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C

Chi‐Tang Ho

Rutgers University

123H指数
1.5K论文数
6.9W被引数
收录论文 770
发表时间
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Propyl Gallate Attenuates Methylglyoxal-Induced Alzheimer-like Cognitive Deficits and Neuroinflammation in Mice没食子酸丙酯减轻甲基乙二醛诱导的小鼠阿尔茨海默样认知障碍和神经炎症
errInternational Journal of Molecular Sciences
IF4.9
err2026-01-04
err0
errOAAI
errHui-Yun Tsai; Jing Qiu; Han-Wei Liao; Chi-I Chang; Yu-Hsiang Chen; Chi-Tang Ho; Yu-Kuo Chen
err分享
err收藏
Exogenous cysteine oxidation induced secondary browning of light-colored glycine-xylose Maillard reaction products through promoted formation of glyoxal and methylglyoxal外源性半胱氨酸氧化通过促进乙二醛和甲基乙二醛的形成，诱导了浅色甘氨酸-木糖美拉德反应产物的二次褐变。
errFood Chemistry
IF9.8
err2025-11-30
err0
PREAI
errQian Hou; Tong Zhou; Xinjing Li; Cuimin Hua; Heping Cui; Foxin Zhang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning采用面部识别技术和机器学习评估花椒油（Zanthoxylum armatum DC.）的辛辣感感知
errnpj Science of Food
IF7.8
err2025-10-31
err0
errOAAI
errShijun Zheng; Qixin Kan; Guo Liu; Xiang Zhu; Jinxin Luo; Chi-Tang Ho; Yongjun Hu; Yong Cao; Linfeng Wen
err分享
err收藏
Fucoxanthin Suppresses Amyloid-β and Pyroglutamate-3-Aβ Accumulation by Modulating PI3K/Akt/GSK-3β Signaling Pathway岩藻黄质通过调控PI3K/Akt/GSK-3β信号通路抑制淀粉样β蛋白和焦谷氨酸-3-Aβ的积累
errFood Funct.
IF0
err2025-10-31
err0
PREAI
errNayoung Lee; Kumju Youn; Huiyoung Kwon; Jihye Lee; Eunhong Lee; Ji Wook Jung; Minho Moon; Dong-Seok Lee; Dong Hyun Kim; Chi-Tang Ho; Mira Jun
err分享
err收藏
Amino acid promotes the formation of enals and 1-octen-3-ol from linoleic acid during the thermal reaction between alanine-xylose Amadori compound and Agrocybe aegerita enzymatic hydrolysates氨基酸在丙氨酸-木糖阿马多里化合物与鳞伞酶解物的热反应过程中，促进了亚油酸生成烯醛和1-辛烯-3-醇的形成。
errFood Bioscience
IF5.9
err2025-10-15
err0
PREAI
errTong Zhou; Qingqing Chai; Man Zhang; Heping Cui; Mingzhou Song; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Role of capsaicin, circadian clock genes, and TRPV1 in colorectal carcinogenesis: Lessons and future directions辣椒素、昼夜节律基因和TRPV1在结直肠癌发生中的作用：经验与未来方向
errJournal of Advanced Research
IF13
err2025-10-04
err0
errOAAI
errQiuyan Zhang; Yujia Lu; Yuchen Zhao; Chi-Tang Ho; Yuhao Zhang; Yu Fu
err分享
err收藏
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching通过多维分析鉴定烫漂大蒜的特征性香气化合物，并通过半胱氨酸辅助温和烫漂改善感官品质
errFood Research International
IF8
err2025-10-02
err0
PREAI
errMengzhuo Wang; Xiaomin Wang; Yishun Yao; Jianzeng Liu; Heping Cui; Wenjian Yang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Stereoselectivity during enzymatic oxidation of catechins and their products' characteristic in taste receptors and color properties儿茶素在酶促氧化过程中的立体选择性及其产物在味觉受体和颜色特性方面的表现
errFood Chemistry
IF9.8
err2025-09-07
err0
PREAI
errZekai Wang; Qing-Qing Cao; Mingchun Wen; Yahui Li; Yuqing Cui; Zisheng Han; Xiaochun Wan; Chi-Tang Ho; Yong-Quan Xu; Liang Zhang
err分享
err收藏
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property茶叶黄酮苷：结构、分离、鉴定、健康效益与感官特性
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-08-20
err0
PREAI
errJia-Ping Ke; Chen Jiang; Guoping Lai; Xuyang Liu; Xuedi Qin; Mingchun Wen; Chi-Tang Ho; Liang Zhang; Zisheng Han
err分享
err收藏
Unveiling the preventive potential of artesin in brain-heart Axis: In-silico insights into Alzheimer's and cardiovascular diseases prevention揭示artesin在脑-心轴中的预防潜力：关于阿尔茨海默病和心血管疾病预防的计算机模拟见解
errComputers in Biology and Medicine
IF6.3
err2025-08-07
err0
PREAI
errAmna Javed; Kumju Youn; Chi-Tang Ho; Mira Jun
err分享
err收藏
