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Junwu Xi, Ph.D.

Affiliations: 
2005 Rutgers University, New Brunswick, New Brunswick, NJ, United States 
Area:
Food Science and Technology Agriculture
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Chi-Tang Ho grad student 2005 Rutgers, New Brunswick
 (Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions.)

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Xi J, Huang TC, Ho CT. (1999) Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system. Journal of Agricultural and Food Chemistry. 47: 245-8
Ho C, Xi J, Fu HY, et al. (1998) Characterization of intermediate 3-oxazolines and 3-thiazolines from the reaction of 3-hydroxy-2-butanone and ammonium sulfide Developments in Food Science. 40: 509-517
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