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Showing items 56-75 of 75 (2 Page(s) Totally)
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| 臺北市立大學 |
2013-02 |
Reducing body fat with altitude hypoxia training in swimmers: role of blood perfusion to skeletal muscles
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Chia, M.;Liao, C.A.;Huang, C.Y.;Lee, W.C.;Hou, C.W.;Yu, S.H.;Harris;M.B.;Hsu, T.S.;Lee,S.D. |
| 臺北市立大學 |
2012-01 |
Oral Rg1 supplementation strengthens antioxidant defense system against exercise-induced oxidative stress in rat skeletal muscles
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Yu, S.H. ; Huang, H.Y. ; Mallikarjuna, K. ; Hsu, M.F. ; Huang, C.Y. ; Hou, C.W. ; Chen, C.Y. ; Lee, S.D.; Kuo, C.H |
| 實踐大學 |
2012 |
Oral Rg1 supplementation strengthens antioxidant defense system against exercise-induced oxidative stress in rat skeletal muscles
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Yu, S.H.;Huang, H.Y.;Korivi, M.;Hsu, M.F.;Huang, C.Y.;Hou, C.W.;Chen, C.Y.;Kao, C.L.;Lee, R.P.;Lee, S.D.;Kuo, C.H. |
| 臺北市立大學 |
2011-05 |
Ginsenoside-Rg1 Protects the Liver against Exhaustive Exercise-induced Oxidative Stress in Rats
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Mallikarjuna, K. ; Hou, C.W. ; Huang, C.Y. ; Lee, S.D. ; Hsu, M.F. ; Yu, S.H. ; Chen, C.Y. ; Liu, Y.Y.; Kuo, C.H. |
| 國立臺灣大學 |
2008-12 |
The effect of coconut oil, soybean oil, salt and phosphates on the quality of simmered lower-fat kung-wans.
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Yu, S.H.; Hsu, S.Y. |
| 大葉大學 |
2008-06 |
Application of an Electrooxidation Treatment to Industrial Paper Mill Effluents in Lab
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Perng, Yuan-Shing;Wang, I.C.;Yu, S.H.;Lin, F.Y. |
| 國立臺灣大學 |
2007-12 |
Effects of coconut oil, soybean oil, salt and phosphates on qualities of low-fat emulsified meatballs.
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Hsu, S.Y.; Yu, S.H; Chyr Lou, Chu-Ying. |
| 大葉大學 |
2007-09 |
Treatment of a Specialty Paper Mill Wastewater Using a Pilot-scale Pulsed Electrocoagulation Unit
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Perng, Y.S.;Wang, I.C.;Yu, S.H.;Hsieh, Y.C.;Chen, P.R.;Chi, H.Y. |
| 國立臺灣大學 |
2007 |
Optical and structural properties of vertically stacked and electronically coupled quantum dots in InAs/GaAs multilayer structures
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Wang, J. S.; Yu, S. H.; Lin, Y. R.; Lin, H. H.; Yang, C. S.; Chen, T. T.; Chen, Y. F.; Shu, G. W.; Shen, J. L.; Hsiao, R. S.; Chen, J. F.; Chi, J. Y. |
| 國立臺灣大學 |
2007 |
Effects of coconut oil, soybean oil, salt and phosphates on texture and sensory attributes of low-fat emulsified meatballs
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Hsu, S.-Y.; Yu, S.-H.; Chyr Lou, Chu-Ying |
| 國立臺灣大學 |
2007 |
Carbon Dioxide Fixation with Microalgae Isolated in Taiwan
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Chang, E. H.; Yu, S. H.; Hong, Y. Y.; Lan, C. R.; Wei, C. B.; Yang, S. S. |
| 實踐大學 |
2004 |
Studies on the antioxidant activity of extracts of a Taiwanese musculoskeletal herb, milk-fig-tree (Ficus erecta Thumb, var. beecheyana King)
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Kuo, C.F.;Yu, S.H. |
| 國立臺灣大學 |
2003-12 |
Cooking effects on low fat Kung-wans formulated with plant oils.
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Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
2003-12 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs.
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Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
2003 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs
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Hsu, S.-Y.; Yu, S.-H. |
| 國立臺灣大學 |
2003 |
Cooking effects on low fat Kung-wans formulated with plant oils
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Hsu, S.-Y.; Yu, S.-H. |
| 臺大學術典藏 |
2003 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs
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Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
| 國立臺灣大學 |
2002-12 |
Comparisons on 11 plant oil fat substitutes for low-fat Kung-Wans.
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Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
1999-12 |
Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball.
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Hsu, S.Y; Yu, S.H. |
| 國立臺灣大學 |
1998-12 |
Effects of major ingredients on qualities of a low-fat emulsified meatball. In “Meat consumption and culture.
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Hsu, S.Y.; Yu, S.H. |
Showing items 56-75 of 75 (2 Page(s) Totally)
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