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1100725³q°T§@ªÌ Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment International Journal of Food Properties SCI
1090115³q°T§@ªÌ Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato LWT-Food Science and Technology SCI
1080528³q°T§@ªÌ Quality characteristics of wood ear icebox cookie Food Science and Technology Research SCI
1070315³q°T§@ªÌ Taste quality of the hot water extract from Flammulina velutipes and its application in umami seasoning Food Science and Technology Research SCI
1070206³q°T§@ªÌ In Vitro Inhibition of lipase, ƒÑ-amylase, ƒÑ-glucosidase and angiotensin converting enzyme by defatted rice bran extracts of red-pericarp rice mutant. Cereal Chemistry SCI
1070105²Ä¤@§@ªÌ Quality characteristics of centrifuged broth from blanched Pleurotus eryngii and its application as instant drink Journal of Food Processing and Preservation SCI
1060215³q°T§@ªÌ Antioxidant, antidiabetic, and antihypertensive properties of Echinacea purpurea flower extract and caffeic acid derivatives using in vitro models Journal of Medicinal Food SCI
1060116³q°T§@ªÌ Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour LWT-Food Science and Technology SCI
1050415³q°T§@ªÌ Predicted glycemic index and glycemic index of rice varieties grown in Taiwan Cereal Chemistry SCI
1041001³q°T§@ªÌ Physicochemical, antioxidant and sensory characteristics of chiffon cakes fortified with various tea powders Journal of Food Processing and Preservation SCI
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1040120³q°T§@ªÌ Effect of extraction methods on the active compounds and antioxidant properties of ethanolic extracts of Echinacea purpurea flower American Journal of Plant Science ¦U¾Ç°|»{©w¤§Àu¨}±M·~»â°ì´Á¥Z(°ê»Ú´Á¥Z)
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1030801²Ä¤@§@ªÌ QUALITY AND ANTIOXIDANT PROPERTY OF THREE TYPES TEA INFUSIONS Journal of Food Processing and Preservation SCI
1030601²Ä¤@§@ªÌ Effect of different brewing methods on quality of green tea Journal of Food Processing and Preservation SCI
1020801²Ä¤T§@ªÌ Changes in buckwheat bread during storage Journal of Food Processing and Preservation SCI
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1011001³q°T§@ªÌ Cytotoxic effects of Echinacea purpurea flower extracts and cichoric acid on human colon cancer cells through induction of apoptosis Journal of Ethnopharmacology SCI
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1010723³q°T§@ªÌ Antimutagenic and antimicrobial activities of ƒ×-aminobutyric acid (GABA) tea extract. International Proceedings of Chemical, Biological and Environmental Engineering¡Ð2012 International Conference on Nutrition and Food Sciences ¦U¾Ç°|»{©w¤§Àu¨}±M·~»â°ì´Á¥Z(°ê»Ú´Á¥Z)
1010401²Ä¤@§@ªÌ Bioactive components and antioxidant properties of r-aminobutyric acid (GABA) tea leaves LWT-Food Science and Technology SCI
1010401³q°T§@ªÌ Caffeic acid derivatives, total phenols, antioxidant and antimutagenic activities of Echinacea purpurea flower extracts LWT-Food Science and Technology SCI
1000301²Ä¤@§@ªÌ Effect of drying and storage conditions on caffeic acid derivatives and total phenolics of Echinacea Purpurea grown in Taiwan Food Chemistry SCI
0990901²Ä¤@§@ªÌ Effect of erythritol on quality characteristics of reduced calorie danish cookies Journal of Food Quality SCI
0990601²Ä¤@§@ªÌ Antioxidant properties of water extracts from parching green tea Journal of Food Biochemistry SCI
0990401³q°T§@ªÌ Quality and antioxidant property of green tea sponge cake Food Chemistry SCI
0990401³q°T§@ªÌ Quality characteristics of erythritol icebox cookies Taiwanese Journal of Agricultural Chemistry and Food Science ¦U¾Ç°|»{©w¤§Àu¨}±M·~»â°ì´Á¥Z(°ê¤º´Á¥Z)
0980215²Ä¥|§@ªÌ Quality and antioxidant property of buckwheat enhanced wheat bread Food Chemistry SCI
0971101²Ä¤@§@ªÌ Effect of different brewing methods on antioxidant properties of steaming green tea LWT - Food Science and Technology SCI
0970815³q°T§@ªÌ Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake Cereal Chemistry SCI
0970215²Ä¤G§@ªÌ Effect of the GABA Tea on the Quality Characteristics of Chiffon Cake Cereal Chemistry SCI
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0940815²Ä¤@§@ªÌ Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose cereal chemistry SCI
