| Isolation, purification, characterization and immunostimulatory activity of polysaccharides derived from American ginseng XH Yu, Y Liu, XL Wu, LZ Liu, W Fu, DD Song Carbohydrate Polymers 156, 9-18, 2017 | 156 | 2017 |
| Formation and fate of Amadori rearrangement products in Maillard reaction H Cui, J Yu, Y Zhai, L Feng, P Chen, K Hayat, Y Xu, X Zhang, CT Ho Trends in food science & technology 115, 391-408, 2021 | 153 | 2021 |
| N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration … W Tang, H Cui, F Sun, X Yu, K Hayat, S Hussain, MU Tahir, X Zhang, ... Journal of agricultural and food chemistry 67 (32), 8994-9001, 2019 | 44 | 2019 |
| Effective mechanism of (−)-epigallocatechin gallate indicating the critical formation conditions of Amadori compound during an aqueous Maillard reaction X Yu, H Cui, K Hayat, S Hussain, C Jia, SL Zhang, MU Tahir, X Zhang, ... Journal of agricultural and food chemistry 67 (12), 3412-3422, 2019 | 35 | 2019 |
| Adducts derived from (−)-epigallocatechin gallate-Amadori rearrangement products in aqueous reaction systems: Characterization, formation, and thermolysis J Yu, H Cui, Q Zhang, K Hayat, H Zhan, J Yu, C Jia, X Zhang, CT Ho Journal of agricultural and food chemistry 68 (39), 10902-10911, 2020 | 28 | 2020 |
| Interaction of (−)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl … J Yu, H Cui, W Tang, K Hayat, S Hussain, MU Tahir, Y Gao, X Zhang, ... Journal of agricultural and food chemistry 68 (6), 1714-1724, 2020 | 22 | 2020 |
| Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal H Zhan, H Cui, J Yu, K Hayat, X Wu, X Zhang, CT Ho Food Chemistry 371, 131137, 2022 | 21 | 2022 |
| Effect of the C-ring structure of flavonoids on the yield of adducts formed by the linkage of the active site at the A-ring and amadori rearrangement products during the … P Chen, H Cui, L Feng, J Yu, K Hayat, C Jia, X Zhang, CT Ho Journal of agricultural and food chemistry 70 (10), 3280-3288, 2022 | 19 | 2022 |
| Identification of Exposure Biomarkers for Apple Consumption by Targeted Metabolomics Approach J Yu, Y Zhu, W Wang, S Sang ACS fall 2023, 2023 | | 2023 |
| PTFS11-06-23 Postprandial Effects of Apple Polyphenols on Carbonyl Stress in Humans S Sang, J Yu, W Wang, Y Zhu Current Developments in Nutrition 7, 2023 | | 2023 |
| Method for increasing yield of Amadori rearrangement products based on inhibition mechanism of tea polyphenols and deoxyosones to degradation of amadori rearrangement products SX Xiaoming Zhang, Junhe Yu, Heping Cui, Huan Zhan, Yun Zhai, Jingyang Yu US Patent 11,903,401, 2021 | | 2021 |
| Method for preparing intermediate by reduced glutathione-indicated amino acid maillard reaction HZ Xiaoming Zhang, Siyun Lu, Heping Cui, Junhe Yu US Patent 11,802,137, 2021 | | 2021 |
| Method for preparing Amadori compounds by the indicator of reducing glutathione HZ Xiaoming Zhang, Siyun Lu, Heping Cui, Junhe Yu CN Patent 201910708106. X, 2020 | | 2020 |
| Method for improving the yield of Amadori compounds by adding tea polyphenols YZ Xiaoming Zhang, Junhe Yu, Heping Cui, Huan Zhan CN Patent 201910994751.2, 2019 | | 2019 |
| Application of Partial Least Squares (PLSR) in Food Flavor Research XZ Junhe Yu, Jingyang Yu, Wentian Chen, Eric Karangwa, Emmanuel Duhoranimana ... The 2nd International Flavor and Fragrance Conference, 2018 | | 2018 |
Chi-Tang HoDistinguished Professor of Food Science, Rutgers University在 sebs.rutgers.edu 的电子邮件经过验证
