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Food Phytochemicals for Cancer Prevention II. Teas, Spices, and Herbs
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  • Year: 1994
  • Author: Chi-Tang Ho, Toshihiko Osawa, Mou-Tuan Huang, and Robert T. Rosen (Eds.)
Food Phytochemicals for Cancer Prevention I. Fruits and Vegetables
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  • English
  • Year: 1994
  • Author: Mou-Tuan Huang, Toshihiko Osawa, Chi-Tang Ho, and Robert T. Rosen (Eds.)
Food Factors in Health Promotion and Disease Prevention
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  • English
  • Year: 2003
  • Author: Fereidoon Shahidi, Chi-Tang Ho, Shaw Watanabe, and Toshihiko Osawa (Eds.)
Flavor Chemistry of Ethnic Foods
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  • English
  • Year: 1999
  • Author: F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.)
Antioxidant Measurement and Applications
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  • English
  • Year: 2007
  • Author: Fereidoon Shahidi and Chi-Tang Ho (Eds.)
Tea and Tea Products
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  • English
  • Author: Chi-Tang Ho
Flavor Chemistry. Industrial and Academic Research
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  • English
  • Year: 2000
  • Author: Sara J. Risch and Chi-Tang Ho (Eds.)
Spices. Flavor Chemistry and Antioxidant Properties
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  • English
  • Year: 1997
  • Author: Sara J. Risch and Chi-Tang Ho (Eds.)
Lipids in Food Flavors
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  • English
  • Year: 1994
  • Author: Chi-Tang Ho and Thomas G. Hartman (Eds.)
Bioactive Compounds in Foods. Effects of Processing and Storage
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  • English
  • Year: 2002
  • Author: Tung-Ching Lee and Chi-Tang Ho (Eds.)
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