Max Wong
Papers
1
Total Citations
3
H-Index
1
About
Max Wong is a researcher whose work bridges analytical chemistry and food science, with a primary focus on the measurement of antioxidant properties in beverages. His most cited study, "Manual and Robotic Methods for Measuring the Total Antioxidant Capacity of Beers" (2009), has garnered 3 citations and represents a foundational contribution to the development of reproducible, high-throughput techniques for assessing antioxidant capacity. This work is particularly notable for its comparative analysis of manual and automated methods, offering practical insights for quality control in the brewing industry. Wong’s research addresses the growing interest in the health benefits of antioxidants in consumer products, providing tools that enable both researchers and manufacturers to quantify these compounds with greater efficiency and accuracy. While his citation count is modest, his methodological contributions have laid groundwork for subsequent studies in food chemistry and industrial applications. For students and researchers exploring the intersection of automation and food analysis, Wong’s work serves as a concise yet valuable reference point for understanding early efforts to standardize antioxidant measurement in complex matrices like beer.
Research Focus
Key Achievements
Top Papers
- 1