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

食品科技研究所 : [763] 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 161 到 180 筆，總共 763 筆

出版年	標題	作者	系所
2012	以釀酒酵母菌及米麴菌發酵仙鶴草生產具皮膚保健功能之產物 Fermentation of Agrimonia pilosa by Saccharomyces cerevisiea and Aspergillus oryzae to manufacture functional products for human skin	"Hsuan Ou-yang,"; 歐陽璇	食品科技研究所
2019	以雞內臟為原料利用酵素水解及梅納反應生產風味物質 Production of flavoring ingredient by enzyme hydrolysis and Maillard reaction of chicken viscera	Pin-Wei Tai; 戴品維	食品科技研究所
2012	以靈芝菌絲進行西洋參生物轉化過程固醇類化合物之組成變化 Changes of Steroidal Composition in the Process of American Ginseng Bioconversion Using Ganoderma lucidum Mycelium	Huei-Ling Dai; 戴慧玲	食品科技研究所
2019	以靜電紡絲技術包埋檸檬烯於β環狀糊精及聚乙烯醇奈米纖維之新穎活性包材開發 Electrospinning Encapsulation of D-limonene into Nanofiber of β-cyclodextrin and Polyvinyl Alcohol for Developing a Novel Active Packaging Material	Yu-Ying Su; 蘇昱穎	食品科技研究所
2019	以靜電紡絲技術包埋檸檬烯於β環狀糊精及聚乙烯醇奈米纖維之新穎活性包材開發 Electrospinning Encapsulation of D-limonene into Nanofiber of β-cyclodextrin and Polyvinyl Alcohol for Developing a Novel Active Packaging Material	Yu-Ying Su; 蘇昱穎	食品科技研究所
2019	以靜電紡絲技術製作綠原酸抗菌保鮮膜 Development of Chlorogenic Acid Coated Antibacterial Food Wrap Using Electrospinning Technology	Zi-Yuan Miao; 苗紫緣	食品科技研究所
2006	以頂空固相萃取法分析口比口井類化合物含量與丙烯醯胺生成量關係 Correlation of the formation of pyrazines and acrylamide in food by solid phase microextract technology	De-Chao Sun; 孫德超	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
2009	以體外Caco-2 細胞模式系統探討龍眼花中proanthocyanidin A2 及epicatechin之生物可利用率以及其抗發炎與抗氧化效果 Transport and absorption of proanthocyanidin A2 and epicatechin from longan flower in Caco-2 cell monolayer model and the anti-inflammatory as well as antioxidant effects	Wei-Ting Huang; 黃蔚婷	食品科技研究所
2022	以體外及體內模式探討 5-去甲基川陳皮素與川陳皮素抑制苯駢芘誘導 DNA 損傷之分子機制 Study on the molecular mechanisms of 5-demethylnobiletin and nobiletin inhibiting benzo[a]pyrene-induced DNA damage in vitro and in vivo	Wan-Chen Cheng; 鄭琬蓁	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
2013	以高效能分子篩層析法與酵素連結免疫分析法分析西洋參水溶性不可消化多醣之分子結構特徵 Fingerprinting water-soluble nondigestible polysaccharides of Panax quinquefolius by high performance size exclusion chromatography combined with enzyme-linked immunosorbent assay.	Shih-Ting Wang; 王詩婷	食品科技研究所
2014	以高效能液相層析串聯質譜儀分析半乳寡醣之結構特徵 Structural characterization of galacto-oligosaccharides by high performance liquid chromatography coupling with mass spectrometry	Zhen-Yu Lu; 呂振宇	食品科技研究所
2016	以高效能液相層析串聯質譜法分析半乳寡醣樣品之組成結構 Characterization of structures of galacto-oligosaccharides by high-performance liquid chromatography coupled with mass spectrometry	Yen-Chiao Yang; 楊硯喬	食品科技研究所
2019	低溫常壓電漿殺菌對葡萄汁品質的影響 Effect of Atmospheric Cold Plasma Pasteurization on the Quality of Grape Juice	Wei-Jing Huang; 黃瑋婧	食品科技研究所
2008	使用微波輔助酸修飾生產半結晶性玉米澱粉糊精與其性質 The production and properties of semicrystalline maize amylodextrin by microwave heating assisted acid modification	Tzng-Jung Han; 韓子榕	食品科技研究所
2021	停經年數對大豆異黃酮於停經婦女骨代謝的影響 Influence of time since menopause on the effects of soy isoflavones on bone metabolism in postmenopausal women	Ting-Yu Chao; 趙庭郁	食品科技研究所
2018	優化體外消化方法學並據此開發改善代謝症候群之薏仁產品 Developing Adlay-Functional Products for Preventing Metabolic Syndrome by optimization of in vitro Starch Digestibility	Chun-Chien Tai; 戴君倩	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
2015	克弗爾對骨骼肌汲取葡萄糖能力之影響 Effect of Kefir on Glucose Uptake in Skeletal Muscle	Chen-Pei Wu; 吳佩蓁	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 161 到 180 筆，總共 763 筆

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食品科技研究所 : [763] 系所單位首頁

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