Xiguang Qi
- Food Science top 0.2%
- Nutrition and Dietetics top 0.2%
- Plant Science top 2%
- Molecular Biology top 10%
- Biochemistry top 1%
- Co-authors
- Hui ZhangHaifeng QianGangcheng WuLi WangYan LiLing ZhuPeiyan LiMingcong Fan
- Topics
- Food composition and properties (45 papers)Proteins in Food Systems (16 papers)Phytochemicals and Antioxidant Activities (15 papers)
- Partner nations
- ChinaUnited StatesUnited Kingdom
In The Last Decade
Xiguang Qi
111 papers receiving 3.8k citations
Peers
Comparison fields: 5 of 130
- Food Science 1.8k
- Nutrition and Dietetics 1.7k
- Plant Science 995
- Molecular Biology 757
- Biochemistry 374
Countries citing papers authored by Xiguang Qi
This map shows the geographic impact of Xiguang Qi'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 Xiguang Qi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Xiguang Qi more than expected).
Fields of papers citing papers by Xiguang Qi
This network shows the impact of papers produced by Xiguang Qi. 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 Xiguang Qi. The network helps show where Xiguang Qi may publish in the future.
Co-authorship network of co-authors of Xiguang Qi
This figure shows the co-authorship network connecting the top 25 collaborators of Xiguang Qi. A scholar is included among the top collaborators of Xiguang Qi 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 Xiguang Qi. Xiguang Qi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 11 | |
| 2 | 26 | |
| 3 | 49 | |
| 4 | 13 | |
| 5 | 46 | |
| 6 | 53 | |
| 7 | 27 | |
| 8 | 56 | |
| 9 | 84 | |
| 10 | 62 | |
| 11 | 25 | |
| 12 | 43 | |
| 13 | 1 | |
| 14 | 53 | |
| 15 | The preparation of antifreeze peptides from salmon skin gelatin and their effects on the thermal properties of frozen dough. | 2 |
| 16 | Effect of whole-oat flour on dough properties and quality of steamed bread. | 1 |
| 17 | 47 | |
| 18 | 23 | |
| 19 | 65 | |
| 20 | 37 |
About Xiguang Qi
Xiguang Qi is a scholar working on Nutrition and Dietetics, Biochemistry and Food Science, having authored 111 papers that have together received 3.8k indexed citations. Recurring topics across this work include Food composition and properties (45 papers), Proteins in Food Systems (16 papers) and Phytochemicals and Antioxidant Activities (15 papers). The work is most often cited by research in Nutrition and Dietetics (1.7k citations), Food Science (1.8k citations) and Biochemistry (374 citations). Xiguang Qi has collaborated with scholars based in China, United States and United Kingdom. Frequent co-authors include Hui Zhang, Haifeng Qian, Gangcheng Wu, Li Wang, Yan Li, Li Wang, Haifeng Qian, Ling Zhu, Peiyan Li and Li Wang. Their work appears in journals such as Bioresource Technology, Journal of Agricultural and Food Chemistry and Food Chemistry.
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.