Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Cheng-Kuang Hsu"'
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e32322- (2024)
Specific anthocyanins and phenolic compounds exhibit acetylcholinesterase inhibitory (AChEi) activity. In this study, the AChEi activity of jaboticaba peel extracts were investigated based on their high phenol contents. Jaboticaba peel ethanolic extr
Externí odkaz:
https://doaj.org/article/fdb5704ddaee48d88ff911d0d3e59cf9
Autor:
Ya-Chi Hsu, Ming-Chih Lin, Katharina Ardanareswari, Webiana Lowisia, Yi-Hsuan Lin, Yi-Jhen Chen, Cheng-Kuang Hsu, Yun-Chin Chung
Publikováno v:
Biomedicines, Vol 12, Iss 3, p 539 (2024)
This study compared gut (fecal) microbiota profiles between pre-term and full-term infants, assuming that pre-term infants without feeding intolerance would have gut microbiota similar to those of full-term infants. A total of 13 pre-term infants (ge
Externí odkaz:
https://doaj.org/article/fd5636d9752b4803ae35fc34474f4509
Publikováno v:
Journal of Functional Foods, Vol 5, Iss 2, Pp 773-780 (2013)
The gene expression levels of antioxidant-related enzymes in the Sprague–Dawley (SD) rats fed with water extracts of fermented Toona sinensis Roemor leaves (WFTS) were evaluated. The transcription and translation levels of antioxidant enzymes, incl
Externí odkaz:
https://doaj.org/article/a79c6af975d9487e9996f7e2004d6f3c
Publikováno v:
Journal of Food Science and Nutrition Research.
The present study was aimed to determine the optimal fermentation conditions for the koji production and to evaluate the influences of temperature, pH, and brine concentration on the enzyme activity and stability of protease and amylase. The experime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b588d9596a942827c5684f67d5679630
https://doi.org/10.26502/jfsnr.2642-11000046
https://doi.org/10.26502/jfsnr.2642-11000046
Publikováno v:
Journal of Food Science. 83:2866-2872
Mulberry lees are the sediment in the bottom of the barrel, which can be obtained from the processing of mulberry wine, and they are considered as low-value byproducts. In this study, mulberry lees were extracted with ethanol, and then fermented with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a526c681ecb7ea52e03d35eb897efd62
https://doi.org/10.1111/1750-3841.14352
https://doi.org/10.1111/1750-3841.14352
Autor:
Ching-Hua Ting, Yu-Fong Yeh, Cheng-Kuang Hsu, Nguyen Xuan Hoang, Sophia Ferng, Jean-Yu Hwang, Ying-Chen Lu, Robin Y.-Y. Chiou, Yi-Ru Lai
Publikováno v:
LWT. 92:234-241
A two-stage moromi fermentation method was employed to the soy sauce making in order to shorten the overall fermentation time. At the first stage, the koji was mixed with 10% brine solution and incubated at 40 °C for 5 days. The second fermentation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3539afb30b10f3619e19b03d9ab8c3a5
https://doi.org/10.1016/j.lwt.2018.02.043
https://doi.org/10.1016/j.lwt.2018.02.043
Autor:
Ching-Hua Ting, Chien-Ping Wu, Yung-Tsong Lu, Sophia Ferng, Cheng-Kuang Hsu, Robin Yih-Yuan Chiou
Publikováno v:
Advances in Technology Innovation, Vol 3, Iss 2, Pp 70-77 (2018)
Compartment modelling has been successfully used in pharmacokinetics to describe the kinetics of drug distribution in body tissues. In this study, the technique is adopted to describe the dynamics of temperature response and energy exchange in a soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c9d7e35ab3bd420fbab6ef1de2e88505
http://ojs.imeti.org/index.php/AITI/article/view/816
http://ojs.imeti.org/index.php/AITI/article/view/816
Autor:
Nguyen Xuan Hoang, Sophia Ferng, Wei-Hua Huang, Robin Y.-Y. Chiou, Cheng-Kuang Hsu, Ching-Hua Ting
Publikováno v:
LWT. 74:242-250
Soy sauce is a traditional condiment consumed by the people in China, Korea, Japan and Taiwan. The annual production is about 5 million metric tons in China, accounting for over 50% of the world production. The objective was to optimize the process p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d31f7b7db4bf5dfc4542a3222840b0ea
https://doi.org/10.1016/j.lwt.2016.07.049
https://doi.org/10.1016/j.lwt.2016.07.049
Publikováno v:
Aquaculture Research. 48:2593-2601
Black soybeans contain high amount of antioxidant, such as phenolic compounds and anthocyanins, in their seed coat. This study aimed to investigate the beneficial effect of black soybean seed coat (BSSC) on the growth of juvenile hybrid tilapia. Ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4983a3e3db1579625d6ee3a0febc7f0
https://doi.org/10.1111/are.13095
https://doi.org/10.1111/are.13095
Autor:
Yun-Chin Chung, Gen-Hung Chen, Jyun‐Kai Jhan, Ying‐Chen Lu, Cheng-Kuang Hsu, Chih‐Hsiang Chang
Publikováno v:
International Journal of Cosmetic Science. 38:319-324
Objective The seed coat of black soya bean (SCBS) contains high amount of anthocyanins and shows antioxidant and anti-mushroom tyrosinase activities. The objectives of this study were to analyse the anthocyanins in SCBS with different solvents and to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4968030c030493783b5850dca768c119
https://doi.org/10.1111/ics.12300
https://doi.org/10.1111/ics.12300