Citrus Research and Education Center

Publications - Dr. Yu Wang

Research Papers

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[2024]

An, J., Liu, X., & Wang, Y. (2024). Discovery of bitter masking compounds from Allspice (Pimenta dioica) using sensory guided isolation. Food Chemistry:X , 22: 101426. https://doi.org/10.1016/j.fochx.2024.101426

An, J.-P., Wang, Y., Munger, S. D., & Tang, X. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules. Critical Reviews in Food Science and Nutrition, 1-24. https://doi.org/10.1080/10408398.2024.2326012

Fan, Z., Verma, S., Lee, H., Jang, Y., Wang, Y., Lee, S., & Whitaker, V. (2024). Strawberry soluble solids QTL with inverse effects on yield. Horticulture Research, 11, uhad271. https://doi.org/10.1093/hr/uhad271

Judkins, T. C., Solch-Ottaiano, R. J., Ceretto-Clark, B., Nieves, C., Colee, J., Wang, Y., . . . Langkamp-Henken, B. (2024). The effect of an acute aspirin challenge on intestinal permeability in healthy adults with and without prophylactic probiotic consumption: a double-blind, placebo-controlled, randomized trial. BMC Gastroenterology, 24(1), 4. https://doi.org/10.1186/s12876-023-03102-w

Lee, H., Koh, G., Lee, H., Alves, P., Yokoyama, W., & Wang, Y. (2024). Discovery of a Novel Bioactive Compound in Orange Peel Polar Fraction on the Inhibition of Trimethylamine and Trimethylamine N-Oxide through Metabolomics Approaches and In Vitro and In Vivo Assays: Feruloylputrescine Inhibits Trimethylamine via Suppressing cntA/B Enzyme. Journal of Agricultural and Food Chemistry, 72, 7870-7881. https://doi.org/10.1021/acs.jafc.3c09005

Lee, H., Wang, Z., Deng, Z., & Wang, Y. (2024). Assessment of Six Blackberry Cultivars Using a Combination of Metabolomics, Biological Activity, and Network Pharmacology Approaches. Antioxidants, 13. https://doi.org/10.3390/antiox13030319

Liu, X., Crane, J., Wu, X., & Wang, Y. (2024). Integrated Metabolomics and Proteomics Analysis Provides Insights into the Formation of Volatile Compounds in Three Different Polyembryonic Mango Cultivars. Journal of Agricultural and Food Chemistry, 72, 20171-20181. https://doi.org/10.1021/acs.jafc.4c04363

[2023]

Fatani, A. M. N., Suh, J. H., Auger, J., Alabasi, K. M., Wang, Y., Segal, M. S., & Dahl, W. J. (2023). Pea hull fiber supplementation does not modulate uremic metabolites in adults receiving hemodialysis: a randomized, double-blind, controlled trial. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1179295

Lee, H., Liu, X., An, J.-P., & Wang, Y. (2023). Identification of Polymethoxyflavones (PMFs) from Orange Peel and Their Inhibitory Effects on the Formation of Trimethylamine (TMA) and Trimethylamine-N-oxide (TMAO) Using cntA/B and cutC/D Enzymes and Molecular Docking. Journal of Agricultural and Food Chemistry, 71(43), 16114-16124. https://doi.org/10.1021/acs.jafc.3c04462

Li, J., Wang, Z., Crane, J., & Wang, Y. (2023). Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars. Journal of Agricultural and Food Chemistry, 71(28), 10850-10862. https://doi.org/10.1021/acs.jafc.3c02015.

Song, X., Porter, M. E., Whitaker, V. M., Lee, S., & Wang, Y. (2023). Identification of ethyl vanillin in strawberry (Fragaria × ananassa) using a targeted metabolomics strategy: From artificial to natural. Food Chemistry: X, 20, 100944. https://doi.org/10.1016/j.fochx.2023.100944

Yu, L., Yoon, S., Wu, Q., Gao, Z., Hricik, S., Goodrich-Schneider, R., . . . Wang, Y. (2023). Modernizing standards of identity for juice: Evidence from consumer acceptance of orange juice blend. Journal of Consumer Affairs, 57(3), 1377-1394. https://doi.org/10.1111/joca.12549

[2022]

Wang, Z.; Niu, Y.; Vashisth, T.; Li, J.; Madden, R.; Livingston, T. S.; Wang, Y. Nontargeted Metabolomics-Based Multiple Machine Learning Modeling Boosts Early Accurate Detection for Citrus Huanglongbing. Horticulture Research 2022, uhac145. https://doi.org/10.1093/hr/uhac145.

