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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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  • Year: 1994
  • Author: Mou-Tuan Huang, Toshihiko Osawa, Chi-Tang Ho, and Robert T. Rosen (Eds.)
Phenolic Compounds in Food and Their Effects on Health II. Antioxidants and Cancer Prevention
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  • Year: 1992
  • Author: Mou-Tuan Huang, Chi-Tang Ho, and Chang Y. Lee (Eds.)
Phenolic Compounds in Food and Their Effects on Health I. Analysis, Occurrence, and Chemistry
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  • Year: 1992
  • Author: Chi-Tang Ho, Chang Y. Lee, and Mou-Tuan Huang (Eds.)
Food Factors in Health Promotion and Disease Prevention
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  • Year: 2003
  • Author: Fereidoon Shahidi, Chi-Tang Ho, Shaw Watanabe, and Toshihiko Osawa (Eds.)
Flavor Chemistry of Ethnic Foods
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  • Year: 1999
  • Author: F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.)
Flavor Chemistry of Ethnic Foods
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  • Year: 1999
  • Author: F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.)
Thermal Generation of Aromas
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  • Year: 1989
  • Author: Thomas H. Parliment, Robert J. McGorrin, and Chi-Tang Ho (Eds.)
Antioxidant Measurement and Applications
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  • Year: 2007
  • Author: Fereidoon Shahidi and Chi-Tang Ho (Eds.)
Phenolic Compounds in Foods and Natural Health Products
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  • Year: 2005
  • Author: Fereidoon Shahidi and Chi-Tang Ho (Eds.)
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