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Chi-Tang Ho

Showing results (1-10 of 788) with videos related to

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Molecular Nutrition & Food Research|September 29, 2011
Lipids as effectors. EditorialChi-Tang Ho
Forum of Nutrition|April 16, 2009
Metabolism of flavonoidsYu Wang, Chi-Tang Ho
Journal of Traditional and Complementary Medicine|April 10, 2014
Dietary phenolics as reactive carbonyl scavengers: potential impact on human health and mechanism of actionChi-Tang Ho, Mingfu Wang
Food Chemistry|June 10, 2015
Effects of o-phenylenediamine on methylglyoxal generation from monosaccharide: Comment on "correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system"Yu Wang, Chi-Tang Ho
Journal of Agricultural and Food Chemistry|September 2, 2009
Polyphenolic chemistry of tea and coffee: a century of progressYu Wang, Chi-Tang Ho
Chemical Society Reviews|April 18, 2012
Flavour chemistry of methylglyoxal and glyoxalYu Wang, Chi-Tang Ho
Journal of Agricultural and Food Chemistry|April 4, 2002
Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteineYong Chen, Chi-Tang Ho
Journal of Agricultural and Food Chemistry|December 19, 2008
Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reactionYu Wang, Chi-Tang Ho
Journal of Agricultural and Food Chemistry|July 3, 2008
Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal: a Maillard reaction intermediateYu Wang, Chi-Tang Ho
Journal of Food and Drug Analysis|March 24, 2018
Volatile sulfur compounds in tropical fruitsRobert J Cannon, Chi-Tang Ho
Pageof 79

Showing results (1-10 of 788) with videos related to

Sort By:
Pageof 79
Molecular Nutrition & Food Research|September 29, 2011
Lipids as effectors. EditorialChi-Tang Ho
Forum of Nutrition|April 16, 2009
Metabolism of flavonoidsYu Wang, Chi-Tang Ho
Journal of Traditional and Complementary Medicine|April 10, 2014
Dietary phenolics as reactive carbonyl scavengers: potential impact on human health and mechanism of actionChi-Tang Ho, Mingfu Wang
Food Chemistry|June 10, 2015
Effects of o-phenylenediamine on methylglyoxal generation from monosaccharide: Comment on "correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system"Yu Wang, Chi-Tang Ho
Journal of Agricultural and Food Chemistry|September 2, 2009
Polyphenolic chemistry of tea and coffee: a century of progressYu Wang, Chi-Tang Ho
Chemical Society Reviews|April 18, 2012
Flavour chemistry of methylglyoxal and glyoxalYu Wang, Chi-Tang Ho
Journal of Agricultural and Food Chemistry|April 4, 2002
Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteineYong Chen, Chi-Tang Ho
Journal of Agricultural and Food Chemistry|December 19, 2008
Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reactionYu Wang, Chi-Tang Ho
Journal of Agricultural and Food Chemistry|July 3, 2008
Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal: a Maillard reaction intermediateYu Wang, Chi-Tang Ho
Journal of Food and Drug Analysis|March 24, 2018
Volatile sulfur compounds in tropical fruitsRobert J Cannon, Chi-Tang Ho
Pageof 79