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Food & Function|October 19, 2017
Anti-obesity molecular mechanism of soy isoflavones: weaving the way to new therapeutic routesSiyu Wang, Yu Wang, Min-Hsiung Pan, et al.Journal of Agricultural and Food Chemistry|February 27, 2019
Introduction to the International Symposium on Chemistry, Flavor, and Health Effects of TeaDaxiang Li, Yu Wang, Zhengzhu Zhang, et al.Annals of the New York Academy of Sciences|May 2, 2008
Methylglyoxal: its presence in beverages and potential scavengersDi Tan, Yu Wang, Chih-Yu Lo, et al.Journal of Agricultural and Food Chemistry|December 24, 2016
Identification and Quantification of Potential Anti-inflammatory Hydroxycinnamic Acid Amides from WolfberrySiyu Wang, Joon Hyuk Suh, Xi Zheng, et al.Food Chemistry|May 10, 2018
Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beveragesWei-Lun Hung, Siyu Wang, Shengmin Sang, et al.Journal of Agricultural and Food Chemistry|October 8, 2015
Antitumor Activity of Garcinol in Human Prostate Cancer Cells and Xenograft MiceYu Wang, Mei-Ling Tsai, Li-Yu Chiou, et al.Talanta|April 11, 2017
Lipidomic analysis for carbonyl species derived from fish oil using liquid chromatography-tandem mass spectrometryJoon Hyuk Suh, Yue S Niu, Wei-Lun Hung, et al.Journal of Medicinal Food|August 20, 2016
Suppression of Adipogenesis by 5-Hydroxy-3,6,7,8,3',4'-Hexamethoxyflavone from Orange Peel in 3T3-L1 CellsYu Wang, Pei-Sheng Lee, Yi-Fen Chen, et al.Journal of Traditional and Complementary Medicine|April 10, 2014
Dietary phenolics as reactive carbonyl scavengers: potential impact on human health and mechanism of actionChi-Tang Ho, Mingfu WangJournal of Agricultural and Food Chemistry|April 4, 2002
Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteineYong Chen, Chi-Tang HoPageof 2,476