Xiao‐Feng Xiang

429 total citations
9 papers, 355 citations indexed

About

Xiao‐Feng Xiang is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Xiao‐Feng Xiang has authored 9 papers receiving a total of 355 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 7 papers in Plant Science and 5 papers in Biochemistry. Recurrent topics in Xiao‐Feng Xiang's work include Fermentation and Sensory Analysis (8 papers), Horticultural and Viticultural Research (7 papers) and Phytochemicals and Antioxidant Activities (5 papers). Xiao‐Feng Xiang is often cited by papers focused on Fermentation and Sensory Analysis (8 papers), Horticultural and Viticultural Research (7 papers) and Phytochemicals and Antioxidant Activities (5 papers). Xiao‐Feng Xiang collaborates with scholars based in China, Canada and Indonesia. Xiao‐Feng Xiang's co-authors include Yibin Lan, Baoqing Zhu, Chang‐Qing Duan, Ying Shi, Xu Qian, Bingcan Chen, Qiang Wang, Tao Liu, Chang-Qing Duan and Qiu‐Hong Pan and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of the Science of Food and Agriculture.

In The Last Decade

Xiao‐Feng Xiang

9 papers receiving 353 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Xiao‐Feng Xiang China 8 288 183 114 86 39 9 355
Lara Tat Italy 10 289 1.0× 157 0.9× 97 0.9× 44 0.5× 38 1.0× 18 340
Jordi Gombau Spain 12 309 1.1× 221 1.2× 176 1.5× 43 0.5× 31 0.8× 33 394
Paola Vagnoli Italy 14 421 1.5× 317 1.7× 108 0.9× 154 1.8× 78 2.0× 29 549
Mingzheng Huang China 11 181 0.6× 89 0.5× 73 0.6× 85 1.0× 31 0.8× 37 351
Loretta Panero Italy 13 308 1.1× 244 1.3× 146 1.3× 22 0.3× 28 0.7× 25 362
A. Ganga Chile 10 370 1.3× 293 1.6× 47 0.4× 131 1.5× 59 1.5× 18 456
Bo‐Kang Liou Taiwan 10 171 0.6× 113 0.6× 49 0.4× 40 0.5× 50 1.3× 20 332
C. Fiore Italy 7 245 0.9× 128 0.7× 37 0.3× 140 1.6× 32 0.8× 12 304
J.R. Verde-Calvo Mexico 11 181 0.6× 171 0.9× 50 0.4× 87 1.0× 25 0.6× 21 332
Guitian Gao China 8 125 0.4× 181 1.0× 120 1.1× 58 0.7× 44 1.1× 13 335

Countries citing papers authored by Xiao‐Feng Xiang

Since Specialization
Citations

This map shows the geographic impact of Xiao‐Feng Xiang's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Xiao‐Feng Xiang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Xiao‐Feng Xiang more than expected).

Fields of papers citing papers by Xiao‐Feng Xiang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Xiao‐Feng Xiang. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Xiao‐Feng Xiang. The network helps show where Xiao‐Feng Xiang may publish in the future.

Co-authorship network of co-authors of Xiao‐Feng Xiang

This figure shows the co-authorship network connecting the top 25 collaborators of Xiao‐Feng Xiang. A scholar is included among the top collaborators of Xiao‐Feng Xiang based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Xiao‐Feng Xiang. Xiao‐Feng Xiang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

9 of 9 papers shown
1.
Wang, Qiang, Xiao‐Feng Xiang, & Bingcan Chen. (2024). Food protein-based nanotechnology: from delivery to sensing systems. Current Opinion in Food Science. 56. 101134–101134. 37 indexed citations
2.
Xiang, Xiao‐Feng, Jin Li, Penghui Zhou, et al.. (2023). Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches. Food Chemistry X. 17. 100598–100598. 15 indexed citations
3.
Wang, Hui, et al.. (2022). Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants. Journal of Food Composition and Analysis. 116. 105029–105029. 3 indexed citations
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Lan, Yibin, et al.. (2020). Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China. Food Science and Biotechnology. 29(12). 1641–1653. 13 indexed citations
7.
8.
Zhang, Xin‐Ke, Yibin Lan, Baoqing Zhu, et al.. (2017). Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture. 98(1). 104–112. 39 indexed citations
9.
Lan, Yibin, Xu Qian, Xiao‐Feng Xiang, et al.. (2016). Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China. Food Chemistry. 212. 172–182. 102 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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2026