Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder

by Pei-Ci Syu, Qi-Fang Zhang, Sheng-Dun Lin
Published 2023-06-01

Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks

by Shin-Yu Chen, Jim Tseng, Cheng-Rong Wu, Sheng-Dun Lin
Published 2023-08-01

Bioactive Compounds of Underground Valerian Extracts and Their Effect on Inhibiting Metabolic Syndrome-Related Enzymes Activities

by Cheng-Rong Wu, Shih-Yu Lee, Chien-Hung Chen, Sheng-Dun Lin
Published 2023-02-01

Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake

by Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu, Chien-Hung Chen, Sheng-Dun Lin
Published 2021-06-01

Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment

by Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu, Chien-Hung Chen, Sheng-Dun Lin
Published 2021-01-01