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13 results

Conference Proceedings

1. Volatile Compounds Generated from Thermal Interactions of Inosine-5'-monophosphate and Alliin or Deoxyalliin

Yu, Tung-Hsi ; Wu, Chung-May ; Ho, Chi-Tang

Pub. info.:	Sulfur compounds in foods. pp.188-, 1994. Washington, DC. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	564

Conference Proceedings

2. Kinetics of the Release of Hydrogen Sulfide from Cysteine and Glutathione During Thermal Treatment

Zheng, Yan ; Ho, Chi-Tang

Pub. info.:	Sulfur compounds in foods. pp.138-, 1994. Washington, DC. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	564

Conference Proceedings

3. Cancer Chemoprevention by Phytochemicals in Fruits and Vegetables: An Overview

Huang, Mou-Tuan ; Ferraro, Thomas ; Ho, Chi-Tang

Pub. info.:	Food phytochemicals for cancer prevention. pp.2-, 1994. Washington, D.C.. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	546

Conference Proceedings

4. Volatile Formation by Lipid-Mediated Maillard Reaction in Model Systems

Zhang, Yuangang ; Ritter, William J. ; Barker, C. Craig ; Traci, Paul A. ; Ho, Chi-Tang

Pub. info.:	Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993. pp.49-, 1994. Washington, DC. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	558

Conference Proceedings

5. Lipids in Food Flavors: An Overview

Ho, Chi-Tang ; Chen, Qinyun

Pub. info.:	Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993. pp.2-, 1994. Washington, DC. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	558

Conference Proceedings

6. Volatile Compounds Generated from Thermal Interaction of 2,4-Decadienal and the Flavor Precursors of Garlic

Yu, Tung-Hsi ; Lee, Min-Hsiung ; Wu, Chung-May ; Ho, Chi-Tang

Pub. info.:	Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993. pp.61-, 1994. Washington, DC. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	558

Conference Proceedings

7. Thermal Decomposition of Alliin, the Major Flavor Component of Garlic, in an Aqueous Solution

Yu, Tung-Hsi ; Shu, Chi-Kuen ; Ho, Chi-Tang

Pub. info.:	Food phytochemicals for cancer prevention. pp.144-, 1994. Washington, D.C.. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	546

Conference Proceedings

8. Determination of Free and Glycosidically Bound Organic Compounds in an Umbelliferous Vegetable Drink

Rosen, Robert T. ; Roshdy, Tarik H. ; Hartman, Thomas G. ; Ho, Chi-Tang

Pub. info.:	Food phytochemicals for cancer prevention. pp.249-, 1994. Washington, D.C.. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	546

Conference Proceedings

9. Phytochemicals in Teas and Rosemary and Their Cancer-Preventive Properties

Ho, Chi-Tang ; Ferraro, Thomas ; Chen, Qinyun ; Rosen, Robert T. ; Huang, Mou-Tuan

Pub. info.:	Food phytochemicals for cancer prevention. pp.2-, 1994. Washington, D.C.. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	547

10.

Conference Proceedings

10. Aroma Generation in Extruded and Heated Wheat Flour

Hwang, Hui-Ing ; Hartman, Thomas G. ; Karwe, Mukund V. ; Izzo, Henry V. ; Ho, Chi-Tang

Pub. info.:	Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993. pp.144-, 1994. Washington, DC. American Chemical Society
Title of ser.:	ACS symposium series
Ser. no.:	558

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