Curriculum Vitae of Mingfu Wang NAME: PRESENT TITLE: … of Mingfu Wang... · 2018-11-06 · 1 Wang...
Transcript of Curriculum Vitae of Mingfu Wang NAME: PRESENT TITLE: … of Mingfu Wang... · 2018-11-06 · 1 Wang...
Wang M 1
Curriculum Vitae of Mingfu Wang
NAME: Mingfu Wang
PRESENT TITLE: Associate Professor
DEPARTMENTAL ADDRESS:
Food and Nutritional Science Program
School of Biological Sciences
The University of Hong Kong
Pokfulam Road, Hong Kong
Tel-852-2299-0338
Email: [email protected]
EDUCATION:
B.S. in Chemistry, Ocean University of China, July 1993.
M.S. in Organic Chemistry, Shanghai Institute of Materia Medica, Chinese Academy of
Sciences, July 1996.
Ph.D. in Food Science, Rutgers-The State University of New Jersey, January 2000.
RESEARCH INTERESTS:
Food and nutritional science, functional foods, food toxicology, Chinese herbal medicine
PROFESSIONAL HISTORY:
The University of Hong Kong (7/2005-present), Assistant/Associate Professor School of
Biological Sciences (tenured in 2011)
• Providing leadership in instruction, curriculum development and basic researches
in the areas of food science and functional foods.
• Performing researches in the areas of Maillard reaction, lipid peroxidation, protein
glycation, food borne mutagens and carcinogens and dietary phytochemicals.
Rutgers University (8/2001-6/2005), Assistant Research Professor and Assistant
Director at New Use Agriculture and Natural Plant Products Program.
• In charge of the natural products lab and involving in the program development
including natural products research, grant generation and lab maintenance.
• Provide support and training in natural products chemistry and phytochemical
analysis to undergraduates, graduate students, post-doctoral research associates,
visiting scientists and other faculties.
• Serve as a technical advisor for ASNAPP (Agribusiness in Sustainable Natural
African Plant Products) quality control teams at Rutgers.
Quality Botanical Ingredients Inc, South Plainfield, NJ (6/2000-8/2001), R&D
Manager.
• Development and evaluation of novel herbal products to be used in nutraceutical,
pharmaceutical, food and cosmetic industries.
• Planning, organization and execution of projects involving the development and
validation of quantitative analytical procedures (HPLC, UV, GC) for herbal
products.
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Triarco Industries, Paterson, NJ (2/2000-6/2000), Research Scientist
• Development and validation of analytical methods (HPLC, TLC, UV) for herbal
products.
Solgar Research Center for Excellence, Solgar Vitamin and herb Inc, VA (5/1999-
2/2000), Research chemist II.
• Development and validation of analytical methods for Solgar-line products in
accordance with USP guidelines. Working in a regulated analytical environment
and familiar with cGMP/GLP, LIMS.
• Isolation and purification of marker compounds from herbs for bioactivity
evaluation and product standardization.
Rutgers University (1/1997-5/1999), Research Assistant.
• Research of the cancer chemopreventive activity of spices, fruits and medicinal
herbs by in vitro antioxidant and anticancer models. Investigation of the chemical
components of sage, thyme, noni, blueberry, Polygogum multiflorum thunb, Aster
lingulatus, Cynanchum Stauntoni.
• Structural modification of cancer chemoprevention agents.
• Study of Maillard reaction generating flavor, flavor precursor, and mechanism.
Shanghai Institute of Pharmaceutical Industry (7/1996-12/1996), Research Associate.
• Synthesis of piperazine derivatives as novel antagonists of NMDA receptor funded
by Chinese New Drug Foundation.
AFFLICATION:
Members of American Chemical Society, Institute of Food Technologists and
International Society for Nutraceuticals and Functional Foods
HONORS AND AWARDS:
• AGFD Fellow Award, American Chemical Society (2018)
• First Class Award from China First Personal Care Products and Raw Materials
Symposium and the Natural Plant Cosmetics Industry Development Forum (2012)
• HKU Outstanding Young Researcher Award (2011-2012)
• Second Class Award, CIFST Science and Technology Innovation Award (2008)
• Associate Editor, Journal of Functional Foods (Elsevier, since 2011)
• Associate Editor, Food Science & Nutrition (Wiley, Since 2017)
• Editorial advisory board member of Chemical Research in Toxicology (American
Chemical Society, 2012-2017)
• Editorial board member of Food BioScience (Elsevier, since 2012)
• Editorial board member of Food Science and Human Wellness (since 2012)
• Ranked as one of the highly cited Scientists in Agricultural Sciences (Essential
Science IndicatorsSM)
• Visiting Professorship, Jilin University 2018
• Adjunct Professorship, Shanghai Ocean University 2014
• Visiting Professorship of Rutgers University, 2014
• Visiting Professorship of Jinan University, Guangzhou, P.R. China since 2013
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• Adjunct Professorship of State Key Laboratory of Food Science and Technology,
Jiangnan University, Wuxi, P. R. China since 2009
• Finalist, Young Scientist Award Symposium 2009 of Agricultural and Food
Chemistry Division, American Chemical Society
• Finalist, 1999 Ph.D Candidate Symposium, Agricultural and Food Chemistry
Division, American Chemical Society.
• Finalist, 1999 IFT annual meeting paper competition, Food Chemistry Division.
REARCH GRANTS
External grants:
2017/2018 Protective effect of plant polyphenols on UV-induced skin photodamages,
ITF, UIM/316, 1,036,000 HKD, Jun 1, 2017-Nov. 30, 2018, principal
investigator, on-going.
2016/17 Flavonoids in meat soups: stability, reactivity and potential health benefits,
GRF (project number: 17154816), 774,080 HKD, Oct., 2016-Sept. 30, 2018,
principal investigator.
2015/16 Phenolic-type reactive carbonyl scavengers as inhibitors against the
formation of advanced glycation end products (AGEs) and AGEs-induced
endothelial dysfunction, cell apoptosis and inflammation, GRF (project
number: 17111715), 733,535 HKD, Oct. 2015-Sept. 2017, principal
investigator.
2014/15 Investigating oxyresveratrol as potential neuroprotective drug in
experimental models of Parkinson's disease, Health and Medical Research
(project number: 02131496), 1,000,000 HKD, May 2015-April 2017, co-
investigator.
2010/11 Development of novel skin whitening cosmetic products with natural
tyrosinase inhibitors as key ingredients, ITF internship program (project
number: InP/213/10), 145,510 HKD, Oct. 2010-Sept. 2011, principal
investigator.
2009/10 Development of novel skin whitening cosmetic products with natural
tyrosinase inhibitors as key ingredients, 887,280 HKD, April 2010-Sept.
2011, Innovation and Technology Fund (Tier 2, project number:
ITS/154/09FP), principal investigator.
2008/09 The melamine milk-kidney and developmental toxicity: impact on the foetus
and the disease development later in life, Research Fund of Food and Health
Bureau (Studies Related to Melamine Incident, project number: MI-BS-16),
1,154,090 HKD, April 2009-Dec. 2011, co-investigator.
2007/08 Tyrosinase inhibitors as skin whitening agents, Innovation and Technology
Fund (Tier 3, project number: ITS/065/07), 826,376 HKD, Oct. 2007-Dec.
2008, principal investigator.
2007/08 Tyrosinase inhibitors as skin whitening agents, ITF internship program
(project number: INP/019/07), 114,450 HKD, Oct. 2007-Dec. 2008,
principal investigator.
2007/08 Preventive potential and mechanism of fruit phytochemicals on the
formation of mutagenic heterocyclic amines, RGC CERG (project number:
HKU 777807M), 744,790 HKD, Sept. 2007- Aug. 2009, principal
investigator.
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HKU Grants:
• Emerging strategic research area: Food, 500,000 HKD, 2014, Co-convenor.
• Fund for HKU outstanding young researcher award, 300,000 HKD, 2013.
• Strategic Research Theme on Drug, 1,250,000 HKD, HKU Research Fund, June
2008-May 2011, co-investigator.
• TCM natural products and dietary phytochemicals for disease prevention and
treatment, 500,000 HKD, Faculty Development Fund, Faculty of Science, HKU,
2006-2007, Co-principal investigator.
• Natural and synthetic anti-obesity compounds, 400,000 HKD, Faculty
Development Fund, Faculty of Science, HKU, 2006-2007, Co-investigator.
• The formation of beneficial compounds in soups, 57,480 HKD, HKU Seed Fund
for Basic Research, 2016, principal investigator.
• Inhibitory effects of some dietary phenolics on adipogenesis of 3T3-L1 cells,
HKU Small Project fund, 64,024 HKD, 2015, principal investigator.
• The impact of phenolics on the signaling pathway of melanogenesis in Melan-a
and B16 cells, HKU Small Project Fund, 64,343 HKD, 2014, Principal
investigator.
• Design and synthesis of catechin derivatives as inhibitors against the formation of
Advanced Glycation End Products (AGEs) and AGEs-induced endothelial cell
apoptosis and inflammation, HKU Seed Fund for Basic Research, 67,300 HKD,
2013, principal investigator.
• Dietary phytochemicals and the formation of cholesterol oxidation products and
glycotoxins in foods: a world to explore, 61,100 HKD, HKU Seed Fund for Basic
Research, 2012, principal investigator.
• Understanding the formation and chemical structure of exo-polysaccharides by
selected lactic bacteria and their role in improving texture, 119,990 HKU Seed
Fund for Basic Research, 2012, Co-investigator.
• Preventive potential and mechanism of fruit phytochemicals against the formation
of carcinogenic furan, 58,000 HKD, HKU Seed Fund for Basic Research Apr.
