All Stories

  1. Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells

    Article • Foods, September 2024, MDPI AG

    Sheng-Dun Lin

  2. Nutritional and phytochemical composition of the red tamarillo grown in Taiwan

    Article • Journal of Food Composition and Analysis, July 2024, Elsevier

    Sheng-Dun Lin

  3. Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks

    Article • Foods, August 2023, MDPI AG

    Sheng-Dun Lin

  4. Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder

    Article • Foods, June 2023, MDPI AG

    Sheng-Dun Lin

  5. Bioactive Compounds of Underground Valerian Extracts and Their Effect on Inhibiting Metabolic Syndrome-Related Enzymes Activities

    Article • Foods, February 2023, MDPI AG

    Sheng-Dun Lin

  6. Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake

    Article • Czech Journal of Food Sciences, December 2021, Czech Academy of Agricultural Sciences

    Sheng-Dun Lin

  7. Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment

    Article • International Journal of Food Properties, January 2021, Taylor & Francis

    Sheng-Dun Lin

  8. Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato

    Article • LWT, January 2020, Elsevier

    Sheng-Dun Lin

  9. Quality Characteristics of Wood Ear Icebox Cookie

    Article • Food Science and Technology Research, January 2019, Japanese Society for Food Science and Technology

    Sheng-Dun Lin

  10. In vitro inhibition of lipase, α-amylase, α-glucosidase, and angiotensin-converting enzyme by defatted rice bran extracts of red-pericarp rice mutant

    Article • Cereal Chemistry, January 2018, Wiley

    Sheng-Dun Lin

  11. Taste Quality of the Hot Water Extract from <i>Flammulina velutipes</i> and its Application in Umami Seasoning

    Article • Food Science and Technology Research, January 2018, Japanese Society for Food Science and Technology

    Sheng-Dun Lin

  12. 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, Sheng-Dun Lin

  13. Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models

    Article • Journal of Medicinal Food, February 2017, Mary Ann Liebert Inc

    Sheng-Dun Lin

  14. Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

    Article • LWT, January 2017, Elsevier

    Sheng-Dun Lin

  15. Predicted Glycemic Index and Glycemic Index of Rice Varieties Grown in Taiwan

    Article • Cereal Chemistry, January 2016, Wiley

    Sheng-Dun Lin

  16. Effect of Extraction Methods on the Active Compounds and Antioxidant Properties of Ethanolic Extracts of Echinacea purpurea Flower

    Article • American Journal of Plant Sciences, January 2015, Scientific Research Publishing, Inc,

    Sheng-Dun Lin

  17. Tea chiffon cake

    Article • Journal of Food Processing and Preservation, April 2014, Wiley

    Professor Jeng-Leun Mau, Sheng-Dun Lin

  18. 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, Sheng-Dun Lin

  19. 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, Sheng-Dun Lin

  20. Cytotoxic effects of Echinacea purpurea flower extracts and cichoric acid on human colon cancer cells through induction of apoptosis

    Article • Journal of Ethnopharmacology, October 2012, Elsevier

    Dr Chienchih Chiu, Sheng-Dun Lin

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

    Article • LWT, April 2012, Elsevier

    Professor Jeng-Leun Mau, Sheng-Dun Lin

  22. Caffeic acid derivatives, total phenols, antioxidant and antimutagenic activities of Echinacea purpurea flower extracts

    Article • LWT, April 2012, Elsevier

    Sheng-Dun Lin

  23. CHANGES IN BUCKWHEAT BREAD DURING STORAGE

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

    Professor Jeng-Leun Mau, Sheng-Dun Lin

  24. Effect of drying and storage conditions on caffeic acid derivatives and total phenolics of Echinacea Purpurea grown in Taiwan

    Article • Food Chemistry, March 2011, Elsevier

    Sheng-Dun Lin

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

    Article • Journal of Food Quality, September 2010, Wiley

    Professor Jeng-Leun Mau, Sheng-Dun Lin

  26. Quality and antioxidant property of green tea sponge cake

    Article • Food Chemistry, April 2010, Elsevier

    Professor Jeng-Leun Mau, Sheng-Dun Lin

  27. ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEA

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

    Professor Jeng-Leun Mau, Sheng-Dun Lin

  28. Quality and antioxidant property of buckwheat enhanced wheat bread

    Article • Food Chemistry, February 2009, Elsevier

    Professor Jeng-Leun Mau, Sheng-Dun Lin

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

    Article • LWT, November 2008, Elsevier

    Professor Jeng-Leun Mau, Sheng-Dun Lin

  30. Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake

    Article • Cereal Chemistry, July 2008, Wiley

    Sheng-Dun Lin

  31. Effect of GABA Tea on Quality Characteristics of Chiffon Cake

    Article • Cereal Chemistry, January 2008, Wiley

    Sheng-Dun Lin

  32. Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose

    Article • Cereal Chemistry, June 2005, Wiley

    Sheng-Dun Lin