Kim, D.; Wang, Y. Health‐beneficial Aroma and Taste Compounds in a Newly Developed Kombucha Using a Huanglongbing‐tolerant Mandarin Hybrid. Journal of Food Science 2022, 1750-3841.16170. https://doi.org/10.1111/1750-3841.16170.

Mattia, M. R.; Du, D.; Yu, Q.; Kahn, T.; Roose, M.; Hiraoka, Y.; Wang, Y.; Munoz, P.; Gmitter, F. G. Genome-Wide Association Study of Healthful Flavonoids among Diverse Mandarin Accessions. Plants 2022, 11 (3), 317. https://doi.org/10.3390/plants11030317.

Li, J.; Wang, Y.; Suh, J. H. Multi-Omics Approach in Tea Polyphenol Research Regarding Tea Plant Growth, Development and Tea Processing: Current Technologies and Perspectives. Food Science and Human Wellness 2022, 11 (3), 524–536. https://doi.org/10.1016/j.fshw.2021.12.010.

Ibanez, F.; Suh, J. H.; Wang, Y.; Rivera, M.; Setamou, M.; Stelinski, L. L. Salicylic Acid Mediated Immune Response of Citrus Sinensis to Varying Frequencies of Herbivory and Pathogen Inoculation. BMC Plant Biol 2022, 22 (1), 7. https://doi.org/10.1186/s12870-021-03389-5.

Gar Yee, K., & Yu, Wang. (2022). Implications of type 1 and type 2 taste receptors on obesity-induced inflammation. Journal of Food Bioactives, 20, 2-10. https://doi.org/10.31665/JFB.2022.18323

[2021]

Deng, H.; Zhang, Y.; Reuss, L.; Suh, J. H.; Yu, Q.; Liang, G.; Wang, Y.; Gmitter, F. G. Comparative Leaf Volatile Profiles of Two Contrasting Mandarin Cultivars against Candidatus Liberibacter Asiaticus Infection Illustrate Huanglongbing Tolerance Mechanisms. J. Agric. Food Chem. 2021, 69 (37), 10869–10884. https://doi.org/10.1021/acs.jafc.1c02875.

Fatani, A.; Suh, J.; Auger, J.; Wang, Y.; Dahl, W. Effect of Pea Hull Fiber on Uremic Metabolites and Gut Microbiota Composition in Individuals Undergoing Hemodialysis. Current Developments in Nutrition 2021, 5 (Supplement_2), 1155–1155. https://doi.org/10.1093/cdn/nzab054_010.

Feng, S.; Gmitter Jr, F. G.; Grosser, J. W.; Wang, Y. Identification of Key Flavor Compounds in Citrus Fruits: A Flavoromics Approach. ACS Food Sci. Technol. 2021, 1 (11), 2076–2085. https://doi.org/10.1021/acsfoodscitech.1c00304.

Rusch, C.; Beke, M.; Tucciarone, L.; Nieves, C.; Ukhanova, M.; Tagliamonte, M. S.; Mai, V.; Suh, J. H.; Wang, Y.; Chiu, S.; Patel, B.; Ramirez-Zamora, A.; Langkamp-Henken, B. Mediterranean Diet Adherence in People With Parkinson’s Disease Reduces Constipation Symptoms and Changes Fecal Microbiota After a 5-Week Single-Arm Pilot Study. Front. Neurol. 2021, 12, 794640. https://doi.org/10.3389/fneur.2021.794640.

Suh, J. H.; Guha, A.; Wang, Z.; Li, S.; Killiny, N.; Vincent, C.; Wang, Y. Metabolomic Analysis Elucidates How Shade Conditions Ameliorate the Deleterious Effects of Greening (Huanglongbing) Disease in Citrus. The Plant Journal 2021, 108 (6), 1798–1814. https://doi.org/10.1111/tpj.15546.

Suh, J. H.; Tang, X.; Zhang, Y.; Gmitter, F. G.; Wang, Y. Metabolomic Analysis Provides New Insight Into Tolerance of Huanglongbing in Citrus. Front. Plant Sci. 2021, 12, 710598. https://doi.org/10.3389/fpls.2021.710598.

