

474 Citations

Protein oxidation and implications for muscle food quality.

Y. L. Xiong.
Antioxidants in muscle foods: nutritional strategies to improve quality (2000)

462 Citations

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

Qian Liu;Baohua Kong;Youling L. Xiong;Xiufang Xia.
Food Chemistry (2010)

427 Citations

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

Jiang Jiang;Youling L. Xiong;Youling L. Xiong.
Meat Science (2016)

397 Citations

Structure-Function Relationships of Muscle Proteins

Youling L. Xiong.
(2017)

367 Citations

Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate.

Lijuan Zhu;Jie Chen;Xueyan Tang;Youling L Xiong.
Journal of Agricultural and Food Chemistry (2008)

356 Citations

Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.

Lynn L Wang;Youling L Xiong.
Journal of Agricultural and Food Chemistry (2005)

351 Citations

Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes.

Jiang Jiang;Jie Chen;Youling L. Xiong;Youling L. Xiong.
Journal of Agricultural and Food Chemistry (2009)

348 Citations

Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

E.Aida Peña-Ramos;Youling L Xiong.
Meat Science (2003)

333 Citations

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

Xinyan Peng;Youling L. Xiong;Baohua Kong.
Food Chemistry (2009)

324 Citations

If you think any of the details on this page are incorrect, let us know.

Frequent Co-Authors

External Links

Personal Website for Youling L. Xiong