Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Chin-Sheng Wu"'
Autor:
Chih-Hsin Yeh, Chia-Yi Chou, Kai-Min Yang, Chin-Sheng Wu, Lee-Ping Chu, Yu-Ling Hsu, Hsin-Chun Chen
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101761- (2024)
This study investigated the effects of different storage times (0–24 months) and temperatures (−20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans from Taiwan using ISO 5565-1:1999 as the commercial quality in
Externí odkaz:
https://doaj.org/article/362cc15b45fc4bfabdccc53f223142e8
Publikováno v:
Life, Vol 13, Iss 10, p 2063 (2023)
Rice (Oryza sativa L.) is an important food crop in Taiwan, among which fragrant rice is highly regarded for its special aroma when cooked. During the storage of fragrant rice, the aroma components will change, which will affect the aroma quality of
Externí odkaz:
https://doaj.org/article/d9a4f6655a004bb693f7d95f12d610e9
Autor:
Chen-Hsiang Lin, Louis Kuoping Chao, Li-Yun Lin, Chin-Sheng Wu, Lee-Ping Chu, Chien-Hsueh Huang, Hsin-Chun Chen
Publikováno v:
Molecules, Vol 27, Iss 24, p 8893 (2022)
Houttuynia cordata Thunb. is a medicinal and edible plant that has been commonly used in traditional Chinese medicine since ancient times. This study used headspace solid-phase microextraction (HS-SPME) and direct injection, combined with gas chromat
Externí odkaz:
https://doaj.org/article/0b849867a5a84bcd9397f7c0ed133683
Publikováno v:
Molecules, Vol 27, Iss 14, p 4593 (2022)
To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option. We utilized headspace solid-phase microextraction (HS-SPME), steam distillation (SD), sim
Externí odkaz:
https://doaj.org/article/b3707498e24047bc9f2614d4455a136e
Publikováno v:
Molecules, Vol 26, Iss 11, p 3306 (2021)
Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examin
Externí odkaz:
https://doaj.org/article/2409be5a2e874a1993711b58fa740aa9
Autor:
Chih-Hsin Yeh, Wan-Yu Tsai, Hsiu-Mei Chiang, Chin-Sheng Wu, Yung-I Lee, Li-Yun Lin, Hsin-Chun Chen
Publikováno v:
Molecules, Vol 19, Iss 9, Pp 14080-14093 (2014)
Phalaenopsis is the most important economic crop in the Orchidaceae family. There are currently numerous beautiful and colorful Phalaenopsis flowers, but only a few species of Phalaenopsis have an aroma. This study reports the analysis volatile compo
Externí odkaz:
https://doaj.org/article/0519bc5dfb46479882664a25e66ad318
Publikováno v:
Foods, Vol 8, Iss 9, p 415 (2019)
Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hs
Externí odkaz:
https://doaj.org/article/30403170dcc44422b3a9b84354bc1433
Autor:
Ya-Jhen You, Po-Yuan Wu, Yi-Jung Liu, Chien-Wei Hou, Chin-Sheng Wu, Kuo-Ching Wen, Chien-Yih Lin, Hsiu-Mei Chiang
Publikováno v:
Antioxidants, Vol 8, Iss 7, p 207 (2019)
Melanin is synthesized through a series of oxidative reactions initiated with tyrosine and catalyzed by melanogenesis-related proteins such as tyrosinase, tyrosinase-related protein-1 (TRP-1), dopachrome tautomerase (TRP-2), and microphthalmia-associ
Externí odkaz:
https://doaj.org/article/b57b532135974ff8b11564463524f270
Autor:
Kuo-Ching Wen, Chih-Shiang Chang, Yin-Chih Chien, Hsiao-Wen Wang, Wan-Chen Wu, Chin-Sheng Wu, Hsiu-Mei Chiang
Publikováno v:
International Journal of Molecular Sciences, Vol 14, Iss 12, Pp 23420-23440 (2013)
Melanin is responsible for skin color and plays a major role in defending against harmful external factors such as ultraviolet (UV) irradiation. Tyrosinase is responsible for the critical steps of melanogenesis, including the rate-limiting step of ty
Externí odkaz:
https://doaj.org/article/2ff16f4a6c6740aaaae448bd8b4682fb
Autor:
Po-Yuan Wu, Ya-Jhen You, Yi-Jung Liu, Chien-Wei Hou, Chin-Sheng Wu, Kuo-Ching Wen, Chien-Yih Lin, Hsiu-Mei Chiang
Publikováno v:
International Journal of Molecular Sciences, Vol 19, Iss 4, p 1108 (2018)
Melanin is synthesized through a series of interactions catalyzed by melanogenic enzymes such as tyrosinase, dopachrome tautomerase (tyrosinase-related protein-2; TRP-2), and tyrosinase-related protein-1 (TRP-1). Tyrosinase plays a key role in cataly
Externí odkaz:
https://doaj.org/article/3a236375c6af43e18c27fc66cf5ec391