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Chi-Tang Ho

Showing results (331-340 of 790) with videos related to

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Journal of Agricultural and Food Chemistry|October 17, 2002
Antifungal constituents from the seeds of Allium fistulosum LShengmin Sang, Aina Lao, Yanseng Wang, et al.
Journal of Agricultural and Food Chemistry|June 1, 2007
Delta1-pyrroline-5-carboxylic acid formed by proline dehydrogenase from the Bacillus subtilis ssp. natto expressed in Escherichia coli as a precursor for 2-acetyl-1-pyrrolineTzou-Chi Huang, Yi-Wen Huang, Hui-Ju Hung, et al.
Food & Function|June 12, 2018
Triterpenoid saponins from the genus Camellia: structures, biological activities, and molecular simulation for structure-activity relationshipChuanjian Cui, Jianfa Zong, Yue Sun, et al.
Chemical Research in Toxicology|November 16, 2007
Tea polyphenol (-)-epigallocatechin-3-gallate: a new trapping agent of reactive dicarbonyl speciesShengmin Sang, Xi Shao, Naisheng Bai, et al.
Molecular Nutrition & Food Research|June 4, 2010
Anti-invasion effects of 6-shogaol and 6-gingerol, two active components in ginger, on human hepatocarcinoma cellsChia-Jui Weng, Cheng-Feng Wu, Hsiao-Wen Huang, et al.
Journal of Food Science and Technology|December 31, 2016
Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of ThailandMonthana Weerawatanakorn, Yonathan Asikin, Makoto Takahashi, et al.
Foods (Basel, Switzerland)|November 7, 2020
Synthesis, Characterization, and Evaluation of Genistein-Loaded Zein/Carboxymethyl Chitosan Nanoparticles with Improved Water Dispersibility, Enhanced Antioxidant Activity, and Controlled Release PropertyYu Xiao, Chi-Tang Ho, Yulian Chen, et al.
Molecules (Basel, Switzerland)|July 2, 2021
Influencing Factors on the Physicochemical Characteristics of Tea PolysaccharidesTing Hu, Peng Wu, Jianfeng Zhan, et al.
Foods (Basel, Switzerland)|June 2, 2021
Analysis of Differentiated Chemical Components between Zijuan Purple Tea and Yunkang Green Tea by UHPLC-Orbitrap-MS/MS Combined with ChemometricsMengwan Li, Ying Shen, Tiejun Ling, et al.
Food & Function|January 15, 2021
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fatHeping Cui, Dinghao Liu, Xue Xia, et al.
Pageof 79

Showing results (331-340 of 790) with videos related to

Sort By:
Pageof 79
Journal of Agricultural and Food Chemistry|October 17, 2002
Antifungal constituents from the seeds of Allium fistulosum LShengmin Sang, Aina Lao, Yanseng Wang, et al.
Journal of Agricultural and Food Chemistry|June 1, 2007
Delta1-pyrroline-5-carboxylic acid formed by proline dehydrogenase from the Bacillus subtilis ssp. natto expressed in Escherichia coli as a precursor for 2-acetyl-1-pyrrolineTzou-Chi Huang, Yi-Wen Huang, Hui-Ju Hung, et al.
Food & Function|June 12, 2018
Triterpenoid saponins from the genus Camellia: structures, biological activities, and molecular simulation for structure-activity relationshipChuanjian Cui, Jianfa Zong, Yue Sun, et al.
Chemical Research in Toxicology|November 16, 2007
Tea polyphenol (-)-epigallocatechin-3-gallate: a new trapping agent of reactive dicarbonyl speciesShengmin Sang, Xi Shao, Naisheng Bai, et al.
Molecular Nutrition & Food Research|June 4, 2010
Anti-invasion effects of 6-shogaol and 6-gingerol, two active components in ginger, on human hepatocarcinoma cellsChia-Jui Weng, Cheng-Feng Wu, Hsiao-Wen Huang, et al.
Journal of Food Science and Technology|December 31, 2016
Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of ThailandMonthana Weerawatanakorn, Yonathan Asikin, Makoto Takahashi, et al.
Foods (Basel, Switzerland)|November 7, 2020
Synthesis, Characterization, and Evaluation of Genistein-Loaded Zein/Carboxymethyl Chitosan Nanoparticles with Improved Water Dispersibility, Enhanced Antioxidant Activity, and Controlled Release PropertyYu Xiao, Chi-Tang Ho, Yulian Chen, et al.
Molecules (Basel, Switzerland)|July 2, 2021
Influencing Factors on the Physicochemical Characteristics of Tea PolysaccharidesTing Hu, Peng Wu, Jianfeng Zhan, et al.
Foods (Basel, Switzerland)|June 2, 2021
Analysis of Differentiated Chemical Components between Zijuan Purple Tea and Yunkang Green Tea by UHPLC-Orbitrap-MS/MS Combined with ChemometricsMengwan Li, Ying Shen, Tiejun Ling, et al.
Food & Function|January 15, 2021
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fatHeping Cui, Dinghao Liu, Xue Xia, et al.
Pageof 79