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Chi‐Tang Ho

Active 1978–2025

Also published as
Chi-Tang Ho · Chi Tang Ho · Chi-tang Ho
544
Papers
51,753
Citations
124
h-index
509
i10-index

Citations

Citations per year for Chi‐Tang Ho1970: 1 citations1979: 1 citations1984: 3 citations1985: 4 citations1986: 1 citations1987: 4 citations1988: 3 citations1989: 4 citations1990: 4 citations1991: 5 citations1992: 16 citations1993: 13 citations1994: 15 citations1995: 40 citations1996: 52 citations1997: 89 citations1998: 73 citations1999: 84 citations2000: 169 citations2001: 188 citations2002: 204 citations2003: 230 citations2004: 210 citations2005: 224 citations2006: 239 citations2007: 235 citations2008: 292 citations2009: 303 citations2010: 362 citations2011: 380 citations2012: 338 citations2013: 292 citations2014: 295 citations2015: 371 citations2016: 315 citations2017: 338 citations2018: 345 citations2019: 1,341 citations2020: 1,811 citations2021: 2,020 citations2022: 2,234 citations2023: 2,026 citations2024: 3,155 citations2025: 1,633 citations2026: 15 citations1971–1978: no citations, so these years are not shown1980–1983: no citations, so these years are not shown

Citation sources

Countries

World map of the countries and regions citing this authorChina: 6,029 citing papers, 29.7% of this breakdownUnited States: 2,652 citing papers, 13.1% of this breakdownIndia: 1,115 citing papers, 5.5% of this breakdownItaly: 681 citing papers, 3.3% of this breakdownSouth Korea: 625 citing papers, 3.1% of this breakdownTaiwan: 503 citing papers, 2.5% of this breakdownSpain: 502 citing papers, 2.5% of this breakdownUnited Kingdom: 465 citing papers, 2.3% of this breakdownJapan: 416 citing papers, 2% of this breakdownIran: 396 citing papers, 1.9% of this breakdownGermany: 382 citing papers, 1.9% of this breakdownSaudi Arabia: 347 citing papers, 1.7% of this breakdown
0%29.7%Other 30.5%

Institutions

Fields

  • Medicine44.4%
  • Biochemistry, Genetics and Molecular Biology22%
  • Agricultural and Biological Sciences15.2%
  • Pharmacology, Toxicology and Pharmaceutics4.5%
  • Nursing4.3%
  • Chemistry2.6%
  • Other7%

Topics

  • Phytochemicals and Antioxidant Activities8.7%
  • Tea Polyphenols and Effects6.7%
  • Fermentation and Sensory Analysis2.1%
  • Food Quality and Safety Studies1.8%
  • Essential Oils and Antimicrobial Activity1.7%
  • Natural Antidiabetic Agents Studies1.5%
  • Other77.5%

Coauthors

All papers

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  1. Tea aroma formation

    Authors: Chi‐Tang Ho, Xin Zheng, Shiming Li - Food Science and Human Wellness 2015 cited by 873

  2. Association between chemistry and taste of tea: A review

    Authors: Liang Zhang, Qing-Qing Cao, Daniel Granato, Yong-Quan Xu, Chi‐Tang Ho - Trends in Food Science & Technology 2020 cited by 579

  3. Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

    Authors: Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi‐Tang Ho, Xiaochun Wan - Comprehensive Reviews in Food Science and Food Safety 2022 cited by 344

  4. Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

    Authors: Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho, Chuankui Song, Xiaochun Wan - Food Chemistry 2021 cited by 349

  5. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

    Authors: Xiangyang Guo, Chi‐Tang Ho, Xiaochun Wan, Hui Zhu, Qiong Liu, Zhen Wen - Food Chemistry 2020 cited by 291

  6. Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

    Authors: Liang Zhang, Chi‐Tang Ho, Jie Zhou, Jânio Sousa Santos, Lorene Armstrong, Daniel Granato - Comprehensive Reviews in Food Science and Food Safety 2019 cited by 483

  7. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods

    Authors: Xianli Gao, Can Li, Ronghai He, Yaqiong Zhang, Bo Wang, Zhihong Zhang, Chi‐Tang Ho - Food Chemistry 2022 cited by 235

  8. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

    Authors: Yijun Wang, Zhipeng Kan, Henry J. Thompson, Tie-Jun Ling, Chi‐Tang Ho, Daxiang Li, Xiaochun Wan - Journal of Agricultural and Food Chemistry 2018 cited by 243

