Deng‐Jye Yang

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

Jau-Tien Lin, Shih-Chun Liu, Chao-Chin Hu et al. · Food Chemistry · 2015 · 192 citations

Food Chemistry, Antioxidant Attribute, Food Composition +4

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (<i>Citrus sinensis</i> (L.) Osbeck) peels

Meiling Chen, Deng‐Jye Yang, Shih‐Chuan Liu · International Journal of Food Science & Technology · 2011 · 170 citations

Food Chemistry, Citrus Fruit, Food Bioactive Compound +11

Determination of carotenoids in Dunaliella salina cultivated in Taiwan and antioxidant capacity of the algal carotenoid extract

Chao-Chin Hu, Jau-Tien Lin, Fung-Jou Lu et al. · Food Chemistry · 2007 · 160 citations

Food Chemistry, Carotenoid, Botany +6

Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions

Deng‐Jye Yang, Lucy Sun Hwang, Jau-Tien Lin · Journal of Chromatography A · 2006 · 136 citations

Food Chemistry, Pharmacology, Gallic Acid +1

Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-Erh tea

Deng‐Jye Yang, Lucy Sun Hwang · Journal of Chromatography A · 2006 · 132 citations

Food Chemistry, Pu-erh Tea, Biochemistry +6