date:Nov 07, 2012
Rutgers University. Since the 1970s, he has been recognized domestically and internationally for his work in furthering the understanding of the chemical reactions between amino acids, peptides, and proteins with simple carbohydrates known as the Maillard reactions.
He has written more than 140 book chapters and more than 200 publications in scientific journals, many of which are related to the chemistry of flavors and the mechanisms by which they form. Ho is a well-known lecturer in the field,