Concepedia

Huang Shi

HS

4

Publications

504

Citations

4

H-Index

1983

Active since

Affiliations

Rutgers, The State University of New Jersey(Current)

Wuxi Institute of Technology

Huang Shi is an author at Rutgers, The State University of New Jersey specializing in food chemistry, oxidative stress, and flavoromics.

Top concepts

Food ChemistryHealthMedicineFlavoromicsPharmacologyOxidative StressChemistryMetabolismBioanalysisBiochemistry

Publications per year

1983–1992

4

Publications

4

Antioxidative effect of polyphenol extract prepared from various Chinese teas

Chi‐Tang Ho, Qinyun Chen, Huang Shi et al. · Preventive Medicine · 1992 · 260 citations

Food Chemistry, Polyphenol Extract, Food Bioactive Compound +6

Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity

Qinyun Chen, Huang Shi, Chi‐Tang Ho · Journal of the American Oil Chemists Society · 1992 · 190 citations

Lipid Peroxidation, Mass Detector, Polyphenolics +17

Flavor chemistry of Chinese foods

Chi‐Tang Ho, Yuangang Zhang, Huang Shi et al. · Food Reviews International · 1989 · 29 citations

Food Chemistry, Flavor Chemistry, Delicate Flavors +10

Isolation and identification of 2‐pentenylfurans in the reversion flavor of soybean oil

Stephen S. Chang, Guo‐Hui Shen, Jian Tang et al. · Journal of the American Oil Chemists Society · 1983 · 25 citations

Food Chemistry, Agricultural Chemistry, Reversion Flavor +6

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