Suh, J. H.; Madden, R. T.; Sung, J.; Chambers, A. H.; Crane, J.; Wang, Y. Pathway-Based Metabolomics Analysis Reveals Biosynthesis of Key Flavor Compounds in Mango. J. Agric. Food Chem. 2021, acs.jafc.1c06008. https://doi.org/10.1021/acs.jafc.1c06008.

[2020]

Reuss, L.; Feng, S.; Hung, W.-L.; Yu, Q.; Gmitter, F. G.; Wang, Y. Analysis of Flavor and Other Metabolites in Lemon Juice (Citrus Limon) from Huanglongbing-Affected Trees Grafted on Different Rootstocks. Journal of Food and Drug Analysis 2020, 28 (2), 261–272. https://doi.org/10.38212/2224-6614.1060.

Kim, J.; Cho, H.-D.; Suh, J. H.; Lee, J.-Y.; Lee, E.; Jin, C. H.; Wang, Y.; Cha, S.; Im, H.; Han, S. B. Analysis of Nicotine Metabolites in Hair and Nails Using QuEChERS Method Followed by Liquid Chromatography–Tandem Mass Spectrometry. Molecules 2020, 25 (8), 1763. https://doi.org/10.3390/molecules25081763.

Huang, L.; Yuan, C.; Wang, Y. Bioactivity-Guided Identification of Anti-Adipogenic Isothiocyanates in the Moringa (Moringa Oleifera) Seed and Investigation of the Structure-Activity Relationship. Molecules 2020, 25 (11), 2504. https://doi.org/10.3390/molecules25112504.

Huang, L.; Ho, C.-T.; Wang, Y. Biosynthetic Pathways and Metabolic Engineering of Spice Flavors. Critical Reviews in Food Science and Nutrition 2021, 61 (12), 2047–2060. https://doi.org/10.1080/10408398.2020.1769547.

Yao, L.; Yu, Q.; Huang, M.; Song, Z.; Grosser, J.; Chen, S.; Wang, Y.; Gmitter, F. G. Comparative ITRAQ Proteomic Profiling of Sweet Orange Fruit on Sensitive and Tolerant Rootstocks Infected by ‘Candidatus Liberibacter Asiaticus.’ PLoS ONE 2020, 15 (2), e0228876. https://doi.org/10.1371/journal.pone.0228876.

Huang, L.; Grosser, J.; Gmitter, F. G.; Sims, C. A.; Wang, Y. Effects of Scion/Rootstock Combination on Flavor Quality of Orange Juice from Huanglongbing (HLB)-Affected Trees: A Two-Year Study of the Targeted Metabolomics. J. Agric. Food Chem. 2020, 68 (10), 3286–3296. https://doi.org/10.1021/acs.jafc.9b07934.

Dahl, W. J.; Hung, W.-L.; Ford, A. L.; Suh, J. H.; Auger, J.; Nagulesapillai, V.; Wang, Y. In Older Women, a High-Protein Diet Including Animal-Sourced Foods Did Not Impact Serum Levels and Urinary Excretion of Trimethylamine-N-Oxide. Nutrition Research 2020, 78, 72–81. https://doi.org/10.1016/j.nutres.2020.05.004.

Wang, Z.; Li, J.; Chambers, A.; Crane, J.; Wang, Y. Rapid Structure-Based Annotation and Profiling of Dihydrochalcones in Star Fruit ( Averrhoa Carambola ) Using UHPLC/Q-Orbitrap-MS and Molecular Networking. J. Agric. Food Chem. 2021, 69 (1), 555–567. https://doi.org/10.1021/acs.jafc.0c07362.

Stover, E.; Gmitter, F. G.; Grosser, J.; Baldwin, E.; Wu, G. A.; Bai, J.; Wang, Y.; Chaires, P.; Motamayor, J. C. Rationale for Reconsidering Current Regulations Restricting Use of Hybrids in Orange Juice. Hortic Res 2020, 7 (1), 38. https://doi.org/10.1038/s41438-020-0277-5.

