公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2016 | Curcumin Induces Apoptosis of Colorectal Cancer Stem Cells by Coupling with CD44 Marker | Huang Y.-T.; Lin Y.-W.; HAN-MO CHIU ; Chiang B.-H. | Journal of Agricultural and Food Chemistry | 46 | 43 | |
2015 | Curcumin-loaded polymeric nanoparticles for enhanced anti-colorectal cancer applications | Udompornmongkol P.; Chiang B.-H. | Journal of Biomaterials Applications | 72 | 62 | |
2009 | Cytotoxic activities of 9,11-dehydroergosterol peroxide and ergosterol peroxide from the fermentation mycelia of Ganoderma lucidum cultivated in the medium containing leguminous plants on Hep 3B cells | Chen, Yu-Kuo; Kuo, Yueh-Hsiung; Chiang, Been-Huang ; Lo, Jir-Mehng; LEE-YAN SHEEN | Journal of Agricultural and Food Chemistry | 65 | 0 | |
1992 | Deacidification of Passion Fruit Juice by Electrodialysis | Chiang, Been-Huang | Journal of Food Science | | | |
1990 | Deacidification of Passion Fruit Juice by Ultrafiltration and Ion Exchange Processes | Chiang, Been-Huang | Briticsh Interantional Journal of Food Science and Technology | | | |
1989 | Deacidification of passion fruit juice by ultrafiltration and ion?exchange processes | LUE S.J.; Chiang B.H. | International Journal of Food Science & Technology | 25 | 0 | |
2001 | Dephytinisation of rice bran and manufacturing a new food ingredient | Fuh, W.-S.; Chiang B.H. | Journal of the Science of Food and Agriculture | 23 | 20 | |
1988 | Desalination of the Spent Brine from Pickled Prunes Processing by Electrodialysis | PAN W.D.; Chiang B.H. ; PEN-CHI CHIANG | Journal of Food Science | 18 | 11 | |
1994 | Desalting and Recovery of Flavor Compounds from Salted Shrimp Processing Waste Water by Membrane Processes. | Chiang, Been-Huang | International Journal of Food Science and Technology | | | |
1993 | Desalting and recovery of flavour compounds from salted shrimp processing waste water by membrane processes | LIN C.Y.; Chiang B.H. | International Journal of Food Science & Technology | 28 | 0 | |
2011 | Development of dip-strip sucrose sensors: Application of plant invertase immobilized in chitosan-guar gum, gelatin and poly-acrylamide films | Bagal-Kestwal D.; Kestwal R.M.; Chiang B.H. ; Karve M.S. | Sensors and Actuators, B: Chemical | 12 | 13 | |
2010 | Dietary effect of Antrodia camphorate extracts on immune responses in WEHI-3 leukemia BALB/c mice | Lin, Shuw-Yuan; Sheen, Lee-Yan ; Chiang, Been-Huang et al. | Nutrition and Cancer | 18 | 19 | |
2009 | Effect of Bacillus subtilis natto-fermented Radix astragali on collagen production in human skin fibroblasts | Hsu M.-F.; Chiang B.-H. | Process Biochemistry | 28 | 24 | |
2011 | Effect of fermentation time on antioxidative activities of Ganoderma lucidum broth using leguminous plants as part of the liquid fermentation medium | Chien Y.L.; Ho C.T.; Chiang B.H. ; Hwang L.S. | Food Chemistry | 28 | 20 | |
1981 | THE EFFECT OF HOT¡VPROCESSING, SEASONING AND VACUUM PACKAGING ON THE STORAGE STABILITY OF FROZEN PORK PATTIES | Chiang B.H. ; NORTON H.W.; ANDERSON D.B. | Journal of Food Processing and Preservation | 7 | 4 | |
2007 | Effect of storage on the gel-forming properties of yam-containing surimi gels | Chung Y.-C.; Chiang B.-H. ; Chen P.-C.; Huang P.-C.; Hsu C.-K. | International Journal of Food Science and Technology | 1 | 0 | |
2008 | Effects of blanching, drying and extraction processes on the antioxidant activity of yam (Dioscorea alata) | Chung Y.-C.; Chiang B.-H. ; Wei J.-H.; Wang C.-K.; Chen P.-C.; Hsu C.-K. | International Journal of Food Science and Technology | 29 | 20 | |
2006 | Effects of storage temperatures on the antioxidative activity and composition of yam. | Chou, S. T.; Chiang, B. H. ; Chung, Y. C.; Chen, P. C.; Cheng-Kuang Hsu | Food Chem | 26 | 16 | |
2002 | Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels | Hsu, C.-K.; Chiang B.-H. | International Journal of Food Science & Technology | 50 | 39 | |
2019 | EGCG regulation of non-insulin-responsive endosomal compartments in insulin-resistant skeletal muscle | Kang B.-B.; BEEN-HUANG CHIANG | Food Bioscience | 3 | 3 | |