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1081129 | ³q°T§@ªÌ | ¯uªÅªo¬µ»Û£¯Ü¤ù»sµ{ªº±þµ×²G¤Î²æ¤ô²G¤§Àç¾i¦¨¤À | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤E¦¸·|û¤j·| |
1081129 | ³q°T§@ªÌ | ¥H¸g¹L±þµ×»Û£ªº²æ¤ô²G»s³Æ¾÷¯à©Ê³t·»¶¼®Æ¤§«~½è¯S©Ê | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤E¦¸·|û¤j·| |
1081129 | ³q°T§@ªÌ | ¬õ¥Ö¾ðµfX¤§Àç¾i¦¨¤À | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤E¦¸·|û¤j·| |
1080625 | ²Ä¤@§@ªÌ | Bioactive 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 model | Second International Conference on Innovations in Food Science & Technology, |
1071130 | ³q°T§@ªÌ | ¾ðµfX¤Î¨äµÑ¨úª«¤§ª«¤Æ«~½è¤Î¬¡©Ê¦¨¤À | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤K¦¸·|û¤j·| |
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1061201 | ³q°T§@ªÌ | ½¯¶V²ù¨§¨ú¥NÄѯ»»s§@Äѱø¤§«~½è¯S©Ê | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤C¦¸¦~·| |
1061201 | ³q°T§@ªÌ | µµÀ@µâ¶¼®Æ¤§«~½è¯S©Ê | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤C¦¸¦~·| |
1060625 | ²Ä¤@§@ªÌ | Antioxidant, antiobesity, antidiabetic, and antihypertensive properties of defatted rice bran extracts of red-pericarp rice mutant using in vitro models | Institute of Food Technologists (IFT)2017 |
1051202 | ³q°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¤»¦¸¦~·| |
1051202 | ³q°T§@ªÌ | Å|´á¤Æ¶u»¤ÅÜ»¬õ?¦ÌAM425²æ¯×¦ÌÁRµÑ¨úª«¤§¬¡©Ê¦¨¤À¤Î§Ü®ñ¤Æ©Ê | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤»¦¸¦~·| |
1051202 | ³q°T§@ªÌ | Quality characteristics of black rice chiffon cake | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤»¦¸¦~·| |
1051202 | ³q°T§@ªÌ | ¤ò¤ì¦ÕÄѱø¤§«~½è¯S©Ê | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤»¦¸¦~·| |
1050706 | ²Ä¤@§@ªÌ | Evaluating the inhibitory effects of Echinacea purpurea extract and caffeic acid derivatives against £\-amylase, £\-glucosidase and angiotensin converting enzyme activities by using in vitro models | 4th International ISEKI Conference |
1041204 | ³q°T§@ªÌ | Predicted glycemic index and glycemic index of rice varieties grown in Taiwan | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤¦¸¦~·| |
1041204 | ²Ä¤@§@ªÌ | »¬õ±ð¦ÌAM-425°Ó·~¤Æ¦ÌÁR¤§²Ê»s¦ÌÁRªoªº¬¡©Ê¦¨¤À | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤¦¸¦~·| |
1041204 | ³q°T§@ªÌ | ¥HÅé¥~¼Ò¦¡µû¦ôµµÀ@µâµÑ¨úª«¤Î©@°Ø»Äl¥Íª«¹ï¦åºÞ¦¬ÁY¯ÀÂà¤Æ?¡B£\-¾ý¯»?¤Î£\-¸²µå¿}??¬¡©Êªº¼vÅT | ¥xÆW¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤¦¸¦~·| |
1040522 | ²Ä¥|§@ªÌ | °ê²£½_¦Ì¹ï°·±d¦¨¤H¤É¿}«ü¼Æ¤§¼vÅT | ²Ä41©¡¥xÆWÀç¾i¾Ç·|¦~·| |
1040514 | ²Ä¤@§@ªÌ | Quality characteristics of centrifuged broth from blanched Pleurotus eryngii and its | 12th Asian Congress of Nutrition |
1031205 | ³q°T§@ªÌ | ¤ò¤ì¦Õ¦B½c¤p¦è»æ¤§«~½è¯S©Ê | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¥|¦¸¦~·| |
1031205 | ²Ä¤@§@ªÌ | §öÀjÛ£ªº±þµ×²G¤Î²æ¤ô²G¤§¬¡©Ê¦¨¤À | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¥|¦¸¦~·| |
1030829 | ³q°T§@ªÌ | Effect of Extraction Methods on the Active Compounds and Antioxidant Properties of Ethanolic Extracts of Echinacea Purpurea | BIT's 3rd Annual World Congress of Food-2014 |
1021129 | ²Ä¤@§@ªÌ | ¤£¦Pµ¥¯Å§öÀjÛ£¤§¤@¯ë¦¨¤À¡B§Ü®ñ¤Æ©Ê¤Î¬¡©Ê¦¨¤À | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤T¦¸¦~·| |
1021129 | ²Ä¤@§@ªÌ | µÑ¨ú¤èªk¹ïµµÀ@µâ¤A¾JµÑ¨úª«¤§µÑ¨ú²v¡B¬¡©Ê¦¨¤À¤Î§Ü®ñ¤Æ©Êªº¼vÅT | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤T¦¸¦~·| |
1020609 | ²Ä¤@§@ªÌ | Active components and antioxidant properties of different tea extracts and their inhibition of colon cancer cells growth. | The 8th Asia Pacific Congress on Clinical Nutrition |
