Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutationeYUANGANG ZHANG; CHI-TANG HO.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 4, pp 760-763, issn 0021-8561, 4 p.Article

Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathioneYUANGANG ZHANG; CHI-TANG HO.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 6, pp 1145-1148, issn 0021-8561Article

high performance liquid chromatographic analysis of curcuminoids and their photo-oxidative decomposition compounds in Curcuma longa LAMRIK KHURANA; CHI-TANG HO.Journal of liquid chromatography. 1988, Vol 11, Num 11, pp 2295-2304, issn 0148-3919Article

Ammonia generation during thermal degradation of amino acidsMUNGI SOHN; CHI-TANG HO.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 12, pp 3001-3003, issn 0021-8561Article

VOLATILE COMPOUNDS FORMED IN THE THERMAL DEGRADATION OF HYDRATED COLLAGENHARTMAN GJ; CHI TANG HO.1982; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 5; PP. 253-254; BIBL. 18 REF.Article

HALOGEN COMPOUNDS IDENTIFIED IN THE VOLATILE CONSTITUENTS OF BAKED POTATOESCHI TANG HO; COLEMAN EC.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 1; PP. 200-201; BIBL. 18 REF.Article

MASS SPECTRA AND SENSORY PROPERTIES OF SOME 4,5-DIALKYLOXAZOLESCHI TANG HO; TUORTO RM.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 6; PP. 1306-1308; BIBL. 15 REF.Article

CHEMISTRY OF BAKED POTATO FLAVOR. I: PYRAZINES AND THIAZOLES IDENTIFIED IN THE VOLATILE FLAVOR OF BAKED POTATOCOLEMAN EC; CHI TANG HO.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 1; PP. 66-68; BIBL. 21 REF.Article

IDENTIFICATION OF 9-DECENOIC ACID IN BEER AND YEASTCHEN ECH; CHI TANG HO.1981; J. AM. SOC. BREWING CHEM.; ISSN 0361-0470; USA; DA. 1981; VOL. 39; NO 2; PP. 70-71; BIBL. 8 REF.Article

CHEMISTRY OF BAKED POTATO FLOUR: FURTHER IDENTIFICATION OF HETEROCYCLIC COMPOUNDS IN THE VOLATILE FLAVOR OF BAKED POTATOCHI TANG HO; COLEMAN EC.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 1094-1095; BIBL. 13 REF.Article

7-NORBORNENYLIDENE-STEREOSELECTIVITY OF THE ADDITION REACTION AS A TEST FOR BRIDGE-BENDINGMOSS RA; CHI TANG HO.1976; TETRAHEDRON LETTERS; G.B.; DA. 1976; NO 20; PP. 1651-1654; BIBL. 19 REF.Article

Flavor characterization of different varieties of vanilla beansADEDEJI, J; HARTMAN, T. G; CHI-TANG HO et al.Perfumer & flavorist. 1993, Vol 18, Num 2, pp 25-33, issn 0272-2666Article

Synthesis of a novel-β-lactam compound by penicillin G acylaseFU-SHIOW YIN, G; CHI-TANG HO.Bioscience, biotechnology, and biochemistry. 1993, Vol 57, Num 1, pp 121-122, issn 0916-8451Article

Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucoseYUANGANG ZHANG; DORJPALAM, B; CHI-TANG HO et al.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 12, pp 2467-2471, issn 0021-8561Article

Kinetics and mechanism of nonenzymatic deamidation of soy proteinJIE ZHANG; TUNG CHING LEE; CHI-TANG HO et al.Journal of food processing and preservation. 1993, Vol 17, Num 4, pp 259-268, issn 0145-8892Article

Ammonia affects maillard chemistry of an extruded autolyzed yeast extract : pyrazine aroma generation and brown color formationIZZO, H. V; CHI-TANG HO.Journal of food science. 1992, Vol 57, Num 3, pp 657-659, issn 0022-1147, 674 [4 p.]Article

Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activityQINYUN CHEN; HUANG SHI; CHI-TANG HO et al.JAOCS - Journal of the American Oil Chemists' Society. 1992, Vol 69, Num 10, pp 999-1002Article

Volatile constituents of the solvent extracts of welsh onions (Allium fistulosum L. variety maichuon) and scallions (A. fistulosum L. variety caespitosum)MAY-CHIEN KUO; CHI-TANG HO.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 10, pp 1906-1910, issn 0021-8561Article

Glycosidically bound aroma compounds in Ginger (Zingiber officinale Roscoe)PING WU; MAY-CHIEN KUO; CHI-TANG HO et al.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 7, pp 1553-1555, issn 0021-8561, 3 p.Article

Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucoseTUNG-HSI YU; CHI-TANG HO.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 6, pp 1641-1646, issn 0021-8561Article

Comparative study on kinetics of noenzymatic deamidation of soy protein and egg white lysozymeJIE ZHANG; TUNG CHING LEE; CHI-TANG HO et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 12, pp 2286-2290, issn 0021-8561Article

Thermal deamidation of proteins in a restricted water environmentJIE ZHANG; TUNG CHIN LEE; CHI-TANG HO et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 1840-1843, issn 0021-8561Article

Response surface methodology in flavor research : reaction of rhamnose and prolineSHAW, J. J; BURRIS, D; CHI-TANG HO et al.Perfumer & flavorist. 1990, Vol 15, Num 2, pp 60-66, issn 0272-2666, 6 p.Article

Determination of interaction of packaging and food components with packaging matrix by HPLCKHURANA, A. L; CHI-TANG HO.Journal of liquid chromatography. 1989, Vol 12, Num 9, pp 1679-1686, issn 0148-3919, 8 p.Article

High performance liquid affinity chromatographic resolution of trypsins on soybean trypsin inhibitor bonded phaseKHURANA, A. L; CHI-TANG HO.Journal of liquid chromatography. 1989, Vol 12, Num 4, pp 563-570, issn 0148-3919, 8 p.Article