Chi-Tang Ho
Chi-Tang Ho (; born 1944) is a Chinese-born Taiwanese-American food scientist. He received his PhD in organic chemistry in 1974 and started working as a researcher and professor in the food science department at Rutgers University. He is now director of the food science graduate program at Rutgers University in New Brunswick, New Jersey. Provided by Wikipedia
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Tea aroma formation by Chi-Tang Ho, Xin Zheng, Shiming Li
Published 2015-03-01Get full text
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Improving the stability and bioavailability of tea polyphenols by encapsulations: a review by Zhiya Yin, Ting Zheng, Chi-Tang Ho, Qingrong Huang, Qingli Wu, Man Zhang
Published 2022-05-01Get full text
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Antiglycating effects of citrus flavonoids and associated mechanisms by Yunli Xiao, Junfeng Shen, Jianfeng Zhan, Limin Guo, Chi-Tang Ho, Shiming Li
Published 2024-09-01Get full text
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Rosmarinic acid regulates lipid accumulation through lipid metabolism and anti-inflammatory by Chunxiu Lin, Zhuobin Li, Yun Chen, Jingrui Luo, Guo Liu, Chi-Tang Ho, Yong Cao, Yunjiao Chen
Published 2025-05-01Get full text
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Bioactive phytochemicals and associated multifunctional health-promoting effects of Polygonati Rhizoma by Shuzhen Wang, Feng He, Yunli Xiao, Fu Xiang, Lan Lu, Wei Wu, Chi-Tang Ho, Shiming Li
Published 2025-06-01Get full text
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Structure variety and its potential effects on biological activity of tea polysaccharides by Ting Hu, Peng Wu, Jianfeng Zhan, Weixin Wang, Junfeng Shen, Meiyan Wang, Chi-Tang Ho, Shiming Li
Published 2022-05-01Get full text
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