Dr. Yu Wang's Laboratory

Publications

 
 

Refereed Publications

2018

Suh, J.H., Han, SB., Wang, Y. Development of an improved sample preparation platform for acidic endogenous hormones in plant tissues using electromembrane extraction. J. Chromatography. A. https://doi.org/10.1016/j.chroma.2017.12.068

Feng, S., Suh, JH., Gmitter Jr., FG., Wang, Y. Differentiation between the flavors of sweet orange (Citrus sinensis) and mandarin (Citrus reticulata). J. agricultural and food chemistry. DOI: 10.1021/acs.jafc.7b0496

Suh, JH., Wang, Y., Ho, CT. Natural dietary products and their effects on appetite control. J. agricultural and food chemistry. DOI: 10.1021/acs.jafc.7b05104

2017

Hung, WL., Suh, JH., Wang, Y. Chemistry and health effects of furanocoumarins in grapefruit. J. Food and Drug Analysis. 2017, 25(1), 71-83

Wang, S., Suh, JH., Zheng, X., Wang, Y., Ho, CT. Identification and Quantification of potential anti-inflammatory hydroxycinnamic acid amides from wolfberry. J. Agricultural and Food Chemistry. 2017, 65(2), 364-372

Huang, M., Valim, MF., Feng, S., Reuss, L., Yao, L., Gmitter, F., Wang, Y. Characterization of the major aroma-active compounds in peel oil of an HLB-tolerant mandarin hybrid using aroma extraction dilution analysis and gas-chromatography-mass spectrometry/olfactometry.  Chemosensory Perception. 2017, 10:161. https://doi.org/10.1007/s12078-017-9221-y

Suh, JH., Ho, CT., Wang, Y. Evaluation of carbonyl species in fish oil: An improved LC-MS/MS method. Food Control. 2017, 78, 463-468

Suh, JH., Jung, J., Kim, B., Cho, HD., Kim, J., Eom, T., Park, M., Wang, Y., Han, SB. Development of aqueous mobile phase using chaotrope for the chromatographic determination of melamine in infant formula. J. Chromatography. A. 2017, 1496, 174-179 

Chou, YC., Suh, JH., Wang, Y., Pahwa, M., Badmeav, V., Ho, CT., Pan, MH. Boswellia serrata resin extract alleviates azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon tumorigenesis. Molecular Nutrition & Food Research. 2017, 61(9), doi: 10.1002/mnfr.201600984

Hung, WL., Yang, G., Wang, YC., Chiou, YS., Tung, YC., Yang, MJ., Wang, BN., Ho, CT., Wang, Y., Pan MH.  Protective effects of theasinensin A against carbon tetrachloride-induced liver injury in mice. Food & Function. 2017, 8, 3276-3287

Suh, JH., Wang, S., Hung, WL., Zheng, X., Ho, CT., Wang, Y. Use of UHPLC-TripleQ with synthetic standards to profile anti-inflammatory hydroxycinnamic acid amides in root barks and leaves of Lycium barbarum. J. Food and Drug Analysis. 2017, https://doi.org/10.1016/j.jfda.2017.06.002

Suh, JH., Shin, HD., Kim, J., Cho, HD., Lee, SD., Han, KS., Wang, Y., Han, SB. Online turbulent flow extraction coupled with liquid chromatography–tandem mass spectrometry for high throughput screening of anabolic steroids in horse urine. J. Pharm. Biomed. Anal. 2017, 145, 46-51

Suh, JH., Niu, YS., Hung, WL., Ho, CT., Wang, Y. Lipidomic analysis for carbonyl species derived from fish oil using liquid chromatography–tandem mass spectrometry. Talanta. 2017, 168, 31-42

Wang, S., Wang, Y., Pan, M. H., Ho, CT. Anti-obesity molecular mechanism of soy isoflavones: weaving the way to new therapeutic routes. Food & Function. 2017, 15;8(11): 3831-3846. doi: 10.1039/c7fo01094j

