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Results: 1-12 |
Results: 12
Non-volatile components of several medicinal mushrooms
Authors: Mau, JL Lin, HC Chen, CC
Citation: Jl. Mau et al., Non-volatile components of several medicinal mushrooms, FOOD RES IN, 34(6), 2001, pp. 521-526
Antimicrobial effect of various combinations of plant extracts
Authors: Hsieh, PC Mau, JL Huang, SH
Citation: Pc. Hsieh et al., Antimicrobial effect of various combinations of plant extracts, FOOD MICROB, 18(1), 2001, pp. 35-43
Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps militaris mycelia
Authors: Chang, HL Chao, GR Chen, CC Mau, JL
Citation: Hl. Chang et al., Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps militaris mycelia, FOOD CHEM, 74(2), 2001, pp. 203-207
Effects of various oils on volatile compounds of deep-fried shallot flavouring
Authors: Chyau, CC Mau, JL
Citation: Cc. Chyau et Jl. Mau, Effects of various oils on volatile compounds of deep-fried shallot flavouring, FOOD CHEM, 74(1), 2001, pp. 41-46
Non-volatile taste components of several speciality mushrooms
Authors: Mau, JL Lin, HC Ma, JT Song, SF
Citation: Jl. Mau et al., Non-volatile taste components of several speciality mushrooms, FOOD CHEM, 73(4), 2001, pp. 461-466
Non-volatile taste components of several commercial mushrooms
Authors: Yang, JH Lin, HC Mau, JL
Citation: Jh. Yang et al., Non-volatile taste components of several commercial mushrooms, FOOD CHEM, 72(4), 2001, pp. 465-471
Antioxidant properties of methanolic extracts from several ear mushrooms
Authors: Mau, JL Chao, GR Wu, KT
Citation: Jl. Mau et al., Antioxidant properties of methanolic extracts from several ear mushrooms, J AGR FOOD, 49(11), 2001, pp. 5461-5467
Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus
Authors: Mau, JL Chen, CP Hsieh, PC
Citation: Jl. Mau et al., Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus, J AGR FOOD, 49(1), 2001, pp. 183-188
Antioxidant properties of fermented soybean broth
Authors: Yang, JH Mau, JL Ko, PT Huang, LC
Citation: Jh. Yang et al., Antioxidant properties of fermented soybean broth, FOOD CHEM, 71(2), 2000, pp. 249-254
Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals
Authors: Chyau, CC Mau, JL
Citation: Cc. Chyau et Jl. Mau, Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals, FOOD CHEM, 64(4), 1999, pp. 531-535
Contents of sugars, free amino acids and free 5 '-nucleotides in mushrooms, Agaricus bisporus, during post-harvest storage
Authors: Tseng, YH Mau, JL
Citation: Yh. Tseng et Jl. Mau, Contents of sugars, free amino acids and free 5 '-nucleotides in mushrooms, Agaricus bisporus, during post-harvest storage, J SCI FOOD, 79(11), 1999, pp. 1519-1523
Ultraviolet irradiation increased vitamin D-2 content in edible mushrooms
Authors: Mau, JL Chen, PR Yang, JH
Citation: Jl. Mau et al., Ultraviolet irradiation increased vitamin D-2 content in edible mushrooms, J AGR FOOD, 46(12), 1998, pp. 5269-5272
Risultati: 1-12 |