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Zhongxiang Fang

D-Index & Metrics

Biology and Biochemistry

D-Index
63
Citations
15090
World Ranking
10159
National Ranking
273

Zhongxiang Fang publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Zhongxiang Fang sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 247 publications — 66th percentile

66% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Zhongxiang Fang D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Zhongxiang Fang sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 63 D-Index — 49th percentile

49% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Zhongxiang Fang is affiliated with the University of Melbourne in Australia. Their research portfolio primarily spans the fields of Agricultural and Biological Sciences, with substantial work also intersecting Medicine. Within these domains, their subfields of expertise include Food Science, Biochemistry, Nutrition and Dietetics, Molecular Biology, and Plant Science.

The main topics that characterize Fang's research contributions include:

  • Phytochemicals and Antioxidant Activities
  • Meat and Animal Product Quality
  • Food composition and properties
  • Fermentation and Sensory Analysis
  • Microencapsulation and Drying Processes
  • Nanocomposite Films for Food Packaging
  • Proteins in Food Systems

Fang's recent publications reflect a focus on food technology and bioactive compounds. Notable papers include:

  • Fermentation transforms the phenolic profiles and bioactivities of plant-based foods, 2021, published in Biotechnology Advances
  • Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging, 2020, published in Food Control
  • Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet, 2021, published in Food Control
  • Dietary fiber-based colon-targeted delivery systems for polyphenols, 2020, published in Trends in Food Science & Technology
  • Glycosidically bound aroma precursors in fruits: A comprehensive review, 2020, published in Critical Reviews in Food Science and Nutrition

Frequent co-authors collaborating with Fang include:

  • Pangzhen Zhang, with 59 joint publications
  • Zijian Liang, 26 joint publications
  • William Leonard, 18 joint publications
  • Robyn D. Warner, 17 joint publications
  • Said Ajlouni, 16 joint publications

Fang publishes extensively in several scientific journals, with a number of articles appearing in:

  • Food Bioscience (18 publications)
  • Critical Reviews in Food Science and Nutrition (10 publications)
  • Food Control (9 publications)
  • Food Chemistry (9 publications)
  • Food Research International (8 publications)

This publication record suggests an emphasis on food quality, safety, and biochemical aspects of food systems. The thematic focus on phytochemicals, antioxidant activities, and food packaging technologies integrates with Fang's contributions to nutritional and molecular biological research. The wide collaboration network and presence across multiple venues indicate a prolific research trajectory within food science and associated disciplines.

Best Publications

  • Encapsulation of polyphenols – a review

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • Active and intelligent packaging in meat industry

    Zhongxiang Fang;Yanyun Zhao;Robyn D. Warner;Stuart K. Johnson

  • Effect of spray drying and storage on the stability of bayberry polyphenols

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • Fermentation transforms the phenolic profiles and bioactivities of plant-based foods.

    William Leonard;Pangzhen Zhang;Danyang Ying;Benu Adhikari

  • Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging

    Yun Xiong;Shumin Li;Robyn Dorothy Warner;Zhongxiang Fang

  • Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma Mandarin (Citrus unshiu Marc.) peels.

    Ya-Qin Ma;Xing-Qian Ye;Zhong-Xiang Fang;Jian-Chu Chen

  • Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

    Yun Xiong;Meng Chen;Robyn Dorothy Warner;Zhongxiang Fang

  • Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications.

    Yun Xiong;Pangzhen Zhang;Robyn Dorothy Warner;Zhongxiang Fang

  • Phenolic compounds and antioxidant capacities of bayberry juices

    Zhongxiang Fang;Yuhuan Zhang;Yuan Lü;Guangpeng Ma

  • Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions

    Shengjiang Zhang;Min Zhang;Zhongxiang Fang;Yaping Liu

  • Hempseed in food industry: Nutritional value, health benefits, and industrial applications

    William Leonard;Pangzhen Zhang;Danyang Ying;Zhongxiang Fang

  • Application of extrusion technology in plant food processing byproducts: An overview

    William Leonard;Pangzhen Zhang;Danyang Ying;Zhongxiang Fang

  • Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging.

    Zhongxiang Fang;Daniel Lin;Robyn Dorothy Warner;Minh Ha

  • Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace

    Shao-huan Zhou;Zhong-xiang Fang;Yuan Lü;Jian-chu Chen

  • How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.

    Zhongxiang Fang;Min Zhang;Yunfei Sun;Jingcai Sun

  • HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb. et Zucc.)

    Zhongxiang Fang;Min Zhang;Linxiang Wang

  • Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

    Qilong Shi;Zhongxiang Fang;Bhesh Bhandari

  • Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices

    Jun Zhang;Min Zhang;Liang Shan;Zhongxiang Fang

  • Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

    Yanan Sun;Min Zhang;Zhongxiang Fang

Frequent Co-Authors

Min Zhang
Min Zhang Jiangnan University
Bhesh Bhandari
Bhesh Bhandari University of Queensland
Robyn D. Warner
Robyn D. Warner University of Melbourne
Donghong Liu
Donghong Liu Zhejiang University
Xingqian Ye
Xingqian Ye Zhejiang University
Jonathan M. Hodgson
Jonathan M. Hodgson Edith Cowan University
Yaqin Hu
Yaqin Hu Zhejiang University
Janet F. Bornman
Janet F. Bornman Curtin University
Shiguo Chen
Shiguo Chen Zhejiang University
Frank Arfuso
Frank Arfuso University of Western Australia

External Links

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Best Scientists Citing Zhongxiang Fang

Min Zhang

Min Zhang

Jiangnan University

Publications: 163

Bhesh Bhandari

Bhesh Bhandari

University of Queensland

Publications: 57

Arun S. Mujumdar

Arun S. Mujumdar

McGill University

Publications: 47

Seid Mahdi Jafari

Seid Mahdi Jafari

Gorgan University of Agricultural Sciences and Natural Resources

Publications: 41

Xingqian Ye

Xingqian Ye

Zhejiang University

Publications: 28

Benu Adhikari

Benu Adhikari

RMIT University

Publications: 25

Donghong Liu

Donghong Liu

Zhejiang University

Publications: 24

Sakamon Devahastin

Sakamon Devahastin

King Mongkut's University of Technology Thonburi

Publications: 23

David Julian McClements

David Julian McClements

University of Massachusetts Amherst

Publications: 22

Mingyue Shen

Mingyue Shen

Nanchang University

Publications: 19

Da-Wen Sun

Da-Wen Sun

University College Dublin

Publications: 18

Frank Arfuso

Frank Arfuso

University of Western Australia

Publications: 17

Shaojin Wang

Shaojin Wang

Northwest A&F University

Publications: 17

Jun Liu

Jun Liu

Yangzhou University

Publications: 16

Guanghong Zhou

Guanghong Zhou

Nanjing Agricultural University

Publications: 15

Xinglian Xu

Xinglian Xu

Nanjing Agricultural University

Publications: 14

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