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Results:
1-24
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Results: 24
Authors:
Wu, SC
Yen, GC
Sheu, F
Citation: Sc. Wu et al., Mutagenicity and identification of mutagenic compounds of fumes obtained from heating peanut oil, J FOOD PROT, 64(2), 2001, pp. 240-245
Authors:
Yen, GC
Lai, HH
Chou, HY
Citation: Gc. Yen et al., Nitric oxide-scavenging and antioxidant effects of Uraria crinita root, FOOD CHEM, 74(4), 2001, pp. 471-478
Authors:
Yen, GC
Chen, HY
Peng, HH
Citation: Gc. Yen et al., Evaluation of the cytotoxicity, mutagenicity and antimutagenicity of emerging edible plants, FOOD CHEM T, 39(11), 2001, pp. 1045-1053
Authors:
Hung, CY
Yen, GC
Citation: Cy. Hung et Gc. Yen, Extraction and identification of antioxidative components of Hsian-tsao (Mesona procumbens Hemsl.), LEBENSM-WIS, 34(5), 2001, pp. 306-311
Authors:
Wu, CH
Hsieh, CL
Song, TY
Yen, GC
Citation: Ch. Wu et al., Inhibitory effects of Cassia tora L. on benzo [a]pyrene-mediated DNA damage toward HepG2 cells, J AGR FOOD, 49(5), 2001, pp. 2579-2586
Authors:
Sheu, F
Lai, HH
Yen, GC
Citation: F. Sheu et al., Suppression effect of soy isoflavones on nitric oxide production in RAW 264.7 macrophages, J AGR FOOD, 49(4), 2001, pp. 1767-1772
Authors:
Yen, GC
Chang, YC
Sheu, F
Chiang, HC
Citation: Gc. Yen et al., Isolation and characterization of antioxidant compounds from Aspergillus candidus broth filtrate, J AGR FOOD, 49(3), 2001, pp. 1426-1431
Authors:
Duh, PD
Yen, GC
Yen, WJ
Chang, LW
Citation: Pd. Duh et al., Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures, J AGR FOOD, 49(3), 2001, pp. 1455-1463
Authors:
Yen, GC
Duh, PD
Hung, YL
Citation: Gc. Yen et al., Contributions of major components to the antimutagenic effect of Hsian-tsao (Mesona procumbens Hemsl.), J AGR FOOD, 49(10), 2001, pp. 5000-5004
Authors:
Yen, GC
Hung, CY
Citation: Gc. Yen et Cy. Hung, Effects of alkaline and heat treatment on antioxidative activity and totalphenolics of extracts from Hsian-tsao (Mesona procumbens Hemsl.), FOOD RES IN, 33(6), 2000, pp. 487-492
Authors:
Yen, GC
Duh, PD
Chuang, DY
Citation: Gc. Yen et al., Antioxidant activity of anthraquinones and anthrone, FOOD CHEM, 70(4), 2000, pp. 437-441
Authors:
Yen, GC
Hung, YL
Hsieh, CL
Citation: Gc. Yen et al., Protective effect of extracts of Mesona procumbens Hemsl. on DNA damage inhuman lymphocytes exposed to hydrogen peroxide and UV irradiation, FOOD CHEM T, 38(9), 2000, pp. 747-754
Authors:
Hsieh, CL
Yen, GC
Citation: Cl. Hsieh et Gc. Yen, Antioxidant actions of Du-zhong (Eucommia ulmoides Oliv.) toward oxidativedamage in biomolecules, LIFE SCI, 66(15), 2000, pp. 1387-1400
Authors:
Yen, GC
Chen, CJ
Citation: Gc. Yen et Cj. Chen, Effects of fractionation and the refining process of lard on cholesterol removal by beta-cyclodextrin, J FOOD SCI, 65(4), 2000, pp. 622-624
Authors:
Yen, GC
Hsieh, CL
Citation: Gc. Yen et Cl. Hsieh, Reactive oxygen species scavenging activity of Du-zhong (Eucommia ulmoidesOliv.) and its active compounds, J AGR FOOD, 48(8), 2000, pp. 3431-3436
Authors:
Yen, GC
Chuang, DY
Citation: Gc. Yen et Dy. Chuang, Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting, J AGR FOOD, 48(7), 2000, pp. 2760-2765
Authors:
Yen, GC
Chang, YC
Citation: Gc. Yen et Yc. Chang, Medium optimization for the production of antioxidants from Aspergillus candidus, J FOOD PROT, 62(6), 1999, pp. 657-661
Authors:
Yen, GC
Wu, JY
Citation: Gc. Yen et Jy. Wu, Antioxidant and radical scavenging properties of extracts from Ganoderma tsugae, FOOD CHEM, 65(3), 1999, pp. 375-379
Authors:
Duh, PD
Du, PC
Yen, GC
Citation: Pd. Duh et al., Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage, FOOD CHEM T, 37(11), 1999, pp. 1055-1061
Authors:
Duh, PD
Tu, YY
Yen, GC
Citation: Pd. Duh et al., Antioxidant activity of water extract of Harng Jyur (Chrysanthemum morifolium Ramat), FOOD SCIENC, 32(5), 1999, pp. 269-277
Authors:
Yen, GC
Chen, HY
Lee, CE
Citation: Gc. Yen et al., Measurement of antioxidative activity in metal ion-induced lipid peroxidation systems, J SCI FOOD, 79(9), 1999, pp. 1213-1217
Authors:
Yen, GC
Lin, HT
Citation: Gc. Yen et Ht. Lin, Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage, J AGR FOOD, 47(5), 1999, pp. 2082-2087
Authors:
Yen, GC
Chung, DY
Citation: Gc. Yen et Dy. Chung, Antioxidant effects of extracts from Cassia tora L. prepared under different degrees of roasting on the oxidative damage to biomolecules, J AGR FOOD, 47(4), 1999, pp. 1326-1332
Authors:
Duh, PD
Yen, WJ
Yen, GC
Citation: Pd. Duh et al., Oxidative stability of polyunsaturated fatty acids and soybean oil in an aqueous solution with emulsifiers, J AM OIL CH, 76(2), 1999, pp. 201-204
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