Feng, S.; Huang, M.; Crane, JH.; Wang, Y. Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.). Journal. Food and Drug Analysis. 2017, https://doi.org/10.1016/j.jfda.2017.07.013

Hung, WL., Chang, WS., Lu, WC., Wei, GJ., Wang, Y., Ho, CT., Hwang, LS. Pharmacokinetics, bioavailability, tissue distribution and excretion of tangeretin in rat. J. Food and Drug Analysis. 2017,  https://doi.org/10.1016/j.jfda.2017.08.003

Feng, S., Reuss, L., Suh, J.H., Wang, Y. Citrus flavonoids and their effects on obesity. In Ye, X. (ed.), Phytochemicals in citrus: applications in functional foods, CRC Press, Taylor & Francis Group, Boca Raton, FL, 2017

Wang, Y., Ho, CT., Hwang, LS. Safety of fats and oils. In Food Safety in China: Science, Technology, Management, and Regulation, Edited by Joseph Jen and Junshi Chen, 2017, Wiley-Blackwell Publisher. ISBN: 978-1-119-23796-9

2016

Feng, S., Reuss, L., Wang, Y. Potential of natural product in the inhibition of adipogenesis through regulation of PPARg expression and/or its transcriptional activity. Molecules. 2016, 21(10), 1278; doi:10.3390/molecules21101278

Wang, Y., Lee, PS, Chen, YF., Ho, CT., Pan, MH. Suppression of adipogenesis by 5-hydroxy-3,6,7,8,3’,4’-hexamethoxyflavone from orange peel in 3T3-L1 cells. Journal of Medicinal Food. 2016, 19(9), 830-835

Hung, WL., Hwang, LS., Shahidi, F., Pan, MH., Wang, Y., Ho, CT. Endogenous formation of trans fatty acids: health implications and potential dietary intervention. Journal of Functional Food, 2016, 25, 14-24

2015

Cui, P., Wang, Y.  Reactive Carbonyl Species Derived from Omega-3 and Omega-6 Fatty Acids.  J. Agricultural and Food Chemistry. 2015, 63(28), 6293-6296

Wang, Y., Tsai, ML, Chiou, LY., Ho, CT., Pan, MH. Antitumor Activity of Garcinol in Human Prostate Cancer Cells and Xenograft Mice. J. Agricultural and Food Chemistry, 2015, 63(41), 9047-9052

 

Previous (2008-2014)

Refereed Journal Articles

Wang, Y., Dawid, C., Kottra, G., Daniel, H., Hofmann, T. Gymnemic Acids Inhibit Sodium-Dependent Glucose Transporter 1. J. Agricultural and Food Chemistry. 2014, 62(25), 5925-5931

Wang, Y., Ho, CT.  Flavour Chemistry of Methylglyoxal and Glyoxal. Chemical Society Reviews. 2012, 7;41(11): 4140-9

Lai, CS., Tsai, ML., Cheng, AC., Li, S., Lo, CY., Wang, Y., Xiao, H., Ho, CT., Wang, YJ., Pan, MH. Chemoprevention of colonic tumorigenesis by dietary hydroxylated polymethoxyflavones in azoxymethane-treated mice. Molecular Nutrition & Food Research. 2011, 55(2): 278-90

Li, S., Wang, Y., Wang, Z., Xiao, H., Rawson, N., Ho, CT. Quantitative analysis of hydroxylated polymethoxyflavones by high performance liquid chromatography. Biomedical Chromatography. 2010, 24, 838–845

Wang, Y., Ho, CT. Polyphenolic chemistry of tea and coffee: a century of progress. J Agricultural and Food Chemistry. 2009, 57 (18), 8109–8114

Wang, Y., Juliani, HR., Simon, JE., Ho, CT. Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3(2H)-furanone in the Maillard reaction. Food Chemistry. 2008, 115(1), 233-237. 

