| Polyphenolic chemistry of tea and coffee: a century of progress Y Wang, CT Ho Journal of agricultural and food chemistry 57 (18), 8109-8114, 2009 | 775 | 2009 |
| Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavones S Li, MH Pan, CY Lo, D Tan, Y Wang, F Shahidi, CT Ho Journal of Functional Foods 1 (1), 2-12, 2009 | 302 | 2009 |
| Flavour chemistry of methylglyoxal and glyoxal Y Wang, CT Ho Chemical Society Reviews 41 (11), 4140-4149, 2012 | 200 | 2012 |
| Chemistry and health effects of furanocoumarins in grapefruit WL Hung, JH Suh, Y Wang Journal of food and drug analysis 25 (1), 71-83, 2017 | 165 | 2017 |
| Potential of natural products in the inhibition of adipogenesis through regulation of PPARγ expression and/or its transcriptional activity S Feng, L Reuss, Y Wang Molecules 21 (10), 1278, 2016 | 110 | 2016 |
| Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup CY Lo, S Li, Y Wang, D Tan, MH Pan, S Sang, CT Ho Food Chemistry 107 (3), 1099-1105, 2008 | 101 | 2008 |
| Pharmacokinetics, bioavailability, tissue distribution and excretion of tangeretin in rat WL Hung, WS Chang, WC Lu, GJ Wei, Y Wang, CT Ho, LS Hwang journal of food and drug analysis 26 (2), 849-857, 2018 | 82 | 2018 |
| Differentiation between flavors of sweet orange (Citrus sinensis) and mandarin (Citrus reticulata) S Feng, J Suh, F Gmitter, Y Wang Journal of Agricultural and Food Chemistry 66 (1), 203-211, 2018 | 80 | 2018 |
| Amino acid-dependent formation pathways of 2-acetylfuran and 2, 5-dimethyl-4-hydroxy-3 [2H]-furanone in the Maillard reaction Y Wang, HR Juliani, JE Simon, CT Ho Food chemistry 115 (1), 233-237, 2009 | 80 | 2009 |
| Methylglyoxal: its presence in beverages and potential scavengers D Tan, Y Wang, CY Lo, S Sang, CT Ho Annals of the New York academy of sciences 1126 (1), 72-75, 2008 | 77 | 2008 |
| Identification and quantification of potential anti-inflammatory hydroxycinnamic acid amides from wolfberry S Wang, JH Suh, X Zheng, Y Wang, CT Ho Journal of agricultural and food chemistry 65 (2), 364-372, 2017 | 71 | 2017 |
| Chemoprevention of colonic tumorigenesis by dietary hydroxylated polymethoxyflavones in azoxymethanetreated mice CS Lai, ML Tsai, AC Cheng, S Li, CY Lo, Y Wang, H Xiao, CT Ho, ... Molecular nutrition & food research 55 (2), 278-290, 2011 | 70 | 2011 |
| Anti-obesity molecular mechanism of soy isoflavones: Weaving the way to new therapeutic routes S Wang, Y Wang, MH Pan, CT Ho Food & function 8 (11), 3831-3846, 2017 | 66 | 2017 |
| Antitumor activity of garcinol in human prostate cancer cells and xenograft mice Y Wang, ML Tsai, LY Chiou, CT Ho, MH Pan Journal of agricultural and food chemistry 63 (41), 9047-9052, 2015 | 53 | 2015 |
| Formation of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone through Methylglyoxal: A Maillard Reaction Intermediate Y Wang, CT Ho Journal of agricultural and food chemistry 56 (16), 7405-7409, 2008 | 53 | 2008 |
| Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detection GJ Li, HJ Wu, Y Wang, WL Hung, RL Rouseff Food chemistry 271, 29-38, 2019 | 47 | 2019 |
| Endogenous formation of trans fatty acids: Health implications and potential dietary intervention WL Hung, LS Hwang, F Shahidi, MH Pan, Y Wang, CT Ho Journal of Functional Foods 25, 14-24, 2016 | 46 | 2016 |
| Preventive mechanism of bioactive dietary foods on obesity-related inflammation and diseases. JH Sung, Y Ho, C-T. Wang Food & Function 9, 6081-6095, 2018 | 45 | 2018 |
| β-Cryptoxanthin: Chemistry, Occurrence, and Potential Health Benefits Y Jiao, L Reuss, Y Wang Current Pharmacology Reports 5 (1), 20-34, 2019 | 44 | 2019 |
| Lipidomic analysis for carbonyl species derived from fish oil using liquid chromatography–tandem mass spectrometry JH Suh, YS Niu, WL Hung, CT Ho, Y Wang Talanta 168, 31-42, 2017 | 44 | 2017 |
Chi-Tang HoDistinguished Professor of Food Science, Rutgers University在 sebs.rutgers.edu 的电子邮件经过验证
