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Journal of Agricultural and Food Chemistry|September 2, 2009
Polyphenolic chemistry of tea and coffee: a century of progressYu Wang, Chi-Tang HoChemical Society Reviews|April 18, 2012
Flavour chemistry of methylglyoxal and glyoxalYu Wang, Chi-Tang HoJournal of Agricultural and Food Chemistry|December 19, 2008
Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reactionYu Wang, Chi-Tang HoJournal of Agricultural and Food Chemistry|July 3, 2008
Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal: a Maillard reaction intermediateYu Wang, Chi-Tang HoCritical Reviews in Food Science and Nutrition|May 29, 2020
Biosynthetic pathways and metabolic engineering of spice flavorsLinhua Huang, Chi-Tang Ho, Yu WangFood & Function|November 8, 2018
Preventive mechanism of bioactive dietary foods on obesity-related inflammation and diseasesJeehye Sung, Chi-Tang Ho, Yu WangJournal of Agricultural and Food Chemistry|December 14, 2017
Natural Dietary Products and Their Effects on Appetite ControlJoon Hyuk Suh, Yu Wang, Chi-Tang HoAsia Pacific Journal of Clinical Nutrition|May 28, 2008
Methylglyoxal: its presence and potential scavengersDi Tan, Yu Wang, Chih-Yu Lo, et al.Pageof 2,476