DSpace CRIS

DSpace-CRIS consists of a data model describing objects of interest to Research and Development and a set of tools to manage the data. Standard DSpace is used to deal with publications and data sets, whereas DSpace-CRIS involves other CRIS entities: Researcher Pages, Projects, Organization Units and Second Level Dynamic Objects (single entities specialized by a profile, such as Journal, Prize, Event etc; because any profile can define its own set of properties and nested objects)

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Browsing by Author Liang, C.H.

Showing results 1 to 11 of 11

Issue Date	Title	Author(s)	Text
-	Antioxidant Properties of Novel Solid-State Fermented Culinary-Medicinal Mushroom and Fungi Products	Liang, C.H.; 毛正倫; Huang, S.J.; Tsai, S.Y.; Lee, Y.L.; Kuo, H.C.; Wu, T.P.; Jian, S.Y.; Huang, W.L.; Mau, J.L.	-
-	Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus	Liang, C.H.; 毛正倫; Syu, J.L.; Mau, J.L.	-
-	ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEA	Lin, S.D.; 毛正倫; Liang, C.H.; Liu, E.H.; Mau, J.L.	-
-	Attenuation of electromagnetic pulse using high temperature superconductor	Chiu, T.H.; Huang, T.W.; Liang, C.H.; Niu, D.C.; Suen, Y.W.; Cheng, K.H.	-
-	Heavy metal contents of the cultivated culinary-medicinal Royal Sun Agaricus (the himematsutake mushroom) Agaricus brasiliensis S. Wasser et al. (agaricomycetideae) using different casing materials	Liang, Z.C.; Liang, C.H.; Wang, J.C.; Ho, W.J.; Wu, C.Y.	-
-	Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray	毛正倫; Huang, S.J.; Tsai, S.Y.; Lin, S.Y.; Liang, C.H.; Mau, J.L.	-
-	Nonvolatile taste components of solid-state fermented adlay and rice by Phellinus linteus	Liang, C.H.; 毛正倫; Syu, J.L.; Lee, Y.L.; Mau, J.L.	-
-	Preparation of Culinary-Medicinal King Oyster Mushroom Pleurotus eryngii-Fermented Products with High Ergothioneine Content and Their Taste Quality	Chen, S.Y.; Ho, K.J.; Liang, C.H.; Tsai, C.H.; Huang, L.Y.; Mau, J.L.	-
-	Preparation of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray (Aphyllophoromycetideae)-fermented Wheat and its Antioxidant Properties	Huang, S.J.; 毛正倫; Tsai, S.Y.; Lin, S.Y.; Liang, C.H.; Lian, P.Y.; Mau, J.L.	-
-	Preparation of Novel Culinary-Medicinal Mushroom Products Using Solid-State Fermentation and Their Taste Quality	毛正倫; Liang, C.H.; Huang, S.J.; Tsai, S.Y.; Lee, Y.L.; Kuo, H.C.; Wu, T.P.; Jian, S.Y.; Huang, W.L.; Mau, J.L.	-
-	Taste Quality and Antioxidant Properties of Medicinal Mushrooms Phellinus linteus and Sparassis crispa Mycelia	Liang, C.H.; 毛正倫; Tsai, S.Y.; Huang, S.J.; Liang, Z.C.; Mau, J.L.	-

Showing results 1 to 11 of 11