Chi-Tang Ho
Chi-Tang Ho
Distinguished Professor of Food Science, Rutgers University
Verified email at - Homepage
TitleCited byYear
Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds
JH Chen, CT Ho
Journal of agricultural and food chemistry 45 (7), 2374-2378, 1997
Antioxidant activities of buckwheat extracts
T Sun, CT Ho
Food chemistry 90 (4), 743-749, 2005
Antioxidative Phenolic Compounds from Sage (Salvia officinalis)
M Wang, J Li, M Rangarajan, Y Shao, EJ LaVoie, TC Huang, CT Ho
Journal of Agricultural and Food Chemistry 46 (12), 4869-4873, 1998
Biochemistry of foods
NAM Eskin, F Shahidi
Academic Press, 2012
Inhibition of skin tumorigenesis by rosemary and its constituents carnosol and ursolic acid
MT Huang, CT Ho, ZY Wang, T Ferraro, YR Lou, K Stauber, W Ma, ...
Cancer research 54 (3), 701-708, 1994
Green tea epigallocatechin gallate shows a pronounced growth inhibitory effect on cancerous cells but not on their normal counterparts
ZP Chen, JB Schell, CT Ho, KY Chen
Cancer letters 129 (2), 173-179, 1998
Cancer chemoprevention by phytochemicals in fruits and vegetables: an overview
MT Huang, T Ferraro, CT Ho
Antioxidant properties of polyphenols extracted from green and black teas
Journal of food lipids 2 (1), 35-46, 1995
Inhibition of tobacco-specific nitrosamine-induced lung tumorigenesis in A/J mice by green tea and its major polyphenol as antioxidants
Y Xu, CT Ho, SG Amin, C Han, FL Chung
Cancer Research 52 (14), 3875-3879, 1992
Antioxidative effect of polyphenol extract prepared from various Chinese teas
CT Ho, Q Chen, H Shi, KQ Zhang, RT Rosen
Preventive medicine 21 (4), 520-525, 1992
Anti-inflammatory activity of natural dietary flavonoids
MH Pan, CS Lai, CT Ho
Food & function 1 (1), 15-31, 2010
Chemical reactions involved in the deep‐fat frying of foods1
SS Chang, RJ Peterson, CT Ho
Journal of the American Oil Chemists' Society 55 (10), 718-727, 1978
Inhibitory effects of black tea, green tea, decaffeinated black tea, and decaffeinated green tea on ultraviolet B light-induced skin carcinogenesis in 7, 12-dimethylbenz [a …
ZY Wang, MT Huang, YR Lou, JG Xie, KR Reuhl, HL Newmark, CT Ho, ...
Cancer Research 54 (13), 3428-3435, 1994
Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
X Wang, Y Jiang, YW Wang, MT Huang, CT Ho, Q Huang
Food Chemistry 108 (2), 419-424, 2008
Antioxidative phenolic compounds isolated from almond skins (Prunus amygdalus Batsch)
S Sang, K Lapsley, WS Jeong, PA Lachance, CT Ho, RT Rosen
Journal of Agricultural and Food Chemistry 50 (8), 2459-2463, 2002
2, 2-Diphenyl-1-picrylhydrazyl radical-scavenging active components from Polygonum multiflorum Thunb.
Y Chen, M Wang, RT Rosen, CT Ho
Journal of agricultural and food chemistry 47 (6), 2226-2228, 1999
Chemopreventive effects of natural dietary compounds on cancer development
MH Pan, CT Ho
Chemical Society Reviews 37 (11), 2558-2574, 2008
Effect of black and green tea polyphenols on c-jun phosphorylation and H2O2 production in transformed and non-transformed human bronchial cell lines: possible mechanisms of …
GY Yang, J Liao, C Li, J Chung, EJ Yurkow, CT Ho, CS Yang
Carcinogenesis 21 (11), 2035-2039, 2000
Carnosol, an antioxidant in rosemary, suppresses inducible nitric oxide synthase through down-regulating nuclear factor-κB in mouse macrophages
AH Lo, YC Liang, SY Lin-Shiau, CT Ho, JK Lin
Carcinogenesis 23 (6), 983-991, 2002
Inhibition of inducible nitric oxide synthase gene expression and enzyme activity by epigallocatechin gallate, a natural product from green tea
MMY Chan, D Fong, CT Ho, HI Huang
Biochemical pharmacology 54 (12), 1281-1286, 1997
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