Search Results - Sheng-Dun Lin

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  1. 1

    Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food by Sheng-Dun Lin

    Published in Foods (2025-05-01)
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  2. 2

    Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder by Pei-Ci Syu, Qi-Fang Zhang, Sheng-Dun Lin

    Published in Foods (2023-06-01)
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  3. 3

    Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks by Shin-Yu Chen, Jim Tseng, Cheng-Rong Wu, Sheng-Dun Lin

    Published in Foods (2023-08-01)
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  4. 4

    Metabolic Syndrome Prevention Potential of Tamarillo: Phytochemical Composition, Antioxidant Activity, and Enzyme Inhibition Before and After Digestion by Shin-Yu Chen, Qi-Fang Zhang, Hui-Shan Shen, Sheng-Dun Lin

    Published in Foods (2025-04-01)
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  5. 5

    Bioactive Compounds of Underground Valerian Extracts and Their Effect on Inhibiting Metabolic Syndrome-Related Enzymes Activities by Cheng-Rong Wu, Shih-Yu Lee, Chien-Hung Chen, Sheng-Dun Lin

    Published in Foods (2023-02-01)
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    Article


  6. 6

    Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment by Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu, Chien-Hung Chen, Sheng-Dun Lin

    Published in International Journal of Food Properties (2021-01-01)
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    Article


  7. 7

    Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells by Chun-Wei Wang, Hui-Shan Shen, Chih-Wei Yang, Pei-Ci Syu, Sheng-Dun Lin

    Published in Foods (2024-09-01)
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