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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: 
Computer file
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- ))
Parliment, Thomas H. (1939-....))
Risch, Sara J.
Shahidi, Fereidoon (1951-....))
Shi, John
Simon, James E.
Tong, Chao-Hsiang (1956-))
Washington University (Saint Louis, Mo.) Chemistry
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
Asian functional foods
Bioactive compounds in foods : effects of processing and storage
Contribution of low- and non-volatile 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
Food extrusion science and technology
Food phytochemicals for cancer prevention II : teas, spices, and herbs
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
Organosilicon iminamino radicals from the addition of silyl radicals to diphenydiazomethane, [pt.] 1 ; A hydrocarbon catalyst for diazoalkane decomposition, [pt.] 2
Oriental foods and herbs chemistry and health effects
Phenolic compounds in food and their effects on health developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, N.Y., August 25-30, 1991
Process-induced chemical changes in food [based, in part, on proceedings of
Quality attributes of muscle foods
Quality management of nutraceuticals
Spices : flavor chemistry and antioxidant properties
Tea and tea products : chemistry and health-promoting properties
Thermal generation of aromas, 1989
Notes: 
Binding title: Diazoalkane reactions
Thesis--Washington University, 1974. Dept. of Chemistry
Sources: 
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