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Xiaochun Wan

2001–2025 年に発表

251
論文数
20,145
被引用数
81
h 指数
230
i10 指数

被引用数

Xiaochun Wan の年別被引用数2002 年: 被引用 4 件2003 年: 被引用 3 件2004 年: 被引用 8 件2005 年: 被引用 4 件2006 年: 被引用 5 件2007 年: 被引用 3 件2008 年: 被引用 1 件2009 年: 被引用 6 件2010 年: 被引用 13 件2011 年: 被引用 16 件2012 年: 被引用 29 件2013 年: 被引用 29 件2014 年: 被引用 32 件2015 年: 被引用 40 件2016 年: 被引用 64 件2017 年: 被引用 75 件2018 年: 被引用 141 件2019 年: 被引用 542 件2020 年: 被引用 839 件2021 年: 被引用 1,193 件2022 年: 被引用 1,499 件2023 年: 被引用 1,344 件2024 年: 被引用 1,951 件2025 年: 被引用 1,146 件2026 年: 被引用 14 件

引用元

国・地域

この著者を引用した国・地域の世界地図中国: 引用元論文 3,789 件、この内訳の 48.6%アメリカ合衆国: 引用元論文 764 件、この内訳の 9.8%インド: 引用元論文 318 件、この内訳の 4.1%ドイツ: 引用元論文 198 件、この内訳の 2.5%イラン: 引用元論文 168 件、この内訳の 2.2%イギリス: 引用元論文 140 件、この内訳の 1.8%イタリア: 引用元論文 135 件、この内訳の 1.7%韓国: 引用元論文 129 件、この内訳の 1.7%スペイン: 引用元論文 128 件、この内訳の 1.6%カナダ: 引用元論文 100 件、この内訳の 1.3%サウジアラビア: 引用元論文 91 件、この内訳の 1.2%オーストラリア: 引用元論文 88 件、この内訳の 1.1%
0%48.6%その他 22.4%

機関

分野

  • Medicine48.3%
  • Biochemistry, Genetics and Molecular Biology22.7%
  • Agricultural and Biological Sciences11.5%
  • Immunology and Microbiology4.4%
  • Nursing2.6%
  • Chemistry2.2%
  • その他8.3%

トピック

  • Tea Polyphenols and Effects11.5%
  • Phytochemicals and Antioxidant Activities6.8%
  • Fermentation and Sensory Analysis3.9%
  • Food Quality and Safety Studies3.5%
  • Plant Gene Expression Analysis3.2%
  • Plant biochemistry and biosynthesis2.2%
  • その他68.9%

共著者

全論文

検索で開く
  1. Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

    著者: Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi‐Tang Ho, Xiaochun Wan - Comprehensive Reviews in Food Science and Food Safety 2022 被引用: 344

  2. Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

    著者: Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho, Chuankui Song, Xiaochun Wan - Food Chemistry 2021 被引用: 349

  3. Tea aroma formation from six model manufacturing processes

    著者: Zhihui Feng, Yifan Li, Ming Li, Yijun Wang, Liang Zhang, Xiaochun Wan, Xiaogen Yang - Food Chemistry 2019 被引用: 418

  4. Draft genome sequence of Camellia sinensis var. sinensis provides insights into the evolution of the tea genome and tea quality

    著者: Chaoling Wei, Hua Yang, Songbo Wang, Jian Zhao, Chun Liu, Liping Gao, Enhua Xia, Ying Lü, Yuling Tai, Guangbiao She, Jun Sun, Haisheng Cao, Wei Tong, Qiang Gao, Yeyun Li, Wei‐Wei Deng, Xiaolan Jiang, Wenzhao Wang, Qi Chen, Shihua Zhang, Haijing Li, Junlan Wu, Ping Wang, Penghui Li, Cheng-Ying Shi, Fengya Zheng, Jianbo Jian, Bei Huang, Dai Shan, Mingming Shi, Congbing Fang, Yi Yue, Fangdong Li, Daxiang Li, Shu Wei, Bin Han, Changjun Jiang, Ye Yin, Tao Xia, Zhengzhu Zhang, Jeffrey L. Bennetzen, Shancen Zhao, Xiaochun Wan - National Academy of Sciences, Proceedings of the National Academy of Sciences 2018 被引用: 974

  5. Challenges and new technologies in adoptive cell therapy

    著者: Pengchao Zhang, Guizhong Zhang, Xiaochun Wan - Journal of Hematology & Oncology 2023 被引用: 230

  6. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

    著者: Xiangyang Guo, Chi‐Tang Ho, Xiaochun Wan, Hui Zhu, Qiong Liu, Zhen Wen - Food Chemistry 2020 被引用: 291

  7. COVID-19: immunopathogenesis and Immunotherapeutics

    著者: Yang Li, Shasha Liu, Jinyan Liu, Zhixin Zhang, Xiaochun Wan, Bo Huang, Youhai Chen, Yi Zhang - Signal Transduction and Targeted Therapy 2020 被引用: 949

  8. The Reference Genome of Tea Plant and Resequencing of 81 Diverse Accessions Provide Insights into Its Genome Evolution and Adaptation

