Xiaohuang Cao

1.6k total citations · 1 hit paper
34 papers, 1.2k citations indexed

About

Xiaohuang Cao is a scholar working on Food Science, Biotechnology and Biochemistry. According to data from OpenAlex, Xiaohuang Cao has authored 34 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 8 papers in Biotechnology and 8 papers in Biochemistry. Recurrent topics in Xiaohuang Cao's work include Food Drying and Modeling (15 papers), Microencapsulation and Drying Processes (9 papers) and Phytochemicals and Antioxidant Activities (8 papers). Xiaohuang Cao is often cited by papers focused on Food Drying and Modeling (15 papers), Microencapsulation and Drying Processes (9 papers) and Phytochemicals and Antioxidant Activities (8 papers). Xiaohuang Cao collaborates with scholars based in China, Canada and Bangladesh. Xiaohuang Cao's co-authors include Md. Nahidul Islam, Md. Nurealam Siddiqui, Uttam Kumar Ghosh, Md. Arifur Rahman Khan, Arun S. Mujumdar, Min Zhang, Wanxiu Xu, Saiyi Zhong, He Qian and Zhenhua Duan and has published in prestigious journals such as Food Chemistry, Molecules and Journal of the Science of Food and Agriculture.

In The Last Decade

Xiaohuang Cao

34 papers receiving 1.2k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Proline, a multifaceted signalling molecule in plant responses to abiotic stress: understanding the physiological mechanisms

2021 442 citations Uttam Kumar Ghosh, Md. Nahidul Islam et al. Plant Biology profile →

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author						Papers	Cites
Xiaohuang Cao	572	525	179	145	143	34	1.2k
D. Scott Mattinson	958 1.7×	665 1.3×	212 1.2×	303 2.1×	75 0.5×	44	1.6k
Marta Abreu	679 1.2×	516 1.0×	113 0.6×	394 2.7×	72 0.5×	40	1.2k
Maria Izabel Gallão	599 1.0×	982 1.9×	128 0.7×	216 1.5×	217 1.5×	56	1.6k
Brijesh Srivastava	337 0.6×	382 0.7×	103 0.6×	137 0.9×	45 0.3×	57	887
Urszula Pankiewicz	192 0.3×	424 0.8×	168 0.9×	94 0.6×	58 0.4×	65	1.1k
Miguel Abud‐Archila	505 0.9×	553 1.1×	156 0.9×	112 0.8×	40 0.3×	80	1.3k
Joaquina Pinheiro	554 1.0×	402 0.8×	86 0.5×	320 2.2×	37 0.3×	32	977
Mehmet Koç	200 0.3×	801 1.5×	105 0.6×	131 0.9×	64 0.4×	72	1.1k
Jéssica López	475 0.8×	1.2k 2.2×	126 0.7×	539 3.7×	167 1.2×	45	1.7k
César Ozuna	252 0.4×	722 1.4×	217 1.2×	112 0.8×	91 0.6×	57	1.2k

Countries citing papers authored by Xiaohuang Cao

Since Specialization

Citations

This map shows the geographic impact of Xiaohuang Cao'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 Xiaohuang Cao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Xiaohuang Cao more than expected).

Fields of papers citing papers by Xiaohuang Cao

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Xiaohuang Cao. 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 Xiaohuang Cao. The network helps show where Xiaohuang Cao may publish in the future.

Co-authorship network of co-authors of Xiaohuang Cao

This figure shows the co-authorship network connecting the top 25 collaborators of Xiaohuang Cao. A scholar is included among the top collaborators of Xiaohuang Cao 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 Xiaohuang Cao. Xiaohuang Cao is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Xue, Li‐Ping, et al.. (2025). Inactivation of Geobacillus stearothermophilus spores by induced electric field in different food mediums. Food Microbiology. 132. 104832–104832. 3 indexed citations

