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Tang Ho

Showing results (1-10 of 832) with videos related to

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Molecular Nutrition & Food Research|September 29, 2011
Lipids as effectors. EditorialChi-Tang Ho
Facial Plastic Surgery Clinics of North America|August 25, 2009
Evaluation and initial management of the patient with facial skin cancerTang Ho, Patrick J Byrne
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
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
Facial Plastic Surgery : FPS|August 11, 2023
The Management of Posttraumatic Nasal DeformitiesW Katherine Kao, Tang Ho
Facial Plastic Surgery Clinics of North America|November 4, 2024
Managing the Asian EyelidW Katherine Kao, Tang Ho
Pageof 84

Showing results (1-10 of 832) with videos related to

Sort By:
Pageof 84
Molecular Nutrition & Food Research|September 29, 2011
Lipids as effectors. EditorialChi-Tang Ho
Facial Plastic Surgery Clinics of North America|August 25, 2009
Evaluation and initial management of the patient with facial skin cancerTang Ho, Patrick J Byrne
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
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
Facial Plastic Surgery : FPS|August 11, 2023
The Management of Posttraumatic Nasal DeformitiesW Katherine Kao, Tang Ho
Facial Plastic Surgery Clinics of North America|November 4, 2024
Managing the Asian EyelidW Katherine Kao, Tang Ho
Pageof 84