    著者: Enhua Xia, Wei Tong, Yan Hou, Yanlin An, Linbo Chen, Qiong Wu, Yunlong Liu, Jie Yu, Fangdong Li, Ruopei Li, Penghui Li, Huijuan Zhao, Ruoheng Ge, Jin Huang, Ali Inayat Mallano, Yanrui Zhang, Shengrui Liu, Wei‐Wei Deng, Chuankui Song, Zhaoliang Zhang, Jian Zhao, Shu Wei, Zhengzhu Zhang, Tao Xia, Chaoling Wei, Xiaochun Wan - Molecular Plant 2020 被引用: 460

  9. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

    著者: Yijun Wang, Zhipeng Kan, Henry J. Thompson, Tie-Jun Ling, Chi‐Tang Ho, Daxiang Li, Xiaochun Wan - Journal of Agricultural and Food Chemistry 2018 被引用: 243

  10. CAR-Macrophages and CAR-T Cells Synergistically Kill Tumor Cells In Vitro

    著者: Maoxuan Liu, Junchen Liu, Ziwei Liang, Kun Dai, Jiangyu Gan, Qi Wang, Xu Yang, Youhai H. Chen, Xiaochun Wan - Cells 2022 被引用: 92

  11. Mechanisms for Modulating Anoikis Resistance in Cancer and the Relevance of Metabolic Reprogramming

    著者: Funmilayo O. Adeshakin, Adeleye O. Adeshakin, Lukman O. Afolabi, Dehong Yan, Guizhong Zhang, Xiaochun Wan - Frontiers in Oncology 2021 被引用: 291

  12. Aroma profiles of green tea made with fresh tea leaves plucked in summer

    著者: Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab, Xiaochun Wan - Food Chemistry 2021 被引用: 153

  13. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism

    著者: Zisheng Han, Mengting Zhu, Xiaochun Wan, Xiaoting Zhai, Chi‐Tang Ho, Liang Zhang - Critical Reviews in Food Science and Nutrition 2022 被引用: 150

  14. Deep convolutional neural network VGG-16 model for differential diagnosing of papillary thyroid carcinomas in cytological images: a pilot study

    著者: Qing Guan, Yunjun Wang, Bo Ping, Duanshu Li, Jiajun Du, Qin Yu, Hongtao Lu, Xiaochun Wan, Jun Xiang - Journal of Cancer 2019 被引用: 280

  15. TRIM25 promotes the cell survival and growth of hepatocellular carcinoma through targeting Keap1-Nrf2 pathway

    著者: Yanfeng Liu, Shishi Tao, Lijuan Liao, Yang Li, Hongchang Li, Zhihuan Li, Lilong Lin, Xiaochun Wan, Xiaolu Yang, Liang Chen - Nature Communications 2020 被引用: 274

  16. Sesquiterpene glucosylation mediated by glucosyltransferase UGT91Q2 is involved in the modulation of cold stress tolerance in tea plants

    著者: Mingyue Zhao, Na Zhang, Ting Gao, Jieyang Jin, Tingting Jing, Jingming Wang, Yi Wu, Xiaochun Wan, Wilfried Schwab, Chuankui Song - New Phytologist 2019 被引用: 246

  17. Effect of the roasting degree on flavor quality of large-leaf yellow tea

    著者: Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab, Xiaochun Wan - Food Chemistry 2021 被引用: 147

  18. Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

    著者: Xiangyang Guo, Chuankui Song, Chi‐Tang Ho, Xiaochun Wan - Food Chemistry 2018 被引用: 174

  19. Tea plant genomics: achievements, challenges and perspectives

    著者: Enhua Xia, Wei Tong, Qiong Wu, Shu Wei, Jian Zhao, Zhengzhu Zhang, Chaoling Wei, Xiaochun Wan - Horticulture Research 2020 被引用: 227

  20. Exploring plant metabolic genomics: chemical diversity, metabolic complexity in the biosynthesis and transport of specialized metabolites with the tea plant as a model

    著者: Jian Zhao, Penghui Li, Tao Xia, Xiaochun Wan - Critical Reviews in Biotechnology 2020 被引用: 178

  21. Green tea flavour determinants and their changes over manufacturing processes

    著者: Zhuoxiao Han, Mohammad Masud Rana, Guofeng Liu, Mingjun Gao, Daxiang Li, Fu-Guang Wu, Xin-Bao Li, Xiaochun Wan, Shu Wei - Food Chemistry 2016 被引用: 163

  22. LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea

    著者: Zisheng Han, Mingchun Wen, Haiwei Zhang, Liang Zhang, Xiaochun Wan, Chi‐Tang Ho - Food Chemistry 2021 被引用: 97

  23. Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled applications in food systems

    著者: Jin Liang, Hua Yan, Xiulan Wang, Yibin Zhou, Xueling Gao, Pradeep Puligundla, Xiaochun Wan - Food Chemistry 2017 被引用: 197

  24. Tissue-Specific, Development-Dependent Phenolic Compounds Accumulation Profile and Gene Expression Pattern in Tea Plant [Camellia sinensis]

    著者: Xiaolan Jiang, Yajun Liu, Weiwei Li, Lei Zhao, Fei Meng, Yunsheng Wang, Huarong Tan, Hua Yang, Chaoling Wei, Xiaochun Wan, Liping Gao, Tao Xia - PLoS ONE 2013 被引用: 256