Wang, Y., Ho, CT. Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reaction.  J. Agricultural and Food Chemistry. 2008, 56 (24), 11997–12001

Li, S., Pan, MH., Lo, CY., Tan, D., Wang, Y., Shahidi, F., Ho, CT. Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavones. J. Functional Foods. 2008, 1, 2-12. 

Wang, Y., King, JM., Xu, Z., Losso, J., Prudente A. Lutein from Ozone-treated corn retains antimutagenic properties. J Agricultural and Food Chemistry. 2008, 56(17), 7942-7949

Wang, Y., Ho, CT. Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal - A Maillard reaction intermediate. J Agricultural and Food Chemistry. 2008, 56, 7405-7409

Tan, D., Wang, Y., Lo, CY., Ho, CT. Methylglyoxal: its presence and potential scavengers. Asian Pacific Journal of Clinical Nutrition. 2008, 17(S1), 257-260

Lo, CY., Li, S., Wang, Y., Tan, D., Pan, MH., Sang, S., Ho, CT. Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup. Food Chemistry. 2008, 107, 1099-1105 

Refereed Proceedings

Wang, Y., Shahidi, F., Ho, CT (2013). Metabolism of dietary phenolic acids. In Nutrition, Functional and Sensory Properties of Food. Edited by Chi-Tang Ho, ‎Cynthia Mussinan, ‎Fereidoon Shahidi, pp 178-204. 

Wang, Y.; Ho, CT. Functional contribution of polyphenols in black tea. In Flavors in Noncarbonated Beverages. Edited by Neil C. Da Costa and Robert Cannon, ACS Symposium Series, Washington DC Chapter 4, pp 45–59

Wang, Y., Ho, CT (2009): Metabolism of flavonoids. Yoshikawa T (ed): Food Factors for Health Promotion. Forum Nutr. Basel, Karger, vol 61, pp 64–74 (DOI: 10.1159/000212739). 

Ho, CT., Lu, CY., Wang, Y., Raghavan, S., Payne, R (2008): Maillard flavor chemistry of cysteine and cysteine-containing peptides. In Recent Highlights in Flavor Chemistry and Biology, Edited by Thomas Hofmann, Wolfgang Meyerhof and Peter Schieberle, Deutsche Forschungsanstalt für Lebensmittelchemie: Garching, Germany, pp. 91-96.

Tan, D., Wang, Y., Lo, CY., Sang, S., Ho, CT (2008): Methylglyoxal: Its presence in beverages and potential scavengers. In The Maillard Reaction: Recent Advances in Food and Biomedical Sciences, Edited by Erwin Schleicher; Veronika Somoza; Peter Schieberle; Annals of the New York Academy of Sciences. 1126, 72-75.

Li, S., Wang, Y., Dushenkov, S., Ho, CT (2008): Bioavailability of polymethoxyflavons. In Dietary Supplements. Edited by Chi-Tang Ho, James E. Simon, Fereidoon Shahidi and Yu Shao, ACS Symposium Series 987, American Chemical Society, Washington, DC, 233-245. 

Wang, Y., Tan, D., Ho, CT (2008): Sphingolipids in tree nuts. In Tree Nuts: Composition, Phytochemicals, and Health Effects, Edited by and Cesarettin Alasalvar and Fereidoon Shahidi, CRC Press, Taylor & Francis Group, Boca Raton, FL.,  pp. 85-93. 

Tan, D., Lo, CY., Shao, X., Wang, Y., Sang, S., Shahidi, F., Ho, CT(2008): Trapping of methylglyoxal by tea polyphenols. In Tea and Tea Products: Chemistry and Health Promoting Properties, Edited by Chi-Tang Ho, Jen-Kun Lin and Fereidoon Shahidi, Taylor & Francis, Boca Raton, FL.  pp. 247-256. 

Wang, Y., Raghavan, S., Ho, CT (2008): Process flavors of Allium vegetables. In Fruit and Vegetable Flavour: Recent Advances and Future Prospects, Edited by B. Brückner and S. G. Wyllie, Woodhead Publishing Ltd., Cambridge, U.K. pp. 200-226.