  9. UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea

    Authors: Yu Xiao, Cheng He, Yulian Chen, Chi‐Tang Ho, Wu Xing, Yuxin Huang, Yao Gao, Aixiang Hou, Zongjun Li, Yuanliang Wang, Zhonghua Liu - Food Chemistry 2022 cited by 196

  10. Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches

    Authors: Shiqing Song, Jinda Zhuang, Changzhong Ma, Tao Feng, Lingyun Yao, Chi‐Tang Ho, Min Sun - Food Chemistry 2022 cited by 124

  11. Applications and delivery mechanisms of hyaluronic acid used for topical/transdermal delivery – A review

    Authors: Jieyu Zhu, Xudong Tang, Yan Jia, Chi‐Tang Ho, Qingrong Huang - International Journal of Pharmaceutics 2020 cited by 259

  12. Formation and fate of Amadori rearrangement products in Maillard reaction

    Authors: Heping Cui, Xiaohong Yu, Yun Zhai, Linhui Feng, Pusen Chen, Khizar Hayat, Yan Xu, Xiaoming Zhang, Chi‐Tang Ho - Trends in Food Science & Technology 2021 cited by 229

  13. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China

    Authors: Xianli Gao, Xue Zhao, Feng Hu, Jiangyan Fu, Zhankai Zhang, Zhan Liu, Bo Wang, Ronghai He, Haile Ma, Chi‐Tang Ho - Food Research International 2023 cited by 117

  14. Aroma profiles of green tea made with fresh tea leaves plucked in summer

    Authors: Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab, Xiaochun Wan - Food Chemistry 2021 cited by 153

  15. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism

    Authors: Zisheng Han, Mengting Zhu, Xiaochun Wan, Xiaoting Zhai, Chi‐Tang Ho, Liang Zhang - Critical Reviews in Food Science and Nutrition 2022 cited by 150

  16. Structural characterization and immunomodulatory activity of a water-soluble polysaccharide from Ganoderma leucocontextum fruiting bodies

    Authors: Xiong Gao, Jiayi Qi, Chi‐Tang Ho, Bin Li, Jingjing Mu, Yuting Zhang, Huiping Hu, Weipeng Mo, Zhongzheng Chen, Yizhen Xie - Carbohydrate Polymers 2020 cited by 156

  17. Resveratrol Alleviates Rheumatoid Arthritis via Reducing ROS and Inflammation, Inhibiting MAPK Signaling Pathways, and Suppressing Angiogenesis

    Authors: Guliang Yang, Chia‐Che Chang, Yiwen Yang, Yuan Li, Leishiyuan Xu, Chi‐Tang Ho, Shiming Li - Journal of Agricultural and Food Chemistry 2018 cited by 220

  18. Effect of the roasting degree on flavor quality of large-leaf yellow tea

    Authors: Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab, Xiaochun Wan - Food Chemistry 2021 cited by 147

  19. Improving the stability and bioavailability of tea polyphenols by encapsulations: a review

    Authors: Zhiya Yin, Ting Zheng, Chi‐Tang Ho, Qingrong Huang, Qingli Wu, Man Zhang - Food Science and Human Wellness 2022 cited by 122

  20. Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

    Authors: Xiangyang Guo, Chuankui Song, Chi‐Tang Ho, Xiaochun Wan - Food Chemistry 2018 cited by 174

  21. Preparation, physicochemical characterization, and anti-proliferation of selenium nanoparticles stabilized by Polyporus umbellatus polysaccharide

    Authors: Xiong Gao, Xiaofei Li, Jingjing Mu, Chi‐Tang Ho, Jiyan Su, Yuting Zhang, Xiaorong Lin, Zhongzheng Chen, Bin Li, Yizhen Xie - International Journal of Biological Macromolecules 2020 cited by 143

  22. Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

    Authors: Yan Fang, Heping Cui, Qıang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi‐Tang Ho - Food and Bioprocess Technology 2021 cited by 99

  23. LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea

    Authors: Zisheng Han, Mingchun Wen, Haiwei Zhang, Liang Zhang, Xiaochun Wan, Chi‐Tang Ho - Food Chemistry 2021 cited by 97

  24. The chemistry and biotransformation of tea constituents

    Authors: Shengmin Sang, Joshua D. Lambert, Chi‐Tang Ho, Chung S. Yang - Pharmacological Research 2011 cited by 487