2011-Mar. 2012, principal investigator.
• Establishing a logistic screening platform for stilbene and its derivatives from
functional food as potential neuroprotective drug leads in Parkinson's disease.
124,000 HKD, HKU Seed Fund for Applied Research, Jan. 2010-Dec. 2010, co-
investigator.
• Citrus flavonoids as food additives for reducing the formation of hazardous
substances in processed food products. 155,000 HKD, HKU Seed Fund for
Applied Research, Sept. 2008- Aug.2009, Principal investigator.
• Natural phenolics for ameliorating carbonyl stress. 100,000 HKD, HKU Seed
Fund for Basic Research, April 2008-March 2009, principal investigator.
• Evaluation of the neuroprotective effects of Chinese mulberry, 60,000 HKD,
HKU Seed Funding for Basic Research, Jan. 2007-Dec. 2007, principal
investigator.
• Fortifying a laboratory-intensive course: Biological techniques, instrumentations
and data processing (BIOL1104), 60,000 HKD, Leung Kau Kui Research and
Teaching Endowment Fund, March 2006-Sept. 2006, principal investigator.
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• Resveratrol derivatives as disease prevention agents, 80, 000 HKD, HKU Seed
Fund for Basic Research, Feb. 2006-Feb. 2007, principal investigator.
• Target tyrosinase inhibitors: developing whitening cosmetics and anti-browning
agents for fruits, vegetables and seafoods, 180,000 HKD, HKU Seed Fund for
Applied Research, Nov. 2005-Oct. 2006, principal investigator.
Grants before joining HKU:
• 2002. Simon, J.E. Wang, M. et al. Public private alliance program to support
ASNAPP. From USAID, 1,345,000 USD for two years. Project Period: October
01, 2002- September 31, 2004 (J. E. Simon is PI).
• 2003. USDA. Establishing a viable organic goldenseal production system for
small family farms. 50,000 USD for Rutgers’s part. (M. Wang is PI at Rutgers).
• 2004 – 2006. James E. Simon (PI), Hisham Moharram (PI), Rodolfo Juliani (Co-
PI), Mingfu Wang (Co-PI), Petrus Longenhaven (Co-PI, University of
Stellenbosch, South Africa) and Davies Lungu (Co-PI, University of Zambia are
co-principle investigators). A grant awarded by The Association Liaison Office
for University Cooperation in Development (ALO) for germplasm development
in Africa. 880,000 USD over a two-year period.
• 2002. RFI Ingredients Inc. Partnering with the Rutgers New Use Agriculture
Program to develop new plant sources of antioxidants, 12,000 USD.
• 2004. Herblist and Alchemist Inc. Partnering with New Use Agriculture and
Natural Products program for blueberry and elderberry product development,
54000 USD for three years.
TEACHING
TEACHING ACTIVITIES at HKU:
• BIOL3209 Food and Nutrients Analysis
• BIOL4209 Functional Foods
• BIOL4410 Food Product Development and Evaluation
SUPERVISED Ph.D and M. Phil. STUDENTS:
• Dr. Ka-Wing Cheng (graduated in Sept, 2009), Li Ka Shing Prize for best Ph.D
thesis (2008-2009), 1st Place Award, ACS Withycombe-Charalambous Graduate
Student Symposium
• Dr. Haitao Li (gradated in Jan. 2010)
• Dr.Jianfei Chao (graduated in Oct. 2010)
• Dr. Xiaofang Peng (graduated in Oct. 2010) (UPF)
• Dr. Zong-Ping Zheng (graduated in Dec. 2010)
• Dr. Xiaohui Zeng (graduated in Dec. 2010)
• Mr James To (graduated in April, 2011)
• Dr. Jinyu Ma (graduated in Nov. 2011)
• Dr. Qin Zhu (graduated in Dec. 2011) (UPF)
• Dr. Jieqiong Huangfu (graduated in Aug. 2012)
• Dr. Suen Yung Lee (Graduated in April 2013)
• Dr. Li Tian (graduated in Dec. 2013)
• Dr. Daniel Wong (graduated in Nov. 2014)
• Dr. Shuting Hu (graduated in Nov. 2014) (Henry Maso Award for Young
Cosmetic Scientists, Nov 2013 and First Class Award of Conference Paper in
China Cosmetic Products and Ingredients Symposium, July 2012)
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• Dr. Xinchen Zhang (graduated in Nov. 2014) (HKPF)
• Dr. Pan Liao (Graduated in Nov. 2014) (UPF)
• Dr. Ka Ho. Ling (graduated in Oct. 2015) (HKPF)
• Dr. Huiyuan Tan (graduated in June 2016)
• Dr. Yizhen Chen (graduated in June 2017)
• Dr. Yueliao Zhao (graduate in Aug 2017)
ADMINISTRATION AND SERVICES
• Co-Convenor-Strategic Research in Food (University of Hong Kong)
• Vice-chairman of MSc Program in Food Safety and Toxicology
• Vice-chairman of MSc Program in Food Industry: Management and Marketing
since
• DRPC representative for Food & Nutritional Sciences
• Chair of School Safety Committee
• Course Selection Advisor for Food and Nutritional Science Program since 2008
• Member of School Central Facility Committee (2013-2015)
• Member of School Budget Advisory Committee (2014-2015)
• Teacher-Student Teaching Consulting Committee (Food and Nutritional Science
Program), 2007-2009
• Agricultural, Food and Nutritional Science Postgraduate Seminar Organizer,
2007-2009
• Acting Head of Department of Botany during summer of 2007.
• Session chair-2016 China Food Science and Technology Forum, June 6-8 2016,
Session chair-the 6th International Conference on Food Factors - ICoFF 2015,
Nov. 22-25
• Session chair-ISNFF 2015 Annual Meeting , Sept 20-23,
• Session chair-The Korean Society of Food Science and Nutrition (KFN), 2015
International Symposium and Annual Meeting, August 24-26, 2015
• Session chair- International Symposium on Phytochemicals in Medicine and
Food. 2015.
• Session chair-10th International Conference on Food Science and Technology,
May 29-31, 2013
• Organizer-ACS symposium, Reactive Carbonyl Species and their Health
Consequences. 239th ACS National Meeting, San Francisco, CA, United States,
March 21-25, 2010.
• Organizer-Global Chinese Health (Functional) Food Symposium 2009, Hong
Kong, August 12-14, 2009.
• Organizer-ACS symposium, Challenges in Herb Research – Chemical Analysis
and Quality, 227th ACS National Meeting, Anaheim, CA, March 28-April 1,
2004.
RESEARCH PUBLICATIONS:
Summary of Publications
Papers in referred journals: 179
Total number of journal papers with impact factor: 170
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Scientific books: 2
Chapters in books: 22
Patents filed and received: 12
SCI (Web of Science) total citations: 4685, h-index: 37, ranked as one of highly cited
scientists in Agricultural Sciences
Google scholar citations: 8529, h-index: 52
1A. Journal Publications (*Corresponding author):
1. Liao P, Chen X, Wang M, Bach TJ, Chye ML. Improved fruit α-tocopherol,
carotenoid, squalene and phytosterol content through manipulation of Brassica juncea
3-hydroxy-3-methoylgutaryl-CoA synthase in transgenic tomato, Plant
Biotechnology Journal, 2018, 3, 784-796.
2. Wan MLY, Ling KH, El-Nezami H, Wang M. Influence of functional food
components on gut health. Critical Reviews in Food Science and Nutrition, 2018, 1-
10.
3. Ou J, Teng J, El-Nezami HS, Wang M*. Impact of resveratrol, epicatechin and
rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies, Journal of
Functional Foods, 2018, 40, 44-50.
4. Yu W, Hu X, Wang M*. Pterostilbene inhibited advanced glycation end products
(AGEs)-induced oxidative stress and inflammation by regulation of RAGE/MAPK
/NF-κB in RAW264.7 cells, Journal of Functional Foods, 2018, 40, 272-279.
5. Teng J, Li Y, Yu W, Zhao Y, Hu X, Tao N, Wang M*. Naringenin, a common
flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced
oxidative stress and inflammation in RAW264. 7 cells, Food Chemistry, 2018, 269,
35-42.
6. Ou JY, Huang J, Zhao D, Du B, Wang M*. Protective effect of rosmarinic acid and
carnosic acid against streptozotocin-induced oxidation, glycation, inflammation and
microbiota imbalance in diabetic rats, Food & Function, 2018, 9, 851-860.
7. Zhao Y, Hu X, Zuo X, Wang M*. Chemopreventive effects of some popular
phytochemicals on human colon cancer: a review, Food & Function, 2018, doi:
10.1039/c8fo00850g
8. Fan D , Li L, Zhang N , Zhao Y , Cheng KW , Yan B , Wang Q , Zhao J , Wang M* ,
Zhang H. A comparison of mutagenic PhIP and beneficial 8-C-(E-
phenylethenyl)quercetin and 6-C-(E-phenylethenyl)quercetin formation under
microwave and conventional heating. Food & Function, 2018, 9, 3853-3859. doi:
10.1039/c8fo00542g.
9. Yao Y, Liu K, Zhao Y, Hu X, Wang M*. Pterostilbene and 4′-methoxyresveratrol
inhibited lipopolysaccharide-induced inflammatory response in RAW264. 7
macrophages. Molecules, 2018, 5, 1148.
10. Teng J, Liu X, Hu X, Zhao Y, Tao NP, Wang M*. Dihydromyricetin as a functional
additive to enhance antioxidant capacity and inhibit the formation of thermally
induced food toxicants in a cookie model, Molecules 2018, 23, 2184;
https://doi.org/10.3390/molecules23092184
11. Yu W, Tao M, Zhao Y, Hu X, Wang M*. 4'-Methoxyresveratrol alleviated AGE-
induced inflammation via RAGE-mediated NF-κB and NLRP3 inflammasome
pathway, Molecules, 2018, 23, 1447. doi: 10.3390/molecules23061447.
