Biblio – 蔡碧仁 – 教師資訊公開查詢系統 Faculty Profile System

農學院食品科學系食品科學國際碩士學位學程

Biblio

Journal: 50 Items

Prize: 16 Items

Symposium: 140 Items

Technology Report: 4 Items

Book: 9 Items

Project: 23 Items

2024

Symposium 不同萃取方式對本土巴西莓(Euterpe oleracea Mart.) 抑制碳水化合物水解酶與糖化終產物能力的影響,

2023

Symposium 香檬皮經不同方式萃取後其消化酵素及糖化終產物抑制能力分析,

Symposium 樹葡萄皮抑制血管收縮素轉化酵素活性成分之探討,

Symposium 以PCA解析不同品種樹豆對血管收縮素的影響,

Symposium 不同成熟度太平洋榅桲(Spondias cytherea Sonn.）果實與葉之脂肪酶抑制力及抗氧化活性分析,

Symposium 不同品種樹豆水解胺基酸及抑制血管收縮素能力之探討,

Journal Artichoke (Cynara scolymus L.) Fruits and Leaves at Different Maturity Stages can Inhibit Digestive Enzymes and Formation of Advanced Glycation End-Products (AGEs),

Journal Protective Effect of Ethanolic Extract of Djulis Hull on Indomethacin-Induced Gastric Injury,

2022

Symposium Tsai Pi-Jen*, 蜂膠機能性成分分析,

Symposium Tsai Pi-Jen*, 樹葡萄皮萃取物之微膠囊化與保存,

Symposium Tsai Pi-Jen*, 樹葡萄皮抗氧化能力及血管收縮素轉化酵素之探討,

Symposium Tsai Pi-Jen*, 朝鮮薊萃取物保護腦神經功能之評估,

Symposium Tsai Pi-Jen*, 台灣香檬不同部位的抗氧化能力及成分之探討,

Symposium Tsai Pi-Jen*, 台灣藜麥奶對indomethacin誘導 Wistar大鼠胃黏膜損傷之保護作用,

Symposium Tsai Pi-Jen*, 台灣藜膳食補充品抗疲勞保健功效之評估,

Symposium Tsai Pi-Jen*, 不同顏色的樹豆其抗氧化能力及成分之探討,

Symposium Tsai Pi-Jen*, 不同成熟度朝鮮薊(Cynara scolymus L.)葉與果實對消化酵素及糖化終產物抑制能力分析,

Symposium , Lin Su-Ju, Tsai Pi-Jen, Chen Yu-Kuo, Jian-Zhi Huang, Wang Yu-Min, Jov Ying-Tzy, Lin Wen-Shin*, 臺灣藜提升加工品質之品系選育與相關產品多元開發,

Prize 2022台灣創新技術博覽會發明競賽參賽,

Prize 111年度教師研發成果競賽優良,

Prize 特聘教授,

Prize 國家新創獎,

Journal Power ultrasound for valorization of Citrus limon (cv. Eureka) waste: effects of maturity stage and drying method on bioactive compounds, antioxidant, and anti-diabetic activity,

Journal Enzymatically hydrolyzed asparagus (Asparagus officinalis L.) hard-stem exhibits the ability to inhibit angiotensin-converting enzyme (ACE),

Journal Effect of stress on germination of djulis (Chenopodium formosanum Koidz.) sprouts: A natural alternative to enhance the betacyanin and phenolic compounds,

Book Tsai Pi-Jen*, Novel studies of Djulis after processing based on functional compositions,

2021

Symposium Tsai Pi-Jen*, Enzymatically hydrolyzed asparagus (Asparagus officinalis L.) hard-stem exhibits the ability to inhibit angiotensin converting enzyme (ACE),

Symposium Tsai Pi-Jen*, Effect of enzyme treatment on the antiglycation ability of Djulis with different parts,

Symposium Tsai Pi-Jen*, 超音波輔助對檸檬皮抑制消化酵素能力及抗氧化成分之影響,

Symposium Tsai Pi-Jen*, 發芽及乾燥方式對台灣藜抗氧化活性及成分之影響,

Symposium Tsai Pi-Jen*, 番石榴葉茶之抗氧化能力與酚類化合物種類、含量分析,

Symposium Tsai Pi-Jen*, 台灣藜代餐產品開發與儲存安定性之探討,

Symposium Tsai Pi-Jen*, Effect of baking on the α-amylase and α-glucosidase inhibition of Djulis,

Prize 教學特優,

Prize 教學特優,

Journal .Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: Effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity,

