All Stories

  1. Quality characteristics of centrifuged broth from blanched Pleurotus eryngii and its application as instant drink

    Article • Journal of Food Processing and Preservation, May 2017, Wiley

    Professor Jeng-Leun Mau

  2. Anti-Inflammatory and Antioxidant Properties of Pulsed Light Irradiated Lentinula edodes

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    Professor Jeng-Leun Mau

  3. Nonvolatile Taste Components and Functional Compounds of Commercial Soy Sauce Products

    Article • Journal of Food Processing and Preservation, June 2015, Wiley

    Professor Jeng-Leun Mau

  4. Enhancement of Vitamin D2Content inPleurotusMushrooms Using Pulsed Light

    Article • Journal of Food Processing and Preservation, January 2015, Wiley

    Professor Jeng-Leun Mau

  5. An NMR Metabolomic Study on the Effect of Alendronate in Ovariectomized Mice

    Article • PLoS ONE, September 2014, PLOS

    Professor Jeng-Leun Mau

  6. The Content of Physiologically Active Substances in Several Medicinal Mushrooms with Various Doses of γ-Irradiation

    Article • Advanced Materials Research, June 2014, Trans Tech Publications

    Professor Jeng-Leun Mau

  7. Tea chiffon cake

    Article • Journal of Food Processing and Preservation, April 2014, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau, Sheng-Dun Lin

  8. Chemical Composition and Nutritional and Medicinal Value of Fruit Bodies and Submerged Cultured Mycelia of Culinary-Medicinal Higher Basidiomycetes Mushrooms

    Article • International Journal of Medicinal Mushrooms, January 2014, Begell House

    Professor Jeng-Leun Mau

  9. Enhancement of Antioxidant Properties and Increase of Content of Vitamin D2 and Non-volatile Components in Fresh Button Mushroom, Agaricus bisporus (Higher Basidiomycetes) by γ-irradiation

    Article • International Journal of Medicinal Mushrooms, January 2014, Begell House

    Professor Jeng-Leun Mau

  10. Quality and Antioxidant Property of Three Types of Tea Infusions

    Article • Journal of Food Processing and Preservation, April 2013, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  11. Effect of Different Brewing Methods on Quality of Green Tea

    Article • Journal of Food Processing and Preservation, April 2013, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  12. Antibacterial and Anti-Inflammatory Activities of Mycelia of a Medicinal Mushroom from Taiwan, Taiwanofungus salmoneus (Higher Basidiomycetes)

    Article • International Journal of Medicinal Mushrooms, January 2013, Begell House

    Professor Jeng-Leun Mau

  13. Submerged Cultivation of Mycelium with High Ergothioneine Content from the Culinary-Medicinal King Oyster Mushroom Pleurotus eryngii (Higher Basidiomycetes) and its Composition

    Article • International Journal of Medicinal Mushrooms, January 2013, Begell House

    Professor Jeng-Leun Mau

  14. Antioxidant Properties of Fruiting Bodies, Mycelia, and Fermented Products of the Culinary-Medicinal King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), with High Ergothioneine Content

    Article • International Journal of Medicinal Mushrooms, January 2013, Begell House

    Professor Jeng-Leun Mau

  15. Comparative Study of Contents of Several Bioactive Components in Fruiting Bodies and Mycelia of Culinary-Medicinal Mushrooms

    Article • International Journal of Medicinal Mushrooms, January 2013, Begell House

    Professor Jeng-Leun Mau

  16. Antcin C fromAntrodia cinnamomeaProtects Liver Cells Against Free Radical-Induced Oxidative Stress and ApoptosisIn VitroandIn Vivothrough Nrf2-Dependent Mechanism

    Article • Evidence-based Complementary and Alternative Medicine, January 2013, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  17. Contents of lovastatin, γ-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia

    Article • LWT, July 2012, Elsevier

    Professor Jeng-Leun Mau

  18. Immunomodulatory effects of deadLactobacilluson murine splenocytes and macrophages

    Article • Food and Agricultural Immunology, June 2012, Taylor & Francis

    Professor Jeng-Leun Mau

  19. Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leaves

    Article • LWT, April 2012, Elsevier

    Professor Jeng-Leun Mau

  20. CHANGES IN BUCKWHEAT BREAD DURING STORAGE

    Article • Journal of Food Processing and Preservation, March 2012, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  21. QUALITY OF WHITE BREAD MADE FROM LACTIC ACID BACTERIA-ENRICHED DOUGH