Han, Congying, et al.. (2024). Cassava Starch-Based Multifunctional Coating Incorporated with Zinc Oxide Nanoparticle to Enhance the Shelf Life of Passion Fruit. Journal of Food Processing and Preservation. 2024. 1–14. 8 indexed citations

Cao, Xiaohuang, Md. Nahidul Islam, Dandan Lu, et al.. (2023). Effects of barley seedling powder on rheological properties of dough and quality of steamed bread. Food Science and Technology International. 31(2). 155–166. 10 indexed citations

Cao, Xiaohuang, Md. Shofiul Azam, & Md. Nahidul Islam. (2022). Effect of chitosan and hydroxypropyl starch complex polysaccharide on thephysico-chemical properties of Tilapia fish (Oreochromis mossambicus) gel. Food Research. 6(5). 340–348. 10 indexed citations

Cao, Xiaohuang, et al.. (2022). Enhancement of the selected physico-chemical properties of steamed rice cake by the application of acetylated distarch adipate. Journal of Food Measurement & Characterization. 16(5). 3526–3536. 14 indexed citations

Luo, Zhihui, et al.. (2022). Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles. International Journal of Food Engineering. 18(6). 479–487. 3 indexed citations

Wang, Zhen, et al.. (2022). Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles. Food Science & Nutrition. 10(5). 1657–1666. 16 indexed citations

Cao, Xiaohuang, et al.. (2021). Effects of superheated steam processing on the physicochemical properties of sea rice bran. Food Science and Technology International. 29(2). 115–125. 14 indexed citations

Ghosh, Uttam Kumar, Md. Nahidul Islam, Md. Nurealam Siddiqui, Xiaohuang Cao, & Md. Arifur Rahman Khan. (2021). Proline, a multifaceted signalling molecule in plant responses to abiotic stress: understanding the physiological mechanisms. Plant Biology. 24(2). 227–239. 442 indexed citations breakdown →

10.

Zhou, Wei, Xiaohuang Cao, Md. Nahidul Islam, et al.. (2021). Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying. Food Science & Nutrition. 9(4). 1870–1880. 30 indexed citations

11.

Xu, Wanxiu, et al.. (2021). Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices. Journal of Food Measurement & Characterization. 15(5). 4465–4474. 11 indexed citations

12.

Cao, Xiaohuang, Md. Nahidul Islam, Wanxiu Xu, et al.. (2020). Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating. Foods. 9(4). 425–425. 21 indexed citations

13.

Cao, Xiaohuang, et al.. (2020). Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage. International Journal of Food Properties. 23(1). 387–399. 30 indexed citations

14.

Xu, Wanxiu, et al.. (2020). Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices. LWT. 137. 110413–110413. 39 indexed citations

15.

Cao, Xiaohuang, et al.. (2020). Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage. Food Science & Nutrition. 8(2). 973–981. 47 indexed citations

16.

Nie, Hui, Mubo Song, Zhenhua Duan, et al.. (2020). Comparison of flavonoids and phenylpropanoids compounds in Chinese water chestnut processed with different methods. Food Chemistry. 335. 127662–127662. 48 indexed citations

17.

Cao, Xiaohuang, Md. Nahidul Islam, Saiyi Zhong, et al.. (2019). Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound‐assisted hot air‐drying. Journal of Food Biochemistry. 44(1). e13073–e13073. 41 indexed citations

18.

Cao, Xiaohuang, Jianping Chen, Md. Nahidul Islam, Wanxiu Xu, & Saiyi Zhong. (2019). Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying. Molecules. 24(23). 4291–4291. 27 indexed citations

19.

Jia, Xuejing, Jing Chen, Jianping Chen, et al.. (2019). Isolation and Characterization of a Heparin-Like Compound with Potent Anticoagulant and Fibrinolytic Activity from the Clam Coelomactra antiquata. Marine Drugs. 18(1). 6–6. 15 indexed citations

20.

Cao, Xiaohuang, et al.. (2017). Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying. Ultrasonics Sonochemistry. 40(Pt A). 333–340. 86 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.

Explore authors with similar magnitude of impact