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Akademický článek

Development of Indirect Competitive ELISA for Lithospermic Acid B of Salvia miltiorrhiza with Its Specific Antibodies Generated via Artificial Oil Bodies

Autor: Yu-En Shih, Chao-Hsiang Chen, Nan-Hei Lin, Jason T.C. Tzen

Publikováno v: Molecules, Vol 24, Iss 10, p 1952 (2019)

Lithospermic acid B (LSB), the major water-soluble ingredient of Salvia miltiorrhiza (Danshen), has been shown to be an active ingredient responsible for the therapeutic effects of this traditional Chinese herb used to treat cardiac disorders. This s

Externí odkaz: https://doaj.org/article/66fec0c173c3474fbf3be59a3ff4d264

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Akademický článek

In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3.

Autor: Yu-En Shih¹, Yu-Chih Lin¹, Tse-yu Chung¹, Mei-Chun Liu¹, Guan-Heng Chen¹, Chia-Chang Wu², Tzen, Jason T. C.¹ tctzen@dragon.nchu.edu.tw

Publikováno v: Journal of Food & Drug Analysis. Oct2017, Vol. 25 Issue 4, p828-836. 9p.

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In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3

Autor: Jason T.C. Tzen, Tse-Yu Chung, Chia-Chang Wu, Mei-Chun Liu, Yu-Chih Lin, Yu-En Shih, Guan-Heng Chen

Publikováno v: Journal of Food and Drug Analysis, Vol 25, Iss 4, Pp 828-836 (2017)

Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62a952e84a46655e4f6cc7987effa240
http://www.sciencedirect.com/science/article/pii/S1021949816301417

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Analysis of lipophilic compounds of tea coated on the surface of clay teapots

Autor: Jason T.C. Tzen, Chia Chang Wu, Mei Lin Yang, Mei Ling Cheng, Tse Yu Chung, Ping Chung Kuo, Yu En Shih, Zih Hui Liao

Publikováno v: Journal of Food and Drug Analysis, Vol 23, Iss 1, Pp 71-81 (2015)

The surface of a clay teapot tends to be coated with a waterproof film after constant use for tea preparation. The waterproof films of two kinds of teapots ( zisha and zhuni ) used for preparing oolong tea and old oolong tea were extracted and subjec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e050e53852daef88a5b224955aa338c

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Akademický článek

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.

Autor: Miki Mei-Chi Wang¹ (AUTHOR), Yun Yeh¹ (AUTHOR), Yu-En Shih¹ (AUTHOR), Jason Tze-Cheng Tzen¹ (AUTHOR) tctzen@dragon.nchu.edu.tw

Publikováno v: Journal of Food & Drug Analysis. Apr2018, Vol. 26 Issue 2, p609-619. 11p. 3 Color Photographs, 4 Graphs.

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Akademický článek

Analysis of lipophilic compounds of tea coated on the surface of clay teapots.

Autor: Tse-Yu Chung¹, Ping-Chung Kuo², Zih-Hui Liao¹, Yu-En Shih¹, Mei-Lin Yang³, Mei-Ling Cheng¹, Chia-Chang Wu⁴, Tzen, Jason T. C.^1,5 tctzen@dragon.nchu.edu.tw

Publikováno v: Journal of Food & Drug Analysis. Mar2015, Vol. 23 Issue 1, p71-81. 11p.

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