Zhejiang University is a
prestigious public university
established in 1897 in China. It is represented
by 3,054 scientists in the AD Scientific Index. The
university’s scientists are particularly concentrated in
Engineering & Technology (700 scientists), Natural Sciences (273 scientists), and Social Sciences and Humanities (114 scientists).
* Total H Index Rankings
Ranking Based
On Selection :1
Bioelectronics
Agricultural Information
Triboelectric Nanogenerator
Self-power Sensing
Flexible Wearable Sensor
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
68
62
0.912
* Total H Index Rankings
Ranking Based
On Selection :2
Food ingredients modification and interaction
Dairy science
Ultrasound
Colloidal food systems
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
28
27
0.964
* Total H Index Rankings
Ranking Based
On Selection :3
Bioenergy
Biogas
Anaerobic Digestion
Biohythane
Biomass Pretreatment.
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
19
19
1.000
* Total H Index Rankings
Ranking Based
On Selection :4
PostDoc Research Fellow
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
12
12
1.000
* Total H Index Rankings
Ranking Based
On Selection :5
Encapsulation
Corn processing
Bioactive compounds
Anthocyanins
Natural food colors
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
10
10
1.000
Jianfeng Ping
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
68
62
0.912
Bioelectronics
Agricultural Information
Triboelectric Nanogenerator
Self-power Sensing
Flexible Wearable Sensor
Xiaobin Ma
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
28
27
0.964
Food ingredients modification and interaction
Dairy science
Ultrasound
Colloidal food systems
Ahmed Mustafa
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
19
19
1.000
Bioenergy
Biogas
Anaerobic Digestion
Biohythane
Biomass Pretreatment.
Osama Elsherbiny
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
12
12
1.000
PostDoc Research Fellow
Ahmad Ali
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
10
10
1.000
Encapsulation
Corn processing
Bioactive compounds
Anthocyanins
Natural food colors