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NTU Theses and Dissertations Repository
Browsing by Author 江文章(Wenchang Chiang)
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Showing results 1 to 11 of 11
Publication Year
Title
Author(s)
Department
2011
以反應曲面法探討不同萃取條件對薏仁麩皮機能性成分的影響
Effects of different extraction conditions on the functional components of adlay bran using response surface methodology
Sz-Chi Chen; 陳思綺
食品科技研究所
2015
以體內及體外試驗探討高度醣化終產物對性荷爾蒙分泌之影響
The effects of advanced glycation end products on sexual hormonal secretion in vivo and in vitro
Kun-Hsuan Wu; 吳冠萱
食品科技研究所
2015
以體外及體內模式探討薏仁麩皮萃取物減緩第二型糖尿病的效用及其作用機制
In vitro and in vivo evaluation of the possible echanisms of adlay bran extract in preventing and attenuating type 2 diabetes
Ching-Wen Chang; 張瀞文
食品科技研究所
2007
利用組合指數探討薏苡麩皮中抑制肺癌及結腸癌物質間之相互作用
The Investigation on the Interaction among Anti-tumor Compounds derived from Adlay Bran against Human Lung and Colorectal Cancer Cells using Combination Index Methodology
Hsuanfei Huang; 黃萱斐
食品科技研究所
2015
在體外及體內模式下探討薏苡殼及種皮之乙醇萃取物對子宮肌瘤細胞的影響
The effects of adlay hull and testa ethanolic extracts on the uterine leiomyoma cells in vitro and in vivo
Yu-Ting Yen; 顏于婷
食品科技研究所
2011
川陳皮素合併celecoxib 抑制腸癌細胞生長之機制探討
Combination effects of nobiletin and celecoxib on the growth inhibition of colon cancer cells
Ya-Chi Sun; 孫雅祺
食品科技研究所
2015
影響米穀粉及速食米飯澱粉消化特性因子之探討
Study on the factors affecting starch digestibility of rice flour based products and instant rice
Rachel Jui-cheng Hsu; 許瑞瑱
食品科技研究所
2013
薏仁麩皮不同萃取區分物其酚類化合物含量和抑制大腸癌之效果
Quantification of phenolic compounds in different adlay bran extracts in relation to its anti-colon cancer properties
Yun-Jing Li; 李昀靜
食品科技研究所
2013
薏仁麩皮富含酚類化合物萃取物之開發研究
A study on the development of phenolics-rich extracts from adlay bran
Chia-min Tsai; 蔡佳珉
食品科技研究所
2008
薏苡籽實與荷葉之抗糖基化效應
Effects of fractions from adlay seed and lotus leaf extracts on antiglycation
Fiona Wen-Szu Chang; 張文思
食品科技研究所
2007
餵食小米及薏仁加工產品在緊迫動物模式下對胃黏膜損傷與腸道酵素活性及血清鈣濃度之影響
Effects of Feeding Foxtail Millet and Adlay Processing Product on Gastric Mucosal Lesions, Digestive Enzyme Activities and Plasma Calcium level in Stress-Induced Animal Model
Hui-Ching Lin; 林慧青
食品科技研究所