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

食品科技研究所 : [764] 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 401 到 420 筆，總共 764 筆

出版年	標題	作者	系所
2010	探討川陳皮素在酵母菌中對紫外線照射引起DNA受損反應的影響 The effect of nobiletin on UV-induced DNA damage responses in yeast	Tan-Ni Huang; 黃丹妮	食品科技研究所
2019	探討常見食用乳化劑對於腸道菌相、腸道黏液層與代謝之影響 Investigation into the effects of dietary emulsifiers on gut microbiota, mucus layer and metabolism	Chih-Ting Chang; 張芷婷	食品科技研究所
2016	探討微環境及植化素對大腸直腸癌癌症幹細胞發展之影響 Effect of microenvironment and phytochemicals on the development of colorectal cancer stem cells	Yu-Ting Huang; 黃鈺婷	食品科技研究所
2013	探討數種天然化合物對Aβ1-42造成大鼠腦皮質神經細胞毒性之保護功效 Neuroprotective effect of natural compounds against Aβ1-42 –induced toxicity in rat cortical neurons	Tsao Hsiang Chiu; 邱肇祥	食品科技研究所
2025	探討木聚醣之呋喃醣苷修飾對人體腸道菌相之影響 Altering the furanoside patterns of wheat arabinoxylan drives distinct responses in human gut microbiota and metabolic formation	焦淯汶; Yu-Wen Chiao	食品科技研究所
2023	探討活菌以及巴斯德殺菌的Akkermansia muciniphila對於GAN飲食誘導小鼠非酒精性脂肪肝炎的影響 Investigation the Effects of Live and Pasteurized Akkermansia muciniphila in GAN Diet-Induced NASH Mouse Model	黃茉溪; Mo-Shi Huang	食品科技研究所
2009	探討添加三種不同的含硫鹽類以加強十字花科植物芽菜的抗癌活性 Enhancement of anticancer properties of cruciferous sprouts by supplementing with different sulphur salts	Jia-Ching Lin; 林嘉慶	食品科技研究所
2010	探討溫熱性與寒涼性食物於溫熱性及寒涼性體質之人體內產生的生理訊號差異 The differences in physiological signals induced by warm/hot and cool/cold food ingredients in healthy people with hot and cold constitutions	Dan-Ping Chao; 趙丹平	食品科技研究所
2014	探討牛樟芝活性成分4-acetylantroquinonol B 之生合成途徑以改善其液態發酵之方法 Study the biosynthesis pathway of 4-acetylantroquinonol B for improving submerged fermentation of Antrodia cinnamomea	Shang-Han Yang; 楊尚翰	食品科技研究所
2020	探討牛樟芝菌絲體中 4-acetylantroquinonol B 生合成途徑 polyketide pathway 下游步驟之機制 The Role of Downstream Steps of Polyketide Pathway in the Biosynthesis of 4-AAQB during Submerged Fermentation of Antrodia cinnamomea	Yi-Ling Wu; 鄔宜伶	食品科技研究所
2012	探討當歸甲醇萃出物及其活性成分對大鼠腦皮質神經細胞之保護效果 Neuroprotective Effects of the Methanol Extract of Angelica sinensis and Its Bioactive Components Against Aβ-induced Toxicity in Rat Cortical Neurons	Ying-Ting Chen; 陳逸婷	食品科技研究所
2024	探討發酵青花菜預防高脂高果糖誘導代謝紊亂進而減緩小鼠肥胖型肌少症的影響 The protective effect of fermented broccoli on sarcopenic obesity in mice with high-fat and fructose diet-induced metabolic disorders	林芝伶; Tzu-Ling Lin	食品科技研究所
2010	探討白藜蘆醇對過氧化氫傷害後酵母菌基因體穩定性的影響 The effect of resveratrol on genome stability in hydrogen peroxide damaged yeast cells	Reu-Ben Wang; 王如邦	食品科技研究所
2021	探討真菌中β-葡萄糖苷酶於人參皂苷之受質特異性 Substrate specificity of fungus β-glucosidases on ginsenosides	Chia-Yu Lin; 林家羽	食品科技研究所
2024	探討篩選菌株 Lactobacillus rhamnosus FN7 菌株發酵薑黃的植物化學與藥理活性分析 Investigating the phytochemical and pharmacological activity of fermented turmeric using isolated Lactobacillus rhamnosus FN7 strain	Sandeep Choudhary; Sandeep Choudhary	食品科技研究所
2020	探討糙薏仁產品於人體降血糖功效並利用細胞實驗研究其功效成分 Using clinical trial to study the effect of dehulled adlay on blood glucose modulation and to investigate its functional ingredients in the cell model	Yi-Zhen Cai; 蔡伊湞	食品科技研究所
2023	探討紅龍果全果實萃取物預防高脂飲食誘導小鼠代謝症候群之功效 Exploring the effects of whole food-based dragon fruit extracts on metabolic disorders in high-fat diet-induced mice	林品萱; Pin-Xuan Lin	食品科技研究所
2020	探討組蛋白修飾調節RNA轉錄-DNA複製衝突之機制 The Regulatory Mechanisms of Histone Mark in Transcription-Replication Conflicts	Shin Yen Chong; 張舜延	食品科技研究所
2025	探討腸道菌代謝物苯乙酰基谷氨酸與苯乙酰基甘胺酸在心血管疾病發展過程中所扮演的角色 Investigating the Role of Gut Microbial Metabolites Phenylacetylglutamine and Phenylacetylglycine in Cardiovascular Disease	陳冰倩; Bing-Qian Chen	食品科技研究所
2019	探討膳食化合物降低TMAO生成及減緩血管發炎之功效 The effects of dietary phenolic compounds on reducing trimethylamine-N-oxide formation and decreasing vascular inflammation in L-carnitine feeding mice	Pei-Yu Chen; 陳佩妤	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 401 到 420 筆，總共 764 筆

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食品科技研究所 : [764] 系所單位首頁

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