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Journal of Food Protection|September 26, 2006
Lack of formation of heterocyclic amines in fumes from frying French friesH Y Hsu, B Stephen Inbaraj, B H ChenJournal of Chromatography. A|November 24, 2004
Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (Mangifera indica L.)J P Chen, C Y Tai, B H ChenJournal of Chromatography. A|November 22, 2005
Improved high performance liquid chromatographic method for determination of carotenoids in the microalga Chlorella pyrenoidosaB Stephen Inbaraj, J T Chien, B H ChenJournal of Food Protection|July 23, 2003
Mutagenicity of fumes from fried chicken legsY C Chen, C P Chiu, B H ChenPhytomedicine : International Journal of Phytotherapy and Phytopharmacology|November 2, 2010
Preparative chromatography of flavonoids and saponins in Gynostemma pentaphyllum and their antiproliferation effect on hepatoma cellY C Tsai, C L Lin, B H ChenThe Kaohsiung Journal of Medical Sciences|August 10, 2000
Coexistent insulin dependent diabetes mellitus and hyperthyroidism in a patient with Down's syndromeB H Chen, C P Lee, M C ChaoJournal of Food Protection|October 21, 2000
Formation of heterocyclic amines in fried fish fiber during processing and storageB H Chen, K H Lee, C Y TaiJournal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|March 24, 2004
Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foodsC M Lan, T H Kao, B H ChenJournal of Food Protection|August 26, 1998
Formation of heterocyclic amines in cooked chicken legsC P Chiu, D Y Yang, B H ChenFood Chemistry|August 8, 2012
Functional components in Luffa cylindrica and their effects on anti-inflammation of macrophage cellsT H Kao, C W Huang, B H ChenPageof 1,103