    Article • Journal of Food Processing and Preservation, February 2012, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  22. Preparation of Chaga Medicinal Mushroom, Inonotus obliquus−Fermented Rice Using Solid-State Fermentation and its Taste Quality and Antioxidant Property

    Article • International Journal of Medicinal Mushrooms, January 2012, Begell House

    Professor Jeng-Leun Mau

  23. Preparation of Culinary-Medicinal King Oyster Mushroom Pleurotus eryngii−Fermented Products with High Ergothioneine Content and Their Taste Quality

    Article • International Journal of Medicinal Mushrooms, January 2012, Begell House

    Professor Jeng-Leun Mau

  24. Comparative Study of Contents of Several Bioactive Components in Fruiting Bodies and Mycelia of Culinary-Medicinal Mushrooms

    Article • International Journal of Medicinal Mushrooms, January 2012, Begell House

    Professor Jeng-Leun Mau

  25. Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation

    Article • LWT, July 2011, Elsevier

    Professor Jeng-Leun Mau

  26. QUALITY OF FUNGAL CHITIN BREAD

    Article • Journal of Food Processing and Preservation, April 2011, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  27. QUALITY AND ANTIOXIDANT PROPERTIES OF ANKA-ENRICHED BREAD

    Article • Journal of Food Processing and Preservation, April 2011, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  28. Use of Murine Models To Detect the Allergenicity of Genetically Modified Lactococcus lactis NZ9000/pNZPNK

    Article • Journal of Agricultural and Food Chemistry, March 2011, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  29. Nutrient Compositions of Culinary-Medicinal Mushroom Fruiting Bodies and Mycelia

    Article • International Journal of Medicinal Mushrooms, January 2011, Begell House

    Professor Jeng-Leun Mau

  30. Preparation of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray (Aphyllophoromycetideae)-fermented Wheat and its Antioxidant Properties

    Article • International Journal of Medicinal Mushrooms, January 2011, Begell House

    Professor Jeng-Leun Mau

  31. Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray

    Article • International Journal of Medicinal Mushrooms, January 2011, Begell House

    Professor Jeng-Leun Mau

  32. EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED‐CALORIE DANISH COOKIES

    Article • Journal of Food Quality, September 2010, Wiley

    Professor Jeng-Leun Mau

  33. Isolation and characterization of a strain of Klebsiella pneumoniae with citrinin-degrading activity

    Article • World Journal of Microbiology and Biotechnology, September 2010, Springer Science + Business Media

    Professor Jeng-Leun Mau

  34. A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strains

    Article • LWT, July 2010, Elsevier

    Professor Jeng-Leun Mau

  35. Quality and antioxidant property of green tea sponge cake

    Article • Food Chemistry, April 2010, Elsevier

    Professor Jeng-Leun Mau

  36. ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEA

    Article • Journal of Food Biochemistry, March 2010, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  37. QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR

    Article • Journal of Food Quality, January 2010, Wiley

    Professor Jeng-Leun Mau

  38. Taste Quality and Antioxidant Properties of Medicinal Mushrooms Phellinus linteus and Sparassis crispa Mycelia

    Article • International Journal of Medicinal Mushrooms, January 2010, Begell House

    Professor Jeng-Leun Mau

  39. Pivotal role of curcuminoids on the antimutagenic activity ofCurcuma zedoariaextracts

    Article • Drug and Chemical Toxicology, December 2009, Taylor & Francis

    Professor Jeng-Leun Mau

  40. FLAVOR COMPONENTS IN BUCKWHEAT BREAD

    Article • Journal of Food Processing and Preservation, December 2009, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  41. Nonvolatile taste components of solid-state fermented adlay and rice by Phellinus linteus

    Article • LWT, December 2009, Elsevier

    Professor Jeng-Leun Mau

  42. ANTIOXIDANT PROPERTIES OF ETHANOLIC AND METHANOLIC EXTRACTS FROMMONASCUS-FERMENTED SOYBEANS

    Article • Journal of Food Biochemistry, October 2009, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  43. Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus

    Article • Food Chemistry, October 2009, Elsevier

    Professor Jeng-Leun Mau

  44. ANTIOXIDANT PROPERTIES OFCOPRINUS COMATUS

    Article • Journal of Food Biochemistry, June 2009, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  45. Composition and non-volatile taste components of Hypsizigus marmoreus

