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Meat Science|November 9, 2011
Characteristics of chicken-seal salamiF Shahidi, J Synowiecki, V Venugopal, et al.Journal of Agricultural and Food Chemistry|December 10, 1999
Evaluation of resveratrol derivatives as potential antioxidants and identification of a reaction product of resveratrol and 2, 2-diphenyl-1-picryhydrazyl radicalM Wang, Y Jin, C T HoFood Chemistry|August 26, 2019
Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical originsE R J Samarakoon, R Waduge, Q Liu, et al.Journal of Food Science|March 28, 2009
Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe Trevally (Selaroides leptolepis)V Klompong, S Benjakul, M Yachai, et al.Journal of Agricultural and Food Chemistry|November 24, 1999
Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model systemJ Xi, T C Huang, C T HoJournal of Chromatography|January 17, 1986
Identification of soy protein in meat by pyrolysis-high-resolution gas chromatographyS K Raghavan, C T Ho, H DaunComprehensive Reviews in Food Science and Food Safety|January 12, 2021
Inflammatory Process and Molecular Targets for Antiinflammatory NutraceuticalsM-T Huang, G Ghai, C-T HoCancer Letters|September 4, 1995
Effects of three dietary phytochemicals from tea, rosemary and turmeric on inflammation-induced nitrite productionM M Chan, C T Ho, H I HuangProceedings of the National Science Council, Republic of China. Part B, Life Sciences|April 1, 1993
Antioxidant properties of fractions and polyphenol constituents from green, oolong and black teasB Xie, H Shi, Q Chen, et al.Biotechnology and Bioengineering|July 1, 1986
Measuring oxygen diffusion coefficients with polarographic oxygen electrodes. II. Fermentation MediaC S Ho, L K Ju, C T HoPageof 15