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Jeng-Leun Mau

National Chung Hsing University

154

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Composition, enzyme and antioxidant activities of pineapple

2021 International Journal of Food Properties
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Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake

2021 Czech Journal of Food Sciences
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Comparison of Single and Combined Use of Ergothioneine, Ferulic Acid, and Glutathione as Antioxidants for the Prevention of Ultraviolet B Radiation-Induced Photoaging Damage in Human Skin Fibroblasts

2021
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Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment

2021 International Journal of Food Properties
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Chemical Composition and Antioxidant Properties of Different Combinations of Submerged Cultured Mycelia of Medicinal Mushrooms.

2021 International Journal of Medicinal Mushrooms
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Effect of King Oyster Mushroom Pleurotus eryngii Basidiocarp Powder to Ameliorates Memory and Learning Deficit in ability in A?-Induced Alzheimer's Disease C57BL/6J Mice Model

2020 International Journal of Medicinal Mushrooms
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Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato

2020 Lwt - Food Science and Technology
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Effect of Ethanolic Extracts from Taiwanofungus camphoratus and T. salmoneus (Agaricomycetes) Mycelia on Osteoporosis Recovery

2020 International Journal of Medicinal Mushrooms
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Antioxidant Activities of Selected Medicinal Mushroom Submerged Cultivated Mycelia

2020 International Journal of Medicinal Mushrooms
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Morphological Characteristics, Molecular Identification and Antioxidant Activities of Phallus atrovolvatus Isolated from Thailand

2020 International Journal of Medicinal Mushrooms
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