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Journal of Agricultural and Food Chemistry
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June 23, 2009
Biotransformation of sesaminol triglucoside to mammalian lignans by intestinal microbiota
Kuo-Ching Jan, Lucy Sun Hwang, Chi-Tang Ho
Food Chemistry
|
March 13, 2025
Food Coloromics: Multi-spectral strategy incorporated with time slicing method and their colorant-oriented-searching workflows for black tea infusion
Piaopiao Long, Mengya Zhang, Chi-Tang Ho, et al.
Journal of Agricultural and Food Chemistry
|
November 23, 2007
Monitoring the binding processes of black tea thearubigin to the bovine serum albumin surface using quartz crystal microbalance with dissipation monitoring
Monthana Chitpan, Xiaoyong Wang, Chi-Tang Ho, et al.
Journal of Food and Drug Analysis
|
June 19, 2023
The therapeutic potential of curcumin and its related substances in turmeric: From raw material selection to application strategies
Kai-Yu Hsu, Chi-Tang Ho, Min-Hsiung Pan
Journal of Agricultural and Food Chemistry
|
January 24, 2002
New prenylated benzoic acid and other constituents from almond hulls (Prunus amygdalus Batsch)
Shengmin Sang, Karen Lapsley, Robert T Rosen, et al.
Marine Drugs
|
February 26, 2026
Targeting the Cardiovascular-Alzheimer's Disease Axis: The Promise of Marine Bioactive Peptides
Chathuri Kaushalya Marasinghe, Kumju Youn, Chi-Tang Ho, et al.
Molecular Nutrition & Food Research
|
January 31, 2017
N-γ-(L-Glutamyl)-L-selenomethionine enhances stress resistance and ameliorates aging indicators via the selenoprotein TRXR-1 in Caenorhabditis elegans
Chun-Han Chang, Chi-Tang Ho, Vivian Hsiu-Chuan Liao
Asia Pacific Journal of Clinical Nutrition
|
May 28, 2008
Methylglyoxal: its presence and potential scavengers
Di Tan, Yu Wang, Chih-Yu Lo, et al.
Molecular Nutrition & Food Research
|
October 29, 2005
Suppression of arachidonic acid metabolism and nitric oxide formation by kudzu isoflavones in murine macrophages
Mira Jun, Jungil Hong, Woo-Sik Jeong, et al.
Journal of Agricultural and Food Chemistry
|
August 4, 2005
Effects of water content on volatile generation and peptide degradation in the maillard reaction of glycine, diglycine, and triglycine
Chih-Ying Lu, Zhigang Hao, Richard Payne, et al.
Page
of 79
Search research articles
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Showing results (81-90 of 788) with videos related to
Sort By:
Page
of 79
Journal of Agricultural and Food Chemistry
|
June 23, 2009
Biotransformation of sesaminol triglucoside to mammalian lignans by intestinal microbiota
Kuo-Ching Jan, Lucy Sun Hwang, Chi-Tang Ho
Food Chemistry
|
March 13, 2025
Food Coloromics: Multi-spectral strategy incorporated with time slicing method and their colorant-oriented-searching workflows for black tea infusion
Piaopiao Long, Mengya Zhang, Chi-Tang Ho, et al.
Journal of Agricultural and Food Chemistry
|
November 23, 2007
Monitoring the binding processes of black tea thearubigin to the bovine serum albumin surface using quartz crystal microbalance with dissipation monitoring
Monthana Chitpan, Xiaoyong Wang, Chi-Tang Ho, et al.
Journal of Food and Drug Analysis
|
June 19, 2023
The therapeutic potential of curcumin and its related substances in turmeric: From raw material selection to application strategies
Kai-Yu Hsu, Chi-Tang Ho, Min-Hsiung Pan
Journal of Agricultural and Food Chemistry
|
January 24, 2002
New prenylated benzoic acid and other constituents from almond hulls (Prunus amygdalus Batsch)
Shengmin Sang, Karen Lapsley, Robert T Rosen, et al.
Marine Drugs
|
February 26, 2026
Targeting the Cardiovascular-Alzheimer's Disease Axis: The Promise of Marine Bioactive Peptides
Chathuri Kaushalya Marasinghe, Kumju Youn, Chi-Tang Ho, et al.
Molecular Nutrition & Food Research
|
January 31, 2017
N-γ-(L-Glutamyl)-L-selenomethionine enhances stress resistance and ameliorates aging indicators via the selenoprotein TRXR-1 in Caenorhabditis elegans
Chun-Han Chang, Chi-Tang Ho, Vivian Hsiu-Chuan Liao
Asia Pacific Journal of Clinical Nutrition
|
May 28, 2008
Methylglyoxal: its presence and potential scavengers
Di Tan, Yu Wang, Chih-Yu Lo, et al.
Molecular Nutrition & Food Research
|
October 29, 2005
Suppression of arachidonic acid metabolism and nitric oxide formation by kudzu isoflavones in murine macrophages
Mira Jun, Jungil Hong, Woo-Sik Jeong, et al.
Journal of Agricultural and Food Chemistry
|
August 4, 2005
Effects of water content on volatile generation and peptide degradation in the maillard reaction of glycine, diglycine, and triglycine
Chih-Ying Lu, Zhigang Hao, Richard Payne, et al.
Page
of 79