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12. Wang W., Chen J., Mao J., Li H., Wang M., Zhang H., Li H. and Chen W. Genistein
Ameliorates Non-alcoholic Fatty Liver Disease by Targeting the Thromboxane A 2
Pathway, Journal of Agricultural and Food Chemistry, 2018, 66, 5853-5859.
13. Xu YJ, Wang WZ, Wang MM, Liu XJ, Lee MH, Wang M. Zhang H, Li HT, Chen W.
High Salt Intake Attenuates Breast Cancer Metastasis to Lung, Journal of
Agricultural and Food Chemistry, 2018, 66, 3386-3392.
14. Wan MLY, Ling KH, El-Nezami H, Wang M*. Oxyresveratrol protective effects
against deoxynivalenol-induced intestinal barrier dysfunction and bacterial
translocation on porcine intestinal epithelial IPEC-J2 cell. Journal of Food
Bioactives, 2018, 1, 116-123.
15. Teng J, Hu X, Wang M, Tao N. Fabrication of chia (Salvia hispanica L.) seed oil
nanoemulsions using different emulsifiers. Journal of Food Processing and
Preservation, 2018, 42 (1), DOI: 10.1111/jfpp.13416.
16. Kong H, Zhou B, Hu X, Wang X. Wang M*. Protective effect of Perilla (Perilla
frutescens) leaf essential oil on the quality of a surimi‐based food, Journal of Food
Processing and Preservation, 2018, 42 (3), e13540. DOI: 10.1111/jfpp.13540
17. Zhou B, Zhao Y, Wang X, Fan D, Cheng K, Wang M*. Unraveling the inhibitory
effect of dihydromyricetin on heterocyclic aromatic amines formation, Journal of the
Science of Food and Agriculture, 2018, 98, 1888-1894.
18. Teng J, Hu X, Tao N, Wang M. Impact and inhibitory mechanism of phenolic
compounds on the formation of toxic Maillard reaction products in food, Frontiers of
Agricultural Science and Engineering, 5, 321-329.
19. Poon WL, Alenius H, Ndika J, Fortino V, Kolhinen V, Mesceriakovas A, Wang M,
Greco D, Lahde A, Jokiniemi J, et al. Nano-sized zinc oxide and silver, but not
titanium dioxide, induce innate and adaptive immunity and antiviral response in
differentiated THP-1 cells, Nanotoxicology, 2017, 11, 936-951.
20. Wang X, Rong L, Wang M, Pan Y, Zhao Y, Tao F. Improving the activity of
endoglucanase I (EGI) from Saccharomyces cerevisiae by DNA shuffling, RSC
Advances, 2017, 7, 46246-46256.
21. Fan D, Gao Y, Chen Y, Wang M*, Gu X, Wang L, Shen H, Lian H, Zhao J, Zhang,
H*. Non-additive response of starch systems in different hydration states: A study of
microwave-absorbing properties, Innovative Food Science & Emerging
Technologies, 2017, https://doi.org/10.1016/j.ifset.2017.07.008.
22. Zhao Y, Li ETS, Wang M*. Alisol B 23-acetate induces autophagic-dependent
apoptosis in human colon cancer cells via ROS generation and JNK activation,
Oncotarget, 2017, DOI: 10.18632/oncotarget.19605
23. Fan D, Wang L, Zhang N, Xiong L, Huang L, Zhao J, Wang M* & Zhang H*. Full-
time response of starch subjected to microwave heating, Scientific Report, 2017, 7,
article number: 3967, DOI: 10.1038/s41598-017-04331-2
24. Sun G, Zheng Z, Lee MH, Xu Y, Kang S, Dong Z, Wang M, Gu Z, Li H, Chen
W. Chemoprevention of colorectal cancer by artocarpin, a dietary phytochemical
from Artocarpus heterophyllus, Journal of Agricultural and Food Chemistry, 2017,
65, 3474-3480.
25. Tao J, Zhu Q, Qin F, Wang M Chen J, Zheng ZP. Preparation of steppogenin and
ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions:
Characterization, stability, and antibrowning effects for fresh apple juice, Food
Chemistry, 2017, 224, 11-18.
Wang M 9
26. Tan HY, Tse IMY, Li ETS, Wang M*. Oxyresveratrol supplementation to C57bl/6
mice fed with a high-fat diet ameliorates obesity-associated symptoms,
Nutrients 2017, 9(2), 147; doi:10.3390/nu9020147
27. Hu S, Zhang X, Chen F, Wang M*. Dietary polyphenols as photoprotective agents
against UV radiation, Journal of Functional Foods, 2017, 30, 108-118.
28. Hu S, Zheng Z, Chen F, Wang M*. The depigmenting effect of natural resorcinol
type polyphenols Kuwanon O and Sanggenon T from the roots of Morus australis,
Journal of Ethnopharmacology, 2017, 195, 196-203.
29. Ou J, Huang J, Wang M*, Ou S*. Effect of rosmarinic acid and carnosic acid on
AGEs formation in vitro, Food Chemistry, 2017, 221, 1057-1061.
30. Gan RY, Wang,M, Lui WY, Wu K, Dai SH, Sui ZQ, Corke H. Diversity in
antioxidant capacity, phenolic contents, and flavonoid contents of 42 edible beans
from China, Cereal Chemistry, 2017, 94, 291-297.
31. Gan RY, Shah NP, Wang, M, Lui WY, Corke H. Lactobacillus plantarum WCFS1
fermentation differentially affects antioxidant capacity and polyphenol content in
mung bean (Vigna radiata) and soya bean (Glycine max) milks, Journal of Food
Processing and Preservation, 2017, 41, UNSP e12944. DOI: 10.1111/jfpp.12944
32. Zhao Y, Fan D, Zheng ZP, Li ETS, Chen F, Cheng KW*, Wang M*. 8-C-(E-
phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon
cancer cells through ERK activation, Molecular Nutrition & Food Research, 2017,
61, 1600437. DOI: 10.1002/mnfr.201600437
33. Zhao Y, Fan D, Ru B, Cheng KW, Hu S, Zhang J, Li ETS, Wang M*. 6-C-(E-
phenylethenyl)naringenin induces cell growth inhibition and cytoprotective
autophagy in colon cancer cells, European Journal of Cancer, 2016, 68, 38-50.
34. Ye, ZW, Lung SC, Hu TH, Chen QF, Suen YL, Wang M, Hoffmann-Benning S,
Yeung E, Chye M L. Arabidopsis acyl-CoA-binding protein ACBP6 localizes in the
phloem and affects jasmonate composition, Plant Molecular Biology, 2016, 92, 717-
730.
35. Fan DM, Hu B, Lin LF, Huang LL, Wang M, Zhao JX, Zhang, H. Rice protein
radicals: growth and stability under microwave treatment, RSC Advances, 2016, 6,
97825-97831.
36. Gan RY, Wang M, Lui WY, Wu K. Corke H. Dynamic changes in phytochemical
composition and antioxidant capacity in green and black mung bean (Vigna radiata)
sprouts, International Journal of Food Science and Technology, 2016, 51, 2090-
2098.
37. Gan RY, Lui WY, Wang M, Sui ZQ, Corke H. Accumulation of solvent-soluble and
solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of
germination, Functional Foods in Health and Disease, 2016, 6, 519-535.
38. Gan RY, Shah NP, Wang M, Lui W and Corke H. Lactobacillus plantarum WCFS1
fermentation differentially affects antioxidant capacity and polyphenol content in
mung bean (Vigna radiata) and soybean (Glycine max) milks. Journal of Food
Processing and Preservation, 2016 doi:10.1111/jfpp.12944.
39. Gan RY, Shah NP, Wang M, Lui WY, Corke H. Fermentation alters antioxidant
capacity and polyphenol distribution in selected edible legumes, International
Journal of Food Science and Technology, 2016, 51, 875-884.
40. Ou JY, Huang JQ, Song Y, Yao SW, Peng XC, Wang M, Ou SY. Feruloylated
oiligosaccharides from maize bran modulated the gut microbiota in rats, Plant Foods
for Human Nutrition, 2016, 71, 123-128.
Wang M 10
41. Ling KH, Wan, MLY, El-Nezami H*, Wang M*. Protective capacity of resveratrol, a
natural polyphenolic compound, against deoxynivalenol-induced intestinal barrier
dysfunction and bacterial translocation, Chemical Research in Toxicology, 2016, 29,
823-833.
42. Wan MLY, Ling KH, Wang M* and El-Nezami H*. Green tea polyphenol
epigallocatechin-3-gallate improves epithelial barrier function by inducing the
production of antimicrobial peptide pBD-1 and pBD-2 in monolayers of porcine
intestinal epithelial IPEC-J2 cells, Molecular Nutrition & Food Research, 2016, 60,
1048–1058.
43. Zhu Q, Zhang S, Wang M, Chen J, Zheng ZP. Inhibitory effects of selected
dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-
methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical
models, Food & Function,2016, 7, 1057-1066.
44. Zhou B, Hu X, Wang X, Zhu J, Wang Z, Wang M*. Release properties of tannic acid
from hydrogen bond driven antioxidative cellulose nanofibrous films, International
Journal of Biological Macromolecules, 2016, 91, 68-74.
45. Gong J, Shen H, Zheng JY, Tao NP, Gu SQ, Huang Y, Wang M. Identification of key
umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue
analysis with sensory evaluation, RSC Advances, 2016, 6, 45689-45695.