Characterizing and decoding the effects of dual-strain fermentation on dark tea infusion flavor development: elucidating microbial succession and metabolic dynamics mediated by Eurotium cristatum and water kefir表征和解码双菌株发酵对黑茶汤风味发展的效应：阐明由Eurotium cristatum和水牛奶酪介导的微生物演替与代谢动力学
errFood Chemistry: X
IF0
err2025-08-06
err0
errOAAI
errYao Gao; Rui Zhuo; Hong Luo; Chi-Tang Ho; Yulian Chen; Hui Zhou; Zhaoxia Qu; Huanyu Chen; Youjin Yi; Yuanliang Wang; Xiaozhen Peng; Mingzhi Zhu; Zhonghua Liu; Yu Xiao
err分享
err收藏
Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking传统畜禽肉类菜肴特征香气的形成及工业烹饪中香气控制与标准化的策略
errTrends in Food Science & Technology
IF15.4
err2025-08-05
err0
PREAI
errYishun Yao; Shaoyun Wang; Xiaomin Wang; Heping Cui; Jingyang Yu; Khizar Hayat; Qingrong Huang; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Edible 3D Printed Emulsion Gels: Effects of Inulin on Sensory Characteristics and Mechanical Properties可食用3D打印乳液凝胶：菊粉对感官特性和机械性能的影响
errCurrent Research in Food Science
IF7
err2025-07-24
err0
errOAAI
errJunjie Liu; Guiying Huang; Run Li; Chi-Tang Ho; Qingrong Huang
err分享
err收藏
Formation and sensory properties of novel Pyrazinones in the Glycylalanine and Alanylglycine dipeptide Maillard reaction systems新型吡唑烷酮在甘氨酰丙氨酸和丙氨酰甘氨酸二肽美拉德反应体系中的形成及感官特性
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errLuo, Yue; Li, Run; Zhu, Siyue; Huang, Qingrong; Xu, Baojun; Ho, Chi-Tang
err分享
err收藏
Food Coloromics: Multi-spectral strategy incorporated with time slicing method and their colorant-oriented-searching workflows for black tea infusion食品色谱学：结合时间切片方法的多光谱策略及其针对红茶浸提液的着色剂定向搜索工作流程
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errLong, Piaopiao; Zhang, Mengya; Ho, Chi-Tang; Zhang, Liang
err分享
err收藏
Current progress in the ginger oleoresin: bioactivities, extraction and encapsulation technologies生姜油树脂的研究进展：生物活性、提取和包埋技术
errCritical Reviews in Food Science and Nutrition
IF8.8
err2025-06-21
err0
PREAI
errChen Huang; Heping Cui; Xinjing Li; Guzalnur Askar; Jingyang Yu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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err收藏
Functional flavor agents: enhancing health benefits and consumer preferences功能性风味剂：增强健康效益和消费者偏好
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2025-05-08
err0
PREAI
errXin Huang; Jiaqi Yang; Chi-Tang Ho; Qinfei Ke; Xingran Kou
err分享
err收藏
5-Demethyl-Polymethoxyflavones Mitigate Obesity by Reducing Adipose Tissue Inflammation, Promoting Browning, and Modulating Gut Microbiota in High-Fat Diet-Fed Mice5-去甲基-聚甲氧基黄酮通过减少脂肪组织炎症、促进褐色化以及调节肠道微生物群，在喂食高脂饮食的小鼠中缓解肥胖。
errMOLECULAR NUTRITION & FOOD RESEARCH
IF4.2
err2025-04-25
err0
PREAI
errWei-Sheng Lin; Yu-Lu Lin; Yen-Chun Koh; Pin-Yu Ho; Yu-Cheng Lin; Chi-Tang Ho; Min-Hsiung Pan
err分享
err收藏
Allicin Improves Diet-Induced Nonalcoholic Steatohepatitis and Gut Microbiota Dysbiosis in Mice via the Involvement of the Circadian Clock Gene Rev-erbα大蒜素通过涉及昼夜节律基因Rev-erbα，改善小鼠饮食诱导的非酒精性脂肪肝炎和肠道菌群失调
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2025-04-01
err0
PREAI
errDeng, Yupei; Zhang, Yiyi; Xiao, Jie; Cao, Yong; Ho, Chi-Tang
err分享
err收藏
The genus Fraxinus L. (Oleaceae): A review of botany, traditional and modern applications, phytochemistry, and bioactivity白蜡属。(木犀科): 植物学，传统和现代应用，植物化学和生物活性的回顾
errPHYTOCHEMISTRY
IF3.4
err2025-04-01
err1
PREAI
errGuo, Jianjin; Zhang, Shan-Shan; Gao, Jing; Guo, Yan; Ho, Chi-Tang; Bai, Naisheng
err分享
err收藏

研究方向

暂无研究方向
合作学者
合作期刊
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W
Weiguo Song
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H
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H 指数: 96 · 论文数: 929
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