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0920815²Ä¤@§@ªÌ Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose J. Food Sci. SCI
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1080625²Ä¤@§@ªÌBioactive components and antioxidant properties of Taiwan red tamarillo (Solanum betaceum Cav.) extracts and their inhibitory effect against key enzymes linked with metabolic syndrome following in vitro modelSecond International Conference on Innovations in Food Science & Technology,
1071130³q°T§@ªÌ¾ðµf­X¤Î¨äµÑ¨úª«¤§ª«¤Æ«~½è¤Î¬¡©Ê¦¨¤À¥xÆW­¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤K¦¸·|­û¤j·|
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1061201³q°T§@ªÌµµÀ@µâ¶¼®Æ¤§«~½è¯S©Ê¥xÆW­¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤C¦¸¦~·|
1060625²Ä¤@§@ªÌAntioxidant, antiobesity, antidiabetic, and antihypertensive properties of defatted rice bran extracts of red-pericarp rice mutant using in vitro modelsInstitute of Food Technologists (IFT)2017
1051202³q°T§@ªÌ¥HÅé¥~¼Ò¦¡µû¦ô²æ¯×¬õ¦â¦ÌÁRµÑ¨úª«¹ï¦åºÞ¦¬ÁY¯ÀÂà¤Æ?¡Balpha-¾ý¯»?¡Balpha-¸²µå¿}??¤Î¯×ªÕ?¬¡©Êªº¼vÅT¥xÆW­¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤»¦¸¦~·|
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1051202³q°T§@ªÌQuality characteristics of black rice chiffon cake¥xÆW­¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤»¦¸¦~·|
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1050706²Ä¤@§@ªÌEvaluating the inhibitory effects of Echinacea purpurea extract and caffeic acid derivatives against £\-amylase, £\-glucosidase and angiotensin converting enzyme activities by using in vitro models4th International ISEKI Conference
1041204³q°T§@ªÌPredicted glycemic index and glycemic index of rice varieties grown in Taiwan ¥xÆW­¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤­¦¸¦~·|
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1040514²Ä¤@§@ªÌQuality characteristics of centrifuged broth from blanched Pleurotus eryngii and its12th Asian Congress of Nutrition
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1030829³q°T§@ªÌEffect of Extraction Methods on the Active Compounds and Antioxidant Properties of Ethanolic Extracts of Echinacea PurpureaBIT's 3rd Annual World Congress of Food-2014
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1020609²Ä¤@§@ªÌActive components and antioxidant properties of different tea extracts and their inhibition of colon cancer cells growth.The 8th Asia Pacific Congress on Clinical Nutrition
1020609²Ä¤@§@ªÌActive components of various tea extracts and their inhibition on melanin and angiotensin converting enzyme activity The 8th Asia Pacific Congress on Clinical Nutrition
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1010723³q°T§@ªÌAntimutagenic and antimicrobial activities of r-aminobutyric acid (GABA) tea extract.2012 International Conference on Nutrition and Food Sciences
1010628³q°T§@ªÌQuality and antioxidant property of green tea, oolong tea and black tea chiffon cakes¥xÆW¹A¤Æ¾Ç·|²Ä50¦¸·|­û¤j·|
1010529³q°T§@ªÌEffect of pasteurization, isomaltooligosaccharides and probiotics on the quality characteristics of ice creamThe 7th International Symposium on Lactic Acid Bacteria and Health & the 3rd Asian Symposium on Lactic Acid Bacteria
1000611²Ä¤@§@ªÌ Bioactive components and antioxidant properties of GABA (r-aminobutyric acid) tea leavesIFT Annual Meeting
1000611³q°T§@ªÌAnalysis of caffeic acid derivatives, growth inhibition and hTERT mRNA repression on human colon cancer cells of Echinacea Purpurea flower extracts IFT Annual Meeting
1000409³q°T§@ªÌEchinacea purpurea flower extracts and cichoric acid inhibit growth of HCT-116 cells through downregulation of hTERT mRNA expression, telomerase activity and induces G1 cell cycle arrestEXPERIMENTAL BIOLOGY 2011
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0971121²Ä¤@§@ªÌEffect of the green tea on the quality characteristics and antioxidant properties of sponge cake¥xÅs­¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤K¦¸¦~·|
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0931126²Ä¤@§@ªÌEffects of Fibersol-2 and Sucralose on the Quality of Chiffon Cake¥xÅs­¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¥|¦¸¦~·|
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