Xiaoting Xin

424 total citations
14 papers, 323 citations indexed

About

Xiaoting Xin is a scholar working on Molecular Biology, Food Science and Plant Science. According to data from OpenAlex, Xiaoting Xin has authored 14 papers receiving a total of 323 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Molecular Biology, 8 papers in Food Science and 5 papers in Plant Science. Recurrent topics in Xiaoting Xin's work include Probiotics and Fermented Foods (5 papers), Genomics, phytochemicals, and oxidative stress (3 papers) and Moringa oleifera research and applications (3 papers). Xiaoting Xin is often cited by papers focused on Probiotics and Fermented Foods (5 papers), Genomics, phytochemicals, and oxidative stress (3 papers) and Moringa oleifera research and applications (3 papers). Xiaoting Xin collaborates with scholars based in China and United States. Xiaoting Xin's co-authors include Daqun Liu, Chengcheng Zhang, Jianming Zhang, Weicheng Wu, Xiaojun Liao, Xiaoqiong Li, Shenlong Zhu, Erli Niu, Huaxi Yi and Peng Lei and has published in prestigious journals such as Food Chemistry, Molecules and Frontiers in Microbiology.

In The Last Decade

Xiaoting Xin

14 papers receiving 318 citations

Peers

Xiaoting Xin

BIOCH

Khontaros Chaiyasut Thailand

Moein Bashash Iran

Shereen N. Lotfy Egypt

Delphine Laroque France

Shurui Chou China

Teng Wei China

Erna Li China

Xuan Chen China

Xingguo Wang China

Khontaros Chaiyasut Thailand

Xiaoting Xin

112 ×0.6

105 ×0.8

102 ×1.5

99 ×1.5

62 ×1.0

BIOCH

Citations per year, relative to Xiaoting Xin Xiaoting Xin (= 1×) peers Khontaros Chaiyasut

Countries citing papers authored by Xiaoting Xin

Since Specialization

Citations

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

Fields of papers citing papers by Xiaoting Xin

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiaoting Xin

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

All Works

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14 of 14 papers shown

Liu, Daqun, Jianming Zhang, Ting Li, et al.. (2024). Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria. Food Chemistry. 464(Pt 1). 141689–141689. 4 indexed citations

Liu, Hui, Chengcheng Zhang, Xiaoting Xin, et al.. (2024). Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3. International Journal of Food Microbiology. 421. 110787–110787. 6 indexed citations

Zhang, Chengcheng, Jianming Zhang, Xiaoting Xin, et al.. (2023). Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation. Current Research in Food Science. 6. 100493–100493. 12 indexed citations

Zhang, Jianming, Chengcheng Zhang, Xiaoting Xin, et al.. (2023). The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts. Food Chemistry. 432. 137169–137169. 12 indexed citations

Zhang, Chengcheng, Jianming Zhang, Xiaoting Xin, et al.. (2022). Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods. Frontiers in Nutrition. 9. 854680–854680. 22 indexed citations

Liu, Daqun, et al.. (2022). Dynamics of the glucosinolate–myrosinase system in tuber mustard (Brassica juncea var. tumida) during pickling and its relationship with bacterial communities and fermentation characteristics. Food Research International. 161. 111879–111879. 12 indexed citations

Zhang, Chengcheng, et al.. (2022). Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere. Food Research International. 163. 112256–112256. 12 indexed citations

Zhang, Chengcheng, Xiaoting Xin, Jianming Zhang, et al.. (2022). Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in China. Molecules. 27(4). 1292–1292. 44 indexed citations

Liu, Daqun, Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, & Xiaojun Liao. (2021). Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps). Food Research International. 148. 110622–110622. 64 indexed citations

10.

Zhang, Jianming, et al.. (2021). Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community. Frontiers in Microbiology. 12. 631054–631054. 14 indexed citations

11.

Zhang, Jianming, Chengcheng Zhang, Peng Lei, et al.. (2021). Isolation, purification, identification, and discovery of the antibacterial mechanism of ld-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable. Food Control. 132. 108490–108490. 33 indexed citations

12.

Zhang, Jianming, Chengcheng Zhang, Weicheng Wu, et al.. (2020). Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine. Food Research International. 140. 109986–109986. 19 indexed citations

13.

Zhang, Chengcheng, Weicheng Wu, Xiaoqiong Li, Xiaoting Xin, & Daqun Liu. (2019). Daily Supplementation with Fresh Angelica keiskei Juice Alleviates High‐Fat Diet‐Induced Obesity in Mice by Modulating Gut Microbiota Composition. Molecular Nutrition & Food Research. 63(14). e1900248–e1900248. 37 indexed citations

14.

Zhang, Chengcheng, Weicheng Wu, Xiaoting Xin, Xiaoqiong Li, & Daqun Liu. (2019). Extract of ice plant (Mesembryanthemum crystallinum) ameliorates hyperglycemia and modulates the gut microbiota composition in type 2 diabetic Goto-Kakizaki rats. Food & Function. 10(6). 3252–3261. 32 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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