E-LIB Suche - Ergebnisse für: LIN, SHENG-DUN

1

Nutritional and phytochemical composition of the red tamari..:

Chen, Shin-Yu ; Zhang, Qi-Fang ; Lin, Sheng-Dun
Journal of Food Composition and Analysis. 131 (2024) - p. 106258 , 2024

Link: https://doi.org/10.1016/..

2

Bioactive Compounds of Underground Valerian Extracts and Th..:

Wu, Cheng-Rong ; Lee, Shih-Yu ; Chen, Chien-Hung.
Foods. 12 (2023) 3 - p. 636 , 2023

Link: https://doi.org/10.3390/..

3

Quality Evaluation of Shiitake Blanched and Centrifuged Bro..:

Chen, Shin-Yu ; Tseng, Jim ; Wu, Cheng-Rong.
Foods. 12 (2023) 15 - p. 2925 , 2023

Link: https://doi.org/10.3390/..

4

Physicochemical, Antioxidant, Sensory, and Starch Digestibi..:

Syu, Pei-Ci ; Zhang, Qi-Fang ; Lin, Sheng-Dun
Foods. 12 (2023) 12 - p. 2306 , 2023

Link: https://doi.org/10.3390/..

5

Chemical, nutritional, and bioactive compositions of fresh,..:

Mau, Jeng-Leun ; Tseng, Jim ; Wu, Cheng-Rong..
Czech Journal of Food Sciences. 39 (2021) 6 - p. 426-434 , 2021

Link: https://doi.org/10.17221..

6

Instrumental texture and sensory preference of vacuum-fried..:

Mau, Jeng-Leun ; Tseng, Jim ; Wu, Cheng-Rong..
International Journal of Food Properties. 24 (2021) 1 - p. 859-870 , 2021

Link: https://doi.org/10.1080/..

7

Physicochemical, antioxidant and sensory characteristics of..:

Mau, Jeng-Leun ; Lee, Ching-Ching ; Yang, Chih-Wei...
LWT. 117 (2020) - p. 108602 , 2020

Link: https://doi.org/10.1016/..

8

Quality Characteristics of Wood Ear Icebox Cookie:

Mau, Jeng-Leun ; Lee, Ching-Ching ; Chang, Ya-Ting.
Food Science and Technology Research. 25 (2019) 3 - p. 373-381 , 2019

Link: https://doi.org/10.3136/..

9

Taste Quality of the Hot Water Extract from Flammulina velu..:

Mau, Jeng-Leun ; Chen, Yi-Lin ; Chien, Rao-Chi..
Food Science and Technology Research. 24 (2018) 2 - p. 201-208 , 2018

Link: https://doi.org/10.3136/..

10

Physicochemical, antioxidant and sensory characteristics of..:

Mau, Jeng-Leun ; Lee, Ching-Ching ; Chen, Yi-Ping.
LWT. 75 (2017) - p. 434-439 , 2017

Link: https://doi.org/10.1016/..

11

Quality characteristics of centrifuged broth from blanched ..:

Lin, Sheng-Dun ; Wu, Yu-Ting ; Lo, Yu-Chang.
Journal of Food Processing and Preservation. 42 (2017) 1 - p. e13356 , 2017

Link: https://doi.org/10.1111/..

12

Effect of Extraction Methods on the Active Compounds and An..:

Chen, Yi-Lin ; Sung, Jih-Min ; Lin, Sheng-Dun
American Journal of Plant Sciences. 6 (2015) 1 - p. 201-212 , 2015

Link: https://doi.org/10.4236/..

13

Physicochemical, Antioxidant and Sensory Characteristics of..:

Mau, Jeng-Leun ; Lu, Tsong-Ming ; Lee, Ching-Ching...
Journal of Food Processing and Preservation. 39 (2014) 5 - p. 443-450 , 2014

Link: https://doi.org/10.1111/..

14

Quality and Antioxidant Property of Three Types of Tea Infu..:

Lin, Sheng-Dun ; Udompornmongkol, Panisa ; Yang, Joan-Hwa..
Journal of Food Processing and Preservation. 38 (2013) 4 - p. 1401-1408 , 2013

Link: https://doi.org/10.1111/..

15

Effect of Different Brewing Methods on Quality of Green Tea:

Lin, Sheng-Dun ; Yang, Joan-Hwa ; Hsieh, Yun-Jung..
Journal of Food Processing and Preservation. 38 (2013) 3 - p. 1234-1243 , 2013

Link: https://doi.org/10.1111/..