Chi Tang Ho

2.4k total citations
60 papers, 1.8k citations indexed

About

Chi Tang Ho is a scholar working on Organic Chemistry, Food Science and Plant Science. According to data from OpenAlex, Chi Tang Ho has authored 60 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Organic Chemistry, 15 papers in Food Science and 15 papers in Plant Science. Recurrent topics in Chi Tang Ho's work include Fermentation and Sensory Analysis (8 papers), Phytochemicals and Antioxidant Activities (7 papers) and Synthesis of Organic Compounds (6 papers). Chi Tang Ho is often cited by papers focused on Fermentation and Sensory Analysis (8 papers), Phytochemicals and Antioxidant Activities (7 papers) and Synthesis of Organic Compounds (6 papers). Chi Tang Ho collaborates with scholars based in United States, Taiwan and Netherlands. Chi Tang Ho's co-authors include Thomas G. Hartman, May Chien Kuo, Yuangang Zhang, Robert T. Rosen, Chi Shu, Mingjien Chien, Chung May Wu, Stephen S. Chang, Braja D. Mookherjee and Jian Tang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Food Science and Technology.

In The Last Decade

Chi Tang Ho

59 papers receiving 1.7k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Chi Tang Ho United States 29 612 530 480 299 293 60 1.8k
Tadao KURATA Japan 25 435 0.7× 614 1.2× 474 1.0× 416 1.4× 243 0.8× 147 2.2k
An Adams Belgium 32 909 1.5× 602 1.1× 574 1.2× 310 1.0× 280 1.0× 49 2.4k
Margarida A. Ferreira Portugal 31 758 1.2× 669 1.3× 582 1.2× 300 1.0× 148 0.5× 70 2.5k
Roland Tressl Germany 26 861 1.4× 841 1.6× 555 1.2× 206 0.7× 117 0.4× 84 2.3k
Hans Lingnert Sweden 25 910 1.5× 315 0.6× 495 1.0× 343 1.1× 460 1.6× 43 1.9k
Guanjun Tao China 32 539 0.9× 831 1.6× 495 1.0× 437 1.5× 202 0.7× 78 2.3k
Renata Zawirska‐Wojtasiak Poland 18 647 1.1× 265 0.5× 377 0.8× 253 0.8× 136 0.5× 55 1.5k
Hisateru Mitsuda Japan 21 441 0.7× 806 1.5× 535 1.1× 227 0.8× 166 0.6× 188 2.1k
Kyoden YASUMOTO Japan 21 449 0.7× 621 1.2× 414 0.9× 511 1.7× 181 0.6× 133 2.0k
Hitoshi Takamura Japan 23 886 1.4× 833 1.6× 771 1.6× 439 1.5× 207 0.7× 82 3.0k

Countries citing papers authored by Chi Tang Ho

Since Specialization
Citations

This map shows the geographic impact of Chi Tang Ho's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Chi Tang Ho with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chi Tang Ho more than expected).

Fields of papers citing papers by Chi Tang Ho

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Chi Tang Ho. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Chi Tang Ho. The network helps show where Chi Tang Ho may publish in the future.