Journal Synergies of modified atmosphere packaging and high-voltage electrostatic field to extend the shelf-life of fresh-cut cabbage and baby corn,

Journal Effects of ultrasound-assisted extraction (UAE), high voltage electric field (HVEF), high pressure processing (HPP), and combined methods (HVEF+UAE and HPP+UAE) on Gac leaves extraction,

Journal Effects of ultrasound-assisted extraction (UAE), high voltage electric field (HVEF), high pressure processing (HPP), and combined methods (HVEF+UAE and HPP+UAE) on Gac leaves extraction,

Journal Anti-glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolyzed djulis (Chenopodium formosanum Koidz.) hull, leaf, and seedling,

2020

Symposium Tsai Pi-Jen*, Mohsen Gavahian, Effects of innovative extraction methods on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity of Gac leaves,

Symposium Tsai Pi-Jen*, Novel studies of Djulis after processing based on functional compositions,

Symposium Tsai Pi-Jen*, Effect of maturity on the antioxidant capacity of mysterious leaves,

Symposium Tsai Pi-Jen*, Effect of maturity on the antioxidant capacity of avocado leaves,

Symposium Tsai Pi-Jen*, Effect of djulis hull with different thermal treatment on the antioxidant capacity of korea style bread,

Symposium Tsai Pi-Jen*, Effect of additives on the stability of phycocyanin beverage,

Symposium Tsai Pi-Jen*, Anti-glycation Properties of Myrtaceae and Moraceae Fruit Leaves in Taiwan,

Prize 屏科大農學院產學績優獎,

2019

Symposium Tsai Pi-Jen*, The Effect of High Voltage Electrostatic Field (HVEF) on the Antioxidant Activity and Color Change of Djulis.,

Symposium Tsai Pi-Jen*, The Effect of Enzymatic Hydrolysis on Glycolytic Enzyme Inhibition and Antioxidant Capacity of Lemon Peels,

Symposium Tsai Pi-Jen*, Application of HVEF (High Voltage of Electrostatic Field) and MA (Modified Atmosphere) on the Shelf-life of Fresh-cut Vegetables,

Symposium Tsai Pi-Jen*, 高壓及超音波萃取對植物機能性成分之影響,

Symposium Shao Min-Hua*, Tsai Pi-Jen, Chen Deng-Neng, Tsai Hsun-Heng, A New Postharvest Traceability system Based on Blockchain for the Fresh-cut vegetables,

Symposium Effect of environmental stress on the betacyanin and antioxidant activity of Djulis (Chenopodium formosanum Koidz.) sprouts.,

Symposium A Novel Process to Transfer Red Bean into a Functional Material with High SOD-like Activity,

Symposium 高壓對紅藜 SOD-like成分萃取及穩定性之影響,

Symposium 酒精發酵對山刺番荔枝香氣成分及抗氧化力及之影響。,

Symposium 紅毛丹葉片抗氧化成分及其在護髮應用之探討,

Symposium 山刺番荔枝抗氧化力之探討,

Symposium 不同烘烤溫度對咖啡渣中SOD-like活性及抗氧化性之影響,

Prize 第18屆馬來西亞MTE國際發明展銀牌,

Journal Effect of traditional thermal and high-pressure processing (HPP) methods on the color stability and antioxidant capacities of Djulis (Chenopodium formosanum Koidz).,

Journal Effect of a high voltage electrostatic field (HVEF) on the shelf-life of freshcut broccoli (Brassica oleracea var. italica),

Journal Analysis and determination of phytosterols and triterpenes in different inbred lines of Djulis (Chenopodium formosanum Koidz.) hull: A potential source of novel bioactive ingredients,

Book Tsai Pi-Jen*, 蔡碧仁 2019 8月高壓靜電場-生菜品質安全維護新技術,

2018

Symposium The antioxidant capacity of guava sprouts and derived tea. The 10th Bilateral Workshop on Food Technology between NPUST and Kasetsart University, Thail,

Symposium Studies on the Anti-glycation Ability of Djulis seeds,

Symposium Effects of Enzyme Treatment on Antioxidative Activity of Djulis (Chenopodium formosanum Koidz.) Hull,

Symposium 2018蝶豆不同部位抑制糖化酵素之探討,

Symposium 2018發酵對於蝶豆花抗糖化能力之影響,

Symposium 紅藜色素在天然唇膏之開發利用,

Symposium 台灣藜殼萃取物對餵食高脂/高膽固醇飲食倉鼠血脂之影響,

Symposium 蝶豆花功能性胺基酸之分析,

Symposium 蝶豆不同部位SOD –like活性之分析,

Prize 教師研發成果競賽優良,

Prize 創新發明館入選,

Book 食品資訊/產業萬象/台灣紅藜產業之發展現況及前景,

2017

Symposium Regulation effect of Djulis shell on blood lipids in hyperlipidemic hamsters,

