Sheng-Dun Lin: search on Z-Library

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1

Effect of Different Brewing Methods on Quality of Green Tea

Lin, Sheng-Dun, Yang, Joan-Hwa, Hsieh, Yun-Jung, Liu, En-Hui, Mau, Jeng-Leun

Journal:

Journal of Food Processing and Preservation

Year:

2014

Language:

english

File:

PDF, 460 KB

english, 2014

2

EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED-CALORIE DANISH COOKIES

SHENG-DUN LIN, CHING-CHING LEE, JENG-LEUN MAU, LI-YUN LIN, SHIOW-YING CHIOU

Journal:

Journal of Food Quality

Year:

2010

Language:

english

File:

PDF, 109 KB

english, 2010

3

Quality and antioxidant property of green tea sponge cake

Tsong-Ming Lu, Ching-Ching Lee, Jeng-Leun Mau, Sheng-Dun Lin

Journal:

Year:

2010

Language:

english

File:

PDF, 167 KB

english, 2010

4

Cytotoxic effects of Echinacea purpurea flower extracts and cichoric acid on human colon cancer cells through induction of apoptosis

Yu-Ling Tsai, Chien-Chih Chiu, Jeff Yi-Fu Chen, Kung-Chi Chan, Sheng-Dun Lin

Journal:

Journal of Ethnopharmacology

Year:

2012

Language:

english

File:

PDF, 565 KB

english, 2012

5

Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models

Chiou, Shiow-Ying, Sung, Jih-Min, Huang, Po-Wei, Lin, Sheng-Dun

Journal:

Journal of Medicinal Food

Year:

2017

Language:

english

File:

PDF, 397 KB

english, 2017

6

Caffeic acid derivatives, total phenols, antioxidant and antimutagenic activities of Echinacea purpurea flower extracts

Yu-Ling Tsai, Shiow-Ying Chiou, Kung-Chi Chan, Jih-Min Sung, Sheng-Dun Lin

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 226 KB

english, 2012

7

Predicted Glycemic Index and Glycemic Index of Rice Varieties Grown in Taiwan

Lai, Ming-Hsin, Liu, Kai-Li, Chen, Pei-Yin, Ke, Nai-Jhen, Chen, Junne-Jih, Sung, Jih-Min, Wu, Yu-Ling, Lin, Sheng-Dun

Journal:

Cereal Chemistry

Year:

2015

Language:

english

File:

PDF, 308 KB

english, 2015

8

Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake

Lee, Ching-Ching, Wang, Hsueh-Fang, Lin, Sheng-Dun

Journal:

Cereal Chemistry

Year:

2008

Language:

english

File:

PDF, 129 KB

english, 2008

9

Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato

Mau, Jeng-Leun, Lee, Ching-Ching, Yang, Chih-Wei, Chen, Ru-Wei, Zhang, Qi-Fang, Lin, Sheng-Dun

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

Language:

english

File:

PDF, 794 KB

english, 2020

10

Quality and antioxidant property of buckwheat enhanced wheat bread

Li-Yun Lin, Hsiu-Man Liu, Ya-Wen Yu, Sheng-Dun Lin, Jeng-Leun Mau

Journal:

Year:

2009

Language:

english

File:

PDF, 169 KB

english, 2009

11

Effect of different brewing methods on antioxidant properties of steaming green tea

Sheng-Dun Lin, En-Hui Liu, Jeng-Leun Mau

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 310 KB

english, 2008

12

Through-Process Finite Element Modeling for Warm Flanging Process of Large-Diameter Aluminum Alloy Shell of Gas Insulated (Metal-Enclosed) Switchgear

Zhang, Da-Wei, Shi, Tian-Lin, Zhao, Sheng-Dun

Journal:

Year:

2019

File:

PDF, 339 KB

2019

13

Quality and Antioxidant Property of Three Types of Tea Infusions

Lin, Sheng-Dun, Udompornmongkol, Panisa, Yang, Joan-Hwa, Chen, Shin-Yu, Mau, Jeng-Leun

Journal:

Journal of Food Processing and Preservation

Year:

2014

Language:

english

File:

PDF, 289 KB

english, 2014

14

Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leaves

Sheng-Dun Lin, Jeng-Leun Mau, Ching-An Hsu

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 162 KB

english, 2012

15

Effect of drying and storage conditions on caffeic acid derivatives and total phenolics of Echinacea Purpurea grown in Taiwan

Sheng-Dun Lin, Jih-Min Sung, Chung-Li Chen

Journal:

Year:

2011

Language:

english

File:

PDF, 216 KB

english, 2011

16

ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEA

SHENG-DUN LIN, CHIH-HUNG LIANG, EN-HUI LIU, JENG-LEUN MAU

Journal:

Journal of Food Biochemistry

Year:

2010

Language:

english

File:

PDF, 614 KB

english, 2010

17

Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

Mau, Jeng-Leun, Lee, Ching-Ching, Chen, Yi-Ping, Lin, Sheng-Dun

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 405 KB

english, 2016

18

Physicochemical, Antioxidant and Sensory Characteristics of Chiffon Cakes Fortified with Various Tea Powders

Mau, Jeng-Leun, Lu, Tsong-Ming, Lee, Ching-Ching, Lin, Li-Yun, Cheng, Chih-Hsuan, Lin, Sheng-Dun

Journal:

Journal of Food Processing and Preservation

Year:

2015

Language:

english

File:

PDF, 446 KB

english, 2015

19

Taste Quality of the Hot Water Extract from Flammulina velutipes and its Application in Umami Seasoning

Mau, Jeng-Leun, Chen, Yi-Lin, Chien, Rao-Chi, Lo, Yu-Chang, Lin, Sheng-Dun

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 671 KB

english, 2018

20

CHANGES IN BUCKWHEAT BREAD DURING STORAGE

LI-YUN LIN, HUI-ER WANG, SHENG-DUN LIN, HSIU-MAN LIU, JENG-LEUN MAU

Journal:

Journal of Food Processing and Preservation

Year:

2012

Language:

english

File:

PDF, 257 KB

english, 2012

21

Effect of GABA Tea on Quality Characteristics of Chiffon Cake

Lee, Ching-Ching, Lin, Sheng-Dun

Journal:

Cereal Chemistry

Year:

2008

Language:

english

File:

PDF, 164 KB

english, 2008

22

Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato

Mau, Jeng-Leun, Lee, Ching-Ching, Yang, Chih-Wei, Chen, Ru-Wei, Zhang, Qi-Fang, Lin, Sheng-Dun

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 794 KB

2020

23

Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose

Lin, Sheng-Dun, Lee, Ching-Ching

Journal:

Cereal Chemistry

Year:

2005

Language:

english

File:

PDF, 205 KB

english, 2005

24

In vitro inhibition of lipase, α-amylase, α-glucosidase, and angiotensin-converting enzyme by defatted rice bran extracts of red-pericarp rice mutant

Chiou, Shiow-Ying, Lai, Jia-Ying, Liao, Jie-Ann, Sung, Jih-Min, Lin, Sheng-Dun

Journal:

Cereal Chemistry

Year:

2018

Language:

english

File:

PDF, 313 KB

english, 2018

25

Quality characteristics of centrifuged broth from blanched Pleurotus eryngii and its application as instant drink

Lin, Sheng-Dun, Wu, Yu-Ting, Lo, Yu-Chang, Mau, Jeng-Leun

Journal:

Journal of Food Processing and Preservation

Year:

2017

Language:

english

File:

PDF, 505 KB

english, 2017

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