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): 21 to 40 of 774

Publication Year	Title	Author(s)	Department
2023	Urolithin C藉由誘導HCT116人類結腸癌細胞中粒線體功能障礙與粒線體自噬有效調節細胞自噬及凋亡 Urolithin C potently modulates autophagy and apoptosis via inducing mitochondria dysfunction and mitophagy in HCT116 human colorectal cancer cells	秦妍; Yan Qin	食品科技研究所
2014	Vescalagin 預防 Methylglyoxal 誘發大鼠醣類代謝異常之研究 Preventive Effect of Vescalagin on Carbohydrate Metabolic Disorder in Methylglyoxal Treated Rats	Wen-Chang Chang; 張文昌	食品科技研究所
2006	γ-PGA 對芭樂汁穩定度之研究 Effect of γ-PGA addition on the stability of guava juice	Didier SANON; 洪一能	食品科技研究所
2005	γ-PGA對紅茶色澤及茶乳生成量之影響 Effect of γ-PGA on the color and tea cream formation of black tea	Wen-Bin Chen; 陳文彬	食品科技研究所
2015	七種米澱粉微細結構與理化性質之解析 Fine structures and physicochemical properties of rice starches from seven cultivars	Chien-Hao Huang; 黃建豪	食品科技研究所
2005	三七之乳酸菌發酵產品抑制肝癌細胞生長之功效 The Inhibitory Effect of Panax notoginseng Fermented with Lactic Acid Bacteria on the Growth of Hepatoma Cells	Yu-Chen Mou; 牟玉楨	食品科技研究所
2006	三七之乳酸菌醱酵產品對SCID mice 移植人類肝腫瘤之影響 Effect of Panax notoginseng Fermented with Lactic Acid Bacteria on the Human Hepatoma Cells in SCID Mice	Chen-Chiang Su; 蘇振強	食品科技研究所
2017	不同加工條件對糙薏仁澱粉消化特性之影響及開發具改善代謝症候群功能之糙薏仁產品 The effect of different processing conditions on starch digestibility of dehulled adlay and the development of product for attenuating metabolic syndrome	Christine Wan-Chun Li; 李婉君	食品科技研究所
2019	不同化學組成含量之多甲氧基類黃酮抑制脂肪細胞新生及減緩高脂飲食誘導小鼠之肥胖 Different chemical compositions of polymethoxyflavones (PMFs) inhibit adipogenesis in 3T3-L1 preadipocytes and suppress obesity in high-fat diet-feeding C57BL/6 mice	Wei-Tien Chang; 張瑋恬	食品科技研究所
2013	不同品種甘薯葉乙醇萃取物抗氧化及改善葡萄糖攝入之研究 Antioxidation and glucose uptake improvement by ethanol extracts from leaves of different sweet potato cultivars	Penk-Yeir Low; 劉斌雁	食品科技研究所
2026	不同型態加工稻米之米基底發酵奶開發 Development of rice-based fermented plant milk using various type processed brown rice	倪立和; Li-Ho Ni	食品科技研究所
2015	不同大豆品種及全豆豆花之抗氧化活性 The antioxidation activity of soybean from different varieties and whole-bean pudding	Meng-Ting Tsai; 蔡孟庭	食品科技研究所
2014	不同焙度的咖啡對於受到皮質固酮誘導損傷的細胞可能具有神經保護及改善神經可塑性之功效 Coffee with Different Roasting Degree Could Have Neuroprotective Effect and Improve Neuroplasticity Against The Cell Damage Induced by Corticosterone	Yi-Ting Liu; 劉宜婷	食品科技研究所
2015	不同生長階段靈芝子實體水溶性多醣特性 Characteristics of Water-Soluble Polysaccharides from Fruiting Bodies of Ganoderma in Different Growing Stages	You-Ran Chen; 陳攸然	食品科技研究所
2005	不同米基質釀造甜酒釀之抗氧化性研究 Antioxidative activity of lao-cho made from various rice substrates	Yi-Chun Kuo; 郭怡君	食品科技研究所
2021	不同艾爾酵母菌菌株對實驗室規模啤酒品質之影響 Effect of Ale Yeast Strains on The Quality of Craft Beer in Experimental Grade	Ziyu Chen; 陳子瑜	食品科技研究所
2005	不同菌酛製備黑豆麴之抗氧化活性與異黃酮素組成 Antioxidative activity and isoflavone composition of the black soybean koji prepared with different starters	I-Hsin Lee; 李宜欣	食品科技研究所
2017	不同酵母菌株對羅漢果皂苷轉化之影響 Effect of mogrosides bioconversion from different yeasts	陳怡潔; Yi-Chieh Chen	食品科技研究所
2011	不同麴菌發酵黑豆抑制血管收縮素轉化酶活性及捕捉2,2-Diphenyl-1-picrylhydrazyl (DPPH)自由基能力之影響 Angiotensin Converting Enzyme Inhibitory Activity and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) Radical-Scavenging Effect of Various Koji Mold-fermented Black Soybeans	Wei-Chieh Hsu; 許為捷	食品科技研究所
2013	中國橄欖之抗增生活性因子的純化及鑑定暨其生理活性之研究 Analyze and identify the anti-tumor compounds from Chinese olive extracts and its physiological activity	Yu-Te Yeh; 葉昱德	食品科技研究所

Collection's Items (Sorted by Title in Ascending order): 21 to 40 of 774

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