H. Fu

发表

Induction of apoptosis by cinnamaldehyde from indigenous cinnamon Cinnamomum osmophloeum Kaneh through reactive oxygen species production, glutathione depletion, and caspase activation in human leukemia K562 cells

Chi-Tang Ho, M. Pan, Tzou-Chi Huang, 2007 .

Comparison of Antioxidant Activities of Isoflavones from Kudzu Root (Pueraria lobata Ohwi)

Chi-Tang Ho, Chung S. Yang, X. Wan, 2003 .

Inhibition of lipid oxidation in pork bundles processing by superheated steam frying.

Chi-Tang Ho, Tzou-Chi Huang, H. Fu, 2004, Journal of agricultural and food chemistry.

ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF EDIBLE MUSHROOMS

Chi-Tang Ho, D. Shieh, H. Fu, 2002 .

Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods.

Chi-Tang Ho, Tzou-Chi Huang, H. Fu, 2003, Journal of agricultural and food chemistry.

Free Radical Scavenging and Leukemia Cell Growth Inhibitory Properties of Onion Powders Treated by Different Heating Processes

H. Fu, 2004 .

Mechanistic studies of tetramethylpyrazine formation under weak acidic conditions and high hydrostatic pressure

Chi-Tang Ho, Tzou-Chi Huang, H. Fu, 1996 .

New type sesquiterpene lactone from almond hulls (Prunus amygdalus Batsch)

Chi-Tang Ho, S. Sang, R. T. Rosen, 2002 .

Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine.

Chuan Li, Xuanri Shen, W. Shang, 2023, Food chemistry.