Antioxidant properties of methanolic extracts from Antrodia camphorata with various doses of y-irradiationHUANG, Shih-Jeng; MAU, Jeng-Leun.Food chemistry. 2007, Vol 105, Num 4, pp 1702-1710, issn 0308-8146, 9 p.Article

Physico-chemical characterization of fungal chitosan from shiitake stipesYEN, Ming-Tsung; MAU, Jeng-Leun.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 3, pp 472-479, issn 0023-6438, 8 p.Article

Effects of various oils on volatile compounds of deep-fried shallot flavouring = Effet de différentes huiles et composés volatils sur les échalotes fritesCHYAU, Charng-Cherng; MAU, Jeng-Leun.Food chemistry. 2001, Vol 74, Num 1, pp 41-46, issn 0308-8146Article

Selected physical properties of chitin prepared from shiitake stipesYEN, Ming-Tsung; MAU, Jeng-Leun.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 3, pp 558-563, issn 0023-6438, 6 p.Article

Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leavesLIN, Sheng-Dun; MAU, Jeng-Leun; HSU, Ching-An et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 1, pp 64-70, issn 0023-6438, 7 p.Article

Effect of different brewing methods on antioxidant properties of steaming green teaLIN, Sheng-Dun; LIU, En-Hui; MAU, Jeng-Leun et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 9, pp 1616-1623, issn 0023-6438, 8 p.Article

Antioxidant properties of various extracts from Hypsizigus marmoreusLEE, Yu-Ling; YEN, Ming-Tsung; MAU, Jeng-Leun et al.Food chemistry. 2007, Vol 104, Num 1, pp 1-9, issn 0308-8146, 9 p.Article

ANTIOXIDANT PROPERTIES OF ETHANOLIC AND HOT WATER EXTRACTS FROM THE RHIZOME OF CURCUMA AROMATICALEE, Yu-Ling; WENG, Chu-Chun; MAU, Jeng-Leun et al.Journal of food biochemistry. 2007, Vol 31, Num 6, pp 757-771, issn 0145-8884, 15 p.Article

Antioxidant properties of methanolic extracts from several ear mushroomsMAU, Jeng-Leun; CHAO, Guei-Rung; WU, Kaun-Tzer et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 11, pp 5461-5467, issn 0021-8561Article

ANTIOXIDANT PROPERTIES OF COPRINUS COMATUSTSAI, Shu-Yao; TSAI, Hui-Li; MAU, Jeng-Leun et al.Journal of food biochemistry. 2009, Vol 33, Num 3, pp 368-389, issn 0145-8884, 22 p.Article

Antioxidant properties of chitosan from crab shellsYEN, Ming-Tsung; YANG, Joan-Hwa; MAU, Jeng-Leun et al.Carbohydrate polymers. 2008, Vol 74, Num 4, pp 840-844, issn 0144-8617, 5 p.Article

ANTIOXIDANT PROPERTIES OF ETHANOLIC AND METHANOLIC EXTRACTS FROM MONASCUS-FERMENTED SOYBEANSLEE, Yu-Ling; YANG, Joan-Hwa; MAU, Jeng-Leun et al.Journal of food biochemistry. 2009, Vol 33, Num 5, pp 707-727, issn 0145-8884, 21 p.Article

Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteusLIANG, Chih-Hung; SYU, Jia-Li; MAU, Jeng-Leun et al.Food chemistry. 2009, Vol 116, Num 4, pp 841-845, issn 0308-8146, 5 p.Article

Antioxidant properties of aqueous extracts from Terminalia catappa leavesCHYAU, Charng-Cherng; KO, Pei-Tzu; MAU, Jeng-Leun et al.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 10, pp 1099-1108, issn 0023-6438, 10 p.Article

Antioxidant properties of hot water extracts from Agrocybe cylindraceaTSAI, Shu-Yao; HUANG, Shih-Jeng; MAU, Jeng-Leun et al.Food chemistry. 2006, Vol 98, Num 4, pp 670-677, issn 0308-8146, 8 p.Article

Non-volatile taste components of canned mushroomsCHIANG, Pei-Dih; YEN, Chih-Tai; MAU, Jeng-Leun et al.Food chemistry. 2006, Vol 97, Num 3, pp 431-437, issn 0308-8146, 7 p.Article

Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructusMAU, Jeng-Leun; CHEN, Chiu-Ping; HSIEH, Pao-Chuan et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 1, pp 183-188, issn 0021-8561Article

Composition and non-volatile taste components of Hypsizigus marmoreusLEE, Yu-Ling; JIAN, Shao-Yu; MAU, Jeng-Leun et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 2, pp 594-598, issn 0023-6438, 5 p.Article

Antioxidant properties of methanolic extracts from Agrocybe cylindraceaHUANG, Shih-Jeng; TSAI, Shu-Yao; MAU, Jeng-Leun et al.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 4, pp 379-387, issn 0023-6438, 9 p.Article

Antimicrobial effect of various combinations of plant extractsHSIEH, Pao-Chuan; MAU, Jeng-Leun; HUANG, Shu-Hui et al.Food microbiology. 2001, Vol 18, Num 1, pp 35-43, issn 0740-0020Article

Non-volatile components of several medicinal mushroomsMAU, Jeng-Leun; LIN, Hsiu-Ching; CHEN, Chin-Chu et al.Food research international. 2001, Vol 34, Num 6, pp 521-526, issn 0963-9969Article

Antioxidant properties of methanolic extracts from Ganoderma tsugaeMAU, Jeng-Leun; TSAI, Shu-Yao; TSENG, Yu-Hsiu et al.Food chemistry. 2005, Vol 93, Num 4, pp 641-649, issn 0308-8146, 9 p.Article

Free and glycosidically bound aroma compounds in lychee (Litchi chinensis sonn.)CHYAU, Charng-Cherng; KO, Pei-Tzu; CHANG, Chi-Huarng et al.Food chemistry. 2003, Vol 80, Num 3, pp 387-392, issn 0308-8146, 6 p.Article

Antioxidant properties of solvent extracts from Terminalia catappa leavesCHYAU, Charng-Cherng; TSAI, Shu-Yao; KO, Pei-Tzu et al.Food chemistry. 2002, Vol 78, Num 4, pp 483-488, issn 0308-8146, 6 p.Article

QUALITY OF BREAD SUPPLEMENTED WITH SILVER EARTSENG, Yu-Hsiu; YANG, Joan-Hwa; LI, Ruei-Chian et al.Journal of food quality. 2010, Vol 33, Num 1, pp 59-71, issn 0146-9428, 13 p.Article