公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2013 | Anti-inflammatory activity of Lactobacillus-fermented adlay-soymilk in LPS-induced macrophages through suppression of NF-kappa B pathways | Wu, Sz-jie ; Fang, Jong-Yi; Ng, Chang-Chai; CHUN-TA WU ; YUAN-TAY SHYU | Food Research International | | | |
2017 | Anti-inflammatory properties of high pressure-assisted extracts of Grifola frondosa in lipopolysaccharide-activated RAW 264.7 macrophages | Wu, Sz-Jie; Chen, Ying-Wei; Wang, Chung-Yi; CHUN-TA WU ; SZ-JIE WU ; YUAN-TAY SHYU | International Journal of Food Science and Technology | 16 | 16 | |
2014 | Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation | Wang, Chung-Yi; Wu, Sz-Jie; CHUN-TA WU ; SZ-JIE WU ; YUAN-TAY SHYU | Journal of Bioscience and Bioengineering | 76 | 63 | |
2012 | Cardiovascular and intestinal protection of cereal pastes fermented with lactic acid bacteria in hyperlipidemic hamsters | Wang, Chung-Yi; Wu, Sz-jie ; Fang, Jong-Yi; Wang, Ya-Ping; Shyu, Yuan-Tay | Food Research International | | 12 | |
2017 | Current status and future trends of high-pressure processing in food industry | Huang, Hsiao-Wen; Wu, Sz-Jie ; Lu, Jen-Kai; Shyu, Yuan-Tay ; YUAN-TAY SHYU | Food Control | | | |
2017 | Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice | Chang, Yin-Hsuan; Wu, Sz-Jie; Chen, Bang-Yuan; Huang, Hsiao-Wen; CHUN-TA WU ; SZ-JIE WU | Journal of the Science of Food and Agriculture | 44 | 34 | |
2020 | The effect of high-pressure processing on reducing the glycaemic index of atemoya puree | Chou, C.-H.; Wang, C.-Y.; YUAN-TAY SHYU ; SZ-JIE WU | Journal of the Science of Food and Agriculture | 7 | 6 | |
2022 | Effects of high-hydrostatic pressure and high-pressure homogenization on the biological activity of cabbage dietary fiber | Chen Y.-R; SZ-JIE WU | Journal of the Science of Food and Agriculture | 3 | 2 | |
2023 | Enhancement of γ-aminobutyric acid content in shells of passion fruit (Passiflora edulis) under anoxic vacuum conditions | Chen, Juo-Yu; Shyu, Yuan-Tay; SZ-JIE WU | Journal of food science | 0 | 0 | |
2021 | Evaluating the anti-inflammatory and antioxidant effects of broccoli treated with high hydrostatic pressure in cell models | Ke Y.-Y; Shyu Y.-T; SZ-JIE WU ; YUAN-TAY SHYU | Foods | 11 | 6 | |
2020 | Flooding stress and high-pressure treatment enhance the gaba content of the vegetable soybean (Glycine max merr.) | Shiu, M.-S.; YUAN-TAY SHYU ; SZ-JIE WU | Agriculture (Switzerland) | | | |
2010 | Function properties of extracts from albedo tissues of pummelo (Citrus grandis Osbeck) | Wu, Sz-jie; Chiang, Yi-ting; Tzeng, Wen-shong; CHUN-TA WU ; SZ-JIE WU | Journal of Biotechnology | 0 | 0 | |
2011 | Functional antioxidant and tyrosinase inhibitory properties of extracts of Taiwanese pummelo (Citrus grandis Osbeck) | SZ-JIE WU ; Ng, Chang-Chai; Tzeng, Wen-Sheng; Ho, Kuo-Chieh; Shyu, Yuan Tay | African Journal of Biotechnology | | | |
2012 | Halomonas beimenensis sp nov., isolated from an abandoned saltern | Wang, Chung-Yi; Wu, Sz-Jie; Ng, Chang-Chai; Tzeng, Wen-Sheng; CHUN-TA WU ; SZ-JIE WU ; YUAN-TAY SHYU | International Journal of Systematic and Evolutionary Microbiology | 21 | 20 | |
2020 | Increasing γ-Aminobutyric Acid Content in Vegetable Soybeans via High-Pressure Processing and Efficacy of Their Antidepressant-Like Activity in Mice | SZ-JIE WU ; Chang C.-Y; Lai Y.-T; YUAN-TAY SHYU | Foods | 7 | 7 | |
2007 | Microbial diversity analysis of former salterns in southern Taiwan by 16S rRNA-based methods | Shyu, Yuan-Tay ; Wang, Chung-Yi; Ng, Chang-Chai; Chen, Tseng-Wei; Wu, Sz-Jie | Journal of Basic Microbiology | 12 | 8 | |
2023 | Physicochemical characteristics and retardation effects on in vitro starch digestibility of non-starch polysaccharides in jelly-fig (Ficus pumila L. var. awkeotsang) | Chen, Hsiao Ho; YUAN-TAY SHYU ; SZ-JIE WU | LWT | 3 | 1 | |
2018 | Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage | Wang, Chung-Yi; Wang, Yi-Ting; SZ-JIE WU ; YUAN-TAY SHYU | Journal of Food Science and Technology-Mysore | 13 | 9 | |
2021 | Vegetable soybean (Glycine max (L.) Merr.) leaf extracts: Functional components and antioxidant and anti-inflammatory activities | Lin Y; SZ-JIE WU | Journal of Food Science | | | |
2017 | 柚皮萃取物對巨噬細胞之抗氧化及抗發炎能力評估 | 吳思節(Sz-Jie Wu); 王逸婷(Yi-Ting Wang); 徐源泰(Yuan-Tay Shyu); SZ-JIE WU | 臺灣園藝 | | | |