C. Ang

发表

Induction and inhibition of cytochromes P450 by the St. John's wort constituent hyperforin in human hepatocyte cultures.

H. Cai, S. Strom, T. Tracy, 2004, Drug metabolism and disposition: the biological fate of chemicals.

Clinical Assessment of Effects of Botanical Supplementation on Cytochrome P450 Phenotypes in the Elderly

S. Gardner, D. K. Williams, W. Gentry, 2005, Drugs & aging.

Tocopherol content of selected foods by HPLC/fluorescence quantitation

R. Eitenmiller, C. Ang, C. J. Hogarty, 1989 .

Liquid chromatography-mass spectrometry studies of St. John's wort methanol extraction: active constituents and their transformation.

C. Pan, Frances Liu, C. Ang, 2005, Journal of pharmaceutical and biomedical analysis.

In vitro metabolism of hyperforin in rat liver microsomal systems.

R. Beger, Lihong Hu, J. Leakey, 2004, Drug metabolism and disposition: the biological fate of chemicals.

In vitro cytotoxicity of nonpolar constituents from different parts of kava plant (Piper methysticum).

R. Beger, J. Freeman, J. Moody, 2006, Journal of agricultural and food chemistry.

Clinical Assessment of Botanical Supplementation on Cytochrome P450 Phenotypes in the Elderly: St. John’s wort, Garlic oil, Panax ginseng , and Ginkgo biloba

S. Gardner, W. Gentry, B. Gurley, 2008 .

Determination of hyperforin in human plasma using solid-phase extraction and high-performance liquid chromatography with ultraviolet detection.

J. Leakey, B. Gurley, Yanyan Cui, 2002, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point Temperatures

R. Toledo, C. Ang, F. Liu, 1997 .

Determination of lincomycin residues in salmon tissues by gas chromatography with nitrogen-phosphorus detection.

B. Yin, H. Thompson, C. Ang, 1996, Journal of chromatography. B, Biomedical applications.

Liquid chromatographic analysis of incurred amoxicillin residues in catfish muscle following oral administration of the drug.

J. Lay, R. Lochmann, C. Ang, 2000, Journal of agricultural and food chemistry.

Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand‐deboned Broiler Parts

C. Ang, D. Hamm, 1982 .

Evaluation of major active components in St. John's Wort dietary supplements by high-performance liquid chromatography with photodiode array detection and electrospray mass spectrometric confirmation.

R. Beger, J. Lay, J. Freeman, 2000, Journal of chromatography. A.

Identification of C-glycoside flavonoids as potential mutagenic compounds in kava.

R. Beger, T. Heinze, L. Schnackenberg, 2007, Journal of food science.

Assessment of Kavalactones in Kava Beverage Products and Aqueous Infusions

J. Freeman, J. Jhoo, J. J. Mihalov, 2006 .

Rapid method for the determination of ampicillin residues in animal muscle tissues by high-performance liquid chromatography with fluorescence detection.

H. Thompson, C. Ang, W. Luo, 1997, Journal of chromatography. B, Biomedical sciences and applications.

Supercritical fluid extraction and high-performance liquid chromatographic determination of phloroglucinols in St. John's Wort (Hypericum perforatum L.).

Yanyan Cui, C. Ang, 2002, Journal of agricultural and food chemistry.

Determination of amoxicillin in catfish and salmon tissues by liquid chromatography with precolumn formaldehyde derivatization.

J. Freeman, H. Thompson, E. Hansen, 1996, Journal of AOAC International.

Determination of amoxicillin residues in animal tissues by solid-phase extraction and liquid chromatography with fluorescence detection.

C. Ang, W. Luo, 2000, Journal of AOAC International.

Simultaneous Determination of Amoxicillin and Ampicillin in Bovine Milk by HPLC with Fluorescence Detection

J. Freeman, J. Deck, H. Thompson, 1997 .

STATIC HEADSPACE CAPILLARY GC METHOD FOR DETERMINING CHANGES OF VOLATILES FROM HEATED CHICKEN BREAST MEAT

C. Ang, F. Liu, 1996 .

Evaluations of Warmed‐over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods

B. G. Lyon, C. Ang, C. Ang, 1990 .

Research Note: Relationship of Microbiological Quality and Oxidative Stability of Raw Broiler Meat During Cold Storage

H. S. Lillard, C. Ang, 1989 .

Factors Relating to Oxidative Stability of Cooked Broiler Breast Patties Treated with Sodium Tripolyphosphate

C. Ang, L. L. Young, 1989 .

RIBOFLAVIN AND THIAMINE RETENTION IN FROZEN BEEF-SOY PATTIES AND FROZEN FRIED CHICKEN HEATED BY METHODS USED IN FOOD SERVICE OPERATIONS

G. E. Livingston, C. Ang, Lina A. Basillo, 1978 .

EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTS

G. E. Livingston, C. Ang, A. E. Frey, 1975 .

Research Note: Influence of Fat Content on Oxidative Stability of Cooked Chicken Thigh Patties During Frozen Storage

C. Ang, L. L. Young, 1992 .

Effect of Refrigeration and Microbial Contamination of Raw Broiler Tissues on Thiobarbituric Acid Values and Headspace Gas Chromatographic Analysis of Cooked and Stored Breast and Leg Meat

H. S. Lillard, C. Ang, G. K. Searcy, 1989 .

Instability of St. John's wort (Hypericum perforatum L.) and degradation of hyperforin in aqueous solutions and functional beverage.

