Search Results - Tai, S.S.K

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  1. 1
    Mushroom tyrosinase inhibitory effects of isoflavones isolated from soygerm koji fermented with Aspergillus oryzae BCRC 32288

    Mushroom tyrosinase inhibitory effects of isoflavones isolated from soygerm koji fermented with Aspergillus oryzae BCRC 32288 by Chang, Te-Sheng, Ding, Hsiou-Yu, Tai, Sorgan Shou-Ku, Wu, Ching-Yi

    Published in Food chemistry
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  2. 2
    Metabolism of the soy [Glycine max] isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods

    Metabolism of the soy [Glycine max] isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods by Chang, T.S.(National Univ. of Tainan (Taiwan)), Ding, H.Y, Tai, S.S.K, Wu, C.Y

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  3. 3
    Gene family of oleosin isoforms and their structural stabilization in sesame [Sesamum indicum] seed oil bodies

    Gene family of oleosin isoforms and their structural stabilization in sesame [Sesamum indicum] seed oil bodies by Tai, S.S.K. (National Chung Hsing Univ., Taichung (Taiwan)), Chen, M.C.M, Peng, C.C, Tzen, J.T.C

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  4. 4
    Expression pattern and deposition of three storage proteins, 11S globulin, 2S albumin and 7S globulin in maturing sesame seeds

    Expression pattern and deposition of three storage proteins, 11S globulin, 2S albumin and 7S globulin in maturing sesame seeds by Tai, Sorgan S.K, Lee, Tiger T.T, Tsai, Corinne C.Y, Yiu, Tien-Joung, Tzen, Jason T.C

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