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Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH

Molecules (Basel, Switzerland), 2018-06, Vol.23 (6), p.1357

2018

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Preparation and Evaluation of Release Formulation of γ-Oryzanol/Algae Oil Self-Emulsified with Alginate Beads

Marine drugs, 2019-03, Vol.17 (3), p.156

2019

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Effect of extruded djulis (Chenopodium formosanum) snacks on the ameliorative potential against diabetic cardiomyopathy

Journal of functional foods, 2024-05, Vol.116, p.106154, Article 106154

2024

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Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts

Foods, 2019-09, Vol.8 (9), p.393

2019

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Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat

Marine drugs, 2017-03, Vol.15 (4), p.97

2017

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國產蕎麥粉及澱粉之理化性質及回凝特性分析

臺灣農業化學與食品科學, 2023-03, Vol.61 (1), p.053-065

2023

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The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges ( Citrus sinensis )

Foods, 2024-04, Vol.13 (7), p.1093

2024

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Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation

Foods, 2021-10, Vol.10 (11), p.2602

2021

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Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests

Journal of Oleo Science, 2017, Vol.66(2), pp.113-122

2017

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Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening

Horticulturae, 2024-04, Vol.10 (4), p.384

2024

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Annealing-Dependent Breakdown Voltage and Capacitance of Gallium Oxide-Based Gallium Nitride MOSOM Varactors

Materials, 2020-11, Vol.13 (21), p.4956

2020

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Effects of smoking process on the aroma characteristics and sensory qualities of dried longan

Food chemistry, 2019-07, Vol.287, p.133-138

2019

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Physicochemical and release properties of anthocyanin gastric floating tablets colloidized with κ-carrageenan/metal ions

Food hydrocolloids, 2024-05, Vol.150, p.109674, Article 109674

2024

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The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones

Food hydrocolloids, 2022-09, Vol.130, p.107722, Article 107722

2022

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The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology

Food chemistry, 2022-11, Vol.394, p.133442-133442, Article 133442

2022

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Distribution of Phenolic Compounds and Antioxidative Activities of Rice Kernel and Their Relationships with Agronomic Practice

TheScientificWorld, 2014, Vol.2014, p.620171-6

2014

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The micronization process for improving the dietary value of okara (soybean residue) by planetary ball milling

Food science & technology, 2020-10, Vol.132, p.109848, Article 109848

2020

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Production and Physicochemical Properties of Starch Isolated from Djulis ( Chenopodium formosanum )

Foods, 2019-11, Vol.8 (11), p.551

2019

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Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.)

Food Chemistry: X, 2024-06, Vol.22, p.101499-101499, Article 101499

2024

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Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics

Food hydrocolloids, 2017-01, Vol.62, p.140-148

2017

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Assessment of curcumin self-emulsion containing high methoxyl pectin-whey protein complex: Quality stability by thermal, freeze-thaw treatment, and release characteristics

Food science & technology, 2023-10, Vol.188, p.115398, Article 115398

2023

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Effect of micronization on functional properties of the water caltrop ( Trapa taiwanensis Nakai) pericarp

Food chemistry, 2009-04, Vol.113 (4), p.970-974

2009

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Antioxidant Activity and Total Phenolic Content of Organically and Conventionally Grown Rice Cultivars Under Varying Seasons

Journal of food biochemistry, 2013-12, Vol.37 (6), p.661-668

2013

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The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment

Food chemistry, 2011-07, Vol.127 (2), p.523-527

2011

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紅薏仁吸水特性及對烹煮品質的影響

臺灣農業化學與食品科學, 2014-02, Vol.52 (1), p.015-024

2014

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Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH

Preparation and Evaluation of Release Formulation of γ-Oryzanol/Algae Oil Self-Emulsified with Alginate Beads

Effect of extruded djulis (Chenopodium formosanum) snacks on the ameliorative potential against diabetic cardiomyopathy

Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts

Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat

國產蕎麥粉及澱粉之理化性質及回凝特性分析

The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges ( Citrus sinensis )

Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation

Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests

Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening

Annealing-Dependent Breakdown Voltage and Capacitance of Gallium Oxide-Based Gallium Nitride MOSOM Varactors

Effects of smoking process on the aroma characteristics and sensory qualities of dried longan

Physicochemical and release properties of anthocyanin gastric floating tablets colloidized with κ-carrageenan/metal ions

The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones

The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology

Distribution of Phenolic Compounds and Antioxidative Activities of Rice Kernel and Their Relationships with Agronomic Practice

The micronization process for improving the dietary value of okara (soybean residue) by planetary ball milling

Production and Physicochemical Properties of Starch Isolated from Djulis ( Chenopodium formosanum )

Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.)

Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics

Assessment of curcumin self-emulsion containing high methoxyl pectin-whey protein complex: Quality stability by thermal, freeze-thaw treatment, and release characteristics

Effect of micronization on functional properties of the water caltrop ( Trapa taiwanensis Nakai) pericarp

Antioxidant Activity and Total Phenolic Content of Organically and Conventionally Grown Rice Cultivars Under Varying Seasons

The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment

紅薏仁吸水特性及對烹煮品質的影響

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