World's Best Scientists 2026 revealed!
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Chemistry
USA
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
139
Citations
77204
World Ranking
282
National Ranking
190

Chemistry

D-Index
139
Citations
74724
World Ranking
216
National Ranking
103

Chi-Tang Ho publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Chi-Tang Ho sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 1,199 publications — 99th percentile

99% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Chi-Tang Ho D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Chi-Tang Ho sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 139 D-Index — 99th percentile

99% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Research.com Recognitions

  • 2026 - Research.com Chemistry in United States Leader Award
  • 2025 - Research.com Chemistry in United States Leader Award

Overview

Chi-Tang Ho is affiliated with Rutgers, The State University of New Jersey in the United States. Their research spans multiple scientific disciplines, primarily focusing on Medicine, Biochemistry, Genetics and Molecular Biology, and Agricultural and Biological Sciences.

Their work addresses a range of subfields including Molecular Biology, Food Science, Biochemistry, Pathology and Forensic Medicine, and Plant Science.

Key research topics that Chi-Tang Ho has published on include:

  • Phytochemicals and Antioxidant Activities
  • Tea Polyphenols and Effects
  • Advanced Glycation End Products research
  • Food Quality and Safety Studies
  • Biochemical Analysis and Sensing Techniques
  • Fermentation and Sensory Analysis
  • Gut microbiota and health

They have contributed to the scientific literature with notable recent papers such as:

  • Association between chemistry and taste of tea: A review (2020), published in Trends in Food Science & Technology
  • Dietary therapy and herbal medicine for COVID-19 prevention: A review and perspective (2020), published in Journal of Traditional and Complementary Medicine
  • Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS (2021), published in Food Chemistry
  • Changes of volatile compounds and odor profiles in Wuyi rock tea during processing (2020), published in Food Chemistry
  • Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques (2022), published in Comprehensive Reviews in Food Science and Food Safety

Frequent collaborators in their research include Xiaoming Zhang, Khizar Hayat, Heping Cui, Min-Hsiung Pan, and Shiming Li.

Their publications appear most regularly in the following venues:

  • Journal of Agricultural and Food Chemistry
  • Food Chemistry
  • Food Research International
  • Food Science and Human Wellness
  • Food & Function

Best Publications

  • Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds

    Jiang Hong Chen;Chi-Tang Ho

  • Antioxidant activities of buckwheat extracts

    Ting Sun;Chi-Tang Ho

  • Antioxidative Phenolic Compounds from Sage (Salvia officinalis)

    Mingfu Wang;Jiangang Li;Meera Rangarajan;Yu Shao

  • Tea aroma formation

    Chi-Tang Ho;Xin Zheng;Shiming Li

  • Inhibition of skin tumorigenesis by rosemary and its constituents carnosol and ursolic acid.

    Mou-Tuan Huang;Chi-Tang Ho;Zhi Yuan Wang;Thomas Ferraro

  • Anti-inflammatory activity of natural dietary flavonoids

    Min Hsiung Pan;Ching Shu Lai;Chi Tang Ho

  • Green tea epigallocatechin gallate shows a pronounced growth inhibitory effect on cancerous cells but not on their normal counterparts

    Zong Ping Chen;John B Schell;Chi-Tang Ho;Kuang Yu Chen

  • Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions.

    Xiaoyong Wang;Yan Jiang;Yu-Wen Wang;Mou-Tuan Huang

  • ANTIOXIDANT PROPERTIES OF POLYPHENOLS EXTRACTED FROM GREEN AND BLACK TEAS

    Chung-Wen Chen;Chi-Tang Ho

  • Association between chemistry and taste of tea: A review

    Liang Zhang;Qing Qing Cao;Daniel Granato;Yong Quan Xu

  • The chemistry and biotransformation of tea constituents.

    Shengmin Sang;Joshua D. Lambert;Chi Tang Ho;Chung S. Yang

  • Inhibition of tobacco-specific nitrosamine-induced lung tumorigenesis in A/J mice by green tea and its major polyphenol as antioxidants.

    Yong Xu;Chi-Tang Ho;Shantu G. Amin;Chi Han

  • Polyphenolic chemistry of tea and coffee: a century of progress.

    Yu Wang;Chi-Tang Ho

  • ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF EDIBLE MUSHROOMS

    Hui Yin Fu;Den En Shieh;Chi Tang Ho

  • Stability of tea polyphenol (-)-epigallocatechin-3-gallate and formation of dimers and epimers under common experimental conditions

    Shengmin Sang;Mao-Jung Lee;Zhe Hou;Chi-Tang Ho

  • Hydroxylated Polymethoxyflavones and Methylated Flavonoids in Sweet Orange (Citrus sinensis) Peel

    Shiming Li;Chih-Yu Lo;Chi-Tang Ho

  • Antioxidative phenolic compounds isolated from almond skins (Prunus amygdalus Batsch).

    Shengmin Sang;Karen Lapsley;Woo Sik Jeong;Paul A. Lachance

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

    Liang Zhang;Chi-Tang Ho;Jie Zhou;Jânio Sousa Santos

  • Antioxidative effect of polyphenol extract prepared from various Chinese teas.

    Chi-Tang Ho;Qinyun Chen;Huang Shi;Ke Qin Zhang

  • Chemical reactions involved in the deep-fat frying of foods1

    Stephen S. Chang;Robert J. Peterson;Chi-Tang Ho

  • 2,2-Diphenyl-1-picrylhydrazyl radical-scavenging active components from Polygonum multiflorum thunb.

    Yong Chen;Mingfu Wang;Robert T. Rosen;Chi-Tang Ho

  • Inhibitory effects of black tea, green tea, decaffeinated black tea, and decaffeinated green tea on ultraviolet B light-induced skin carcinogenesis in 7,12-dimethylbenz[a]anthracene-initiated SKH-1 mice.

    Zhi Y. Wang;Mou-Tuan Huang;You-Rong Lou;Jian-Guo Xie

  • Carnosol, an antioxidant in rosemary, suppresses inducible nitric oxide synthase through down-regulating nuclear factor-κB in mouse macrophages

    Ai Hsiang Lo;Yu Chih Liang;Shoei Yn Lin-Shiau;Chi Tang Ho

Frequent Co-Authors

Min-Hsiung Pan
Min-Hsiung Pan National Taiwan University
Fereidoon Shahidi
Fereidoon Shahidi Memorial University of Newfoundland
Shengmin Sang
Shengmin Sang North Carolina Agricultural and Technical State University
Robert T. Rosen
Robert T. Rosen Rutgers, The State University of New Jersey
Chung S. Yang
Chung S. Yang Rutgers, The State University of New Jersey
Qingrong Huang
Qingrong Huang Rutgers, The State University of New Jersey
Mingfu Wang
Mingfu Wang University of Hong Kong
Ying Jan Wang
Ying Jan Wang National Cheng Kung University
Xiaochun Wan
Xiaochun Wan Anhui Agricultural University
Jen-Kun Lin
Jen-Kun Lin National Taiwan University

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