Browsing by Author Chyau, C.C.

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Showing results 1 to 14 of 14
DateTitleAuthor(s)File
2004Antimicrobial activity and cytotoxicity of the essential oil of Curcuma zedoaria毛正倫; Lai, E.Y.C.; Chyau, C.C.; Mau, J.L.; Chen, C.C.; Lai, Y.J.; Shih, C.F.; Lin, L.L.-
2006Antioxidant properties of aqueous extracts from Terminalia catappa leavesChyau, C.C.; 毛正倫; Ko, P.T.; Mau, J.L.-
2002Antioxidant properties of solvent extracts from Terminalia catappa leavesChyau, C.C.; 毛正倫; Tsai, S.Y.; Ko, P.T.; Mau, J.L.-
2003Aroma characterization and antioxidant activity of supercritical carbon dioxide extracts from Terminalia catappa leavesMau, J.L.; 毛正倫; Ko, P.T.; Chyau, C.C.-
2003Composition and antioxidant activity of the essential oil from Curcuma zedoaria毛正倫; Mau, J.L.; Lai, E.Y.C.; Wang, N.P.; Chen, C.C.; Chang, C.H.; Chyau, C.C.-
1998Effects of irradiation and drying on volatile components of fresh shiitake (Lentinus edodes Sing)Yang, M.S.; Chyau, C.C.; Horng, D.T.; Yang, J.S.-
2001Effects of various oils on volatile compounds of deep-fried shallot flavouringChyau, C.C.; 毛正倫; Mau, J.L.-
2009Enhanced antioxidant activity of Monascus pilosus fermented products by addition of ginger to the mediumKuo, C.F.; 侯明宏; Hou, M.H.; Wang, T.S.; Chyau, C.C.; Chen, Y.T.; 陳玉婷-
2007The essential oil of Glossogyne tenuifoliaChyau, C.C.; 毛正倫; Tsai, S.Y.; Yang, J.H.; Weng, C.C.; Han, C.M.; Shih, C.C.; Mau, J.L.-
1997Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity毛正倫; Mau, J.L.; Chyau, C.C.; Li, J.Y.; Tseng, Y.H.-
2003Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)Chyau, C.C.; 毛正倫; Ko, P.T.; Chang, C.H.; Mau, J.L.-
2010Pivotal role of curcuminoids on the antimutagenic activity of Curcuma zedoaria extracts毛正倫; Peng, C.H.; Chiu, W.T.; Juan, C.W.; Mau, J.L.; Chen, C.C.; Peng, C.C.; Lai, E.Y.; Chyau, C.C.-
1998Production and properties of a raw-starch-degrading amylase from the thermophilic and alkaliphilic Bacillus sp. TS-23Lin, L.L.; Chyau, C.C.; Hsu, W.H.-
1999Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals毛正倫; Chyau, C.C.; Mau, J.L.-