46. Hu X, Tao N, Wang X, Xiao J, Wang, M*. Marine-derived bioactive
compounds with anti-obesity effect: A review, Journal of Functional Foods, 2016,
21, 372-387.
47. Wong D, Hu X, Tao N, Wang X, Wang M*. Effect and mechanism of
pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in
beef patties, Journal of the Science of Food and Agriculture, 2016, 96, 3418–
3423.
48. Wang M, Zhang X, Zhong YJ, Perera N, Shahidi F. Antiglycation activity of
lipophilized epigallocatechin gallate (EGCG) derivatives, Food Chemistry, 2016,
190, 1022-1026.
49. Wang M*, Hao W. Epigallocatechin gallate and caffeine prevent DNA adduct
formation and interstrand cross-links induced by acrolein and crotonaldehyde,
Journal of Food Biochemistry, 2015, 39, 725-732.
50. Zheng ZP, Yan Y, Xia J, Zhang S, Wang M, Chen J, Xu Y. A phenylacetaldehyde-
flavonoid adduct, 8-C-(E-phenylethenyl)-norartocarpetin, exhibits intrinsic apoptosis
and MAPK pathways-related anticancer potential on HepG2, SMMC-7721 and QGY-
7703, Food Chemistry, 2016, 197, 1085-1092.
51. Hu S, Zheng ZP, Zhang X, Chen F and Wang M*. Oxyresveratrol and trans-
dihydromorin from the twigs of Cudrania tricuspidata as hypopigmenting agents
against melanogenesis, Journal of Functional Foods, 2015, 13, 375-383.
52. Hu S., Chen F. and Wang M*. Photoprotective effects of oxyresveratrol and
Kuwanon O on DNA damage induced by UVA in human epidermal keratinocytes,
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53. Tan H., Tse MY, Li ETS and Wang M*. Inhibitory effects of oxyresveratrol and
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54. Zheng, ZP, Dong X, Yuan K, Lan S, Zhu Q, Wang M, Chen J. Preparation,
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55. Zhang X, Hu S, Chen F, Wang M*. Treatment of proteins with dietary polyphenols
lowers the formation of AGEs and AGE-induced toxicity, Food & Function, 2014, 5,
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56. Liao P, Wang H, Wang M, Hsiao AS, Bach TJ, Chye ML. Transgenic tobacco
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57. Zheng ZP, Xu Y, Qin C, Zhang S, Gu X, Lin Y, Xie G, Wang M, Chen Jie.
Characterization of antiproliferative activity constituents from Artocarpus
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58. Li H, Zhu F, Chen H, Cheng KW, Zykova T, Oi N, Lubet RA, Bode AM, Wang M,
Dong Z. 6-C-(E-phenylethenyl)-naringenin suppresses colorectal cancer growth by
inhibiting cyclooxygenase-1, Cancer Research, 2014, 74, 243-252.
59. Liao P, Wang H, Hemmerlin A, Nagegowda DA, Bach TJ, Wang M, Chye ML. Past
achievements, current status and future perspectives of studies on 3-hydroxy-3-
methylglutaryl-CoA synthase (HMGS) in the mevalonate (MVA) pathway, Plant Cell
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60. Zhang X, Chen F. Wang M*. Antioxidant and antiglycation activity of selected
dietary polyphenols in a cookie model, Journal of Agricultural and Food Chemistry,
2014, 62, 1643-1648.
61. Song Y, Wu T, Yang Q, Chen X, Wang M, Wang Y, Peng X, Ou S. Ferulic acid
alleviates the symptoms of diabetes in obese rats, Journal of Functional Foods,
2014, 9, 141-147.
62. Ho CT, Wang M. Dietary phenolics as reactive carbonyl scavengers: potential impact
on human health and mechanism of action, Journal of Traditional and
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63. Tian L, Cheng X, Chen X, Cheng SH, Mak YL, Lam PKS, Chan LL & Wang M*.
Early developmental toxicity of saxitoxin on medaka (Oryzias melastigma) embryos,
Toxicon, 2014, 77, 16-25.
64. Wong D, Wang M*. Inhibitory Activities of some vitamins on the formation of
cholesterol oxidation products in beef patties, Journal of Agricultural and Food
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65. Huangfu J, Liu J, Sun Z, Wang M, Jiang Y, Chen ZY and Chen F. Anti-ageing effects
of astaxanthin-rich alga Haematococcus pluvialis on fruit flies under oxidative stress,
Journal of Agricultural and Food Chemistry, 2013, 61, 7800-7804.
66. Zhang X, Chen F, Wang M*. Impacts of selected dietary polyphenols on
caramelization in model systems. Food Chemistry, 2013, 141, 3451-3458.
67. Huangfu J, Liu J, Peng C, Suen YL, Wang M, Jiang Y, Chen ZY. DHA-rich marine
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melanogaster,Journal of Functional Foods, 2013,5, 888-896.
68. Zheng ZP, Tan HY, Chen J, Wang M*. Characterization of tyrosinase inhibitors in
the twigs of Cudrania tricuspidata and their structure–activity relationship study,
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69. Zhu Q, Qian Y, Zheng ZP, Lo C, Chen F, Wang M*. Natural polyphenols alleviated
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70. Zhu Q, Zhang NQS, Lau CF, Chao JF, Sun Z, Chang RCC, Chen F, Wang M*. In
vitro attenuation of acrolein-induced toxicity by phloretin, a phenolic compound from
apple, Food Chemistry, 2012, 135, 1762-1768.
71. Zheng ZP, Tan HY, Wang M*. Tyrosinase inhibition constituents from the roots of
Morus australis, Fitoterapia, 2012, 83, 1008-1013.
72. Chao J, Leung Y, Wang M and Chang RCC. Nutraceuticals and their preventive or
potential therapeutic value for Parkinson's disease, Nutrition Reviews, 2012, 70, 373-
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73. Wong D, Cheng KW, Wang M*. Inhibition of heterocyclic amine formation by
water-soluble vitamins in Maillard reaction model systems and beef patties, Food
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74. Sun Z, Chen J, Ma J, Jiang Y, Wang M, Ren G, Chen F. Cynarin-rich sunflower
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Journal of Agricultural and Food Chemistry, 2012, 60, 32603265.
75. Ma J, Peng X, Ng KW, Che KM, Wang M*. Impact of phloretin and phloridzin on
the formation of Maillard reaction products in aqueous model composed of glucose
and L-lysine or its derivatives, Food & Function, 2012, 3, 178-186.
76. Ma J, Peng X, Zhang X, Chen F, Wang M*. Dual effects of phloretin and phloridzin
on the glycation induced by methylglyoxal in model systems. Chemical Research in
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77. Zhu Q, Sun Z, Jiang Y, Chen F and Wang M*. Acrolein scavengers: reactivity,
mechanism and impact on health. Molecular Nutrition & Food Research, 2011, 55,
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78. Pinzon LC, Uy MM, Sze KH, Wang M, Chu IK. Isolation and characterization of
antimicrobial, anti-inflammatory and chemopreventive flavones from Premna
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79. Peng X, Ma J, Chen F, Wang M*. Naturally occurring inhibitors against the
formation of advanced glycation endproducts. Food & Function, 2011, 2, 289-301.
80. Tian L, Wang M, LI X, Lam PKS, Wang M, Wang D, Chou HN, Li Y, Chan LL.
Proteomic modification in gills and brains of medaka fish (Oryzias melastigma) after
exposure to a sodium channel activator neurotoxin, brevetoxin-1. Aquatic
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81. Wu, JJ, Mak YL, Murphy MB, Lam JCW, Chan, WH, Wang M, Chan LL, Lam
PKS. Validation of an accelerated solvent extraction liquid chromatography-tandem
mass spectrometry method for Pacific ciguatoxin-1 in fish flesh and comparison with
the mouse neuroblastoma assay. Analytical and Bioanalytical Chemistry, 2011,
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82. Sun Z, Liu J, Zeng X, Huangfu J, Jiang Y, Wang M* and Chen F. Protective actions
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83. Zheng ZP, Zhu Q, Fan CL, Tan HY and Wang M*. Phenolic tyrosinase inhibitors
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84. Sun Z, Liu J, Zeng X, Huangfu J, Jiang Y, Wang M*, Chen F. Astaxanthin is
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85. Li H, Wu WKK, Li ZJ, Ming CK, Wong CCM, Ye GC, Sung JJY, Cho CH* and
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86. Shi X, Gao W, Chen QF, Chan SW, Zheng SX, Ma J, Wang M, Welti R, Chye ML.
Overexpression of Arabidopsis Acyl-CoA-binding protein ACBP3 promotes
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87. Liu H, Du Y, Chu H, Shih CH, Wong YW, Wang M, Chu IK, Tao Y, Lo C.
