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

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Collection's Items (Sorted by Title in Ascending order): 41 to 60 of 761

Publication Year	Title	Author(s)	Department
2021	中國橄欖萃取物及其主要成分對大腸直腸癌細胞的抑制功效 The inhibitory effect Chinese olive (Canarium album L.) extract and its major components on human colorectal cancer cells	Meng-Chuan Lung; 龍孟專	食品科技研究所
2018	中國橄欖萃取物對脂質與醣類代謝相關機制的探討 The study of Chinese olive (Canarium album L.) extract on lipid and glucose metabolism	Yu-Te Yeh; 葉昱德	食品科技研究所
2019	中國橄欖萃取物於不同葡萄糖濃度下造成人類大腸癌細胞生長情形差異及其相關機制之探討 Study on Chinese olive (Canarium album L.) mediated differential growth properties in human colon cancer cells upon different glucose concentration and the underlying molecular mechanism	Chih-Hao Peng; 彭芝皜	食品科技研究所
2006	乙醇模式溶液中李子花青素穩定度之研究 Color Stability of PlumAnthocyanins in Ethanolic Model Solutions	Szu-Yin Chang; 張思穎	食品科技研究所
2011	乙醇溶液中抗壞血酸對花青素穩定性之影響 Effects of Ascorbic Acid on Stability of Anthocyanins in Ethanolic Solution	Yu-Chian Hsiao; 蕭鈺蒨	食品科技研究所
2025	乙醯化程度對植物木聚醣於腸道降解之影響 Impact of degree of acetylation on the colonic degradation of plant xylan	呂素妹; Su-Mei Lu	食品科技研究所
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	乳酸發酵大白菜之製造及抗氧化特性研究 Production and antioxidative properties of lactic-fermented Chinese cabbage	Yu-Ping Sun; 孫豫蘋	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
2011	乳酸發酵豆奶抑制結腸癌細胞增生及4-NQO對Int-407細胞毒性之作用 Effect of lactic fermented soymilk on the inhibition of Colon Cancer Cell Proliferation and cytotoxicity of 4-nitroquinoline-N-oxide against intestine 407 cells	Li-Ru Lai; 賴俐如	食品科技研究所
2005	乳酸菌固態發酵黑豆產品之機能性 Bioactivities of Black Soybean by Lactic Acid Bacteria Solid-State Fermentation	Pei-Yin Lee; 李佩穎	食品科技研究所
2018	乳酸菌發酵對乳清蛋白之影響 Effects of lactic acid bacteria fermentation on whey protein properties	Jin-Yi Li; 黎晉易	食品科技研究所
2016	乳酸菌發酵紅茶茶湯化學成分組成與品質之評估 Chemical components analysis and quality evaluation of black tea infusion with lactic acid bacteria	Zhe-Yu Lin; 林哲宇	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
2008	乳酸菌發酵豆漿脫脂牛奶預防胃黏膜損傷之評估 Assessment of gastric mucosal lesion preventive effect for lactic acid bacteria fermented soy-skim milk	Chun-Ling Hu; 胡郡玲	食品科技研究所
2019	乳酸菌發酵豆粕之健康促進功效及活性成分 Health promoting effects and bioactive components of lacto-fermented soybean meal	Yu-Sheng Chen; 陳昱昇	食品科技研究所
2016	乳香萃取物透過抑制發炎相關路徑減緩AOM/DSS所誘發的大腸腫瘤生成 Boswellia Serrata resin extract alleviates azoxymethane/dextran sulfate sodium-induce colon tumorigenesis via inhibition of inflammation related signaling pathways	Ya-Chun Chou; 周雅淳	食品科技研究所
2007	乾燥玫瑰花茶製程之改進 Improvement of the Rose Tea Making	Ming-Chen Yen; 顏銘成	食品科技研究所

Collection's Items (Sorted by Title in Ascending order): 41 to 60 of 761

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