Yu-Shan Yu

Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.

Hao Wang, Chin-Lin Hsu, Yi‐Chen Chen, 2016, Journal of the science of food and agriculture.

Antioxidant and anti-inflammatory effects of Orthosiphon aristatus and its bioactive compounds.

Chin-Lin Hsu, G. Yen, Yu-Shan Yu, 2010, Journal of agricultural and food chemistry.

Anticancer effects of Alpinia pricei Hayata roots.

Chin-Lin Hsu, G. Yen, Yu-Shan Yu, 2009, Journal of agricultural and food chemistry.

Nutritional composition in the chia seed and its processing properties on restructured ham-like products

Yi‐Chen Chen, H. Lin, Sheng-Yao Wang, 2017, Journal of food and drug analysis.

Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products.

Yi‐Chen Chen, Sheng-Yao Wang, Deng-Jye Yang, 2019, Journal of the science of food and agriculture.

Lucidenic acid B induces apoptosis in human leukemia cells via a mitochondria-mediated pathway.

Chin-Lin Hsu, G. Yen, Yu-Shan Yu, 2008, Journal of agricultural and food chemistry.

Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.

Hao Wang, Chin-Lin Hsu, Yi‐Chen Chen, 2016, The Journal of the Science of Food and Agriculture.