Symposium A Novel Browning Inhibitor from Butterfly Pea Petal,

Symposium 蝶豆功能性胺基酸之分析,

Symposium 紅藜苗機能性成分分析,

Symposium 應用田口法於蝶豆花果汁粉之開發,

Symposium 不同pH對蝶豆花萃取物之耐熱性及抗氧化力之影響,

Symposium 不同pH及糖度對熱處理蝶豆花溶液的影響,

Prize 食品學術研究榮譽獎,

2016

Symposium Tsai Pi-Jen*, 台灣藜殼中主要固醇化合物分析鑑定,

Symposium The Effect of High Pressyre Processing(HPP) on Betanin and Antioxidant Capacities of Djulis,

Symposium 台灣藜殼中多酚化合物之萃取及分析,

Prize 專利及技術轉移獎勵,

Journal Djulis (Chenopodium formosanum Koidz.) water extract and its bioactive components ameliorate dermal damage in UVB-irradiated skin models,

2015

Symposium 紅藜麵條製作與儲存,

Symposium 採收後處理與乾燥對於芽菜品質之影響,

Journal Extraction of antioxidant compounds from rambutan ( Nephelium lappaceum L.) peel as agricultural waste in Taiwan.,

2014

Prize 農學院教學特優獎,

2013

Prize 台大園藝系傑出系友獎,

2012

Journal Kinetics of Color Loss of Djulis (Chenopodium formosanumKoidz.) Extracts during Storage in Different Concentrations of Alcohol and Temperature,

Journal Relative effects of alcohol and pH on betacyanin stability in aqueous djulis extracts and their color qualities after organic acid addition.,

2010

Prize 教師研發成果競賽優良作品獎,

Journal Effect of Nanogrinding on the Pigment and Bioactivity of Djulis (Chenopodium formosanum Koidz.),

2009

Prize 生物技術研發成果創意應用競賽佳作,

Journal Thermal and pH stability of Betacyanin Pigment of Djulis (Chenopodium formosanum) in Taiwan,

Journal Strengthening the Texture of Dried Guava Slice by Infiltration of Phenolic Compounds,

Journal Interactive role of color and antioxidant capacity in caramels,

2008

Symposium Tsai Pi-Jen*, Studies on the Functional Ingredients of Djulis,

Symposium Tsai Pi-Jen*, EFFECT OF COPIGMENTATION ON COLOR AND ANTIOXIDANT ACTIVITY OF ANTHOCYANINS FROM MULBERRY,

Symposium Tsai Pi-Jen*, COMPARATIVE CHARACTERIZATION OF ANTHOCYANINS IN EXTRACTS PREPARED FROM ORIGINAL GROUND AND NANO-PARTICLE ROSELLE,

Symposium Tsai Pi-Jen*, 紅藜沖泡包之製備與其儲存期間色澤及抗氧化力之探討,

Symposium Tsai Pi-Jen*, 熱加工與pH值對蜂蜜非酵素性褐變之影響,

Symposium Tsai Pi-Jen*, 熱加工對不同pH蜂蜜模擬系統抗氧化力之影響,

Symposium Tsai Pi-Jen*, 焦糖抗氧化力及其與褐變強渡關係之探討,

Symposium Tsai Pi-Jen*, 有機酸之添加對紅藜色素水萃液穩定性之影響,

Symposium Tsai Pi-Jen*, 不同研磨方法對紅藜粉末特性之影響,

Symposium Tsai Pi-Jen*, 不同品種檳榔果實中多酚化合物及其抗氧化力之探討,

Journal Role of polyphenols in antioxidant capacity of napiergrass from different growing seasons,

Journal EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICE,

Book Tsai Pi-Jen*, Progress in Food Science Research,

Book Tsai Pi-Jen*, Functional Food and Health,

2007

Symposium Tsai Pi-Jen*, Sustainable Utilization of an Ethnobotanical Crop Species, Djulis, in Taiwan,

Symposium Tsai Pi-Jen*, Studies on Antioxidant Activity of Djulis with Different Varieties and Growth Seasons,

Symposium Tsai Pi-Jen*, Effects of matrix substances on the antioxidant activity of pigment extracted from pitaya peel,

