AD Scientific Index
 Open Nav
Login Login Pricing & Plans Pricing & Plans
Junhe Yu

Junhe Yu

Technische Universität München - Munich / Germany
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5975424
Technical University of Munich
person_outline Junhe Yu's MOST POPULAR ARTICLES
1-) Formation and fate of Amadori rearrangement products in Maillard reaction Trends in Food Science & Technology 115, 391-408, 2021
2-) Isolation, purification, characterization and immunostimulatory activity of polysaccharides derived from American ginseng Carbohydrate Polymers 156, 9-18, 2017
3-) N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard reaction intermediate predominating in aqueous glutathione-xylose systems by simultaneous dehydration-reaction Journal of agricultural and food chemistry 67 (32), 8994-9001, 2019
4-) Effective mechanism of (−)-epigallocatechin gallate indicating the critical formation conditions of Amadori compound during an aqueous Maillard reaction Journal of agricultural and food chemistry 67 (12), 3412-3422, 2019
5-) Adducts derived from (−)-epigallocatechin gallate-Amadori rearrangement products in aqueous reaction systems: Characterization, formation, and thermolysis Journal of agricultural and food chemistry 68 (39), 10902-10911, 2020