Chi-Tang Ho - Publications, H-index & Citations

Chi-Tang Ho

Rutgers University

8H指数

44论文数

526被引数

收录论文 12

发表时间

Multidimensional identification of key aroma compounds in sauce-flavored anchovy and its correlation with sensory aroma attributes 调味沙丁鱼中关键香气化合物的多维识别及其与感官香气属性的关联

Food Bioscience

IF5.9

2025-10-16

PREAI

Yuefei Wu; Yishun Yao; Xiaomin Wang; Shixian Ying; Ming Zhang; Shiqing Song; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho

Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction 添加调味料在电磁烹饪红烧肉过程中诱导特征香气化合物的可控形成：减弱脂质氧化和加速美拉德反应

Food Chemistry

IF9.8

2025-09-05

PREAI

Xiaomin Wang; Yishun Yao; Jingyang Yu; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho; Ahmad Mohammad Salamatullah

Comparison of the policosanol contents in commercial health foods and policosanol stability in enriched rice bran oil

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2025-03-08

OAAI

Wongwaiwech, Donporn; Majai, Nutthaporn; Kamchonemenukool, Sudthida; Ho, Chi-Tang; Weerawatanakorn, Monthana

Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in N α,N ε-Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-10-31

PREAI

Zhang, Han; Cui, Heping; Xia, Xue; Hussain, Shahzad; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang

Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-07-22

PREAI

Zhang, Han; Cui, Heping; Xia, Xue; Hussain, Shahzad; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang

Neuroprotection of Food Bioactives in Neurodegenerative Diseases: Role of the Gut Microbiota and Innate Immune Receptors

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-01-26

PREAI

Sun, Ying; Ho, Chi-Tang; Zhang, Xin

Non-destructive assessment of equivalent umami concentrations in salmon using hyperspectral imaging technology combined with multivariate algorithms 使用高光谱成像技术结合多元算法对鲑鱼中等效鲜味浓度进行无损评估

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2023-01-01

OAAI

Sun, Zongbao; Pan, Haodong; Zuo, Min; Li, Junkui; Liang, Liming; Ho, Chi-Tang; Zou, Xiaobo

Degradation Mechanism of Soybean Protein B3 Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-05-05

PREAI

Shan, Pei; Ho, Chi-Tang; Zhang, Lei; Gao, Xianli; Lin, Hong; Xu, Ting; Wang, Bo; Fu, Jiangyan; He, Ronghai; Zhang, Yaqiong

Medical foods in USA at a glance

future foods

IF7.2

2021-12-01

OAAI

Li, Shiming; Ho, Chi-Tang; Lange, Klaus W.

Preclinical and clinical effects of Coleus forskohlii, Salacia reticulata and Sesamum indicum modifying pancreatic lipase inhibition in vitro and reducing total body fat

JOURNAL OF FUNCTIONAL FOODS

IF4

2015-05-01

PREAI

Badmaev, Vladimir; Hatakeyama, Yoshitaka; Yamazaki, Noriyuki; Noro, Akira; Mohamed, Faizal; Ho, Chi-Tang; Pan, Min-Hsiung

Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Δ1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.)callus

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2008-08-05

118

PREAI

Huang, Tzou-Chi; Teng, Chia-Shih; Chang, Jia-Lin; Chuang, Hui-Su; Ho, Chi-Tang; Wu, Mei-Li

δ1-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-pyrroline

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2007-05-31

PREAI

Huang, Tzou-Chi; Huang, Yi-Wen; Hung, Hui-Ju; Ho, Chi-Tang; Wu, Mei-Li

研究方向