Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas

by Miki Mei-Chi Wang, Yun Yeh, Yu-En Shih, Jason Tze-Cheng Tzen
Published 2018-04-01

Synergic effect of curcumin and its structural analogue (Monoacetylcurcumin) on anti-influenza virus infection

by Sarah M. Richart, Yi-Lin Li, Yoshiyuki Mizushina, Yuan-Yen Chang, Tse-Yu Chung, Guan-Heng Chen, Jason Tze-Cheng Tzen, Kak-Shan Shia, Wei-Li Hsu
Published 2018-07-01

Developing a kit to detect catechin EGCG via its antibodies generated by artificial oil bodies

by Yu-Sheng Wei, 魏于翔
Published 2013

Correlation between Sensory Evaluation and Chemical Ingredients Related to Bitterness and Astringencyin Oolong Teas Prepared in Different Seasons

by Mei-Chun Liu, 劉美君
Published 2013

Prokinetic activity of strictinin in raw pu-erh tea

by Jun-Rui Xu, 許君睿
Published 2015

Ultrastructure of jelly fig achenes and purification, characterization, and antifungal activity analysis of a chitinase in the pericarp of achenes

by Yu-Ching Li, 李玉菁
Published 2005