Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

por Chen, Hung-Yueh, Hsieh, Chang-Wei, Chen, Pin-Cheng, Lin, Shin-Pin, Lin, Ya-Fen, Cheng, Kuan-Chen
Publicado 2021

Production of Siamenoside Ⅰ and Mogroside Ⅳ from Siraitia grosvenorii Using Immobilized β-Glucosidase

por Chen, Hung-Yueh, Lin, Ching-Hsiang, Hou, Chih-Yao, Lin, Hui-Wen, Hsieh, Chang-Wei, Cheng, Kuan-Chen
Publicado 2022

Improvement in Violacein Production by Utilizing Formic Acid to Induce Quorum Sensing in Chromobacterium violaceum

por Cheng, Kuan-Chen, Hsiao, Hsiang-Chun, Hou, Yu-Chen, Hsieh, Chang-Wei, Hsu, Hsien-Yi, Chen, Hung-Yueh, Lin, Shin-Ping
Publicado 2022

Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions

por Kuo, Hsing-Chun, Kwong, Ho Ki, Chen, Hung-Yueh, Hsu, Hsien-Yi, Yu, Shu-Han, Hsieh, Chang-Wei, Lin, Hui-Wen, Chu, Yung-Lin, Cheng, Kuan-Chen
Publicado 2021