    Article • LWT, March 2009, Elsevier

    Professor Jeng-Leun Mau

  46. Flavour components and antioxidant properties of several cultivated mushrooms

    Article • Food Chemistry, March 2009, Elsevier

    Professor Jeng-Leun Mau

  47. Quality and antioxidant property of buckwheat enhanced wheat bread

    Article • Food Chemistry, February 2009, Elsevier

    Professor Jeng-Leun Mau

  48. Physicochemical characterization of chitin and chitosan from crab shells

    Article • Carbohydrate Polymers, January 2009, Elsevier

    Professor Jeng-Leun Mau

  49. Preparation of Novel Culinary-Medicinal Mushroom Products Using Solid-State Fermentation and Their Taste Quality

    Article • International Journal of Medicinal Mushrooms, January 2009, Begell House

    Professor Jeng-Leun Mau

  50. Antioxidant Properties of Novel Solid-State Fermented Culinary-Medicinal Mushroom and Fungi Products

    Article • International Journal of Medicinal Mushrooms, January 2009, Begell House

    Professor Jeng-Leun Mau

  51. QUALITY OF SHIITAKE STIPE BREAD

    Article • Journal of Food Processing and Preservation, December 2008, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  52. Antioxidant properties of chitosan from crab shells

    Article • Carbohydrate Polymers, November 2008, Elsevier

    Professor Jeng-Leun Mau

  53. Effect of different brewing methods on antioxidant properties of steaming green tea

    Article • LWT, November 2008, Elsevier

    Professor Jeng-Leun Mau

  54. Antioxidant properties of polysaccharides from Ganoderma tsugae

    Article • Food Chemistry, March 2008, Elsevier

    Professor Jeng-Leun Mau

  55. Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus

    Article • Journal of Food Composition and Analysis, March 2008, Elsevier

    Professor Jeng-Leun Mau

  56. Antioxidant properties of water extracts from Monascus fermented soybeans

    Article • Food Chemistry, February 2008, Elsevier

    Professor Jeng-Leun Mau

  57. Antioxidant Properties of Ethanolic Extracts from Culinary-Medicinal Button Mushroom Agaricus bisporus (J. Lange) Imbach (Agaricomycetideae) Harvested at Different Stages of Maturity

    Article • International Journal of Medicinal Mushrooms, January 2008, Begell House

    Professor Jeng-Leun Mau

  58. ANTIOXIDANT PROPERTIES OF ETHANOLIC AND HOT WATER EXTRACTS FROM THE RHIZOME OF CURCUMA AROMATICA

    Article • Journal of Food Biochemistry, December 2007, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  59. Antioxidant properties of Agaricus blazei, Agrocybe cylindracea, and Boletus edulis

    Article • LWT, October 2007, Elsevier

    Professor Jeng-Leun Mau

  60. Antioxidant properties of three extracts from Pleurotus citrinopileatus

    Article • LWT, June 2007, Elsevier

    Professor Jeng-Leun Mau

  61. Selected physical properties of chitin prepared from shiitake stipes

    Article • LWT, April 2007, Elsevier

    Professor Jeng-Leun Mau

  62. Physico-chemical characterization of fungal chitosan from shiitake stipes

    Article • LWT, April 2007, Elsevier

    Professor Jeng-Leun Mau

  63. Antioxidant properties of fungal chitosan from shiitake stipes

    Article • LWT, March 2007, Elsevier

    Professor Jeng-Leun Mau

  64. Antioxidant properties of various extracts from Hypsizigus marmoreus

    Article • Food Chemistry, January 2007, Elsevier

    Professor Jeng-Leun Mau

  65. Non-volatile taste components of various broth cubes

    Article • Food Chemistry, January 2007, Elsevier

    Professor Jeng-Leun Mau

  66. The essential oil of Glossogyne tenuifolia

    Article • Food Chemistry, January 2007, Elsevier

    Professor Jeng-Leun Mau

  67. Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity

    Article • Food Chemistry, January 2007, Elsevier

    Professor Jeng-Leun Mau

  68. Antioxidant properties of methanolic extracts from Antrodia camphorata with various doses of γ-irradiation

    Article • Food Chemistry, January 2007, Elsevier

    Professor Jeng-Leun Mau

  69. Nonvolatile Taste Components of Fruit Bodies and Mycelia of Shaggy Ink Cap Mushroom Coprinus comatus (O.F. Müll.: Fr.) Pers. (Agaricomycetideae)

