JeanYu Hwang

发表

Cinnamaldehyde and Nitric Oxide Attenuate Advanced Glycation End Products‐Induced the JAK/STAT Signaling in Human Renal Tubular Cells

J. Guh, L. Chuang, Jau-Shyang Huang, 2015, Journal of cellular biochemistry.

Anti-proliferative effects of cinnamaldehyde on human hepatoma cell lines

J. Guh, Yu-lin Yang, L. Chao, 2012 .

Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase

Cheng-Kuang Hsu, Yuh-Tai Wang, Yung-Shin Shyu, 2010 .

Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread

W. Sung, Tzu-Ching Huang, Yung-Shin Shyu, 2018 .

Effect of osthole on advanced glycation end products-induced renal tubular hypertrophy and role of klotho in its mechanism of action.

J. Guh, Yu-lin Yang, L. Chuang, 2019, Phytomedicine : international journal of phytotherapy and phytopharmacology.

Transacylation of citrus pectin as catalyzed by pectinesterase from tendril shoots of chayote [Sechium edule (Jacq.) Swartz]

Ming‐Chang Wu, JeanYu Hwang, Hung‐Min Chang, 2004 .

Studies on Physicochemical and Biochemical Properties of the Taiwan Pei-Chiao during the Ripening Process

Yunhua Li, Yung-Shin Shyu, JeanYu Hwang, 2013 .

Angiotensin‐converting enzyme inhibitors attenuated advanced glycation end products‐induced renal tubular hypertrophy via enhancing nitric oxide signaling

J. Guh, Yu-lin Yang, L. Chuang, 2019, Journal of cellular physiology.

Antimutagenic and antiproliferative effects of roasted and defatted peanut dregs on human leukemic U937 and HL‐60 cells

J. S. Wu, Yuh-Tai Wang, Yung-Shin Shyu, 2008, Phytotherapy research : PTR.

Antioxidative activity of roasted and defatted peanut kernels

JeanYu Hwang, Hung‐Min Chang, Yeong-Shin Shue, 2001 .

Quantification of L‐ascorbic acid and total ascorbic acid in fruits and spinach by capillary zone electrophoresis

Ming‐Chang Wu, JeanYu Hwang, Hung‐Min Chang, 2001, Electrophoresis.

Replacement of Fishmeal with Soybean Meal in Male Tilapia (Oreochromis niloticusxO. aureus) Fingerling Diets at a Suboptimal Protein Level

S. Shiau, JeanYu Hwang, C. Kwok, 1989 .

Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce

C. Ting, R. Chiou, Cheng-Kuang Hsu, 2018, LWT.

Antidiabetic, Antihyperlipidemic, and Antioxidant Activities of Mulberry Lees Fermented Products in Diabetic Mice.

D. Shieh, Cheng-Kuang Hsu, Yung-Shin Shyu, 2018, Journal of food science.

Influence of Raisin Starter Syrup Concentrations on the Properties of Sourdough and Sourdough Bread

Jean-Yu Hwang, Yung-Shin Shyu, Yung-Shin Shyu, 2015 .

Response Surface Optimization of Microwave-Assisted Sulfated Polysaccharide Extraction from ＂Porphyra Dentate＂

Shao-Chi Wu, Yeu-Pyng Lin, JeanYu Hwang, 2014 .

Protective role of litchi (Litchi chinensis Sonn.) flower extract against cadmium- and lead-induced cytotoxicity and transforming growth factor β1-stimulated expression of smooth muscle α-actin estimated with rat liver cell lines

Chao-Chin Hu, Shih-Chuan Liu, Deng-Jye Yang, 2013 .

The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)

Yung-Shin Shyu, JeanYu Hwang, Wen-Chieh Sung, 2021 .

Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid

Cheng-Kuang Hsu, Yung-Shin Shyu, JeanYu Hwang, 2008 .

Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs

Yung-Shin Shyu, JeanYu Hwang, Wen-Chieh Sung, 2018 .

Grape wine lees improves the rheological and adds antioxidant properties to ice cream.

Jean-Yu Hwang, Yung-Shin Shyu, Cheng-Kuang Hsu, 2009 .

Effect of Far-Infrared Oven on the Qualities of Bakery Products

M. H. Chang, Yung-Shin Shyu, JeanYu Hwang, 2008 .

Effect of roasting condition on the antioxidative activity of the methanolic extract from defatted sesame meal

L. Hwang, Yung-Shin Shyu, JeanYu Hwang, 2020 .