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"liu shih chuan"的相关文件
显示项目 11-20 / 20 (共1页)
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| 中山醫學大學 |
2012 |
Antioxidant effect and active components of litchi (Litchi chinensis Sonn.) flower
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Yang, Deng-Jye; Chang, Yan-Zin; Chen, Yi-Chen; Liu, Shih-Chuan; Hsu, Chuan-Hsiang; Lin, Jau-Tien |
| 中山醫學大學 |
2012 |
Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution
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Chen, Mei-Ling; Chen, Hsin-Yi; Liu, Shih-Chuan |
| 中山醫學大學 |
2011 |
Kinetics of fructose on the Maillard brown colour development, pH change and antioxidative activity development in model fructose/glycine systems
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Liu, Shih-Chuan; Yang, Deng-Jye; Chen, Hsin-Yi; Chen, Su-Lin; Chen, Mei-Ling |
| 中山醫學大學 |
2011 |
Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels
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Chen, Mei-Ling; Yang, Deng-Jye; Liu, Shih-Chuan |
| 中山醫學大學 |
2010 |
Composition of flavonoids and phenolic acids in Glycin tomentella Hayata cultivated in various soils
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Lin, Jau-Tien; Liu, Shih-Chuan; Tsay, Gregory J.; Yang, Deng-Jye |
| 中山醫學大學 |
2009 |
Antioxidant properties of various solvent extracts from lychee (Litchi chinenesis Sonn.) flowers
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Liu, Shih-Chuan; Lin, Jau-Tien; Wang, Chin-Kun; Chen, Hsin-Yi; Yang, Deng-Jye |
| 中山醫學大學 |
2009 |
Effect of hot acidic fructose solution on caramelisation intermediates including colour, hydroxymethylfurfural and antioxidative activity changes
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Chen, Su-Lin; Yang, Deng-Jye; Chen, Hsin-Yi; Liu, Shih-Chuan |
| 中山醫學大學 |
2008 |
Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems
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Liu, Shih-Chuan; Yang, Deng-Jye; Jin, Shu-Yi; Hsu, Chia-Hung; Chen, Su-Lin |
| 中山醫學大學 |
2005 |
Determination of the degree of esterification of alkaline de-esterified pectins by capillary zone electrophoresis
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Jiang, Chii-Ming; Liu, Shih-Chuan; Wu, Min-Chang; Chang, Wei-Hsien; Chang, Hung-Min |
| 中山醫學大學 |
2003 |
A study on the mechanism of browning in mei liqueur using model solutions
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Liu, Shih-Chuan; Chang, Hung-Min; Wu, James Swi-Bea |
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