    Article • International Journal of Medicinal Mushrooms, January 2007, Begell House

    Professor Jeng-Leun Mau

  70. Antioxidant properties of aqueous extracts from Terminalia catappa leaves

    Article • LWT, December 2006, Elsevier

    Professor Jeng-Leun Mau

  71. Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia

    Article • LWT, December 2006, Elsevier

    Professor Jeng-Leun Mau

  72. Antioxidant properties of methanolic extracts from Agaricus blazei with various doses of γ-irradiation

    Article • LWT, September 2006, Elsevier

    Professor Jeng-Leun Mau

  73. Antioxidant properties of methanolic extracts from monascal rice

    Article • LWT, September 2006, Elsevier

    Professor Jeng-Leun Mau

  74. Nonvolatile taste components of fruit bodies and mycelia of Cordyceps militaris

    Article • LWT, August 2006, Elsevier

    Professor Jeng-Leun Mau

  75. Antioxidant properties of methanolic extracts from Agrocybe cylindracea

    Article • LWT, May 2006, Elsevier

    Professor Jeng-Leun Mau

  76. Antioxidant properties of hot water extracts from Agrocybe cylindracea

    Article • Food Chemistry, January 2006, Elsevier

    Professor Jeng-Leun Mau

  77. Antioxidant Properties of Glossogyne tenuifolia

    Article • The American Journal of Chinese Medicine, January 2006, World Scientific Pub Co Pte Lt

    Professor Jeng-Leun Mau

  78. 10-Oxo-trans-8-decenoic Acid Stimulates the Growth of Fungi

    Article • International Journal of Medicinal Mushrooms, January 2006, Begell House

    Professor Jeng-Leun Mau

  79. Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill

    Article • LWT, September 2005, Elsevier

    Professor Jeng-Leun Mau

  80. Non-volatile flavour components of Ganoderma tsugae

    Article • Food Chemistry, May 2005, Elsevier

    Professor Jeng-Leun Mau

  81. Storage stability of monascal adlay

    Article • Food Chemistry, March 2005, Elsevier

    Professor Jeng-Leun Mau

  82. The Umami Taste of Edible and Medicinal Mushrooms

    Article • International Journal of Medicinal Mushrooms, January 2005, Begell House

    Professor Jeng-Leun Mau

  83. Construction of an intergeneric fusion from Schizosaccharomyces pombe and Lentinula edodes for xylan degradation and polyol production

    Article • Enzyme and Microbial Technology, January 2005, Elsevier

    Professor Jeng-Leun Mau

  84. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia

    Article • Food Chemistry, August 2004, Elsevier

    Professor Jeng-Leun Mau

  85. Antioxidant properties of methanolic extracts from two kinds of Antrodia camphorata mycelia

    Article • Food Chemistry, June 2004, Elsevier

    Professor Jeng-Leun Mau

  86. Taste Quality of Monascal Adlay

    Article • Journal of Agricultural and Food Chemistry, March 2004, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  87. Antimicrobial Activity and Cytotoxicity of the Essential Oil of Curcuma zedoaria

    Article • The American Journal of Chinese Medicine, January 2004, World Scientific Pub Co Pte Lt

    Professor Jeng-Leun Mau

  88. Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)

    Article • Food Chemistry, March 2003, Elsevier

    Professor Jeng-Leun Mau

  89. Aroma characterization and antioxidant activity of supercritical carbon dioxide extracts from Terminalia catappa leaves

    Article • Food Research International, January 2003, Elsevier

    Professor Jeng-Leun Mau

  90. Antioxidant Properties of Several Medicinal Mushrooms

    Article • Journal of Agricultural and Food Chemistry, September 2002, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  91. Antioxidant properties of solvent extracts from Terminalia catappa leaves

    Article • Food Chemistry, September 2002, Elsevier

    Professor Jeng-Leun Mau

  92. Antioxidant properties of several commercial mushrooms

    Article • Food Chemistry, May 2002, Elsevier

    Professor Jeng-Leun Mau

  93. Antioxidant properties of several specialty mushrooms

    Article • Food Research International, January 2002, Elsevier

    Professor Jeng-Leun Mau

  94. Antioxidant Properties of Methanolic Extracts from Several Ear Mushrooms

    Article • Journal of Agricultural and Food Chemistry, October 2001, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  95. Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps militaris mycelia

