Shu‐Hua Chiang

机构：Fo Guang University

发表论文 25 篇 · 总被引 601 次 · h-index 11

代表论文

• Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates (2006 · Food Chemistry · 被引 232)
• Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea (2022 · LWT · 被引 59)
• Effects of Danshensu and Salvianolic Acid B from Salvia miltiorrhiza Bunge (Lamiaceae) on Cell Proliferation and Collagen and Melanin Production (2014 · Molecules · 被引 48)
• Antioxidant properties of caseins and whey proteins from colostrums (2020 · Journal of Food and Drug Analysis · 被引 38)
• Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds (2020 · International Journal of Food Properties · 被引 36)
• Enzymatic synthesis of rose aromatic ester (2‐phenylethyl acetate) by lipase (2012 · Journal of the Science of Food and Agriculture · 被引 35)