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Yongxi Tan, Ph.D.

Affiliations: 
2004 Cornell University, Ithaca, NY, United States 
Area:
Food Science and Technology Agriculture
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Karl J. Siebert grad student 2004 Cornell
 (Modeling flavor thresholds as a function of molecular properties and characterization of interactions between flavor compounds and proteins.)

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Publications

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Tan Y, Siebert KJ. (2008) Modeling bovine serum albumin binding of flavor compounds (alcohols, aldehydes, esters, and ketones) as a function of molecular properties. Journal of Food Science. 73: S56-63
Tan Y, Siebert KJ. (2004) Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features. Journal of Agricultural and Food Chemistry. 52: 3057-64
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