Zhangcun Wang

409 total citations
17 papers, 320 citations indexed

About

Zhangcun Wang is a scholar working on Molecular Biology, Biotechnology and Food Science. According to data from OpenAlex, Zhangcun Wang has authored 17 papers receiving a total of 320 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Molecular Biology, 6 papers in Biotechnology and 6 papers in Food Science. Recurrent topics in Zhangcun Wang's work include Food composition and properties (5 papers), Phytase and its Applications (3 papers) and Listeria monocytogenes in Food Safety (3 papers). Zhangcun Wang is often cited by papers focused on Food composition and properties (5 papers), Phytase and its Applications (3 papers) and Listeria monocytogenes in Food Safety (3 papers). Zhangcun Wang collaborates with scholars based in China, Italy and Nigeria. Zhangcun Wang's co-authors include Jinqiang Hu, Yi Wang, Yao Geng, Hui Gao, Gianluca Giuberti, Elena Vittadini, Xinying Suo, Margherita Dall’Asta, Ji‐Zhong Wang and Fengliang Chen and has published in prestigious journals such as Critical Reviews in Food Science and Nutrition, International Journal of Food Microbiology and Journal of Food Science.

In The Last Decade

Zhangcun Wang

17 papers receiving 315 citations

Peers

Zhangcun Wang

BIOTE

Lidong Pang China

P. Siekel Slovakia

Lasse Fredriksen Norway

Ana G. Abril Spain

Yanfang Yuan China

Judy W. Arnold United States

África Sanchiz Spain

François Baglinière Brazil

Lijun Hu United States

Lidong Pang China

Zhangcun Wang

285 ×1.9

137 ×1.1

150 ×1.3

22 ×0.4

31 ×0.6

BIOTE

Citations per year, relative to Zhangcun Wang Zhangcun Wang (= 1×) peers Lidong Pang

Countries citing papers authored by Zhangcun Wang

Since Specialization

Citations

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

Fields of papers citing papers by Zhangcun Wang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhangcun Wang

This figure shows the co-authorship network connecting the top 25 collaborators of Zhangcun Wang. A scholar is included among the top collaborators of Zhangcun 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 Zhangcun Wang. Zhangcun Wang 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:

17 of 17 papers shown

Suo, Xinying, et al.. (2023). Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta. LWT. 192. 115661–115661. 12 indexed citations

Suo, Xinying, et al.. (2023). Quality of wholemeal pasta made with pigmented and ancient wheats. International Journal of Gastronomy and Food Science. 31. 100665–100665. 4 indexed citations

Wang, Zhangcun, et al.. (2022). Effects of enzymolysis method on the preparation of peptides from wheat flour. Food Bioscience. 49. 101956–101956. 10 indexed citations

Suo, Xinying, et al.. (2022). The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta. International Journal of Food Sciences and Nutrition. 73(5). 600–609. 21 indexed citations

Hu, Jinqiang, et al.. (2021). Characteristics of molecular composition and its anti-nutrition of β-conglycinin during flavorzyme proteolysis. Food Bioscience. 42. 101039–101039. 7 indexed citations

Zhai, Yafei, et al.. (2021). Effects of UVC light‐emitting diodes on inactivation of Escherichia coli O157:H7 and quality attributes of fresh‐cut white pitaya. Journal of Food Measurement & Characterization. 15(3). 2637–2644. 12 indexed citations

Hu, Jinqiang, et al.. (2020). Recombinase polymerase amplification with polymer flocculation sedimentation for rapid detection of Staphylococcus aureus in food samples. International Journal of Food Microbiology. 331. 108691–108691. 31 indexed citations

Zhai, Yafei, et al.. (2020). Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillusacidoterrestris vegetative cells and its spores as well as the quality attributes of orange juice. Food Science and Technology International. 27(4). 334–343. 13 indexed citations

Hu, Jinqiang, et al.. (2020). Antigenic activity and epitope analysis of β‐conglycinin hydrolyzed by pepsin. Journal of the Science of Food and Agriculture. 101(4). 1396–1402. 10 indexed citations

10.

Hu, Jinqiang, Yanting Sun, Yi Wang, et al.. (2019). Sensitive and rapid visual detection of Salmonella Typhimurium in milk based on recombinase polymerase amplification with lateral flow dipsticks. Journal of Microbiological Methods. 158. 25–32. 56 indexed citations

11.

Hu, Jinqiang, Yi Wang, Haijian Su, et al.. (2019). Rapid analysis of Escherichia coli O157:H7 using isothermal recombinase polymerase amplification combined with triple-labeled nucleotide probes. Molecular and Cellular Probes. 50. 101501–101501. 32 indexed citations

12.

Hu, Jinqiang, et al.. (2018). Development of duplex PCR-ELISA for simultaneous detection of Salmonella spp. and Escherichia coli O157: H7 in food. Journal of Microbiological Methods. 154. 127–133. 31 indexed citations

13.

Wang, Zhangcun, et al.. (2015). Protein Modifications after Foxtail Millet Extrusion: Solubility and Molecular Weight. Advance Journal of Food Science and Technology. 7(7). 522–529. 8 indexed citations

14.

Wang, Zhangcun, et al.. (2013). Reduction of the allergenic protein in soybean meal by enzymatic hydrolysis. Food and Agricultural Immunology. 25(3). 301–310. 43 indexed citations

15.

Wei, Yimin, et al.. (2011). Mechanochemistry in Thermomechanical Processing of Foods: Kinetic Aspects. Journal of Food Science. 76(7). R134–42. 16 indexed citations

16.

Wei, Yimin, et al.. (2011). Reaction Kinetics in Food Extrusion: Methods and Results. Critical Reviews in Food Science and Nutrition. 51(9). 835–854. 12 indexed citations

17.

Wang, Zhangcun. (2006). Research Status of Rice Bran Protein. 2 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