E-LIB Suche - Ergebnisse für: Yang, Joan-Hwa

1

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/..

2

Quality of bread supplemented with mushroom mycelia:

Ulziijargal, Enkhjargal ; Yang, Joan-Hwa ; Lin, Li-Yun..
Food Chemistry. 138 (2013) 1 - p. 70-76 , 2013

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

3

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/..

4

QUALITY AND ANTIOXIDANT PROPERTIES OF ANKA-ENRICHED BREAD:

TSENG, YU-HSIU ; YANG, JOAN-HWA ; CHEN, CHI-HSIN.
Journal of Food Processing and Preservation. 35 (2011) 4 - p. 518-523 , 2011

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

5

QUALITY OF FUNGAL CHITIN BREAD:

YEN, MING-TSUNG ; YANG, JOAN-HWA ; TSENG, YU-HSIU..
Journal of Food Processing and Preservation. 35 (2011) 5 - p. 708-713 , 2011

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

6

Quality of shiitake stipe steamed bun:

Tseng, Yu-Hsiu ; Yang, Joan-Hwa ; Lee, Chi-En.
Czech Journal of Food Sciences. 29 (2011) 1 - p. 79-86 , 2011

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

7

Physicochemical characterization of chitin and chitosan fro..:

Yen, Ming-Tsung ; Yang, Joan-Hwa ; Mau, Jeng-Leun
Carbohydrate Polymers. 75 (2009) 1 - p. 15-21 , 2009

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

8

ANTIOXIDANT PROPERTIES OF ETHANOLIC AND METHANOLIC EXTRACTS..:

LEE, YU-LING ; YANG, JOAN-HWA ; MAU, JENG-LEUN
Journal of Food Biochemistry. 33 (2009) 5 - p. 707-727 , 2009

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

9

Antioxidant properties of water extracts from Monascus ferm..:

Lee, Yu-Ling ; Yang, Joan-Hwa ; Mau, Jeng-Leun
Food Chemistry. 106 (2008) 3 - p. 1128-1137 , 2008

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

10

Antioxidant properties of polysaccharides from Ganoderma ts..:

Tseng, Yu-Hsiu ; Yang, Joan-Hwa ; Mau, Jeng-Leun
Food Chemistry. 107 (2008) 2 - p. 732-738 , 2008

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

11

Improving the antioxidant activity of buckwheat (Fagopyrum ..:

Hsu, Cheng-Kuang ; Chiang, Been-Huang ; Chen, Yih-Shyuan..
Food Chemistry. 108 (2008) 2 - p. 633-641 , 2008

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

12

Antioxidant properties of chitosan from crab shells:

Yen, Ming-Tsung ; Yang, Joan-Hwa ; Mau, Jeng-Leun
Carbohydrate Polymers. 74 (2008) 4 - p. 840-844 , 2008

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

13

Antioxidant Activity of Tartary ( Fagopyrum tataricum (L.) ..:

Liu, Chia-Ling ; Chen, Yih-Shyuan ; Yang, Joan-Hwa.
Journal of Agricultural and Food Chemistry. 56 (2007) 1 - p. 173-178 , 2007

Link: https://doi.org/10.1021/..

14

The essential oil of Glossogyne tenuifolia:

Chyau, Charng-Cherng ; Tsai, Shu-Yao ; Yang, Joan-Hwa...
Food Chemistry. 100 (2007) 2 - p. 808-812 , 2007

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

15

Trace Element Water Improves the Antioxidant Activity of Bu..:

Liu, Chia-Ling ; Chen, Yih-Shyuan ; Yang, Joan-Hwa..
Journal of Agricultural and Food Chemistry. 55 (2007) 22 - p. 8934-8940 , 2007

Link: https://doi.org/10.1021/..