C. C. Tsen

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Aliases
Cho C. Tsen, C. C. Tsen, C C Tsen, Cho C Tsen, Cho Ching Tsen
Publication record
34 papers · 850 citations · H-index 15

PAPERS

EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY‐FORTIFIED BUNS
20082 citationsauthor #1
Amino Acid Composition and Biological Value of Cereal Germs
198511 citationsauthor #1
Effect of the Maillard Browning Reaction on the Nutritive Value of Breads and Pizza Crusts
198310 citationsauthor #1
Effect of Baking on Amino Acids in Pizza Crust
198213 citationsauthor #1
Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours
198251 citationsauthor #1
Wheat utilization: current development and nutritional evaluation
19820 citationsauthor #1
Baking High-Ratio White Layer Cakes with Microwave Energy
198124 citationsauthor #2
Rheological behavior of wheat flour dough fortified with soya flour and some additives.
19800 citationsauthor #2
CEREAL GERMS USED IN BAKERY PRODUCTS: CHEMISTRY AND NUTRITION1
19808 citationsauthor #1
Microwave Energy for Bread Baking and its Effect on the Nutritive Value of Bread: A Review 1.
198012 citationsauthor #1
RECOVERY OF VITAMIN A IN PROCESSED FOODS MADE FROM FORTIFIED FLOURS
19809 citationsauthor #5
USING NONWHEAT FLOURS AND STARCHES FROM TROPICAL CROPS AS BREAD SUPPLEMENTS1
19791 citationsauthor #1
HEATING PROCESSES AFFECT LYSINE AVAILABILITY IN BREAD
19770 citationsauthor #1
EFFECTS OF CONVENTIONAL BAKING, MICROWAVE BAKING, AND STEAMING ON THE NUTRITIVE VALUE OF REGULAR AND FORTIFIED BREADS
197736 citationsauthor #1
Sucrose Esters in Bakery Foods
19773 citationsauthor #3
EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREAD
197715 citationsauthor #1
CARBOHYDRATE COMPOSITION OF WATER‐SOLUBLE PENTOSANS FROM DIFFERENT TYPES OF WHEAT FLOURS
197725 citationsauthor #3
Triticale : first man-made cereal
197526 citationsauthor #1
Extruded soy products from whole and dehulled soybeans cooked at various temperatures for bread and cookie fortifications
197512 citationsauthor #1
Fatty acid derivatives and glycolipids in high-protein bakery products
197415 citationsauthor #1
Defatted corn-germ flour as a nutrient fortifier for bread
197418 citationsauthor #1
High-protein bread from wheat flour fortified with full-fat soy flour
197331 citationsauthor #1
Determining simple sulfhydryl compounds (low molecular weight) and their contents in biological samples by using 2,2'-dithiobis-(5-nitropyridine).
197234 citationsauthor #2
NOTE ON DETERMINING PROTEIN CONTENTS IN VARIOUS WHEAT FLOURS AND FLOUR STREAMS BY THE KJELDAHL AND BY NEUTRON-ACTIVATION METHODS.
19715 citationsauthor #1
The improving mechanism of ascorbic acid.
196538 citationsauthor #1
A rapid method for the extraction of lipids from wheat products.
196227 citationsauthor #1
An Improved Spectrophotometric Method for the Determination of Tocopherols Using 4,7-Diphenyl-1,10-phenanthroline
1961131 citationsauthor #1
Oxidation of sulphydryl groups in denatured egg albumin.
19603 citationsauthor #1
The protective action of tocopherol against hemolysis of rat erythrocytes by dialuric acid.
196075 citationsauthor #1
The relationship between the glutathione content of rat erythrocytes and their hemolysis by various agents in vitro.
196030 citationsauthor #1
Selenite as a Relatively Weak Inhibitor of some Sulphydryl Enzymes
19599 citationsauthor #1
MEAT TENDERIZATION. III. HYDROLYSIS OF ACTOMYOSIN, ACTIN AND COLLAGEN BY PAPAIN
19599 citationsauthor #1
Oxygen lability of cysteine in hemoglobin.
19586 citationsauthor #1
Catalytic oxidation of glutathione and other sulfhydryl compounds by selenite.
1958160 citationsauthor #1

TIMELINE

1958 166 citations

1959 18 citations

1960 108 citations

1961 131 citations

1962 27 citations

1965 38 citations

1971 5 citations

1972 34 citations

1973 31 citations

1974 33 citations

1975 38 citations

1977 79 citations

1979 1 citations

1980 29 citations

1981 24 citations

1982 64 citations

1983 10 citations

1985 11 citations

2008 2 citations

C. C. Tsen

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