Chih-Cheng Lin

Changes in Blood Lipid Peroxidation Markers after a Single Bout of Exhaustive Exercise

Pu-Hsi Tsai, Chieh-Chung Liu, Nean-Been Kan, 2004 .

Assessment of Microbiological and Chemical Quality of Bubble Tea Beverages Vended in Taiwan.

W. Cheng, Yi-Chen Lee, Cheng-I. Wei, 2019, Journal of food protection.

New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction.

Yin Zhang, Chih-Cheng Lin, Zhibin Liu, 2024, Journal of agricultural and food chemistry.

Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.

W. Liu, Weifeng Su, Daoliang Wang, 2023, Food chemistry.

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach

W. Liu, Weifeng Su, Zhibin Liu, 2023, Foods.

Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS

Weifeng Su, Zhibin Liu, Li Ni, 2023, Current research in food science.