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Yu-hsiu Tseng

Yu-hsiu Tseng  Professor and Dean of  School of Culinary Arts

Degree   PhD, Food Science and Biotechnology, National Chung Hsing University
Phone   +886-7-8060505 ext.34171, 22000
E-mail    mush@mail.nkuht.edu.tw

 

Click Num:
school year Journal level Title (title)
101其他,研發成果回饋教學實務-以餐飲業產學合作案為例
100SCI,Quality of shiitake stipe steamed bun.
100SCI,Quality and antioxidant properties of anka enriched bread.
100SCI,Quality of bread supplemented with silver ear.
100SCI,Quality of silver ear steamed bun.
97SCI,Antioxidant properties of polysaccharides from Ganoderma tsugae.
96O,Antioxidant properties of fungal chitosan from shiitake stipes.
96O,Antioxidant properties of cold water extracts from Ganoderma tsugae.
95SCI,Antioxidant properties of methanolic extracts from monascal adlay.
95O,蘆薈葉汁之抗氧化性質
95O,10-Oxo-trans-8-decenoic acid stimulates the growth of fungi.
95SCI,Antioxidant properties of methanolic extracts from monascal rice.
94SCI,Antioxidant properties of methanolic extracts from monascal adlay.
94SCI,Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill.
94SCI,Storage stability of monascal adlay
94SCI,Antioxidant properties of methanolic extracts from Ganoderma tsugae.
94SCI,Non-volatile flavour components of Ganoderma tsugae.
93SCI,Taste quality of monascal adlay.
93O微波蛋糕之原料與應用原理