Molecular dissection of the pathogen-inducible 3-deoxyanthocyanidin pathway in
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88. Zheng ZP, Ma J, Cheng KW, Chao JF, Zhu Q, Chang RCC, Zhao M, Lin ZX, Wang
M*. Sulfur-containing constituents and one 1H-pyrrole-2-carboxylic acid derivative
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89. Wu JJ, Cheng KW, Zuo XF, Wang M, Li P, Zhang LY, Wang H, Ye WC. Steroidal
saponins and ecdysterone from Asparagus filicinus and their cytotoxic activities,
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90. Cheng KW, Wong CC, Wang M, He QY and Chen F. Identification and
characterization of molecular targets of natural products by mass spectrometry. Mass
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91. Law BYK, Wang M, Ma DL, Al-Mousa F, Michelangeli F, Cheng SH, Ng MHL, To
KF, Mok AYF, Ko RYY, Lam SK, Chen F, Che CM, Chiu P, and Ko BCB. Alisol B,
a novel inhibitor of the SERCA pump, induces autophagy, ER-stress and
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92. Zeng X, Kong RPW, Cheng KW, Du Y, Tang YS, Chu IK, Lo C. Sze KH, Chen F
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93. Du Y, Chu H, Wang M, Chu IK, Lo C. Identification of flavone phytoalexins and a
pathogen-inducible flavone synthase II gene (SbFNSII) in sorghum, Journal of
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94. Chen QF, Xiao S, Qi W, Mishra G, Ma J, Wang M, Chye ML. The Arabidopsis
acbp1acbp2 double mutant lacking acyl-1 CoA-binding proteins ACBP1 and ACBP2
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Cho CH, Wang. M*. 3,3′,4,5,5′-Pentahydroxy-trans-stilbene, a resveratrol derivative,
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96. Chao J, Li H, Cheng KW, Yu MS, Chang RCC*, Wang M*. Protective effect of
pinostilbene, a resveratrol methylated derivative against 6-hydroxydopamine-induced
neurotoxicity in SH-SY5Y Cells. Journal of Nutritional Biochemistry, 2010, 21,
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97. Peng X, Ma J, Chao J, Chang RCC, Tse I, Li ETS, Chen F and Wang M*. Beneficial
effects of cinnamon proanthocyanidins on the formation of specific advanced
glycation endproducts (AGEs) and MGO-induced impairment on glucose
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98. Zheng Z, Cheng KW, Zhu Q, Wang XC, Lin Z, Wang M*. Tyrosinase inhibitory
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99. Cheng KW, Ou SY, Wang M*, Jiang Y. Effects of fruits extracts on the formation of
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Activities of hydrocolloids as inhibitors of acrylamide formation in model systems
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101. Ma J, Peng X, Cheng KW, Kong R, Chu IK, Chen F, Wang. M*. Effects of
melamine on the Maillard reaction between lactose and phenylalanine. Food
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102. Peng X, Ma J, Cheng KW, Jiang Y, Chen F, Wang M*. Grape seed extract
fortification leads to bread with stronger antioxidant activity and acceptable quality
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103. Sun Z, Peng X, Liu J, Fan KW, Wang M* and Chen F. Inhibitory effects of
microalgal extract on the formation of advanced glycation endproducts (AGEs). Food
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104. Chao JF, Lau WKW, Hui MJ, Ho YS, Yu SY, Lai CSW, Wang M, Yuen WH,
Lam WH, Chan TH, Chang RCC. Pro-drug of the green tea polyphenol (-)-
epigallocatechin-3-gallate (EGCG) prevents differentiated SH-SY5Y cells from
toxicity induced by 6-hydroxydopamine, Neuroscience Letters, 2010, 469, 360-364.
105. Li H, Wu WKK, Zheng Z, Che CT, Yu L, Li ZJ, Wu YC, Cheng KW, Yu J, Cho
CH. Wang M*. 2,3’,4,4’,5’-Pentamethoxy-trans-stilbene, a resveratrol derivative, is a
potent inducer of apoptosis in colon cancer cells via targeting microtubules.
Biochemical Pharmacology, 2009, 78, 1224-1232.
106. Zhu Q, Zeng ZP, Cheng KW, Wu JJ, Zhang S, Tang YS, Sze KH, Chen J, Chen
F and Wang M*. Natural polyphenols as direct trapping agents of lipid peroxidation-
derived acrolein and 4-hydroxy-trans-2-nonenal, Chemical Research in Toxicology,
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107. Cheng KW, Zeng XH, Tang YS, Wu JJ, Liu ZW, Sze KH, Chu IK, Chen F, Wang
M*. Inhibitory mechanism of naringenin against carcinogenic acrylamide formation
and non-enzymatic browning in Maillard model reactions. Chemical Research in
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108. Cheng KW, Wong CC, Chao J, Lo C, Chen F, Chu IK, Che CM, Ho CT and
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phenylacetaldehyde. Molecular Nutrition and Food Research, 2009, 53, 716-725.
109. Zheng ZP, Chen S, Wang S, Wang XC, Cheng KW, Wu JJ, Yang D, Wang M*.
Chemical components and tyrosinase inhibitors from the twigs of Artocarpus
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110. Zhu Q, Liang CP, Cheng KW, Peng X, Lo CY, Shahidi F, Chen F, Ho CT, Wang
M*. Protective effects of green and black tea extracts on lipid peroxidation of seal
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111. Zheng X, Cheng KW, Jiang Y, Lin ZX, Shi JJ, Ou SY, Chen F, Wang M*.
Inhibition of acrylamide formation by vitamins in model reaction and fried potato
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112. Cheng KW, Yang RY, Tsou SCS, Lo CSC, Ho CT, Lee TC, Wang. M*. Analysis
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113. Wu JJ, Cheng KW, Wang H, Ye WC, Li ETS and Wang M*. Simultaneous
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114. Peng X, Ma J, Cheng KW, Chen B, Chen F and Wang M*. High-performance
liquid chromatographic determination of creatine kinase activity influenced by
methylglyoxal. Biomedical Chromatography, 2009, 23, 170-174.
115. Chao J, Yu MS, Ho YS, Wang M* and Chang RCC*. Dietary oxyresveratrol
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116. Cheng KW, Wong CC, Cho CK, Chu IK, Sze KH, Lo C, Chen F and Wang M*.
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117. Zheng ZP, Cheng KW, To JTK, Li H, Wang M*. Isolation of tyrosinase inhibitors
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118. Shih CH, Chu H, Tang LK, Sakanoto W, Maekawa M, Chu IK, Wang M, Lo C.
Functional characterization of key structural genes in rice flavonoid biosynthesis.
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119. Shih CH, Chen Y, Wang M, Chu IK. Lo C. Accumulation of isoflavone genistin
in transgenic tomato plants over-expressing a soybean isoflavone synthase
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120. Peng X, Cheng KW, Ma J, Chen B, Ho CT, Lo C, Chen F and Wang M*.
Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the
formation of advanced glycation endproducts. Journal of Agricultural and Food
Chemistry, 2008, 56, 1907-1911.
121. Yao Y, Chen F, Wang M, Wang J, Ren G. Antidiabetic activity of mung bean
extracts in diabetic KK-Aγ mice. Journal of Agricultural and Food Chemistry, 2008,
56, 8869-8873.
122. Yao Y, Shan F, Bian J, Chen F, Wang M, Ren G. D-chiro-inositol-enriched
Tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice.
Journal of Agricultural and Food Chemistry, 2008, 56, 10027-10031.
123. Ma J, Peng X, Cheng KW, Chen F, Yang D, Chen B and Wang M*. Use of
capillary electrophoresis to evaluate protective effects of methylglyoxal scavengers
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124. Pan MH, Gao JH, Lai CS, Wang YJ, Chen WM, Lo CY, Wang M, Dushenkov
S, Ho CT. Anti-tumor activity of 3,5,4’-trimethoxystilbene in COLO 205 cells and
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125. Zheng Z, Cheng KW, Chao J, Wu J, Wang M*. Tyrosinase Inhibitors from Paper
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126. Wu J, Cheng KW, Li ETS, Wang M* and Ye WC. Anti-browning activity of
MRPs in enzyme and fresh-cut apple slices models. Food Chemistry, 2008, 109, 379-
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127. Peng X, Zheng Z, Cheng KW, Shan F, Ren GX, Chen F, Wang M*. Inhibitory
effect of Mung bean extract and its constituents vitexin and isovitexin on the
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128. Cheng KW, Chen F, Wang M*. Inhibitory activities of dietary phenolic
compounds on heterocyclic amine formation in both chemical model system and beef
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129. Li HT, Cheng KW, Cho CH, He Z, Wang M*. Oxyresveratrol as an
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130. Cheng KW, Wu Q, Zheng Z, Peng X, Simon JE, Chen F and Wang M*.
Inhibitory effect of fruit extracts on the formation of heterocyclic amines. Journal of
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131. Ekanem AP, Wang M, Simon JE, Moreno DA. Antiobesity properties of two
African Plants (Afromomum meleguetta and Spilanthes acmella) by pancreatic lipase
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132. Zhang Y, Wei D, Zhang X, Guo S, Wang M, Chen F. Chemical components and
antioxidant activity of the volatile oil from Cassia tora L. seed prepared by
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133. Wang M*, Cheng KW, Wu Q, Simon JE. Quantification of napetalactones in
catnip (Nepeta cataria L.) by high-performance liquid chromatograph coupled with
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134. Cheng KW, Chen F, Wang M*. Heterocyclic amines: chemistry and health.
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135. Juliani HR, Kapteyn J, Jones D, Koroch AR, Wang M, Charles D, Simon JE.
Application of near-infrared spectroscopy in quality control and determination of
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136. Shen DD, Wu Q, Wang M, Yang Y, Lavoie EJ, Simon JE. Determination of the
predominant catechins in Acacia catechu by liquid chromatography/electrospray
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137. Kim M, Meng X, Kim A, Wang M, Simon JE. Developing a long-lasting
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138. Pan MH, Sin YH, Lin JK, Wang M, Ho CT. Induction of apoptosis by
hydroxymethyldibenzoylmethane through ROS production, GADD153 expression,
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139. Wang M, Park C, Wu Q and Simon JE. Analysis of Artemisinin in Artemisia
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140. Wu QL, Wang M and Simon JE. Liquid chromatographic/mass spectrometric
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141. Juliani H, Behra O, Moharram H, Ranarivelo L, Ralijerson B, Andriantsiferana
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for the real ravensara (Ravensara aromatica Sonn.) essential oil. Perfumer &
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142. Wu QL, Wang M and Simon JE. Analytical methods to determine
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143. Ekanem AP, Wang M, Simon JE, Obiekezie AI and Morah F. In vivo and in vitro
activities of the seed extract of Piper guineense Schum and Thon. against skin and
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144. Liang CP, Wang M, Simon JE, Ho CT. Antioxidant activity of plant extracts on
the inhibition of citral off-odor formation. Molecular Nutrition & Food Research,
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145. Wu QL, Wang M and Simon JE. LC/UV/ESI-MS Analysis of isoflavones in
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146. Wang M, Tadmor Y, Wu QL, Chin CK, Garrison SA and Simon JE.
