Wang J - Search Results

1

Inhibitory effects of anthocyanins and other phenolic compounds on nitric oxide production in LPS/IFN-gamma-activated RAW 264.7 macrophages.

Wang J, Mazza G. Wang J, et al. J Agric Food Chem. 2002 Feb 13;50(4):850-7. doi: 10.1021/jf010976a. J Agric Food Chem. 2002. PMID: 11829656

2

Analysis of anthocyanins in red wine and fruit juice using MALDI-MS.

Wang J, Sporns P. Wang J, et al. J Agric Food Chem. 1999 May;47(5):2009-15. doi: 10.1021/jf981008j. J Agric Food Chem. 1999. PMID: 10552487

3

Analysis of food oligosaccharides using MALDI-MS: quantification of fructooligosaccharides.

Wang J, Sporns P, Low NH. Wang J, et al. J Agric Food Chem. 1999 Apr;47(4):1549-57. doi: 10.1021/jf9809380. J Agric Food Chem. 1999. PMID: 10564015

4

MALDI-TOF MS analysis of food flavonol glycosides.

Wang J, Sporns P. Wang J, et al. J Agric Food Chem. 2000 May;48(5):1657-62. doi: 10.1021/jf991035p. J Agric Food Chem. 2000. PMID: 10820074

5

MALDI-TOF MS quantification of coccidiostats in poultry feeds.

Wang J, Sporns P. Wang J, et al. J Agric Food Chem. 2000 Jul;48(7):2807-11. doi: 10.1021/jf000193+. J Agric Food Chem. 2000. PMID: 10898626

6

Comparison between HPLC and MALDI-TOF MS analysis of anthocyanins in highbush blueberries.

Wang J, Kalt W, Sporns P. Wang J, et al. J Agric Food Chem. 2000 Aug;48(8):3330-5. doi: 10.1021/jf000101g. J Agric Food Chem. 2000. PMID: 10956111

7

MALDI-TOF MS analysis of isoflavones in soy products.

Wang J, Sporns P. Wang J, et al. J Agric Food Chem. 2000 Dec;48(12):5887-92. doi: 10.1021/jf0008947. J Agric Food Chem. 2000. PMID: 11312765

8

The antioxidant activities of natural sweeteners, mogrosides, from fruits of Siraitia grosvenori.

Chen WJ, Wang J, Qi XY, Xie BJ. Chen WJ, et al. Among authors: wang j. Int J Food Sci Nutr. 2007 Nov;58(7):548-56. doi: 10.1080/09637480701336360. Int J Food Sci Nutr. 2007. PMID: 17852496

9

Composition of transgenic Volvariella volvacea tolerant to cold stress is equivalent to that of conventional control.

Wang J, Guo L, Lin J. Wang J, et al. J Agric Food Chem. 2009 Mar 25;57(6):2392-6. doi: 10.1021/jf803363g. J Agric Food Chem. 2009. PMID: 19245205

10

Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment.

Chen JC, Wang J, Wang ZJ, Li YJ, Pang J, Lin HT, Yin SW. Chen JC, et al. Among authors: wang zj, wang j. Food Chem. 2015 Nov 1;186:256-64. doi: 10.1016/j.foodchem.2015.02.099. Epub 2015 Feb 26. Food Chem. 2015. PMID: 25976819

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