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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
Tong, Chao-Hsiang (1956-))
Xiong, Youling L.
Zheng, Qun Yi
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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