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Chi-Tang Ho

Rutgers University
National Taiwan University
Anhui Agricultural University

1286

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41139

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Influence of phenolic acids/aldehydes on color intensification of cyanidin-3-O-glucoside, the main anthocyanin in sugarcane (Saccharum officinarum L.)

2022 Food Chemistry
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Superior environmental stability of gelatin/CMC complex coacervated microcapsules via chitosan electrostatic modification

2022 Food Hydrocolloids
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Phytochemical profile of Tibetan native fruit “Medog lemon” and its comparison with other cultivated species in China

2022 Food Chemistry
- Jing Zhang
- Ya Xu
- Chi-Tang Ho
- Jiaqi Qiu
- Xiaohui Qiu
- Zhihai Huang
- Liang Zhang
- Wen Xu
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Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation.

2022 Food Chemistry
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Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal.

2022 Food Chemistry
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CSC-3436 sensitizes triple negative breast cancer cells to TRAIL-induced apoptosis through ROS-mediated p38/CHOP/death receptor 5 signaling pathways

2021 Environmental Toxicology
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Oxyresveratrol inhibits human colon cancer cell migration through regulating epithelial–mesenchymal transition and microRNA

2021 Food & Function
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Bidirectional interaction of nobiletin and gut microbiota in mice fed with a high-fat diet

2021 Food & Function
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Health benefits of dietary chronobiotics: beyond resynchronizing internal clocks.

2021 Food & Function
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Dieckol Ameliorates Aβ Production via PI3K/Akt/GSK-3β Regulated APP Processing in SweAPP N2a Cell.

2021 Marine Drugs
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