Characterization and quantification of major steroidal saponins and flavonoids in
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147. Wu QL, Wang M, Simon JE. Determination of isoflavones in red clover and
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148. Wu QL, Wang M, Simon JE. Determination of proanthocyanidins in grape
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149. She QB, Kaji A, Wang M, Ho CT, and Dong Z. Inhibition of cell transformation
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150. Wang M, Simon JE, Aviles IF, He K, Zheng QY, Tadmor Y. Analysis of
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151. Zaurov DE, Simon JE, Park C, Letchamo W, Wu QL, Wang M, Belolipov IV,
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152. Simon, JE, Jefthas E, Longenhaven P, Smith M, Renaud E, Juliani R, Wang M,
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154. Sang S, Cheng X, Zhu N, Wang M, Jhoo JW, Stark RE, Badmaev V, Ghai G,
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155. Zhu N, Jiang Y, Wang M and Ho CT. Structures of cycloartane triterpene
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156. Zhu N, Wang M, Wei GJ, Lin JK, Yang CS and Ho CT. Identification of reaction
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157. Sang S, He K, Liu G, Zhu N, Wang M, Cheng X, Zheng Q, Dong Z, Ghai G,
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159. Wang W, Kikuzaki H, Jin Y, Nakatani N, Zhu N, Csiszar K, Boyd C, Rosen RT
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160. Wang M, Kikuzaki H, Zhu N, Shao Y, Nakatani N and Ho CT. Isolation and
structural elucidation of two new glycosides from sage (Salvia officinalis L.).
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161. Shao Y, Harris A, Wang M, Zhang H, Cordell GA, Bowman M and Lemmo E.
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162. Ho CT, Wang M, Wei GJ, Huang TC, Huang MT. Chemistry and antioxidative
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163. Wang M, Shao Y, Li J, Rangarajan M, LaVoie EJ, Ho CT. Antioxidative phenolic
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164. Zhu N, Wang M, Kikuzaki H, Nakatani N and Ho CT. The structures of two new
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165. Wang M, Kikuzaki H, Lin CC, Huang MT, Nakatani N and Ho CT.
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166. Wang M, Kikuzaki H, Nakatani N, Csiszar K, Boyd CD, Ghai G, Rosen RT and
Ho CT. Novel trisaccharide fatty acid ester identified from the fruits of noni (Morinda
citrifolia). Journal of Agricultural and Food Chemistry, 1999, 47, 4880-4882.
167. Wang M, Jin Y and Ho CT. Evaluation of resveratrol derivatives as potential
antioxidative agents and isolation the reaction products between resveratrol and
DPPH. Journal of Agricultural and Food Chemistry, 1999, 47, 3974-3977.
168. Wang M, Jin Y, Li J, Ho CT. New -carboline compounds from the Maillard
reaction between xylose and tryptophan, Journal of Agricultural and Food
Chemistry, 1999, 47, 48-50.
169. Chen Y, Wang M, Rosen RT, Ho CT. DPPH radical-scavenging active
components from polygogum multiflorum thunb. Journal of Agricultural and Food
Chemistry, 1999, 47, 2226-2228.
170. Jin Y, Wang M and Ho CT. Thermal degradation of sulforaphane. Journal of
Agricultural and Food Chemistry, 1999, 47, 3121-3123.
171. Wei GJ, Wang M, Rosen RT and Ho CT. Identification of thermal decomposition
products of carnosol, an antioxidant in rosemary and sage. Journal of Food Lipids,
1999, 6, 173-179.
172. Chen Y, Zhu N, Lo CY, Wang M and Ho CT. Process-induced health promoting
substance in food. Food Reviews International, 1999, 15, 473-501.
173. Shao Y, Wang M, Ho CT, Chin CK, Yang S, Cordell GA, Lotter H, Wagner H.
Lingulatusin, two epimers of an unusual linear diterpene from Aster lingulatus.
Phytochemistry, 1998, 49, 2, 609-612.
174. Wang M, Li J, Rangarajan M, Shao Y, Lavoie EJ, Huang TC and Ho CT.
Antioxidative phenolic compounds from sage (Salvia officinalis), Journal of
Agricultural and Food Chemistry, 1998, 46, 4869-4873.
Wang M 19
175. Wang M, Shao Y, Huang TC, Wei GJ and Ho CT. Isolation and structural
elucidation of aroma constituents bound as glycosides from sage (Salvia officinalis).
Journal of Agricultural and Food Chemistry, 1998, 46, 2509-2511.
176. Chen J, Wang M and Ho CT. Volatile compounds generated from thermal
degradation of N-acetylglucosamine, Journal of Agricultural and Food Chemistry,
1998, 46, 3207-3209.
177. Wang M, Li J, Ho GS, Peng X, Ho CT. Isolation and identification of
antioxidative flavonoid glycosides from Thyme (Thymus vulgaris L.). Journal of
Food Lipids, 1998, 5, 313-321.
178. Wang M, Lao A and Wang H. Two new amides from the roots of Acorus
tatarinnowii Scott. Chinese Chemical Letters, 1997, 8, 35-36.
179. Wang M, Lao A and Wang H. Two new isopimarane diterpenes from the roots of
Acorus tatarinnowii Scott. Chinese Chemical Letters, 1997, 8, 37-38.
1B. Scholarly Books, Monographs and Chapters
Scholarly books:
1. Wang M, Sang M, Hwang LS, Ho CT. Herbs: Challenges in Chemistry and
Biology (ACS symposium Series 925), 369 pages, published by American
Chemical Society, distributed by Oxford University Press, 2006.
2. Jaksch F, Wang M, Roman M. Handbook of Analytical Methods for Dietary
Supplements, 215 pages, by the American Pharmacists Association, April 2005.
Book chapters:
1. Cheng KW, Zhang XC, Wang, M. Chemistry and safety of Maillard reaction
products III: heterocyclic amines and amino acid derivatives, In: Food Safety
Chemistry, Edited by Yu, Liangli; Wang, Shuo; Sun, Bao-Guo, 2015, 69-88.
2. Zhang X., Chen F. and Wang M., Bioactive substances of animal origin, In:
Handbook of Food Chemistry, 2015, 1009-1033. http://dx.doi.org/10.1007/978-3-
642-41609-5_14-1 Edited by Peter Chi Keung Cheung.
3. Zhao Y., Wu Y. and Wang M., Bioactive substances of plant origin, In:
Handbook of Food Chemistry, 2015, 967-1008. http://dx.doi.org/10.1007/978-3-
642-41609-5_13-1 Edited by Peter Chi Keung Cheung.
4. Cheng KW, Zhang X, Wang M. Chemistry and safety of Maillard reaction
products III: heterocyclic amines and amino acid derivatives, In: Food Safety
Chemistry Toxicant Occurrence, Analysis and Mitigation, 2014, 69-88. Edited by
Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun.
5. Wong D. and Wang M. Review on chemical analysis and formation mechanism
of cholesterol oxidation products, In: Nutrition, Functional and Sensory
Properties of Foods. 2013, 231-242. Edited by Chi-Tang Ho, Cynthia Mussinan,
Fereidoon Shahidi, Ellene Tratras Contis.
6. Zhang X, Chen F, and Wang M. Furan: A Food-borne flavor carcinogen, In:
Nutrition, Functional and Sensory Properties of Foods. Royal Society of
Chemistry, 2013, 3-18. Edited by Chi-Tang Ho, Cynthia Mussinan, Fereidoon
Shahidi, Ellene Tratras Contis.
7. Chang RCC, Chao J, Yu MS and Wang M. Neuroprotective effects of
oxyresveratrol from fruit against neurodegeneration in Alzheimer’s disease. In
Recent Advances on Nutrition and the Prevention of Alzheimer's disease, 2010,
page165-168, edited by Charles Ramassamy and Stéphane Bastianetto.
Wang M 20
8. Juliani RH, Welch C, Astante-Dartey J, Acquaye D, Wang M and Simon JE.
Chemistry, quality, and functional properties of grains of paradise (Aframomum
melegueta), a rediscovered spice. In ACS Symposium Series 987, Dietary
Supplements, edited by Chi-Tang Ho, James E. Simon, Fereidoon Shahidi and Yu
Shao, 2008, 100-113.
9. Cheng KW, Wang M, Chen F and Ho CT. Oligostilbenes from Gnetum species
and anticarcinogenic and anti-inflammatory activities of oligostilbenes, In ACS
Symposium Series 987, Dietary Supplements, edited by Chi-Tang Ho, James E.
Simon, Fereidoon Shahidi and Yu Shao, 2008, page 36-58.
10. Mok P, Chang RCC, Wang M, So KF. A review on the laboratory investigations
and epidemiological studies of black tea, In ACS Symposium Series 987, Dietary
Supplements, edited by Chi-Tang Ho, James E. Simon, Fereidoon Shahidi and Yu
Shao, 2008, page 144-159.
11. Wong CC, Cheng KW, Chao J, Peng X, Zheng Z, Wu J, Chen F and Wang M.
Analytical methods for bioactive compounds in teas, In Tea and Tea Products:
Chemistry and Health Promoting Properties, edited by Chi-Tang Ho, Jen-Kun
Lin and Fereidoon Shahidi, published by CRC Press, 2008, page 79-112.