[2019]

Simons, T. J.; McNeil, C. J.; Pham, V. D.; Suh, J. H.; Wang, Y.; Slupsky, C. M.; Guinard, J. Evaluation of California‐Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling. Journal of Food Science 2019, 84 (11), 3246–3263. https://doi.org/10.1111/1750-3841.14820.

Ibanez, F.; Suh, J. H.; Wang, Y.; Stelinski, L. L. Long-Term, Sustained Feeding by Asian Citrus Psyllid Disrupts Salicylic Acid Homeostasis in Sweet Orange. BMC Plant Biol 2019, 19 (1), 493. https://doi.org/10.1186/s12870-019-2114-2.

Simons T, McNeil C, Pham V, Wang S, Wang Y, Slupsky C, Guinard J. Chemical and sensory analysis of commercial Navel oranges in California npj Science of Food, 2019, https://doi.org/10.1038/s41538-019-0055-7

Simons T, McNeil C, Pham V, Suh J, Wang Y, Slupsky C, Guinard J. Evaluation of California-grown Blood and Cara Cara oranges through consumer testing, descriptive analysis, and targeted chemical profiling. Journal of Food Science, 2019 https://doi.org/10.1111/1750-3841.14820

Yuan C, Huang L, Suh J, Wang Y. Bioactivity-guided isolation and identification of antiadipogenic compounds in Shiya tea (leaves of Adinandra nitida). Journal of Agricultural and Food Chemistry, 2019, 67(24), 6785-6791.

Sung J, Suh J, Wang Y. Effects of heat treatment of mandarin peel on flavonoid profiles and lipid accumulation in 3T3-L1 adipocytes. Journal of Food and Drug Analysis, 2019, 27(3), 729-735.

Sung J, Suh J, Chambers A, Crane J, Wang Y. Relationship between sensory attributes and chemical composition of different mango cultivars. Journal of Agricultural and Food Chemistry, 2019, 67(18), 5177-5188.

Jiao Y, Reuss L, Wang Y. β-Cryptoxanthin: Chemistry, Occurrence and Potential Health Benefits. Current Pharmacology Reports, 2019, 5(1), 20-34.

Li D-X, Wang Y, Zhang Z, Wan X, and Ho C-T. Introduction to International Symposium on Chemistry, Flavor and Health Effect of Teas. Journal of Agricultural and Food Chemistry, 2019, 67(19), 5303-5305.

Yao L, Yu Q, Huang M, Hung W, Grosser J, Chen S, Wang Y and Gmitter FG. Proteomic and metabolomic analyses provide insight into the off-flavour of fruits from citrus trees infected with ‘Candidatus Liberibacter asiaticus’. Horticulture Research, 2019, 6(31), 1-13.

Cho HD, Suh JH, Feng S, Eom T, Kim J, Hyun SM, Kim J, Wang Y, Han SB. Comprehensive analysis of multi-class mycotoxins in twenty different species of functional and medicinal herbs using liquid chromatography-tandem mass spectrometry. Food Control, 2019, 96, 517-526.

Li G-J, Wu H-J, Wang Y, Hung W-L, Rouseff RL. Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detection. Food Chemistry, 2019, 271, 29-38.

[2018]

Jiao Y, Wang Y. The effects of sweeteners and sweetness enhancers on obesity and diabetes: a review. Journal of Food Bioactives, 2018, 4, 107-116.

Feng S, Wang Y. Citrus phytochemicals and their potential effects on the prevention and treatment of obesity: review and progress of the past 10 years. Journal of Food Bioactives, 2018, 44, 99-106.

Hung W-L, Wang Y. A targeted mass spectrometry-based metabolomics approach toward the understanding of host responses to Huanglongbing disease. Journal of Agricultural and Food Chemistry, 2018, 66(40), 10651-10661.

Hung W-L, Wang S, Sang S, Wan X, Wang Y, Ho C-T. Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages. Food Chemistry, 2018, 261, 246-252.

Hung W-L, Wang Y. Metabolite profiling of Candidatus Liberibacter infection in Hamlin sweet oranges. Journal of Agricultural and Food Chemistry, 2018, 66(15), 3983-3991.

Hung W-L, Chang W-S, Lu W-C, Wei G-J, Wang Y, Ho C-T, Hwang LS. Pharmacokinetics, bioavailability, tissue distribution and excretion of tangeretin in rat. Journal of Food and Drug Analysis, 2018, 26(2), 849-857.

