Chao-Chin Hu

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 · 201 citations

Agriculture, Food Science, Nutritional Sciences +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 · 164 citations

Life Sciences, Botany, Plant Sciences +8

Phenolic compositions and antioxidant attributes of leaves and stems from three inbred varieties of Lycium chinense Miller harvested at various times

Shih-Chuan Liu, Jau-Tien Lin, Chao-Chin Hu et al. · Food Chemistry · 2016 · 47 citations

Life Sciences, Plant Biology, Plant Sciences +12

Chemical composition, antioxidant and anti-inflammatory properties for ethanolic extracts from Pleurotus eryngii fruiting bodies harvested at different time

Jau-Tien Lin, Cheng-Wei Liu, Yi‐Chen Chen et al. · LWT · 2013 · 44 citations

Agriculture, Botany, Food Science +16

Induction of apoptosis in KB cells by pingyangmycin

Kuo‐Wei Tai, Ming‐Yung Chou, Chao-Chin Hu et al. · Oral Oncology · 2000 · 29 citations

Life Sciences, Cell Biology, Pharmacology +12