M. Dinovi, Lihong Hu, J. Freeman, 2004, Journal of agricultural and food chemistry.

Comparison of Broiler Tissues for Oxidative Changes After Cooking and Refrigerated Storage

C. Ang, 1988 .

Effect of Sex and Age on Proximate Analysis, Cholesterol and Selected Vitamins in Broiler Breast Meat

C. Ang, D. Hamm, 1984 .

Effect of Feeding Three Levels of Riboflavin, Niacin and Vitamin B6 to Male Chickens on the Nutrient Composition of Broiler Breast Meat

H. C. Jung, C. Ang, F. H. Benoff, 1984 .

INFLUENCE OF HEATING END‐POINT TEMPERATURE ON VOLATILES FROM POULTRY MEAT ‐ A REVIEW

C. Ang, F. Liu, F. Liu, 1996 .

Tocopherols in Chicken Breast and Leg Muscles Determined by Reverse Phase Liquid Chromatography

R. Eitenmiller, C. Ang, G. K. Searcy, 1990 .

Sensory Analysis and Thiobarbituric Acid Values of Precooked Chicken Patties Stored Up to Three Days and Reheated by Two Methods

C. E. Lyon, B. G. Lyon, C. Ang, 1988 .

Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat.

C. Ang, L. L. Young, 1989, Journal - Association of Official Analytical Chemists.

Effect of Further Processing and Storage of Mechanically Deboned Chicken on Proximate Composition, Thiamin, Riboflavin and TBA Values

C. Ang, 1986 .

Effect of Salt and Sodium Tripolyphosphate on Shear, Thiobarbituric Acid, Sodium, and Phosphorus Values of Hot-Stripped Broiler Breast Meat

C. Ang, D. Hamm, 1986 .

Effects of Reheating Method on Off-Flavor Development in Precooked, Stored Chicken Patties

B. G. Lyon, C. Ang, 1990 .

Precooking method affects warmed-over flavor of broiler breast patties

C. Ang, D. A. Lillard, Y. Su, 1991 .

Color Changes of Chicken Leg Patties Due to End-point Temperature, Packaging and Refrigerated Storage

C. Ang, Y.-W. Huang, 1994 .

Effect of Marination with Sodium Pyrophosphate Solution on Oxidative Stability of Frozen Cooked Broiler Leg Meat

C. Ang, L. L. Young, 1987 .

Determination of formaldehyde in blood plasma by high-performance liquid chromatography with fluorescence detection.

Yuan Zhang, Hui Li, Y. Zhang, 2001, Journal of chromatography. B, Biomedical sciences and applications.

A Simple Liquid Chromatographic Method for Determination of B6 Vitamers in Raw and Cooked Chicken

R. Eitenmiller, C. Ang, M. Cenciarelli, 1988 .

Effect of Ice-Pack Storage of Broiler Parts with or Without Bone on the Mineral Levels of Meat

C. Ang, D. Hamm, G. K. Searcy, 1985 .

Stability of black tea polyphenol, theaflavin, and identification of theanaphthoquinone as its major radical reaction product.

Chi-Tang Ho, S. Sang, Chih-Yu Lo, 2005, Journal of agricultural and food chemistry.

Determination of lincomycin residue in salmon tissues by ion-pair reversed-phase liquid chromatography with electrochemical detection.

H. Thompson, E. Hansen, C. Ang, 1996, Journal of AOAC International.

DISTRIBUTION OF DIELDRIN IN MILK FRACTIONS

L. Dugan, C. Ang, 1973 .

Determination of six kavalactones in dietary supplements and selected functional foods containing Piper methysticum by isocratic liquid chromatography with internal standard.

M. Dinovi, Lihong Hu, A. Mattia, 2005, Journal of AOAC International.

Rapid determination of ampicillin in bovine milk by liquid chromatography with fluorescence detection.

C. Ang, W. Luo, 1997, Journal of AOAC International.

Determination of St. John's wort components in dietary supplements and functional foods by liquid chromatography.

T. Heinze, H. Chang, A. Mattia, 2002, Journal of AOAC International.

Total Process Lethality as Related to Residual Catalase Activity in Cooked Chicken Breast

R. Toledo, Yao‐wen Huang, C. Ang, 1996 .

Reheating Effect on Thiobarbituric Acid Reactive Substances of Refrigerated Stored, Cooked Broiler Meat.

C. Ang, tstarck 9pu, 1992, Journal of food protection.

Optimization of extraction conditions for active components in Hypericum perforatum using response surface methodology.

Springer, Ang, C. Ang, 2000, Journal of agricultural and food chemistry.

Food safety—An international concern concerns in food safety issues in southeast and east asia

D. Fung, C. Ang, 1990 .

Asian foods: science and technology

Yao-Wen Huang, Keshun Liu, Catharina Y. W. Ang, 1999 .

Rapid method for the determination of total 5-methyltetrahydrofolate in blood by liquid chromatography with fluorescence detection.

Wenhong Lu, Y. Zhang, C. Ang, 2002, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Influence of Length of Feed Withdrawal Times on Proximate Composition and Levels of Selected Vitamins and Minerals in Broiler Breast Meat

C. Ang, D. Hamm, 1985 .