公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2009 | Antimutagenic activity of Aspergillus awamori-fermented black soybean response to simulated digestive juice treatments and its antimutagenic mechanisms | Hung, Yu-Hsiang; Wang, Yen-Ju; Chou, Cheng-Chun | LWT-Food Science and Technology | 15 | 14 | |
2008 | Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean, a healthy food ingredient, after heat treatment | Wang, Yen-Ju; Chou, Cheng-Chun | Journal of Food and Drug Analysis | | | |
2010 | Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji | Wang, Yen-Ju; Sheen, Lee-Yan ; Chou, Cheng-Chun | LWT-Food Science and Technology | 12 | 11 | |
2010 | Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji | Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan ; Sheen L.-Y. | International Journal of Food Science & Technology | 3 | 2 | |
1992 | Syntheses and Reactions of Rhenium Carbamoyl Complexes of the Type (CO)4 Re(NH2R)(CONHR) (R = Ethyl, Allyl or Isopropyl) | Liao, Wen-Jui; Wang, Yen-Ju; Chen, Jhy-Der; 林英智 ; 劉陵崗; Lin, Ying-Chih ; Liu, Ling-Kang | Journal of the Chinese Chemical Society | | | |
2007 | 加熱及儲存條件對黑豆麴抗致突變性之影響 | 王妍如; Wang, Yen-Ju | | | | |