Search Results

Search criteria:

Author:Chyau, C.-C.

You may also wish to search for items by Chyau, C. and Chyau.

13 matching references were found.

Chyau, C.-C.; Chen, S.-Y.; Wu, C.-M., Differences of volatile and nonvolatile constituents between mature and ripe guave (Psidium guajava Linn) fruits, J. Agric. Food Chem., 1992, 40, 5, 846-849, . [all data]

Mau, J.-L.; Ko, P.T.; Chyau, C.-C., Aroma characterization and antioxidant activity of supercritical carbon dioxide extracts from Terminalia catappa leaves, Food Res. Int., 2003, 36, 1, 97-104, . [all data]

Chyau, C.-C.; Mau, J.-L.; Wu, C.-M., Characteristics of the steam-distilled oil and carbon dioxide extract of Zanthoxylum simulans and fruits, J. Agric. Food Chem., 1996, 44, 4, 1096-1099, . [all data]

Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L., Storage stability of deep-fried shallot flavoring, J. Agric. Food Chem., 1997, 45, 8, 3211-3215, . [all data]

Mau, J.-L.; Chyau, C.-C.; Li, J.-Y.; Tseng, Y.-H., Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity, J. Agric. Food Chem., 1997, 45, 12, 4726-4729, . [all data]

Chyau, C.-C.; Mau, J.-L., Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals, Food Chem., 1999, 64, 4, 531-535, . [all data]

Chyau, C.-C.; Ko, P.-T.; Chang, C.-H.; Mau, J.-L., Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.), Food Chem., 2003, 80, 3, 387-392, . [all data]

Chyau, C.-C.; Mau, J.-L., Effects of various oils on volatile compounds of deep-fried shallot flavouring, Food Chem., 2001, 74, 1, 41-46, . [all data]

Mau, J.-L.; Lai, E.Y.C.; Wang, N.-P.; Chen, C.-C.; Chang, C.-H.; Chyau, C.-C., Composition and antioxidant activity of the essential oil from Curcuma zedoaria, Food Chem., 2003, 82, 4, 583-591, . [all data]

Yang, M.-S.; Chyau, C.-C.; Horng, D.-T.; Yang, J.-S., Effects of Irradiation and Drying on Volatile Components of Fresh Shiitake edodes (Lentinus Sing), J. Sci. Food Agric., 1998, 76, 1, 72-76,<72::AID-JSFA921>3.0.CO;2-0 . [all data]

Chyau, C.-C.; Tsai, S.-Y.; Yang, J.-H.; Weng, C.-C.; Han, C.-M.; Shih, C.-C.; Mau, J.-L., The essential oil of Glossogyne tenuifolia, Food Chem., 2007, 100, 2, 808-812, . [all data]

Chen, C.-C.; Chyau, C.-C.; Hseu, TY.-H., Production of a COX-2 inhibitor, 2,4,5-trimethoxybenzaldehyde, with submerged cultured Antrodia camphorata, Lett. Appl. Microbiol., 2007, 44, 4, 387-392, . [all data]

Tsai, S.-Y.; Huang, S.-J.; Chyau, C.-C.; Tsai, C.-H.; Weng, C.-C.; Mau, J.-L., Composition and antioxidant properties of essential oils from Curcuma rhisome, Asian J. of Arts Sciences, 2011, 2, 1, 57-66. [all data]