Peter K. C. Ong - Concepedia

Author

Peter K. C. Ong

National University of Singapore

Also Known As

Peter K. C. Ong, Peter K.C. Ong, Peter KC Ong

Publications

820

Citations

H-Index

Concepts

All Affiliations

National University of Singapore Suzhou Research Institute Cornell University New York State Department of Agriculture and Markets Kasetsart University

About

Peter K. C. Ong is an author at National University of Singapore specializing in health sciences, food chemistry, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	292
2	Engineering	5	5	203
3	Biochemistry	4	4	143
4	Medicine	2	2	171
5	Natural Sciences	2	2	129

Peter K. C. Ong

Publications

796

Citations

H-Index

Page 1

	Year	Citations
Similarities in the Aroma Chemistry of Gewürztraminer Variety Wines and Lychee (<i>Litchi chinesis</i>Sonn.) Fruit Peter K. C. Ong, Terry E. Acree Journal of Agricultural and Food Chemistry	1999	181
Characterization of Volatiles in Rambutan Fruit (<i>Nephelium lappaceum </i>L.) Peter K. C. Ong, Terry E. Acree, Edward H. Lavin Journal of Agricultural and Food Chemistry EngineeringBotanyFlavoromicsPlant MetabolomicsRambutan Fruit	1998	107
Gas Chromatography/Olfactory Analysis of Lychee (<i>Litchi chinesis </i>Sonn.) Peter K. C. Ong, Terry E. Acree Journal of Agricultural and Food Chemistry BiologyLitchi Chinesis SonnVolatile CompoundsFlavoromicsMedicine	1998	101
Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Ultrasonics Sonochemistry Food PhysicFood BiophysicsModel SystemFood EngineeringFood Processing	2016	74
Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Food Chemistry Food ChemistryBiochemistryFood AnalysisGlycobiologyModel System	2018	70
High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine–xylose model system Olivia X.H. Ong, Yi-Xin Seow, Peter K. C. Ong, Ultrasonics Sonochemistry	2015	39
Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream Yi-Xin Seow, Peter K. C. Ong, Shao‐Quan Liu International Journal of Food Microbiology Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistry	2010	38
Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Innovative Food Science & Emerging Technologies EngineeringSonochemistryBiotechnologyBiochemical EngineeringMaillard Reaction Products	2016	33
Effects of Ultrasonic Processing and Oil Type on Maillard Reaction of D-Glucose and L-Alanine in Oil-in-Water Systems Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Food and Bioprocess Technology Food ChemistryFood AnalysisBiochemical EngineeringFood EngineeringFood Processing	2018	28
Odor-Specific Loss of Smell Sensitivity with Age as Revealed by the Specific Sensitivity Test Yi-Xin Seow, Peter K. C. Ong, Dejian Huang Chemical Senses	2016	26

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