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results search [or] (ISNI Number (ISN:)) 0000000118725139 | 1 hits
Person
ISNI: 
0000 0001 1872 5139
Name: 
Chi-Tang Ho
He, Qi Tang
Ho, C.-T.
Ho, Chi-Tang
何, 其儻
Dates: 
1944-...
Creation class: 
cre
Language material
Text
Creation role: 
author
contributor
editor
redactor
Related names: 
American Chemical Society. Division of Agricultural and Food Chemistry
Huang, Mou-Tuan (1935- ))
Lin, Jen-Kun
Parliment, Thomas H. (1939-)
Risch, Sara J. (1958-)
Shahidi, Fereidoon (1951-)
Shi, John
Tan, Chee-Teck (1930-))
Tong, Chao-Hsiang (1956-))
Xiong, Youling L.
Zheng, Qun Yi (1957-)
Titles: 
African natural plant products : new discoveries and challenges in chemistry and quality
Analysis, occurrence, and chemistry
Antioxidant measurement and applications
Antioxidants and cancer prevention
Asian functional foods
Bioactive compounds in foods : effects of processing and storage
Caffeinated beverages : health benefits, physiological effects, and chemistry
Challenges in taste chemistry and biology
Contribution of low- and non-volatile materials to the flavor of foods
Contribution of low- and nonvolatile materials to the flavor of foods
Dietary supplements
Flavor chemistry : industrial and academic research
Flavor chemistry of ethnic foods
Flavor measurement
Flavor technology : physical chemistry, modification, and process, developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
Flavor technology physical chemistry, modification and process developped from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
Food extrusion science and technology
Food phytochemicals for cancer prevention II : teas, spices, and herbs
Free radicals in food : chemistry, nutrition, and health effects
Functional foods of the East
Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
Nutrition, functional and sensory properties of foods
Oriental foods and herbs : chemistry and health effects
Phenolic compounds in food and their effects on health
Phenolic compounds in foods and natural health products
Phytochemicals and phytopharmaceuticals
Process-induced chemical changes in food
Quality attributes of muscle foods
Quality management of nutraceuticals
Recent advances in food and flavor chemistry, 2010:
Recent advances in food and flavor chemistry : food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Spices : flavor chemistry and antioxidant properties
Tea and tea products : chemistry and health-promoting properties
Thermal generation of aromas, 1989:
Notes: 
Sources: 
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