Min-Jer Lu

Enzymatic modification by tannase increases the antioxidant activity of green tea

Min-Jer Lu, Chinshuh Chen · Food Research International · 2007 · 86 citations

Food Chemistry, Biochemistry, Tannin +9

Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion

Min-Jer Lu, Sheng-Che Chu, Lipyng Yan et al. · LWT · 2008 · 84 citations

Food Chemistry, Tannin, Protein–tannin Aggregation +4

Enzymatic tannase treatment of green tea increases in vitro inhibitory activity against N-nitrosation of dimethylamine

Min-Jer Lu, Chinshuh Chen · Process Biochemistry · 2007 · 52 citations

Vitro Inhibitory Activity, Biochemistry, Reactive Nitrogen Specie +6

Heavy fermentation impacts NO-suppressing activity of tea in LPS-activated RAW 264.7 macrophages

Chih‐Cheng Lin, Min-Jer Lu, Shen-Jen Chen et al. · Food Chemistry · 2005 · 23 citations

Food Fermentation, Medicine, Lps-activated Raw 264.7 +4