    Article • Food Chemistry, August 2001, Elsevier

    Professor Jeng-Leun Mau

  96. Effects of various oils on volatile compounds of deep-fried shallot flavouring

    Article • Food Chemistry, July 2001, Elsevier

    Professor Jeng-Leun Mau

  97. Non-volatile taste components of several speciality mushrooms

    Article • Food Chemistry, June 2001, Elsevier

    Professor Jeng-Leun Mau

  98. Non-volatile taste components of several commercial mushrooms

    Article • Food Chemistry, March 2001, Elsevier

    Professor Jeng-Leun Mau

  99. Antimicrobial effect of various combinations of plant extracts

    Article • Food Microbiology, February 2001, Elsevier

    Professor Jeng-Leun Mau

  100. Non-volatile components of several medicinal mushrooms

    Article • Food Research International, January 2001, Elsevier

    Professor Jeng-Leun Mau

  101. Antimicrobial Effect of Extracts from Chinese Chive, Cinnamon, and Corni Fructus

    Article • Journal of Agricultural and Food Chemistry, December 2000, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  102. Antioxidant properties of fermented soybean broth

    Article • Food Chemistry, November 2000, Elsevier

    Professor Jeng-Leun Mau

  103. Contents of sugars, free amino acids and free 5′‐nucleotides in mushrooms, Agaricus bisporus, during post‐harvest storage

    Article • Journal of the Science of Food and Agriculture, August 1999, Wiley

    Professor Jeng-Leun Mau

  104. Contents of sugars, free amino acids and free 5?-nucleotides in mushrooms,Agaricus bisporus, during post-harvest storage

    Article • Journal of the Science of Food and Agriculture, August 1999, Wiley

    Professor Jeng-Leun Mau

  105. Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals

    Article • Food Chemistry, March 1999, Elsevier

    Professor Jeng-Leun Mau

  106. Ultraviolet Irradiation Increased Vitamin D2 Content in Edible Mushrooms

    Article • Journal of Agricultural and Food Chemistry, November 1998, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  107. Nonvolatile Taste Components of Ear Mushrooms

    Article • Journal of Agricultural and Food Chemistry, October 1998, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  108. Nonvolatile Taste Components of Three Strains of Agrocybe cylindracea

    Article • Journal of Agricultural and Food Chemistry, May 1998, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  109. Flavor Compounds in Straw Mushrooms Volvariella volvacea Harvested at Different Stages of Maturity

    Article • Journal of Agricultural and Food Chemistry, December 1997, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  110. Storage Stability of Deep-Fried Shallot Flavoring

    Article • Journal of Agricultural and Food Chemistry, August 1997, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  111. Effect of γ-Irradiation on Flavor Compounds of Fresh Mushrooms

    Article • Journal of Agricultural and Food Chemistry, May 1997, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  112. Characteristics of the Steam-Distilled Oil and Carbon Dioxide Extract of Zanthoxylum simulans Fruits

    Article • Journal of Agricultural and Food Chemistry, January 1996, American Chemical Society (ACS)

    Professor Jeng-Leun Mau

  113. Changes in soluble sugars in various tissues of cultivated mushrooms,Agaricus bisporus, during postharvest storage

    Article • January 1995, Elsevier

    Professor Jeng-Leun Mau

  114. Factors Affecting 1‐Octen‐3‐ol in Mushrooms at Harvest and During Postharvest Storage

    Article • Journal of Food Science, March 1993, Wiley

    Professor Jeng-Leun Mau

  115. Effect of 10-oxo-trans-8-decenoic acid on growth of Agaricus bisporus

    Article • Phytochemistry, December 1992, Elsevier

    Professor Jeng-Leun Mau

  116. PREPARATION, PURIFICATION AND IDENTIFICATION OF 10-OXO-TRANS-8-DECENOIC ACID FROM THE CULTIVATED MUSHROOM, AGARICUS BISPORUS

    Article • Journal of Food Biochemistry, December 1992, Hindawi Publishing Corporation

    Professor Jeng-Leun Mau

  117. Stipe Trimming at Harvest Increases Shelf Life of Fresh Mushrooms (Agaricus bisporus)

    Article • Journal of Food Science, November 1992, Wiley

    Professor Jeng-Leun Mau

  118. Effect of Nutrient Supplementation on Flavor, Quality, and Shelf Life of the Cultivated Mushroom, Agaricus bisporus

    Article • Mycologia, March 1991, JSTOR

    Professor Jeng-Leun Mau