NTU Theses and Dissertations Repository: 食品科技研究所

食品科技研究所 : [698] 系所單位首頁

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系所單位內的文件 (依標題由升冪排序排序)：從 261 到 280 筆，總共 698 筆

出版年	標題	作者	系所
2013	塑化劑對酵母菌基因穩定性之影響 The effect of plasticizer on genome stability in S. cerevisiae.	Chih-Chuan Chang; 張志銓	食品科技研究所
2011	多孔性微晶纖維素的製備及其特性 Preparation of porous microcrystalline cellulose and its properties	Mei-Yin Lin; 林美吟	食品科技研究所
2013	多孔性纖維素之製備及其特性 Preparation of porous cellulose and its characteristics	Chuan-Chih Kao; 高絹智	食品科技研究所
2006	多氧菌素與葡萄糖之添加對靈芝醱酵液之1,3-β-D-glucan產率及免疫調節功能之影響 Effects of Polyoxin B and glucose on productivity of 1,3-β-glucan of Ganoderma lucidum fermentation broth and Immunopotentiation evaluation	Shao-Hsuan Tseng; 曾勺瑄	食品科技研究所
2009	大型樟芝發酵液對肝癌細胞Hep G2生長抑制之探討 Large-scale submerged fermentation of Antrodia cinnamomea for anti-hepatoma activity	Jih-Hung Pan; 潘日鴻	食品科技研究所
2015	大蒜化合物之類似物烯丙基硒半胱胺酸對於DMBA/TPA誘導皮膚腫瘤形成之影響 The effects of Se-allylselenocysteine (ASC), an analogue of garlic compound, on DMBA/TPA-induced skin tumorigenesis	Wen-Ru Jiang; 蔣宛儒	食品科技研究所
2010	大蒜精油丙烯基硫化物對人類皮膚癌細胞之抑癌活性及其分子機制探討 Anticancer activity and its molecular mechanisms of allyl sulfides of garlic essential oil in human skin cancer cells	Hsiao-Chi Wang; 汪曉琪	食品科技研究所
2015	大蒜精油之安全性評估試驗 The Safety Evaluation of the Garlic Essential Oil	Meng-Hsuan Lin; 林孟萱	食品科技研究所
2020	大蒜精油及二烯丙基二硫之類抗憂鬱效果在大鼠不可預期慢性溫和壓力模式中透過調節腦部NLRP3發炎體途徑和對腸道屏障及腸道菌相之影響 Antidepressant-like Effects of Garlic Essential Oil and Diallyl Disulfide in Unpredictable Chronic Mild Stress Rat Model through Mediating Brain NLRP3 Inflammasome Pathway and Influencing of Gut Barrier and Gut Microbiota	Min-Shiuan Tsai; 蔡旻軒	食品科技研究所
2015	大蒜精油及其活性主成份抗非酒精性脂肪肝病程發展之代謝體學研究 Metabolomics Study of Garlic Essential Oil and Its Major Active Compound Protects Against the Development of Nonalcoholic Fatty Liver Disease	Yi-Syuan Lai; 賴奕瑄	食品科技研究所
2020	大蒜精油及其活性成分之抗憂鬱作用機制研究 Investigation the mechanism of antidepressant-like effects of garlic essential oil and its bioactive compound	黃韻如; Yun-Ju Huang	食品科技研究所
2017	大蒜精油及其活性成分二丙烯基二硫化物對果糖誘發小鼠非酒精性脂肪肝具肝臟保護效果 Hepatoprotective activity of garlic essential oil and its active compound diallyl disulfide in high fructose-induced nonalcoholic fatty liver disease mice	Ting-Xuan Chang; 張庭瑄	食品科技研究所
2011	大蒜精油對人類皮膚黑色素細胞癌之抑制活性與機制探討 Investigation of anticancer activity and mechanism of garlic essential oil against human melanoma cells	Jung Pao; 包容	食品科技研究所
2006	大蒜精油活性成分對人類皮膚癌與肺癌細胞生長之影響及其抑制機轉之探討 Effects and inhibitory mechanisms of active components of garlic essential oil on the growth of human skin cancer and lung cancer cells	Yi-Chun Kuo; 郭怡君	食品科技研究所
2007	大蒜精油與蜆水萃取液對四氯化碳誘導大鼠肝損傷之影響 Effects of combination of garlic oil and water extract of clam on liver damage induced by carbon tetrachloride in rats	Hui-Chen Lin; 林慧貞	食品科技研究所
2020	大蒜精油透過降低氧化型低密度脂蛋白與調節腸道菌相及其代謝產物改善肉鹼誘導運脂蛋白 E 全基因剔除小鼠模式之心血管疾病 Garlic Essential Oil Ameliorates Cardiovascular Disease through Reducing ox-LDL, Modulating Gut Microbiota and Its Metabolites in L-Carnitine-Induced apoE-/- Mice	Ying-Cheng Lin; 林盈呈	食品科技研究所
2014	大蒜素有效抑制動物實驗中肝癌腫瘤之生長且可經由p53調控人類肝癌細胞株誘導產生不同死亡模式之機制研究 Allicin Inhibits the Tumor Growth in vivo and Induces Different Modes of Cell Death via p53 Modulating in Human Liver Cancer Cell Lines	Yung-Lin Chu; 朱永麟	食品科技研究所
2010	大蒜酒製程及乙醇溶液中Alliin穩定性之研究 Studies in the Processing of Garlic Liqueur and the Stability of Alliin in Ethanolic Solution	Zih-Huan Wong; 翁子桓	食品科技研究所
2017	大豆與味噌中生物活性指標化合物之化學分析 The chemical analysis of bioactive markers in soybean and miso	Jie-Yun Li; 李婕妘	食品科技研究所
2006	天然抗氧化物質應用於脫氧膜之研究 The Study of Oxygen Scavenger Films with Nature Antioxidant Material	Yu-Fang Kuo; 郭育芳	食品科技研究所

系所單位內的文件 (依標題由升冪排序排序)：從 261 到 280 筆，總共 698 筆

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食品科技研究所 : [698] 系所單位首頁

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