Co-authorship network of co-authors of Chi Tang Ho

This figure shows the co-authorship network connecting the top 25 collaborators of Chi Tang Ho. A scholar is included among the top collaborators of Chi Tang Ho based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Chi Tang Ho. Chi Tang Ho is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Liu, Xiaoru, et al.. (2024). Effects of sulfur dioxide on the volatile composition and aroma of blueberry wine. Journal of Food Science and Technology. 62(6). 1032–1046. 1 indexed citations
3.
Ma, Ning, et al.. (2018). Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. CyTA - Journal of Food. 16(1). 413–421. 11 indexed citations
4.
Ho, Chi Tang, et al.. (2016). Autophagy-inducing effect of pterostilbene: A prospective therapeutic/preventive option for skin diseases. Journal of Food and Drug Analysis. 25(1). 125–133. 30 indexed citations
5.
6.
Zhang, Jie, et al.. (1993). Comparative study on kinetics of nonenzymatic deamidation of soy protein and egg white lysozyme. Journal of Agricultural and Food Chemistry. 41(12). 2286–2290. 20 indexed citations
7.
Shu, Chi, et al.. (1992). Formation of novel 2(1H)-pyrazinones as peptide-specific Maillard reaction products. Journal of Agricultural and Food Chemistry. 40(1). 118–121. 25 indexed citations
8.
Kuo, May Chien & Chi Tang Ho. (1992). Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum). Journal of Agricultural and Food Chemistry. 40(1). 111–117. 31 indexed citations
9.
Ho, Chi Tang, et al.. (1992). Effect of protein glycation on subsequent volatile formation. Journal of Agricultural and Food Chemistry. 40(2). 280–283. 1 indexed citations
10.
Zhang, Yuangang & Chi Tang Ho. (1991). Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione. Journal of Agricultural and Food Chemistry. 39(4). 760–763. 43 indexed citations
11.
Wu, Ping, May Chien Kuo, Thomas G. Hartman, Robert T. Rosen, & Chi Tang Ho. (1991). Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.). Journal of Agricultural and Food Chemistry. 39(1). 170–172. 69 indexed citations
12.
Kuo, May Chien, Yuangang Zhang, Thomas G. Hartman, Robert T. Rosen, & Chi Tang Ho. (1989). Selective purge-and-trap method for the analysis of volatile pyrazines. Journal of Agricultural and Food Chemistry. 37(4). 1020–1022. 10 indexed citations
13.
Shu, Chi & Chi Tang Ho. (1988). Effect of pH on the volatile formation from the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. Journal of Agricultural and Food Chemistry. 36(4). 801–803. 26 indexed citations
14.
Hartman, Thomas G., et al.. (1987). Effect of lipids and carbohydrates on thermal generation of volatiles from commercial zein. Journal of Agricultural and Food Chemistry. 35(6). 985–990. 35 indexed citations
15.
Ho, Chi Tang, et al.. (1986). Products identified from photosensitized oxidation of selected furanoid flavor compounds. Journal of Agricultural and Food Chemistry. 34(2). 336–338. 19 indexed citations
16.
Shu, Chi, et al.. (1985). Two novel 2-hydroxy-3(2H)-thiophenones from the reaction between cystine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. Journal of Agricultural and Food Chemistry. 33(4). 638–641. 13 indexed citations
17.
Ho, Chi Tang, et al.. (1984). Volatile products formed from the thermal degradation of thiamin at high and low moisture levels. Journal of Agricultural and Food Chemistry. 32(5). 1015–1018. 42 indexed citations
18.
Ho, Chi Tang, et al.. (1983). Isolation and identification of volatile flavor compounds in fried bacon. Journal of Agricultural and Food Chemistry. 31(2). 336–342. 33 indexed citations
19.
Collins, G. J., et al.. (1983). Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef. Journal of Agricultural and Food Chemistry. 31(5). 1030–1033. 28 indexed citations
20.
Ho, Chi Tang, et al.. (1982). 2-Acetyl-5-chloropyrrole in the volatile flavor constituents of cocoa butter. Journal of Agricultural and Food Chemistry. 30(2). 362–364. 16 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Tadao KURATA Breakdown of academic impact, for papers by An Adams Breakdown of academic impact, for papers by Margarida A. Ferreira Breakdown of academic impact, for papers by Roland Tressl Breakdown of academic impact, for papers by Hans Lingnert Breakdown of academic impact, for papers by Guanjun Tao Breakdown of academic impact, for papers by Renata Zawirska‐Wojtasiak Breakdown of academic impact, for papers by Hisateru Mitsuda Breakdown of academic impact, for papers by Kyoden YASUMOTO Breakdown of academic impact, for papers by Hitoshi Takamura
Rankless by CCL
2026