Shu-Mei Lai

Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets

Shu-Mei Lai, James Gray, Denise M. Smith et al. · Journal of Food Science · 1991 · 92 citations

Nutrition, Food Analysis, Food Preservation +23

Deposition of Carotenoids in Eggs from Hens Fed Diets Containing Saponified and Unsaponified Oleoresin Paprika

Shu-Mei Lai, J. Ian Gray, Cal J. Flegal et al. · Journal of the Science of Food and Agriculture · 1996 · 42 citations

Nutrition, Engineering, Food Analysis +17

Nitrogen Oxide-Initiated Cholesterol Oxidation and Carotenoid Degradation in an Egg Lipid Model System

Shu-Mei Lai, J. Ian Gray, Chenghsiung Chen et al. · Journal of the Science of Food and Agriculture · 1996 · 14 citations

Lipid Analysis, Nutrition, Lipid Model System +16

Stability of Cholesterol and Paprika Carotenoids in Egg Powders as Influenced by Dietary and Processing Treatments

Shu-Mei Lai, James Gray, John A. Partridge et al. · Journal of the Science of Food and Agriculture · 1996 · 14 citations

Lipid Analysis, Nutrition, Food Analysis +16

Elevated galanin receptor type 2 primarily contributes to mechanical hypersensitivity after median nerve injury

Seu‐Hwa Chen, June‐Horng Lue, Yung-Jung Hsiao et al. · PLoS ONE · 2018 · 10 citations · Full text