Xingguo Wang
- Food Science top 5%
- Organic Chemistry top 10%
- Molecular Biology
- Nutrition and Dietetics top 5%
- Biochemistry top 5%
- Topics
- Edible Oils Quality and Analysis (19 papers)Phytochemicals and Antioxidant Activities (8 papers)Food Chemistry and Fat Analysis (6 papers)
- Partner nations
- ChinaTanzaniaUnited Kingdom
In The Last Decade
Xingguo Wang
31 papers receiving 747 citations
Peers
Comparison fields: 5 of 79
- Food Science 316
- Organic Chemistry 268
- Molecular Biology 198
- Nutrition and Dietetics 172
- Biochemistry 150
Countries citing papers authored by Xingguo Wang
This map shows the geographic impact of Xingguo Wang'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 Xingguo Wang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Xingguo Wang more than expected).
Fields of papers citing papers by Xingguo Wang
This network shows the impact of papers produced by Xingguo Wang. 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 Xingguo Wang. The network helps show where Xingguo Wang may publish in the future.
Co-authorship network of co-authors of Xingguo Wang
This figure shows the co-authorship network connecting the top 25 collaborators of Xingguo Wang. A scholar is included among the top collaborators of Xingguo Wang 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 Xingguo Wang. Xingguo Wang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 0 | |
| 3 | 5 | |
| 4 | 4 | |
| 5 | 5 | |
| 6 | 3 | |
| 7 | 0 | |
| 8 | 19 | |
| 9 | 84 | |
| 10 | 49 | |
| 11 | 66 | |
| 12 | 37 | |
| 13 | 32 | |
| 14 | 25 | |
| 15 | 39 | |
| 16 | 9 | |
| 17 | 24 | |
| 18 | 16 | |
| 19 | 26 | |
| 20 | 18 |
About Xingguo Wang
Xingguo Wang is a scholar working on Biochemistry, Food Science and Organic Chemistry, having authored 34 papers that have together received 761 indexed citations. Recurring topics across this work include Edible Oils Quality and Analysis (19 papers), Phytochemicals and Antioxidant Activities (8 papers) and Food Chemistry and Fat Analysis (6 papers). The work is most often cited by research in Biochemistry (150 citations), Food Science (316 citations) and Analytical Chemistry (116 citations). Xingguo Wang has collaborated with scholars based in China, Tanzania and United Kingdom. Frequent co-authors include Qingzhe Jin, Gangcheng Wu, Hui Zhang, Xiaosan Wang, Lirong Xu, Xiaojing Li, Tao Shi, Ming Chang, Shiyi Li and Jun Jin. Their work appears in journals such as Journal of Cleaner Production, 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.