Concepedia

Chung May Wu

CM

16

Publications

814

Citations

15

H-Index

1949

Active since

Affiliations

Rutgers, The State University of New Jersey(Current)

Food Industry Research and Development Institute

Chung May Wu is an author at Rutgers, The State University of New Jersey specializing in analytical chemistry, food chemistry, and food sciences.

Top concepts

Food ChemistryAnalytical ChemistryFood ScienceHealthEngineeringFood QualityFood PreservativesChemistryPharmacologyBiostatistics

Publications per year

1949–1995

16

Publications

16

Volatile compounds from garlic

Tung Hsi Yu, Chung May Wu, Yoh Cherng Liou · Journal of Agricultural and Food Chemistry · 1989 · 177 citations

Engineering, Chemical Composition, Altmetric Attention Score +16

Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices

Tung Hsi Yu, Chung May Wu, Chi Tang Ho · Journal of Agricultural and Food Chemistry · 1993 · 77 citations

Food Chemistry, Engineering, Volatile Compounds +15

Pungent compounds of ginger (Zingiber officinale roscoe) extracted by liquid carbon dioxide

Chu Chin Chen, May Chien Kuo, Chung May Wu et al. · Journal of Agricultural and Food Chemistry · 1986 · 76 citations

Bioorganic Chemistry, Engineering, Altmetric Attention Score +18

Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic

Tung Hsi Yu, Chung May Wu, Shyh Yuan Chen · Journal of Agricultural and Food Chemistry · 1989 · 60 citations

Engineering, Food Analysis, Organic Chemistry +16

Volatile compounds generated from thermal degradation of alliin and deoxyalliin in an aqueous solution

Tung Hsi Yu, Chung May Wu, Robert T. Rosen et al. · Journal of Agricultural and Food Chemistry · 1994 · 57 citations

Engineering, Altmetric Attention Score, Degradation Reaction +18

Rows per page

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