Dr. Yu Wang

Dr. Yu Wang


Program Emphasis

Research focuses on food chemistry and quality, emphasizing the flavor (aroma and taste) of fruits, herbs and other agricultural commodities. Usage of citrus by-products for flavor modulation and health benefit is also an interest of mine. Extension responsibility includes working with growers and processors to improve quality, particularly flavor of citrus products.

Education

Ph.D. 2008 Food Chemistry- Rutgers, the State University of New Jersey, New Brunswick, NJ

M.S. 2005 Food Chemistry-Louisiana State University, Baton Rouge, LA

B.Eng. 2003 Food Engineering-Hefei University of Technology, Hefei, China

Specialization

Flavor Chemistry and Natural Product Chemistry

Past Positions

Flavor Chemist 2014, Mars Chocolate Inc, Hackettstown, NJ

Humboldt Researcher 2010-2013, Technical University Munich, Munich, Germany

Post Doctoral Researcher 2009-2010, Massachusetts Institute of Technology, Boston, MA

Refereed Journal Articles

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

Wang, Y., Ho, CT (2012).  Flavour Chemistry of Methylglyoxal and Glyoxal Chemical Society Reviews 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 (2011). Chemoprevention of colonic tumorigenesis by dietary hydroxylated polymethoxyflavones in azoxymethane-treated mice. Mol Nutr Food Res. 55(2):278-90.

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

Wang, Y., Ho, CT (2009): 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 (2008): Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3(2H)-furanone in the Maillard reaction. Food Chemistry, 115(1), 233-237.

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

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

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

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

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

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

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