Su-Chen Ho

Comparison of NO-scavenging and NO-suppressing activities of different herbal teas with those of green tea

Po‐Jung Tsai, Tzung-Hsun Tsai, Chun-Hsien Yu et al. · Food Chemistry · 2006 · 162 citations

Different Herbal Teas, Herbal Medicine, Herb-drug Interaction +3

Antioxidant and Anti‐inflammatory Activities of Several Commonly Used Spices

Tzung-Hsun Tsai, Po‐Jung Tsai, Su-Chen Ho · Journal of Food Science · 2005 · 107 citations

Evaluation of NO-suppressing activity of several Mediterranean culinary spices

Po‐Jung Tsai, Tzung-Hsun Tsai, Chun-Hsien Yu et al. · Food and Chemical Toxicology · 2006 · 98 citations

Food Chemistry, Gastronomy, Food Analysis +4

Protective capacities of certain spices against peroxynitrite-mediated biomolecular damage

Su-Chen Ho, Tzung-Hsun Tsai, Po‐Jung Tsai et al. · Food and Chemical Toxicology · 2007 · 43 citations

Phytoalexin, Certain Spices, Medicine +5

Characterization of particulate-phase polycyclic aromatic hydrocarbons emitted from incense burning and their bioreactivity in RAW264.7 macrophage

Tzu-Ting Yang, Su-Chen Ho, Lu‐Te Chuang et al. · Environmental Pollution · 2016 · 35 citations

Environmental Chemistry, Engineering, Environmental Engineering +11