Chi-Tang Ho
Chi-Tang Ho
Distinguished Professor of Food Science, Rutgers University
Verified email at sebs.rutgers.edu - Homepage
Title
Cited by
Cited by
Year
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
10931997
Antioxidant activities of aqueous extracts of selected plants
SP Wong, LP Leong, JHW Koh
Food chemistry 99 (4), 775-783, 2006
8622006
Antioxidant activities of buckwheat extracts
T Sun, CT Ho
Food chemistry 90 (4), 743-749, 2005
7912005
Biochemistry of foods
NAM Eskin, F Shahidi
Academic Press, 2012
7672012
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
7441998
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
6281994
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
5131998
Cancer chemoprevention by phytochemicals in fruits and vegetables: an overview
MT Huang, T Ferraro, CT Ho
510*1994
Phenolic compounds in food: an overview
CT Ho
482*1992
Antioxidant properties of polyphenols extracted from green and black teas
CWEN CHEN, CHIT HO
Journal of food lipids 2 (1), 35-46, 1995
4751995
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
4681992
Anti-inflammatory activity of natural dietary flavonoids
MH Pan, CS Lai, CT Ho
Food & function 1 (1), 15-31, 2010
4332010
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
4022008
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
3761994
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
3741992
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
3701978
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
3602002
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
3551999
Chemopreventive effects of natural dietary compounds on cancer development
MH Pan, CT Ho
Chemical Society Reviews 37 (11), 2558-2574, 2008
3492008
The chemistry and biotransformation of tea constituents
S Sang, JD Lambert, CT Ho, CS Yang
Pharmacological research 64 (2), 87-99, 2011
3442011
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