Rutgers School of Environmental and Biological Sciences [Dept. of Food Science]

Chi-Tang Ho, Ph. D.

Dr. Ho


Selected Publications:

  1. Flavor Chemistry:

    1. Romero, M. V.; Ho, C.-T. Maillard reaction in flavor generation. In Handbook of Meat, Poultry & Seafood Quality, Edited by Leo M. L. Nollet, Blackwell Publishing, Oxford, UK, 2007, pp. 259-274.
    2. Xi, J.; Ho, C.-T. Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under low temperature. In Process and Reaction Flavors: Recent Developments. Edited by Deepthi K. Weerasinghe and Mathias K. Sucan, ACS Symposium Series 905, American Chemical Society: Washington, D.C., 2005 pp. 105-116.
    3. Lu, C.Y.; Hao, Z.; Payne, R.; Ho, C.-T. Effects of water content on volatile generation and peptide hydrolysis in Maillard reaction of glycine, diglycine and triglycine. Journal of Agricultural and Food Chemistry 2005, 53, 6443-6447.
    4. Wu, M.L.; Chen, J.H.; Ho, C.-T.; Huang, T.C. Synthesis of 1-piperideine-6-carboxylic acid produced by L-lysine-ε-aminotransferase from the Streptomyces clavuligerus gene expressed in Escherichia coli. Journal of Agricultural and Food Chemistry 2007, 55, 1767-1772
    5. Risch, S.J.; Ho, C.-T. (Editors). Flavor Chemistry: Industrial and Academic Research. ACS Symposium Series 756, American Chemical Society: Washington, D.C., 2000, 180 pages.
    II. Nutraceutical and Functional Food:

    1. Jhoo, J.W.; Lo, C.Y.; Li, S.; Sang, S.; Ang, C.Y.W.; Heinze, T.M.; Ho, C.-T. Stability of black tea polyphenol, theaflavin, and identification of theanathoquinone as its major radical reaction product. Journal of Agricultural and Food Chemistry 2005, 53, 6146-6150
    2. Pan, M.H.; Chang, Y.H.; Badmaev, V.; Nagabhushanam, K.; Ho, C.-T. Pterostilbene induces apoptosis and cell cycle arrest in human gastric carcinoma cells. Journal of Agricultural and Food Chemistry 2007, 55, 7777-7785.
    3. Lai, C.S.; Li, S.; Chai, C.Y.; Lo, C.Y.; Ho, C.-T.; Wang, Y.J.; Pan, M.H. Inhibitory effect of citrus 5-hydroxy-3,6,7,8,3′,4′-hexamethoxyflavone on 12-O-tetradecanoylphorbol 13-acetate-induced skin inflammation and tumor promotion in mice. Carcinogenesis 2007, 28, 2581-2588.
    4. Sang, S.; Shao, X.; Bai, N.; Lo, C.Y.; Yang, C.S.; Ho, C.-T. Tea polyphenol (-)-epigallocatechin-3-gallate: A new trapping agent of reactive dicarbonyl species. Chemical Research in Toxicology 2007, 20, 1862-1870.

    5. Li, S.; Lo, C.Y.; Ho, C.-T. Hydroxylated polymethoxyflavones and methylated flavonoids in sweet orange (Citrus sinensis) peel. Journal of Agricultural and Food Chemistry 2006, 54, 4176-4185.

      Full List Of Publications
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