12. Cheng KW, Cheng F and Wang M. Liquid chromatography-mass spectrometry in
natural products research, In Bioactive Natural Products Detection, Isolation and
Structural Determination Edition2, edited by Steven M. Colegate and Russell J.
Molyneux, published by Taylor & Francis, 2007, page 245-266.
13. Liang CP, Wang M, Simon JE, Shahidi F, and Ho CT. Methods development for
monitoring seal blubber oil oxidation based on propanal and malondialdehyde
formation. In Antioxidant Measurement and Applications, ACS Symposium 956,
Edited by Fereidoon Shahidi and Chi-Tang, American Chemical Society, 2007,
page 125-139.
14. Wang M, Wu QL, Simon JE, Liang CP, Ho CT. Instrumental analysis of popular
botanical products in the US market. In Challenges in Chemistry and Biology of
Herbs, ACS Symposium Series 925, Edited by Mingfu Wang, Shengmin Sang,
Lucy Sun Hwang and Chi-Tang Ho, American Chemical Society, 2006, 39-54.
15. Juliani, RH, Wang M, Moharram H, Asante-Dartey J, Acquaye D, Koroch AR
and Simon JE. Intraspecific variation in quality control parameters, polyphenol
profile and antioxidant activity in wild populations of Lippia multiflora from
Ghana, In Challenges in Chemistry and Biology of Herbs, ACS Symposium
Series 925, Edited by Mingfu Wang, Shengmin Sang, Lucy Sun Hwang and Chi-
Tang Ho, American Chemical Society, 2006, 126-142.
16. Wang M, Juliani R, Simon JE, Ekanem A, Liang CP and Ho CT. Honeybush tea:
chemistry, analysis and pharmacological activities. In Phenolic Compounds in
Foods and Natural Health Products. ACS Symposium Series 909, Edited by
Fereidoon Shahidi and Chi-Tang Ho, published by American Chemical Society,
2005, 118-128.
17. Wang M, Jin Y, Wu QL, Simon JE and Ho CT. Chemistry, pharmacology and
quality control of selected popular oriental herbs in the US market. In Asian
Functional Foods, Edited by John Shi, Chi-Tang Ho and Fereidoon Shahidi,
Published by Marcel Dekker Inc, 2005, 73-102.
18. Wang M, Wu QL, Tadmor Y, Simon JE, Sang S and Ho CT. Schisandra
chinensis: chemistry and analysis. In Oriental Foods and Herbs: Chemistry and
Health Effects, ACS Symposium Series 859, Edited by Chi-Tang Ho, Jen-Kun
Wang M 21
Lin and Qing Yi Zheng, published by American Chemical Society, 2003, 234-
246.
19. Wu Q, Wang M, Simon JE, Yu SC, Xiao PG and Ho CT. Studies on the chemical
constituents of Loquat leaves (Eriobotrya japonica). In Oriental Foods and
Herbs: Chemistry and Health Effects, ACS Symposium Series 859, Edited by
Chi-Tang Ho, Jen-Kun Lin and Qing Yi Zheng, published by American Chemical
Society, 2003, 292-306.
20. Sang S, Wang M, He K, Liu G, Dong Z, Vladimir B, Zheng QY, Ghai G, Rosen
RT, Ho CT. Chemical components in noni fruits and leaves (Morinda citrifolia
L.). In Quality Management of Nutraceuticals, ACS Symposium Series 803,
Edited by Chi-Tang Ho and Qun Yi Zheng, published by American Chemical
Society, 2002, 134-150.
21. Wang M, Zhu N, Jin Y, Belkowitz N, Ho CT. A Quantitative HPLC method for
the quality assurance of goldenseal products in the US market. In Quality
Management of Nutraceuticals, ACS Symposium Series No. 803, Edited by Chi-
Tang Ho and Qun Yi Zheng, published by American Chemical Society, 2002,
199-213.
22. Wang M, Li J, Shao Y, Huang TC, Huang MT, Chin CK, Rosen RT and Ho CT,
Antioxidative and cytotoxic components of highbush blueberry (Vaccinium
corymbosum. L). in Phytochemical and phytopharmaceutical, published by
AOCS Press, 1999, 271-277.
23. Ho CT, Huang MT, Lou YR, Ma W, Shao Y, Wei GJ, Wang M and Chin CK.
Antioxidant and anti-tumor activity of rosemary leaves. In Phytochemical and
Phytopharmaceutical, published by AOCS Press, 1999, 296-307.
1C. Patents Received and Filed:
Received:
1. James E. Simon, Mingfu Wang, Kodzo Gbewonyo, Mohamed M. Rafi, Daniel
Fahene Acquaye, Yaw Asianowa. Antioxidant and anti-inflammatory activity of
compounds and preparations from African nutmeg seeds. 2008, US Patent
Number: 7371413.
2. Geetha Ghai, Kuang-Yu Chen, Robert T. Rosen, Mingfu Wang, Nitin Telang,
Martin Liplin, Chi-Tang Ho. Compositions and methods for prevention or
treatment of disease are provided which comprise analogs of Resveratrol. 2004,
US Patent Number: 6790869.
3. Aina Lao, Xichan Tang, Hongcheng Wang, Mingfu Wang. Extraction of
Tatarines A, B and C from Acorus calamus for Therapeutic use, Chinese patent
97-106786 (application number) and 1220260 (publication number).
Filed:
4. Mingfu Wang, Shuting Hu and Yizhen Wu, Compositions and methods for
lightening skin and reducing hyperpigmentation, 2016, PCT/CN2016/079834.
5. Mee Len Chye, Pan Liao, Hui Wang, Mingfu Wang. Methods of using 3-
hydroxy-3-methylglutaryl-CoA synthase to enhance growth and/or seed yield of
genetically modified plants, 2014, PCT/CN2014/077869, US 20140380524
(application).
6. Mingfu Wang, Shuting Hu. Composition for Inhibition of Melanin Synthesis.
Faming Zhuanli Shenqing (2014), Application No: 201410006720.9.
Wang M 22
7. Jeong-Ha Kim, Mingfu Wang, James Simon, Abraham Kim. Composition of skin
whitening cosmetics containing morus alba extracts. U.S. Pat. Appl. Publ.
(2006), 16pp. US 2006216253.
8. Gheetha Ghai, Chi-tang Ho, Robert T. Rosen, Mingfu Wang, Charles D. Boyd,
Katalin Csiszar. Glycosides from Noni extract for treatment of tumors. U.S.
Pat. Appl. Publ. (2003), 5 pp. US 2003004116.
9. Zheng Zongping, Chen Jie, Wang Mingfu. Compound having tyrosinase
inhibitory activity and its preparation method. Chinese patent, 2015, publication
number: CN103497091 B.
10. Zheng Zongping, Chen Jie, Wang Mingfu. Compounds with tyrosinase inhibitory
activity and preparation and application thereof, Chinese patent, 2015, publication
number: CN103342687 B.
11. Zheng, Zongping; Wang, Mingfu; Chao, Jianfei. Sulfur-containing compound
with neuroprotective effect and its use. From Faming Zhuanli Shenqing (2013),
CN 103224545 A 20130731.
12. Zheng, Zongping; Wang, Mingfu. Preparation method and application of mixture
with tyrosinase inhibitory activity, Chinese patent, 2015, publication number:
CN103211732 B.
Invited talks:
1. Wang M. Flavonoids in onion beef soups: Stability, reactivity and potential health
benefits. 253th ACS National Meeting & exposition, April 2-6, 2017, San
Francisco, CA. USA.
2. Wang M. The health benefit of polyphenols and their application in foods,
Northwest A&F University, Dec. 12, 2016, China
3. Wang M. The impact of polyphenols on food quality, health and beauty, Fu Jen
Catholic University, Dec. 1, 2016, Taiwan
4. Wang M. The impact of thermal processing on phenolics’ nutrition and health
benefits, 2016 China Food Science and Technology Forum, June 6-8 2016,
Xinjiang China
5. Wang M. Dietary phenolics for management of food safety and human health,
Nanchang University, May 30-31, Nanchang, China
6. Wang M. Resveratrol Derivatives as Colorectal Cancer Chemopreventive Agents,
2015 Small Molecule Pharmaceutical Applications in Cancer Research and
Biotechnology International Conference; December 14-16, 2015, Kaohsiung
Medical University, Taiwan.
7. Wang M. Impact of fruit phenolics on food quality and human health, the 6th
International Conference on Food Factors - ICoFF 2015, Nov. 22-25, 2015, Seoul,
South Korea. (Chair for Fruit and Vegetable session)
8. Wang M. The development of novel natural skin lightening agents with multiple
action mechanism, ISNFF 2015 Annual Meeting , Sept 20-23, Wuxi, China
9. Wang M. Selected phenolics for health management, The Korean Society of Food
Science and Nutrition (KFN), 2015 International Symposium and Annual Meeting,
August 24-26, 2015, Alpensia Resort Convention Center, Pyeongchang, Korea.
10. Wang M. How to prepare a manuscript for Journal of Functional Foods, Central
China Agricultural University. 2015.
Wang M 23
11. Wang M. Novel roles of phenolics in management of food quality and human
health (June 26-29, Shanghai), International Symposium on Phytochemicals in
Medicine and Food. 2015.
12. Wang M, Hu S and Zheng ZP. Resorcinol-type phenolics inhibit α-MSH
inducted melanogenesis and UVA-induced DNA Damage, the 28th International
Symposium on the Chemistry of Natural Products and the 8th International
Conference on Biodiversity. 2014.
