Jiangang Li, Ph.D.
Affiliations: | 2001 | Rutgers University, New Brunswick, New Brunswick, NJ, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Jiangang Li"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| Chi-Tang Ho | grad student | 2001 | Rutgers, New Brunswick | |
| (Determination of carbonyl compounds in Maillard model reactions and potato chips by cysteamine derivatization method.) | ||||
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Publications
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| Zhang L, Wang Y, Li D, et al. (2016) The absorption, distribution, metabolism and excretion of procyanidins. Food & Function |
| Ju Y, Still CC, Sacalis JN, et al. (2001) Cytotoxic coumarins and lignans from extracts of the northern prickly ash (Zanthoxylum americanum). Phytotherapy Research : Ptr. 15: 441-3 |
| Wang M, Jin Y, Li J, et al. (1999) Two novel beta-carboline compounds from the Maillard reaction between xylose and tryptophan. Journal of Agricultural and Food Chemistry. 47: 48-50 |
| Wang M, Shao Y, Li J, et al. (1999) Antioxidative phenolic glycosides from sage (Salvia officinalis). Journal of Natural Products. 62: 454-6 |
| Wang M, Li J, Ho GS, et al. (1998) Isolation And Identification Of Antioxidative Flavonoid Glycosides From Thyme (Thymus Vulgaris L.) Journal of Food Lipids. 5: 313-321 |
| Wang M, Li J, Rangarajan M, et al. (1998) Antioxidative Phenolic Compounds from Sage (Salvia officinalis) Journal of Agricultural and Food Chemistry. 46: 4869-4873 |