Feng S, Niu L, Suh JH, Hung W-L, Wang Y. Comprehensive metabolomics analysis of mandarins (Citrus reticulata) as a tool for variety, rootstock and grove discrimination. Journal of Agricultural and Food Chemistry, 2018, 66(39), 10317-10326.

Sung JH, Wang Y, Lee J. Effects of capsicoside G isolated from pepper seeds on lipolysis and fatty acid oxidation related gene expression in 3T3‐L1 adipocytes. Journal of Food Biochemistry, 2018, 42(6), e12640.

Sung JH, Ho C-T, Wang Y. Preventive mechanism of bioactive dietary foods on obesity-related inflammation and diseases. Food & Function, 2018, 9, 6081-6095.

Wang S, Suh JH, Hung W-L, Zheng X, Wang Y, Ho C-T. Use of UHPLC−TripleQ with synthetic standards to profile anti-inflammatory hydroxycinnamic acid amides in root barks and leaves of Lycium barbarum. Journal of Food and Drug Analysis, 2018, 26(2), 572-582.

Suh JH, Niu YS, Wang Z, Gmitter FG, Wang Y. Metabolic analysis reveals altered long-chain fatty acid metabolism in the host by Huanglongbing disease. Journal of Agricultural and Food Chemistry, 2018, 66(5), 1296-1304.

Suh JH, Han SB, Wang Y. Development of an improved sample preparation platform for acidic endogenous hormones in plant tissues using electromembrane extraction. Journal of Chromatography A, 2018, 1535, 1-8.

Feng S, Suh JH, Gmitter FG, Wang Y. Differentiation between flavors of sweet orange (Citrus sinensis) and mandarin (Citrus reticulata). Journal of Agricultural and Food Chemistry, 2018, 66(1), 203-211.

Suh JH, Wang Y, Ho C-T. Natural dietary products and their effects on appetite control. Journal of Agricultural and Food Chemistry, 2018, 66(1), 36-39.

[2017]

Hung W-L, Yang G, Wang Y-C, Chiou Y-S, Tung Y-C, Yang M-J, Wang B-N, Ho C T, Wang Y, Pan M-H. Protective effects of theasinensin A against carbon tetrachloride-induced liver injury in mice. Food & Function, 2017, 8(9), 3276-3287.

Shin HD, Suh JH, Kim J, Cho H-D, 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. Journal of Pharmaceutical and Biomedical Analysis, 2017, 145, 46-51.

Chou Y-C, Suh JH, Wang Y, Pahwa M, Badmaev V, Ho C-T, Pan M-H. Boswellia serrata resin extract alleviates azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon tumorigenesis. Molecular Nutrition & Food Research, 2017, 61(9), 1600984.

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

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

Suh JH, Jung J, Kim B, Cho H-D, 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. Journal of Chromatography A, 2017, 1496, 174-179.

Wang S, Suh JH, Zheng X, Wang Y, Ho C-T. Identification and quantification of potential anti-inflammatory hydroxycinnamic acid amides from Wolfberry. Journal of Agricultural and Food Chemistry, 2017, 65(2), 364-372.

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

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.

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

Wang S, Wang Y, Pan MH, 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.

[2016]

Hung W-L, Hwang LS, Shahidi F, Pan M-H, Wang Y, Ho C-T. Endogenous formation of trans fatty acids: health implications and potential dietary intervention. Journal of Functional Food, 2016, 25, 14-24.

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.

[2008-2015]

Cui P, Wang Y. Reactive Carbonyl Species Derived from Omega-3 and Omega-6 Fatty Acids. Journal of 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. Journal of Agricultural and Food Chemistry, 2015, 63(41), 9047-9052.

Wang Y, Dawid C, Kottra G, Daniel H, Hofmann T. Gymnemic Acids Inhibit Sodium-Dependent Glucose Transporter 1. Journal of 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. Journal of 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. Journal of 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. Journal of Functional Foods, 2008, 1, 2-12.

Wang Y, King JM, Xu Z, Losso J, Prudente A. Lutein from Ozone-treated corn retains antimutagenic properties. Journal of 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. Journal of 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 https://doi.org/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.

