Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder von Hsu, Chia‐Tai, Chang, Yung‐Ho, Shiau, Sy‐Yu

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Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber von Fu, Jhong-Tai, Chang, Yung-Ho, Shiau, Sy-Yu

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Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles von Shiau, Sy‐Yu, Li, Guan‐Hua, Pan, Wei‐Chen, Xiong, Cen

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Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers von Shiau, Sy-Yu, Yu, Yanli, Li, Jing, Huang, Wenbo, Feng, Haixia

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Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality von Wu, Ming‐Yin, Shiau, Sy‐Yu

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Dissimilar Infrared Brazing of CoCrFe(Mn)Ni Equiatomic High Entropy Alloys and 316 Stainless Steel von Lin, Chieh, Shiue, Ren-Kae, Wu, Shyi-Kaan, Lin, Yu-Sy

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Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts von Shiau, Sy-Yu, Wang, Yuhan, Yu, Yanli, Cai, Songling, Liu, Qian

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Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower von Shiau, Sy‐Yu, Yu, Yan‐Li, Pan, Wei‐Chen, Li, Guan‐Hua

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Effect of okara and vital gluten on physico-chemical properties of noodle von PAN, Wei-Chen, LIU, Yu-Ming, SHIAU, Sy-Yu

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The effect of pineapple core fiber on dough rheology and the quality of mantou von Shiau, Sy-Yu, Wu, Ming-Yin, Liu, Yao-Ling

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Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour von Liu, Yu-Ming, Shiau, Sy-Yu

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Effect of Calamondin Fiber on Rheological, Antioxidative and Sensory Properties of Dough and Steamed Bread von Fu, Jhong‐Tai, Shiau, Sy‐Yu, Chang, Rei‐Chu

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Physico-chemical and sensory properties of bread enriched with lemon pomace fiber von CHANG, Rei-Chu, LI, Chia-Yen, SHIAU, Sy-Yu

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Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar von Chang, Yung-Ho, Shiau, Sy-Yu, Chen, Fu-Bao, Lin, Fang-Ru

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Therapeutic efficacy for hepatocellular carcinoma by boric acid-mediated boron neutron capture therapy in a rat model von Lin, Sy-Yu, Lin, Chen-Jou, Liao, Jiunn-Wang, Peir, Jinn-Jer, Chen, Wei-Lin, Chi, Chin-Wen, Lin, Yung-Chang, Liu, Yu-Ming, Chou, Fong-In

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Rheological and textural characteristics of black soybean touhua (soft soybean curd) prepared with glucono- δ-lactone von Chang, Yung-Ho, Su, Hui-Jen, Shiau, Sy-Yu

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Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase von Shiau, Sy-Yu, Chang, Yung-Ho

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Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour von Chen, Yi-Tien, Shiau, Sy-Yu, Fu, Jhong-Tai

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Prospective associations of circulating thrombospondin-2 level with heart failure hospitalization, left ventricular remodeling and diastolic function in type 2 diabetes von Lee, CH, Wu, MZ, Lui, DTW, Fong, CHY, Ren, QW, Yu, SY, Yuen, MMA, Chow, WS, Huang, JY, Xu, A, Yiu, KH, Lam, KSL

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EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES von SHIAU, SY-YU, WU, TIEN-TSO, LIU, YAO-LING

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