1020609 | ²Ä¤@§@ªÌ | Active components of various tea extracts and their inhibition on melanin and angiotensin converting enzyme activity | The 8th Asia Pacific Congress on Clinical Nutrition |
1011130 | ³q°T§@ªÌ | ¥[¼ö·Å«×¤Î®É¶¡¡B§ÜÃa¦å»Ä¤ÎpHȹﵵÀ@µâ¤§©@°Ø»Äl¥Íª«ªº¼vÅT | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤G¦¸¦~·| |
1011130 | ³q°T§@ªÌ | ¤£¦P¯ùµÑ¨úª«¤§¬¡©Ê¦¨¤À¤Î§í¨îHCT-116¤HÃþ¤j¸zÀù²ÓM¥Íªøªº¯à¤O | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¤G¦¸¦~·| |
1011115 | ²Ä¤@§@ªÌ | ¥xÆW¨Î¸Às¯ùµÑ¨úª«¤§¥Íª«¬¡©Ê¦¨¤À¡B¾÷¯à©Ê¤Î¦b¥[¤u¹«~¤WªºÀ³¥Î | 2012°ê»Ú(ªC¦{)¯ù¸ê·½ºî¦X§Q¥Î¾Ç³N¬ã°Q·| |
1010822 | ²Ä¤@§@ªÌ | ¯ù¸µÑ¨úª«¤§¬¡©Ê¦¨¤À¤Î§í¨î¦åºÞ¦¬ÁY¯ÀÂà¤Æ?¬¡©Êªº¯à¤O | ²Ä¤C©¡®ü?¨â©¤¯ù·~¾Ç³N¬ã°Q·| |
1010723 | ³q°T§@ªÌ | Antimutagenic and antimicrobial activities of r-aminobutyric acid (GABA) tea extract. | 2012 International Conference on Nutrition and Food Sciences |
1010628 | ³q°T§@ªÌ | Quality and antioxidant property of green tea, oolong tea and black tea chiffon cakes | ¥xÆW¹A¤Æ¾Ç·|²Ä50¦¸·|û¤j·| |
1010529 | ³q°T§@ªÌ | Effect of pasteurization, isomaltooligosaccharides and probiotics on the quality characteristics of ice cream | The 7th International Symposium on Lactic Acid Bacteria and Health & the 3rd Asian Symposium on Lactic Acid Bacteria |
1000611 | ²Ä¤@§@ªÌ | Bioactive components and antioxidant properties of GABA (r-aminobutyric acid) tea leaves | IFT Annual Meeting |
1000611 | ³q°T§@ªÌ | Analysis of caffeic acid derivatives, growth inhibition and hTERT mRNA repression on human colon cancer cells of Echinacea Purpurea flower extracts | IFT Annual Meeting |
1000409 | ³q°T§@ªÌ | Echinacea 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 arrest | EXPERIMENTAL BIOLOGY 2011 |
0991203 | ³q°T§@ªÌ | GABA¯ù¤A¾JµÑ¨úª«¹ï½Þ¦×»æ«~½è¤§¼vÅT | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¥|¤Q¦¸¦~·| |
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0981127 | ²Ä¤@§@ªÌ | GABA(r-aminobutyric acid)¯ù¤A¾JµÑ¨úª«¤§§ÜP¬ðÅܩʻP§Üµß©Ê | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤E¦¸¦~·| |
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0971121 | ²Ä¤@§@ªÌ | Effect of the green tea on the quality characteristics and antioxidant properties of sponge cake | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤K¦¸¦~·| |
0971121 | ²Ä¤@§@ªÌ | ¥xÆWGABA¯ù¤§¤ô¤Î¤A¾JµÑ¨úª«ªº³Ì¾AµÑ¨ú±ø¥ó | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤K¦¸¦~·| |
0971121 | ²Ä¤@§@ªÌ | µµÀ@µâ¤A¾JµÑ¨úª«¤§P¬ðÅܩʻP§ÜP¬ðÅܩʪºµû¦ô | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤K¦¸¦~·| |
0961207 | ²Ä¤@§@ªÌ | Effect of isomaltooligosaccharides syrup on the quality of sponge cake | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤C¦¸¦~·| |
0961207 | ²Ä¤@§@ªÌ | Effect of the GABA tea on the quality characteristics of chiffon cake | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤C¦¸¦~·| |
0961207 | ²Ä¤G§@ªÌ | Effect of GABA tea extract on oxidative DNA damage in human peripheral blood lymphocytes | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤C¦¸¦~·| |
0961207 | ²Ä¤@§@ªÌ | µµÀ@µâ¤ôµÑ¨úª«¤§¬¡©Ê¦¨¤À¤Î§Ü®ñ¤Æ©Êªº¬ã¨s | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤C¦¸¦~·| |
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0951124 | ²Ä¤@§@ªÌ | µµÀ@µâµÑ¨úª«¤§§Ü®ñ¤Æ©Êªº¬ã¨s | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¤»¦¸¦~·| |
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0931126 | ²Ä¤@§@ªÌ | Effects of Fibersol-2 and Sucralose on the Quality of Chiffon Cake | ¥xÅs¹«~¬ì¾Ç§Þ³N¾Ç·|²Ä¤T¤Q¥|¦¸¦~·| |
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0920829 | ²Ä¤@§@ªÌ | Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose | ¤¤°ê¹A·~¤Æ¾Ç·|²Ä41¦¸¦~·| |
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