Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques von Zhai, Xiaoting, Zhang, Liang, Granvogl, Michael, Ho, Chi‐Tang, Wan, Xiaochun

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Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review von Zhang, Liang, Ho, Chi‐Tang, Zhou, Jie, Santos, Jânio Sousa, Armstrong, Lorene, Granato, Daniel

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Macrophages in oxidative stress and models to evaluate the antioxidant function of dietary natural compounds von Castaneda, Omir Adrian, Lee, Sheng-Chi, Ho, Chi-Tang, Huang, Tzou-Chi

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Applications and delivery mechanisms of hyaluronic acid used for topical/transdermal delivery – A review von Zhu, Jieyu, Tang, Xudong, Jia, Yan, Ho, Chi-Tang, Huang, Qingrong

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Formation and fate of Amadori rearrangement products in Maillard reaction von Cui, Heping, Yu, Junhe, Zhai, Yun, Feng, Linhui, Chen, Pusen, Hayat, Khizar, Xu, Yan, Zhang, Xiaoming, Ho, Chi-Tang

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Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes von Guo, Xiangyang, Song, Chuankui, Ho, Chi-Tang, Wan, Xiaochun

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Citrus flavonoids and the intestinal barrier: Interactions and effects von Wang, Meiyan, Zhao, Hui, Wen, Xiang, Ho, Chi‐Tang, Li, Shiming

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Chemistry and bioactivity of Gardenia jasminoides von Xiao, Wenping, Li, Shiming, Wang, Siyu, Ho, Chi-Tang

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Interaction between Tea Polyphenols and Intestinal Microbiota in Host Metabolic Diseases from the Perspective of the Gut–Brain Axis von Yan, Ruonan, Ho, Chi‐Tang, Zhang, Xin

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Metagenomics Analysis of Gut Microbiota in a High Fat Diet–Induced Obesity Mouse Model Fed with (−)‐Epigallocatechin 3‐O‐(3‐O‐Methyl) Gallate (EGCG3″Me) von Zhang, Xin, Chen, Yuhui, Zhu, Jieyu, Zhang, Man, Ho, Chi‐Tang, Huang, Qingrong, Cao, Jinxuan

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Biological actions and molecular effects of resveratrol, pterostilbene, and 3′-hydroxypterostilbene von Tsai, Hui-Yun, Ho, Chi-Tang, Chen, Yu-Kuo

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Dietary therapy and herbal medicine for COVID-19 prevention: A review and perspective von Panyod, Suraphan, Ho, Chi-Tang, Sheen, Lee-Yan

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Accelerating aroma formation of raw soy sauce using low intensity sonication von Gao, Xianli, Liu, Ermeng, Zhang, Junke, Yang, Lixin, Huang, Qingrong, Chen, Sui, Ma, Haile, Ho, Chi-Tang, Liao, Lan

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The biological fate and bioefficacy of citrus flavonoids: bioavailability, biotransformation, and delivery systems von Zhang, Man, Zhu, Siyue, Yang, Wenjian, Huang, Qingrong, Ho, Chi-Tang

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Key Aspects of Amadori Rearrangement Products as Future Food Additives von Luo, Yue, Li, Shiming, Ho, Chi-Tang

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Immunomodulatory Effects of Green Tea Polyphenols von Wang, Shuzhen, Li, Zhiliang, Ma, Yuting, Liu, Yan, Lin, Chi-Chen, Li, Shiming, Zhan, Jianfeng, Ho, Chi-Tang

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Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives von Wen, Mingchun, Zhu, Mengting, Han, Zisheng, Ho, Chi‐Tang, Granato, Daniel, Zhang, Liang

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Capsaicin Attenuates Oleic Acid-Induced Lipid Accumulation via the Regulation of Circadian Clock Genes in HepG2 Cells von Li, Run, Xiao, Jie, Cao, Yong, Huang, Qingrong, Ho, Chi-Tang, Lu, Muwen

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Effective inhibition of MERS-CoV infection by resveratrol von Lin, Shih-Chao, Ho, Chi-Tang, Chuo, Wen-Ho, Li, Shiming, Wang, Tony T, Lin, Chi-Chen

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Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems von Lu, Muwen, Chen, Chengyu, Lan, Yaqi, Xiao, Jie, Li, Run, Huang, Junqing, Huang, Qingrong, Cao, Yong, Ho, Chi-Tang

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