| 中山醫學大學 |
2016 |
Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel
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Lin, Jau-Tien; Liu, Shih-Chun; Hu, Chao-Chin; Shyu, Yung-Shin; Hsu, Chia-Ying; Yang, Deng-Jye |
| 中山醫學大學 |
2013 |
Protective role of litchi (Litchi chinensis Sonn.) flower extract against cadmium- and lead-induced cytotoxicity and transforming growth factor β1-stimulated expression of smooth muscle α-actin estimated with rat liver cell lines
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Hwang, Jean-Yu; Lin, Jau-Tien; Liu, Shih-Chuan; Hu, Chao-Chin; Shyu, Yung-Shin; Yang, Deng-Jye |
| 中華醫事科技大學 |
2011-06 |
不同種類油脂對食品乳化系統安定性之影響
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徐永鑫; 蔡惠婷; 陳姿伶; 黃湞鈺; Shyu, Yung-Shin; Tsai, Hui-Ping; Chen, Pzu-lin; Hwang, Jean-Yu |
| 中華醫事科技大學 |
2011-06 |
牛奶及豆奶對乳酸菌發酵製品品質之影響
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黃湞鈺; 陳姿伶; 蔡惠婷; 徐永鑫; Hwang, Jean-Yu; Chen, Pzu-lin; Tsai, Hui-Ping; Shyu, Yung-Shin |
| 國立高雄餐旅大學 |
2010-12 |
IMPROVING THE EMULSION STABILITY OF SPONGE CAKE BY THE ADDITION OF gamma-POLYGLUTAMIC ACID
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徐永鑫; Shyu, Yung-Shin;Sung, Wen-Chieh |
| 國立高雄餐旅大學 |
2010-03 |
Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase
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徐永鑫; Hwang, Jean-Yu;Shyu, Yung-Shin;Wang, Yuh-Tai;Hsu, Cheng-Kuang |
| 國立高雄餐旅大學 |
2009-08 |
Effect of Roasting Condition on the Antioxidative Activity of the Methanolic Extract from Defatted Sesame Meal
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徐永鑫; Shyu, Yung-Shin;Hwang, Jean-Yu;Hwang, Lucy-Sun |
| 國立高雄餐旅大學 |
2009-07 |
Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower
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徐永鑫; Shyu, Yung-Shin;Lin, Jau-Tien;Chang, Yuan-Tsung;Chiang, Chia-Jung;Yang, Deng-Jye |
| 國立臺灣大學 |
2009-06 |
Effect of Roasting Condition on the Antioxidative Activity of the Methanolic Extract from Defatted Sesame Meal.
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Shyu, Yung-Shin; Hwang, Jean-Yu; Hwang, Lucy Sun |
| 亞洲大學 |
2009-01 |
Grape wine lees improves the rheological and adds antioxidant properties to ice cream
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Hwang, JY;Hwang, Jean-Yu;Shyu, YS;Shyu, Yung-Shin;Hsu, CK;Hsu, Cheng-Kuang |
| 國立高雄餐旅大學 |
2009-01 |
Grape wine lees improves the rheological and adds antioxidant properties to ice cream
|
徐永鑫; Hwang, Jean-Yu;Shyu, Yung-Shin;Hsu, Cheng-Kuang |
| 亞洲大學 |
2009 |
Grape wine lees improves the rheological and adds antioxidant properties to ice cream
|
Hwang, Jean-Yu ; Shyu, Yung-Shin ; Hsu, Cheng-Kuang |
| 國立臺灣大學 |
2009 |
Effect of Roasting Condition on the Antioxidative Activity of the Methanolic Extract from Defatted Sesame Meal
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Shyu, Yung-Shin; Hwang, Jean-Yu; Hwang, Lucy Sun |
| 國立高雄餐旅大學 |
2008-06 |
Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast
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徐永鑫; Hwang, Jean-Yu;Sung, Wen-Chieh;Shyu, Yung-Shin |
| 國立高雄餐旅大學 |
2008-06 |
Effect of Far-Infrared Oven on the Qualities of Bakery Products
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徐永鑫; Shyu, Yung-Shin;Sung, Wen-Chieh;Chang, Ming-Hsu;Hwang, Jean-Yu |
| 國立高雄餐旅大學 |
2008-04 |
Improving the rheological and thermal properties of wheat dough by the addition of gamma-polyglutamic acid
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徐永鑫; Shyu, Yung-Shin;Hwang, Jean-Yu;Hsu, Cheng-Kuang |
| 國立高雄餐旅大學 |
2008-03 |
Antimutagenic and antiproliferative effects of roasted and defatted peanut dregs on human leukemic U937 and HL-60 cells
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徐永鑫; Hwang, Jean-Yu;Wang, Yuh Tai;Shyu, Yung-Shin;Wu, James Swi-Bea |
| 亞洲大學 |
2008 |
Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid
|
Shyu, Yung-Shin ; Hwang, Jean-Yu ; Hsu, Cheng-Kuang |
| 國立臺灣大學 |
2008 |
Antimutagenic and antiproliferative effects of roasted and defatted peanut dregs on human leukemic U937 and HL-60 cells
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Hwang, Jean-Yu; Wang, Yuh-Tai; Shyu, Yung-Shin; Wu, James Swi-Bea |
| 國立臺灣海洋大學 |
2007 |
Effects of atmospheric and vacuum frying on the quality of donuts.
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Hwang,Jean-Yu; Sung,Wen-Chieh; Shyu,Yung-Shin |
| 國立臺灣大學 |
2002 |
Antioxidative Activity of Crude Extract of Lignan Glycosides from Unroasted Burma Black Sesame Meal
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Shyu, Yung-Shin; Hwang, Lucy Sun |
