Bert Chi
Publications by Year
Research Areas
Biochemical Analysis and Sensing Techniques, Olfactory and Sensory Function Studies, Genomics, phytochemicals, and oxidative stress, Phytochemicals and Antioxidant Activities, Carcinogens and Genotoxicity Assessment
Most-Cited Works
- → A Potent and Selective AMPK Activator That Inhibits de Novo Lipogenesis(2010)91 cited
- → Toxicological evaluation of a novel cooling compound: 2-(4-methylphenoxy)- N -(1 H -pyrazol-3-yl)- N -(2-thienylmethyl)acetamide(2015)5 cited
- → Toxicological evaluation of the flavour ingredient N -(1-((4-amino-2,2-dioxido-1 H -benzo[ c ][1,2,6]thiadiazin-5-yl)oxy)-2-methylpropan-2-yl)-2,6-dimethylisonicotinamide (S2218)(2017)3 cited
- → Toxicological evaluation of the flavour ingredient 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid(2015)3 cited
- → Toxicological evaluation of two novel bitter modifying flavour compounds: 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1 H -pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2,4-dione and 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1 H -pyrazol-4-yl)-1-(3-hydroxybenzyl)-5,5-dimethylimidazolidine-2,4-dione(2016)3 cited
- → Toxicological evaluation of a novel umami flavour compound: 2-(((3-(2,3-Dimethoxyphenyl)-1 H -1,2,4-triazol-5-yl)thio)methyl)pyridine(2016)3 cited
- → Toxicological evaluation and metabolism of two N -alkyl benzamide umami flavour compounds: N -(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide and ( R )- N -(1-methoxy-4-methylpentan-2-yl)-3,4-dimethylbenzamide(2016)