13. Wang M. Dietary Polyphenols: New roles in food and human health management.
10th International Conference on Food Science and Technology, May 29-31, 2013,
Wuxi, P.R. China.
14. Wang M. Impact of phenolics on food quality and human health, Jinan University,
April 24, 2013.
15. Wang M. The research and development of new natural whitening products. 2013
Personal Care and Homecare Ingredients Expo, 12-15 March 2013, Guangzhou,
P.R. China.
16. Wang M. Phenolics as novel food additives, International conference on high
quality in human Ecology, Chia Nan University of Pharmacy & Science, Oct. 26,
2012, Taiwan.
17. Wang M. Impact of dietary phenolics on food quality and human health,The
6th Cross-Strait Symposium on Food, Nutrition and Biotechnology: “Food,
Nutrition and Safety” Aug 30-Sept 1, 2012.
18. Wang M. Application of instrumentation in quality control and development of
phenolics-containing nutraceuticals and functional foods, 2010 International
Chemical Congress of Pacific Basin Societies (Pacifichem) , Dec. 15-20, 2010.
19. Wang M. Dietary phenolics: New roles in disease prevention and food
application. , 238th ACS National Meeting, Washington, DC, United States,
August 16-20, 2009.
20. Wang M. and Chen SF. Dietary phenolics: new roles in disease prevention and
food application. , 2008 Academic Forum for Doctoral Candidates of Food and
Biotechnology, Oct. 23-26, 2008, Wuxi. China, 2008.
21. Wang M, Chao J, Cheng KW and Chang RCC Neuroprotective effects of
resveratrol derivatives on Parkinson’s disease. , International Conference and
Exhibition on Nutraceuticals and Functional Food 2008, Nov. 14-17, 2008,
Taichung, Taiwan, 2008.
Presentation and Posters:
1. Ou J, Wang M. Impact of selected phenolics on the quality and health aspect of
cookie, 252nd ACS National Meeting & Exposition, Philadelphia, PA, United
States, August 21-25, 2016 (2016), AGFD-227 (presentation).
2. Zhao Y, Wang M. Inhibitory effects of a phenylacetaldehyde-flavonoid adduct, 6-
C(E-phenylethenyl)naringenin, on human colon cancer cells, 252nd ACS National
Meeting & Exposition, Philadelphia, PA, United States, August 21-25, 2016
(2016), AGFD-15 (presentation).
Wang M 24
3. Wang M. 6-C-(E-Phenylethenyl)-naringenin, identified from tomato and beef
soup, induces cell growth inhibition in colon cancer cells, IFT16 Annual Meeting
Chicago, USA, July 16-19, 2016 (poster).
4. Tan H, Li ETS, Wang M. Anti-adipogenic properties of a few selected
phytochemicals in 3T3- L1 cell model. 10th International Conference on Food
Science and Technology, May 29-31, 2013, Wuxi, P.R. China (poster).
5. Hu S, Chen F, Wang M. Natural phenolics from the twigs of Cudrania
tricuspidata as hypopigmenting agents against melanogenesis in B16 and Melan-a
cell line and their mechanisms of action, 10th International Conference on Food
Science and Technology, May 29-31, 2013, Wuxi, P.R. China (poster).
6. Tian L, Wang M. Evaluation of the toxicity of acrolein, a foodborne toxicant in
Zebrafish , 10th International Conference on Food Science and Technology, May
29-31, 2013, Wuxi, P.R. China (poster).
7. Zhang X, Chen F, Wang M. Controlling nonenzymatic browning reactions by
selected dietary polyphenols in chemical and food models, 10th International
Conference on Food Science and Technology, May 29-31, 2013, Wuxi, P.R.
China (poster).
8. Hu S, Chen F, Wang M. Natural phenolics from the twigs of Cudrania
tricuspidata as hypopigmenting agents against melanogenesis in B16 and Melan-a
cell line and their mechanisms of action, ASPCR-ASDR 2013, May 17-19, 2013,
Sydney, Australia (presentation).
9. Tian L, Wang M. Developmental toxicity of one marine dinoflagellate toxicant-
saxitoxin. International Congress on Natural Products Research 2012, July 28-
Aug. 1, New York, USA (poster).
10. Wong D, Cheng KW and Wang M. Inhibitory activities of vitamins on 7-
ketocholesterol formation in both chemical model systems and beef patties,
International Flavor Conference XIII, 29 May – 1 June , 2012, Greece (poster)
3. Wang M. and Ma J. Impact of phloretin and phloridzin on the formation of
Maillard reaction products in model systems, International Flavor Conference
XIII, 29 May – 1 June , 2012, Greece (presentation).
4. Zhang X, Chen SF and Wang M. Impact of selected dietary polyphenols on
caramelization in model systems, International Flavor Conference XIII, 29 May –
1 June , 2012, Greece (poster).
5. Zeng X, Cheung KW, Jiang Y, Lin ZX, Shi JJ, Chen SF and Wang M. Inhibitory
activities and potential mechanisms of vitamins against carcinogenic acrylamide
formation, 239th ACS National Meeting, San Francisco, CA, United States,
March 21-25, AGFD-85, 2010
6. Zhu Q, Zheng Z, Chao J, Chang RCC and Wang M. Protective effects of natural
polyphenols in acrolein-induced cytotoxicity, 5th International Symposium on
Healthy Aging, 2010, Page 53
7. Xiao S, Chen Q, Qi W, Mishra G, Ma J, Wang M and Chye ML. The
Arabidopsis acyl-CoA-binding proteins ACBP1 and ACBP2 are essential for
early embryo development., 21st International Conference on Arabidopsis
Research, Yokohama, Japan, June 6 - 10, 2010. Poster 06002 p. 126, 2010
8. Peng X, Ma J, Chao J, Chen SF and Wang M. Protective effects of
proanthocyanidins on insulin signaling pathways impaired by methylglyoxal in
3T3-L1 adipocytes, 239th ACS National Meeting, San Francisco, CA, United
States, March 21-25, 2010, AGFD-162, poster, 2010
Wang M 25
9. Chao J, Li H, Cheng KW, Yu MS, Wang M and Chang RCC. Resveratrol
methylated derivatives as neuroprotective agents in 6-hydroxydopamine-induced
SH-SY5Y cells, 5th International Symposium on Healthy Aging, 2010, Page 53
10. Zhu Q, Zheng Z, Cheng KW, Chen SF and Wang M. Natural polyphenols as
sequestering agents of lipid peroxidation-derived acrolein and 4-hydroxy-trans-2-
nonenal, 239th ACS National Meeting, San Francisco, CA, United States, March
21-25, AGFD-65 ,poster, 2010
11. Ma J, Peng X, Cheng KW, Kong PW, Chu IK, Chen SF and Wang M. Effects of
melamine on the Maillard reaction between lactose and phenylalanine, 239th ACS
National Meeting, San Francisco, CA, United States, March 21-25, AGFD-137,
poster, 2010
12. Wang M, Chu IK and To TKJ. Application of epigallocatechin gallate to prevent
DNA interstrand cross-links caused by reactive carbonyl species, 239th ACS
national Meeting, San Francisco, CA, USA, March 21-25, AGFD-84, 2010,
poster.
13. Ho CT, Sang SM and Wang M. Reactive carbonyl species and advanced
glycation end-products in foods, 239th ACS National Meeting, San Francisco,
CA, United States, March 21-25, AGFD-60, 2010 , presentation.
14. Zheng Z, Chao J, Ma J, Zhu Q and Wang M. Sulfur-containing components from
pineapple (Ananas comosus). , 239th ACS National Meeting, San Francisco, CA,
United States, March 21-25, AGFD-138, poster , 2010
15. Chao J, Li H, Cheng KW, Yu MS, Wang M and Chang RCC. Neuroprotective
effects of methylated resveratrols in an in vitro Parkinson's disease model ,
Society for Neuroscience 2009, 2009, Poster No. G10
16. Chang RCC, Chao J, Ho YS and Wang M. Neurodegeneration: the Processes,
Hong Kong Medical Journal, 2009
17. Chao J, Li H, Cheng KW, Yu MS, Chang RCC and Wang M. Investigating the
structural analog of resveratrol in an in vitro Parkinson's disease model, Fourth
International symposium on Healthy Aging: Emerging Therapies for an Aging
Population, 2009, 66 P19
18. Cheng KW, Chen SF and Wang M. Effects of dietary phenolics on the formation
of mutagenic heterocyclic amines, IFT 2008 Annual Meeting + Food Expo. June
28-July 1, 2008, New Orleans, USA, poster, 2008
19. Chen SF and Wang M. Inhibitory effects of dietary phenolics on the formation of
toxic substances in thermal processed foods, Programme Book of the 1st Annual
Meeting of Joint US-Sino Food Safety Research Center, 12 May 2008, Shanghai,
2008, p. 1-3
20. Chao J, Yu MS, Ho YS, Wang M. and Chang RCC Dietary oxyresveratrol
prevents 6-hydroxydopamine-induced neurotoxicity in SH-SY5Y cells, Third
International Symposium on Healthy Aging: Improving the Health of an Aging
Population, 2008, 51 P11
21. Tam KS, Wu J, Tse MY, Tam TM, Wang M and Li ETS. Bitter melon extracts
suppressed differentiation and triglyceride content of 3T3-L1 adipocytes,
Experimental Biology. San Diego, April 2008 , 2008
22. Peng X, Cheng KW, Ma J, Chen SF and Wang M. Evaluation of cinnamon bark
phenolics as trapping agents for reactive carbonyl species to inhibit the formation
of AGEs, IFT 2008 Annual Meeting + Food Expo. June 28-July 1, 2008, New
Orleans, USA, poster, 2008