A5066920064- Fungal Biology and Applications
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Phytochemistry and Bioactivity Studies
- Polysaccharides and Plant Cell Walls
- Chemical synthesis and alkaloids
- Microbial Metabolites in Food Biotechnology
- Tea Polyphenols and Effects
- Microbial Metabolism and Applications
- Pharmacological Effects of Natural Compounds
- Nanocomposite Films for Food Packaging
- Phytochemical compounds biological activities
- Essential Oils and Antimicrobial Activity
- Food composition and properties
- Medicinal plant effects and applications
- Seaweed-derived Bioactive Compounds
- Herbal Medicine Research Studies
- Medicinal Plants and Bioactive Compounds
- Garlic and Onion Studies
- Biochemical Analysis and Sensing Techniques
- Biochemical and Molecular Research
- Seed and Plant Biochemistry
- Botanical Research and Applications
- Heavy Metals in Plants
- Mycorrhizal Fungi and Plant Interactions
National Chung Hsing University
2013-2022
Pfizer (United Kingdom)
2021
Seascape Consultants (United Kingdom)
2020
Caterpillar (United States)
2020
Kyiv City Clinical Oncology Center
2019
Agricultural Biotechnology Institute
2018
Agricultural Biotechnology Research Center, Academia Sinica
2015-2016
National Taipei University
1998-2010
Shih Chien University
1998-2004
Grape King (Taiwan)
2002
Three species of medicinal mushrooms are commercially available in Taiwan, namely, Ganoderma lucidum (Ling-chih), tsugae (Sung-shan-ling-chih), and Coriolus versicolor (Yun-chih). Methanolic extracts were prepared from these their antioxidant properties studied. At 0.6 mg/mL, G. lucidum, antler, showed an excellent activity (2.30-6.41% lipid peroxidation), whereas C. only 58.56%. 4 reducing powers the order (2.38) approximately antler (2.28) > (1.62) (0.79). 0.64 scavenging effects on...
Five kinds of ear mushrooms are commercially available in Taiwan, including black, red, jin, snow, and silver ears. Methanolic extracts were prepared from these mushrooms, their antioxidant properties studied. For all methanolic the activities 1,3-diethyl-2-thiobarbituric acid method moderate (38.6∼74.6%) at 1.0−5.0 mg/mL. snow ears showed excellent conjugated diene 5.0 At mg/mL, reducing powers descending order > black ≈ red jin The scavenging effect on 1,1-diphenyl-2-picrylhydrazyl...
This research gives the results of a proximate analysis (moisture, ash, crude protein, fat, total carbohydrates, and energy); bioactive compounds (γ−aminobutyric acid [GABA], ergothioneine, lovastatin, cordycepin); fatty amino analysis; an macro- microelement content fruit bodies mycelia 15 higher Basidiomycetes medicinal mushroom strains belonging to 12 species. The obtained demonstrate that almost all investigated mushrooms were found be good sources proteins with varying in ranges...
Extracts were prepared from Chinese chive (Allium tuberosum), cinnamon (Cinnamomum cassia), and corni fructus (Cornus officinalis) used to evaluate their antimicrobial activity on common foodborne microorganisms, alone in combination. The mixed extract, consisting of three extracts equal volumes, showed an entire spectrum had excellent stability heat, pH, storage. extract exhibited better inhibition growth Escherichia coli than potassium sorbate at 2-5 mg/mL. inhibited the Pichia...
ABSTRACT: Mushrooms impart to food the second functionality of tasty properties. Th e typical mush-room fl avor consists water-soluble taste components including free amino acids and 5′-nucleotides. umami taste, also called palatable is an overall induced or enhanced by mono-sodium glutamate (MSG). mushrooms can be greatly increased synergistic eff ect 5 ′-nucleotides acids. equivalent concentration (EUC) MSG intensity that given mixture 5′-nucleotide. article summarizes results mushroom from...
Straw mushrooms were harvested at different stages of maturity. The volatile flavor compounds found in straw limonene, octa-1,5-dien-3-ol, 3-octanol, 1-octen-3-ol, 1-octanol, and 2-octen-1-ol, which the major compound was accounting for 71.6−83.1% total volatiles. More mature possessed most aroma. high trehalose (349.0−457.6 mg/g dry weight) low mannitol (0−25.5 mg/g). During development fruiting bodies, contents free amino acids monosodium glutamate components, including aspartic glutamic...