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Yongmin Wang, Ph.D.

Affiliations: 
2000 Rutgers University, New Brunswick, New Brunswick, NJ, United States 
Area:
Food Science and Technology Agriculture, Organic Chemistry
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"Yongmin Wang"
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Chi-Tang Ho grad student 2000 Rutgers, New Brunswick
 (Effects of naturally occurring phenolic compounds on the formation of Maillard aromas.)

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Li DX, Wang Y, Zhang Z, et al. (2019) Symposiums Introduction Introduction to International Symposium on Chemistry, Flavor and Health Effect of Teas. Journal of Agricultural and Food Chemistry
Sung J, Ho CT, Wang Y. (2018) Preventive mechanism of bioactive dietary foods on obesity-related inflammation and diseases. Food & Function
Hung WL, Wang S, Sang S, et al. (2018) Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages. Food Chemistry. 261: 246-252
Hung WL, Chang WS, Lu WC, et al. (2018) Pharmacokinetics, bioavailability, tissue distribution and excretion of tangeretin in rat. Journal of Food and Drug Analysis. 26: 849-857
Wang S, Suh JH, Hung WL, et al. (2018) Use of UHPLC-TripleQ with synthetic standards to profile anti-inflammatory hydroxycinnamic acid amides in root barks and leaves of Lycium barbarum. Journal of Food and Drug Analysis. 26: 572-582
Suh JH, Wang Y, Ho CT. (2017) Natural dietary products and their effects on appetite control. Journal of Agricultural and Food Chemistry
Chou YC, Suh JH, Wang Y, et al. (2017) Boswellia serrata resin extract alleviates azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon tumorigenesis. Molecular Nutrition & Food Research
Wang S, Suh J, Zheng X, et al. (2016) Identification and quantification of potential anti-inflammatory hydroxycinnamic acid amides from Wolfberries, fruits of Lycium barbarum. Journal of Agricultural and Food Chemistry
Wang Y, Lee PS, Chen YF, et al. (2016) Suppression of Adipogenesis by 5-hydroxy-3,6,7,8,3',4'-Hexamethoxyflavone from Orange Peel in 3T3-L1 Cells. Journal of Medicinal Food
Zhang S, Xuan H, Zhang L, et al. (2016) TBC2health: a database of experimentally validated health-beneficial effects of tea bioactive compounds. Briefings in Bioinformatics
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