Ku‐Shang Chang

Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol

Su-Chen Ho, Ku‐Shang Chang, Chih‐Cheng Lin · Food Chemistry · 2013 · 134 citations

Fresh Ginger, Medicine, Pharmacology +3

Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants

Hung-Der Jang, Ku‐Shang Chang, Yung-Sheng Huang et al. · Food Chemistry · 2006 · 133 citations

Medicinal Chemistry, Principal Phenolic Phytochemicals, Medicine +9

Enhancement of the Efficiency of Bioethanol Production by Saccharomyces cerevisiae via Gradually Batch-Wise and Fed-Batch Increasing the Glucose Concentration

Yi-Huang Chang, Ku‐Shang Chang, Chien‐Yu Chen et al. · Fermentation · 2018 · 133 citations · Full text

Initial Glucose Concentration, Engineering, Bioenergy +17

Effects of some Chinese medicinal plant extracts on five different fungi

Sheng-Hsien Lee, Ku‐Shang Chang, Min-Sheng Su et al. · Food Control · 2007 · 110 citations

Different Fungi, Allergy, Medicine +7

Inhibition of neuroinflammation by cinnamon and its main components

Su-Chen Ho, Ku‐Shang Chang, Pei-Wen Chang · Food Chemistry · 2012 · 104 citations

Neurophysiology, Medicine, Neuropharmacology +8