Artykuły udostępnione publicznie: - Chi-Tang HoWięcej informacji
Niedostępne w żadnym miejscu: 141
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
X Guo, CT Ho, X Wan, H Zhu, Q Liu, Z Wen
Food Chemistry 341, 128230, 2021
Upoważnienia: National Natural Science Foundation of China
Apple polyphenols, phloretin and phloridzin: new trapping agents of reactive dicarbonyl species
X Shao, N Bai, K He, CT Ho, CS Yang, S Sang
Chemical research in toxicology 21 (10), 2042-2050, 2008
Upoważnienia: US National Institutes of Health
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
X Guo, W Schwab, CT Ho, C Song, X Wan
Food Chemistry 376, 131933, 2022
Upoważnienia: National Natural Science Foundation of China
Resveratrol alleviates rheumatoid arthritis via reducing ROS and inflammation, inhibiting MAPK signaling pathways, and suppressing angiogenesis
G Yang, CC Chang, Y Yang, L Yuan, L Xu, CT Ho, S Li
Journal of agricultural and food chemistry 66 (49), 12953-12960, 2018
Upoważnienia: National Natural Science Foundation of China
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
X Zhai, L Zhang, M Granvogl, CT Ho, X Wan
Comprehensive Reviews in Food Science and Food Safety 21 (5), 3867-3909, 2022
Upoważnienia: National Natural Science Foundation of China
Formation and fate of Amadori rearrangement products in Maillard reaction
H Cui, J Yu, Y Zhai, L Feng, P Chen, K Hayat, Y Xu, X Zhang, CT Ho
Trends in food science & technology 115, 391-408, 2021
Upoważnienia: National Natural Science Foundation of China
Capsaicin—The major bioactive ingredient of chili peppers: Bio-efficacy and delivery systems
M Lu, C Chen, Y Lan, J Xiao, R Li, J Huang, Q Huang, Y Cao, CT Ho
Food & function 11 (4), 2848-2860, 2020
Upoważnienia: National Natural Science Foundation of China
Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
X Gao, C Li, R He, Y Zhang, B Wang, ZH Zhang, CT Ho
Food Chemistry 405, 134911, 2023
Upoważnienia: National Natural Science Foundation of China
Effect of the roasting degree on flavor quality of large-leaf yellow tea
X Guo, CT Ho, W Schwab, X Wan
Food Chemistry 347, 129016, 2021
Upoważnienia: National Natural Science Foundation of China
Peracetylated (−)-epigallocatechin-3-gallate (AcEGCG) potently suppresses dextran sulfate sodium-induced colitis and colon tumorigenesis in mice
YS Chiou, NJL Ma, S Sang, CT Ho, YJ Wang, MH Pan
Journal of agricultural and food chemistry 60 (13), 3441-3451, 2012
Upoważnienia: US National Institutes of Health
Detection of cellular redox reactions and antioxidant activity assays
D Meng, P Zhang, L Zhang, H Wang, CT Ho, S Li, F Shahidi, H Zhao
Journal of Functional Foods 37, 467-479, 2017
Upoważnienia: National Natural Science Foundation of China
Metagenomics analysis of gut microbiota modulatory effect of green tea polyphenols by high fat diet-induced obesity mice model
X Zhang, M Zhang, CT Ho, X Guo, Z Wu, P Weng, M Yan, J Cao
Journal of Functional Foods 46, 268-277, 2018
Upoważnienia: National Natural Science Foundation of China
Identification of novel bioactive metabolites of 5‐demethylnobiletin in mice
J Zheng, M Song, P Dong, P Qiu, S Guo, Z Zhong, S Li, CT Ho, H Xiao
Molecular nutrition & food research 57 (11), 1999-2007, 2013
Upoważnienia: US National Institutes of Health
Antioxidant Protection of Nobiletin, 5-Demethylnobiletin, Tangeretin, and 5-Demethyltangeretin from Citrus Peel in Saccharomyces cerevisiae
M Wang, D Meng, P Zhang, X Wang, G Du, C Brennan, S Li, CT Ho, ...
Journal of agricultural and food chemistry 66 (12), 3155-3160, 2018
Upoważnienia: National Natural Science Foundation of China
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
X Zhou, H Cui, Q Zhang, K Hayat, J Yu, S Hussain, MU Tahir, X Zhang, ...
Food Research International 140, 109985, 2021
Upoważnienia: National Natural Science Foundation of China
Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom
X Xu, R Xu, Q Jia, T Feng, Q Huang, CT Ho, S Song
Food Chemistry 293, 333-339, 2019
Upoważnienia: National Natural Science Foundation of China
Accelerating aroma formation of raw soy sauce using low intensity sonication
X Gao, E Liu, J Zhang, L Yang, Q Huang, S Chen, H Ma, CT Ho, L Liao
Food Chemistry 329, 127118, 2020
Upoważnienia: National Natural Science Foundation of China
Identification and quantification of potential anti-inflammatory hydroxycinnamic acid amides from wolfberry
S Wang, JH Suh, X Zheng, Y Wang, CT Ho
Journal of agricultural and food chemistry 65 (2), 364-372, 2017
Upoważnienia: US Department of Agriculture
Metagenomics Analysis of Gut Microbiota in a High Fat Diet–Induced Obesity Mouse Model Fed with (−)‐Epigallocatechin 3‐O‐(3‐O‐Methyl) Gallate (EGCG3″Me)
X Zhang, Y Chen, J Zhu, M Zhang, CT Ho, Q Huang, J Cao
Molecular nutrition & food research 62 (13), 1800274, 2018
Upoważnienia: National Natural Science Foundation of China
Small peptides hydrolyzed from pea protein and their Maillard reaction products as taste modifiers: Saltiness, umami, and kokumi enhancement
F Yan, H Cui, Q Zhang, K Hayat, J Yu, S Hussain, MU Tahir, X Zhang, ...
Food and Bioprocess Technology 14, 1132-1141, 2021
Upoważnienia: National Natural Science Foundation of China
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