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Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)WU, Hui-Chun; CHEN, Hua-Ming; SHIAU, Chyuan-Yuan et al.Food research international. 2003, Vol 36, Num 9-10, pp 949-957, issn 0963-9969, 9 p.Article

Identification of puffer fish species by native isoelectric focusing techniqueCHEN, Tai-Yuan; SHIAU, Chyuan-Yuan; NOGUCHI, Tamao et al.Food chemistry. 2003, Vol 83, Num 3, pp 475-479, issn 0308-8146, 5 p.Article

Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas during refrigerated and frozen storageHUANG, Yu-Ru; SHIAU, Chyuan-Yuan; HUNG, Yen-Con et al.Journal of food science. 2006, Vol 71, Num 4, issn 0022-1147, M127-M133Article

Preliminary study on puffer fish proteome-species identification of puffer fish by two-dimensional electrophoresisCHEN, Tai-Yuan; SHIAU, Chyuan-Yuan; WEI, Cheng-I et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 8, pp 2236-2241, issn 0021-8561, 6 p.Article

Identification of species and measurement of tetrodotoxin in dried dressed fillets of the puffer fish, Lagocephalus lunarisCHEN, Tai-Yuan; HSIEH, Yu-Wen; TSAI, Yung-Hsiang et al.Journal of food protection. 2002, Vol 65, Num 10, pp 1670-1673, issn 0362-028X, 4 p.Article

Evaluation of lanternfish (Benthosema pterotum) hydrolysates as antioxidants against hydrogen peroxide induced oxidative injuryCHAI, Huey-Jine; CHAN, Yi-Lin; LI, Tsung-Lin et al.Food research international. 2013, Vol 54, Num 2, pp 1409-1418, issn 0963-9969, 10 p.Article

Effects of Sizes and Conformations of Fish-Scale Collagen Peptides on Facial Skin Qualities and Transdermal Penetration EfficiencyCHAI, Huey-Jine; LI, Jing-Hua; HUANG, Han-Ning et al.Journal of Biomedicine and Biotechnology (Print). 2010, Vol 2010, issn 1110-7243, 757301.1-757301.9, 2Article

Composition characterization of Myctophids (Benthosema pterotum): Antioxidation and safety evaluations for Myctophids protein hydrolysatesCHAI, Huey-Jine; CHAN, Yi-Lin; LI, Tsung-Lin et al.Food research international. 2012, Vol 46, Num 1, pp 118-126, issn 0963-9969, 9 p.Article

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