Yu, Tung-Hsi : rechercher sur Z-Library

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1

Factors affecting solid phase microextraction (SPME) to concentrate the odorants of Chinese white salted noodles for GC–MS analysis

Li-Yun Lin, Chiung-Huei Peng, Hui-Er Wang, Tsung-Han Wu, Cheng-Chang Chen, Tung-Hsi Yu, Cheung-May Wu, Robert Y. Peng

Journal:

Flavour and Fragrance Journal

Année:

2007

Langue:

english

Fichier:

PDF, 215 KB

english, 2007

2

Volatile compounds generated from thermal interaction of glucose and alliin or deoxyalliin in propylene glycol

Tung-Hsi Yu, Chung-May Wu, Chi-Tang Ho

Journal:

Année:

1994

Langue:

english

Fichier:

PDF, 583 KB

english, 1994

3

Effects of pH on the formation of flavour compounds of disrupted garlic

Tung-Hsi Yu, Chung-May Wu

Journal:

Journal of Chromatography A

Année:

1989

Langue:

english

Fichier:

PDF, 488 KB

english, 1989

4

Acceleration of Maturity of Young Sorghum (Kaoliang) Spirits by Linking Nanogold Photocatalyzed Process to Conventional Biological Aging—a Kinetic Approach

Li-Yun Lin, Chiung-Chi Peng, Hui-Er Wang, Chao-Ming Chuang, Tung-Hsi Yu, Kuan-Chou Chen, Wen-Ta Chiu, Robert Y. Peng

Journal:

Food and Bioprocess Technology

Année:

2008

Langue:

english

Fichier:

PDF, 257 KB

english, 2008

5

Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic

TUNG-HSI YU, CHUNG-MAY WU, YOH-CHERNG LIOU

Journal:

Journal of Food Science

Année:

1989

Langue:

english

Fichier:

PDF, 488 KB

english, 1989

6

Stability of Allicin in Garlic Juice

TUNG-HSI YU, CHUNG-MAY WU

Journal:

Journal of Food Science

Année:

1989

Langue:

english

Fichier:

PDF, 522 KB

english, 1989

7

FLOUR BLENDING BASED ON CRUDE FAT IS MORE CRUCIAL THAN ASH CONTENT IN VIEW OF PROLONGED QUALITY ASSURRANCE

LI-YUN LIN, CHIUNG-CHI PENG, TSUNG-HAN WU, TUNG-HSI YU, CHENG-CHANG CHEN, HUI-ER WANG, ROBERT Y. PENG

Journal:

Journal of Food Processing and Preservation

Année:

2010

Langue:

english

Fichier:

PDF, 305 KB

english, 2010

8

Volatile Compounds of Blanched, Fried Blanched, and Baked Blanched Garlic Slices

Yu, Tung-Hsi, Lin, Li-Yun, Ho, Chi-Tang

Journal:

Journal of Agricultural and Food Chemistry

Année:

1994

Langue:

english

Fichier:

PDF, 623 KB

english, 1994

9

Metabolic syndrome associated with habitual indulgence and dietary behavior in middle-aged health-care professionals

Chu-Jen Wan, Li-Yun Lin, Tung-Hsi Yu, Wayne H-H Sheu

Journal:

Journal of Diabetes Investigation

Année:

2010

Langue:

english

Fichier:

PDF, 103 KB

english, 2010

10

Chemical Synthesis of 9( Z )-Octadecenamide and Its Hypolipidemic Effect: A Bioactive Agent Found in the Essential Oil of Mountain Celery Seeds

Cheng, Ming-Ching, Ker, Yaw-Bee, Yu, Tung-Hsi, Lin, Li-Yun, Peng, Robert Y., Peng, Chiung-Huei

Journal:

Journal of Agricultural and Food Chemistry

Année:

2010

Langue:

english

Fichier:

PDF, 2.78 MB

english, 2010

11

Hypolipidemic and Antioxidant Activity of Mountain Celery ( Cryptotaenia japonica Hassk) Seed Essential Oils

Cheng, Ming-Ching, Lin, Li-Yun, Yu, Tung-Hsi, Peng, Robert Y.

Journal:

Journal of Agricultural and Food Chemistry

Année:

2008

Langue:

english

Fichier:

PDF, 302 KB

english, 2008

12

Studies on the quality and flavor of ponkan (Citrus poonensis hort.) wines fermented by different yeasts

Lee, Jian-Shing, Chang, Chi-Yue, Yu, Tung-Hsi, Lai, Shung-Tang, Lin, Li-Yun

Journal:

Journal of Food and Drug Analysis

Année:

2013

Langue:

english

Fichier:

PDF, 354 KB

english, 2013

13

Generation of Flavor Compounds by the Reaction of 2-Deoxyglucose with Selected Amino Acids

Lu, Guangyuan, Yu, Tung-Hsi, Ho, Chi-Tang

Journal:

Journal of Agricultural and Food Chemistry

Année:

1997

Langue:

english

Fichier:

PDF, 72 KB

english, 1997

14

Alpinia zerumbet Potentially Elevates High-Density Lipoprotein Cholesterol Level in Hamsters

Lin, Li-Yun, Peng, Chiung-Chi, Liang, Yu-Jing, Yeh, Wan-Ting, Wang, Hui-Er, Yu, Tung-Hsi, Peng, Robert Y.

Journal:

Journal of Agricultural and Food Chemistry

Année:

2008

Langue:

english

Fichier:

PDF, 295 KB

english, 2008

15

Volatile Compounds Generated from Thermal Reaction of Methionine and Methionine Sulfoxide with or without Glucose

Yu, Tung-Hsi, Ho, Chi-Tang

Journal:

Journal of Agricultural and Food Chemistry

Année:

1995

Langue:

english

Fichier:

PDF, 1.39 MB

english, 1995

16

Meat-Like Flavor Generated from Thermal Interactions of Glucose and Alliin or Deoxyalliin

Yu, Tung-Hsi, Wu, Chung-May, Ho, Chi-Tang

Journal:

Journal of Agricultural and Food Chemistry

Année:

1994

Langue:

english

Fichier:

PDF, 626 KB

english, 1994

17

A Simple and Inexpensive Synthesis of 2-Alkenals

Chang, Yu-Hui, Uang, Biing-Jiun, Wu, Chung-May, Yu, Tung-Hsi

Journal:

Année:

1990

Fichier:

PDF, 209 KB

1990