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机构 日期 题名 作者
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 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 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 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 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 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 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. 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 Shyu, Yung-Shin; Hwang, Lucy Sun

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