Non-Refereed Proceedings

Wang, Y., Wishnok, J., Tannenbaum, S. (2010): Reactive carbonyl species derived from omega-3 and omega-6 fatty acids. Toxi 26. Division of Chemical Toxicology. 240th American Chemical Society National Meeting, Boston, August 22-26.

Wang, Y., Slade, P., Williams, M., Brahmbhatt, V., Wishnok, J., Tannenbaum, S. (2009): Identification of intracellular modified proteins by the lipid peroxidation aldehyde DODE. TOXI 23. Division of Chemical Toxicology. 238th American Chemical Society National Meeting, Washington DC, August 16-20.

Wang, Y., Lee, J., Ho, CT. (2009): Dicarbonyl intermediates: A control factor in the Maillard reaction. AGFD 49. Division of Agricultural & Food Chemistry. 238th American Chemical Society National Meeting, Washington DC, August 16-20.

Wang, Y., Brahmbhatt, V., Slade, P., Tannenbaum, S. (2009): Identification of DODE-modified serum proteins from human models with inflammatory bowel disease. CEHS Annual Poster Session. Massachusetts Institute of Technology.

Wang, Y., Li, S., Lai, CS., Pan, MH., Ho, CT. (2008): Mono- and di-demethylated polymethoxyflavonones are stronger anti-inflammatory nutraceuticals than polymethoxyflavones. International conference and exhibition on nutraceuticals and functional foods. International Society for Nutraceuticals and functional foods (ISNFF).

Ho, CT., Wang, Y. (2008): Good and bad of reactive carbonyl species from Maillard reaction. AGFD 18. Division of Agricultural & Food Chemistry. 236th American Chemical Society National Meeting, Philadelphia, PA, August 17-21.

Ho, CT., Pan, MH., Li, S., Wang, Y. (2008): Anti-inflammatory activity of black tea benzotropolone compounds. AGFD 255. Division of Agricultural & Food Chemistry. 236th American Chemical Society National Meeting, Philadelphia, PA, August 17-21.

Wang, Y., Ho, CT. (2008): Methylglyoxal: Its presence in beverages and potential scavengers. AGFD 40. Division of Agricultural & Food Chemistry. 235th American Chemical Society National Meeting, New Orleans, LA , April 6-10.

Lee, CT., Wang, Y., Ho, CT. (2008): Trapping effect of black and green tea on methylglyoxal under simulated physiological conditions. AGFD 59. Division of Agricultural & Food Chemistry. 235th American Chemical Society National Meeting, New Orleans, LA , April 6-10.

Ho, CT., Wang, Y. (2008): Maillard flavor chemistry of cysteine and its derivatives. AGFD 64. Division of Agricultural & Food Chemistry. 235th American Chemical Society National Meeting, New Orleans, LA , April 6-10.

Wang, Y., Raghavan, S., Ho, CT. (2007): Thermal generation of volatile compounds from reactions of cysteine, N-acetylcysteine or S-methylcysteine with glucose or pyruvaldehyde AGFD 208. Division of Agricultural & Food Chemistry. 234th American Chemical Society National Meeting, Boston, MA, August 19-23.

Lo, CY., Li, S., Wang, Y., Ho, CT. (2007): Reactive carbonyl species and tea components: Dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in beverages containing high fructose corn syrup. AGFD 232. Division of Agricultural & Food Chemistry. 234th American Chemical Society National Meeting, Boston, MA, August 19-23.

Ho, CT., Tan, D., Wang, Y., Lo, CY., Shao, X., Sang, S.(2007): Chemistry of methylglyoxal from Maillard Reaction. 9th International Symposium on the Maillard Reaction. Munich, Germany. September 1-5. p. 40.

Wang, Y., Ho, CT. (2007): Maillard flavor generation from cysteine and its derivatives. 9th International Symposium on the Maillard Reaction. Munich, Germany. September 1-5. p. 147.

Wang, Y., Ho, CT. (2007): Methods of quantifying and reducing reactive carbonyl species in beverages. 009-02 Nutraceuticals and Functional Foods,2007 Institute of Food Technologist Annual Meeting, Chicago, IL, July.

Wang, Y., King, JM., Losso, J., Xu, Z. (2005): Evaluation of lutein and proteins in ozone-treated corn.Session 32, Food Chemistry: Component interactions and processing effects. 2005 Institute of Food Technologist Annual Meeting, New Orleans, LA, July