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出版年
標題
作者
系所
2006
乳酸桿菌及雙叉桿菌之胞外多醣生成條件與關鍵性酵素活性研究
Analysis of exopolysaccharide production and key enzyme activities of several lactobacilli and bifidobacteria
I-Ting Hsu; 許怡亭
食品科技研究所
2009
乳酸發酵脫脂芝麻粕之免疫調節和抗氧化能力
Immunomodulatory and Antioxidative Activity of Lactic Acid Fermented Defatted Sesame Meal
Fu-Shiang Shiu; 許富翔
食品科技研究所
2005
乳酸發酵蔬菜萃取物對4-Nitroquinoline N-oxide及Benzo[a]pyrene之抗致突變性研究
Antimutagenicity of lactic acid fermentation vegetables extracts against 4-Nitroquinoline N-oxide and Benzo[a]pyrene
Jui-Ling Hung; 洪瑞琳
食品科技研究所
2006
乳酸發酵蔬菜萃取物對4-nitroquinoline N-oxid基因毒性及數株癌細胞抑制之研究
Effects of lactic acid fermentation vegetables extracts on the genetoxicity of 4-nitroquinoline N-oxide and survival of several cancer cells
Kuo-Hui Lin; 林國暉
食品科技研究所
2012
乳酸菌發酵蕎麥萃取物抑制大腸癌細胞HT-29增生及對人類腸道細胞株Int-407抗細胞毒性之研究
Effects of lactic acid bacteria fermented buckwheat extracts on the antiproliferation of colon cancer cell line HT-29 and anticytotoxicity of human intestine cell line Int-407
Tasi-Ru Liao; 廖彩汝
食品科技研究所
2014
以乳酸菌發酵紅甜菜汁增強其抗氧化性及酵素活性之研究
Improvement of antioxdative and enzymatic activities of red beet juice by lactic acid bacteria fermentation
Yeh-Ming Chang; 張燁銘
食品科技研究所
2017
以紅豆開發富含γ-胺基丁酸機能性發酵乳之研究
Development of gamma-aminobutyric acid-enriched functional fermented milk from adzuki beans
Hung-Yi Song; 宋鴻宜
食品科技研究所
2016
儲存期間啤酒花萃取物之抗氧化及對痤瘡桿菌抗菌之影響
Effect of storage on the antioxidative and antibacterial effect of hops extracts against Propionibacterium acnes
Jia-Hui Lu; 呂家慧
食品科技研究所
2007
利用酸菜尾製備福菜與高品質梅乾菜之研究
Studies on the preparation of fermented mustard and high quality salt-dried mustard from pickled mustard waste
Wan-Lin Lu; 呂宛霖
食品科技研究所
2008
延長二階段發酵酸菜在常溫下之儲存期限及添加香辛料改善酸菜品質之研究
Extension of the shelf life of two-stage fermented mustard pickle at room temperature and quality improvement by the addition of spices
Ming-Yu Chi; 姬明宇
食品科技研究所
2015
探討大麥芽對乳酸菌發酵黑豆奶抗氧化能力之影響
Effect of barley malt on the antioxidative properties of black soymilk fermented by lactic acid bacteria
Hsiang-Yi Chang; 張相儀
食品科技研究所
2006
攝食複合乳酸菌粉及優酪乳對健康成人腸道菌相及致突變性之影響
Effects of probiotic supplement formula and yogurt administration on the intestinal microflora and mutagenicity of healthy adults
Li-Hua Weng; 翁麗華
食品科技研究所
2007
攝食雙叉桿菌鮮乳對腸道菌相與Caco-2及HT-29毒性之影響
Effects of fresh milk plus Bifido® intake on the intestinal microflora and cytotoxicity on Caco-2 and HT-29
Pei-Jiuan Chyou; 邱佩娟
食品科技研究所
2013
數株 Saccharomyces cerevisiae 及其區分物抑制大腸癌細胞增生及大腸細胞株抗細胞毒性研究
Antiproliferation of colon cancer cell line HT-29 and anticytotoxicity of human intestine cell line Int-407 by the cell fractions of several Saccharomyces cerevisiae strains
Lang-Wei Lai; 賴俍瑋
食品科技研究所
2014
數株Saccharomyces cerevisiae 細胞壁粗區分物之抗發炎及抑制腫瘤細胞增生功效研究
Anti-inflammatory activity and Anti-proliferation of tumor cells by the crude cell wall fractions of several Saccharomyces cerevisiae strains
Chih-Yu Chang; 張志宇
食品科技研究所
2014
數株Saccharomyces cerevisiae細胞壁多醣對4NQO誘導Int-407細胞DNA傷害之抗細胞毒性研究
Anticytotoxicity of polysaccharide prepared from cell wall of several Saccharomyces cerevisiae strains against 4NQO induced DNA damage on Int-407 cell line
Cheng-You Tsai; 蔡承祐
食品科技研究所
2011
數株乳酸桿菌胞外多醣之抗發炎作用及抑制結腸癌細胞增生之研究
Effects of Exopolysaccharides Produced by Several Lactobacillus spp. on the Anti-inflammatory Activity and Antiproliferation of Colon Cancer Cells
Yi-Hua Lee; 李逸華
食品科技研究所
2012
數株乳酸桿菌胞外多醣抑制 4NQO 誘導人類腸道上皮細胞 Int-407 細胞毒性及人類結腸癌細胞 HT-29 增生之研究
Effects of Lactobacillus spp. Exopolysaccharides on the Anticytotoxicity of Human Intestine Cell Line Int-407 and Inhibition of Colon Cancer Cell Line HT-29 Proliferation
Sue-Xia Low; 劉素霞
食品科技研究所
2008
數株益生菌及其發酵乳抑制大腸癌細胞增生及4NQO誘導Int-407基因毒性之研究
Inhibition of colon cancer cell proliferation and genotoxicity of 4-nitroquinoline-N-oxide on human intestine cell by several probiotics and fermented milk
Fang-jung Chu; 朱芳瑢
食品科技研究所
2014
沒食子酸減輕大鼠血管性失智之機制探討
Mechanism for gallic acid to alleviate vascular dementia in rats
Shu-Chin Wang; 王淑親
食品科技研究所