Symposium Tsai Pi-Jen*, Effect of pH,sugar and phenolic compounds on the color and antioxidant capacity of caramel,

Symposium Tsai Pi-Jen*, Effect of Grinding on the Pigment and Antioxidant Capacity of Djulis,

Symposium Tsai Pi-Jen*, Comparison of acidification and blanching on the qualities and antioxidant capacity of tomato juice,

Symposium Tsai Pi-Jen*, 紅藜飲料之製備與其色澤及抗氧化力之變化探討,

Symposium Tsai Pi-Jen*, 紅藜之營養及機能性成分之加工與利用,

Symposium Tsai Pi-Jen*, 熱加工對蜂蜜抗氧化力及相關成分之影響,

Symposium Tsai Pi-Jen*, 添加物對火龍果果皮色素顏色及抗氧化力之影響,

Symposium Tsai Pi-Jen*, 不同處理方式對檳榔多酚化合物含量及抗氧化力之影響,

Symposium Tsai Pi-Jen*, 不同色澤紅藜色素與抗氧化力關係之探討,

2006

Symposium Tsai Pi-Jen*, The role of copigmentation with phenolic compounds on the vitamin C resistance and antioxidant activity of anthocyanins.,

Symposium Tsai Pi-Jen*, Studies on the Antioxidant Capacity of Mikania micrantha after Detoxification,

Symposium Tsai Pi-Jen*, Studies on the Antioxidant Capacity of Caramelization Products (CPs) from Different Conditions,

Symposium Tsai Pi-Jen*, Effects of processing treatment on pectin esterase activity, color and antioxidant capacity of cold break tomato juice,

Symposium Tsai Pi-Jen*, 黃色紅藜種子水萃液色澤與抗氧化力之探討,

Symposium Tsai Pi-Jen*, 酚類與果膠交聯程度對番石榴蜜餞質地之影響,

Symposium Tsai Pi-Jen*, 用糖種類與糖漬方式對蕃茄蜜餞質地之影響,

Symposium Tsai Pi-Jen*, 火龍果果皮色素之萃取及其熱穩定性與抗氧化力之影響,

Symposium Tsai Pi-Jen*, 溫度與pH值對紅藜色素穩定性之影響,

Symposium Tsai Pi-Jen*, 機能性輕度加工苦瓜之製備與儲藏,

Symposium Tsai Pi-Jen*, 樟芝抹醬開發與儲藏期間品質變化之探討,

Symposium Tsai Pi-Jen*, 不同加熱條件下糖類的褐變成度與還原能力之探討,

Journal Significance of Phenol-Protein Interactions in Modifying the Antioxidant Capacity of Peas,

Journal Effects of Blanching pretreatment on tomato fruit on color, pectin esterase activity and antioxidant activity of the Juice,

Journal Comparisons on Color, Vitamin C Content and Antioxidant Capacity of Acerola Juices Concentrated by Rotary or Boiling Evaporation,

Journal 即飲式高機能性苦瓜飲料之製備與貯存,

2005

Symposium Tsai Pi-Jen*, 與酚纇化合物共色對西印度櫻桃果汁色澤的影響,

Symposium Tsai Pi-Jen*, 維生素C及蔗糖對火龍果色素之穩定性及抗氧化活性之影響,

Symposium Tsai Pi-Jen*, 新品種蝴蝶蘭色素之萃取及穩定性之探討,

Symposium Tsai Pi-Jen*, 小花蔓澤蘭茶飲料之製備與貯存,

Symposium Tsai Pi-Jen*, 共色對花青素在高維生素C下穩定性及抗氧化力之影響,

Symposium Tsai Pi-Jen*, ,

Journal Grey relational analysis of dried roselle (Hibiscus Sabdariffa L.),

Journal Effect of cleaning and storage on the total count and antioxidant capacity of napiergrass and its juice,

Journal Effect of Sucrose on the Anthocyanin and Antioxidant Capacity of Mulberry Extract during High Temperature Heating,

Book Tsai Pi-Jen*, 實用食品加工學,

2004

Symposium Tsai Pi-Jen*, The Antioxidant Capacity of Napiergrass,

Symposium Tsai Pi-Jen*, Effect of pH, sugar and heating temperature on the anthocyanin patterns and antioxidant capacity of mulberry extract.,

Symposium Tsai Pi-Jen*, 酚類對豌豆超氧歧化酶(SOD)之耐熱活性及其鍵結程度影響之探討,

Symposium Tsai Pi-Jen*, 豌豆超氧歧化酶(SOD)耐熱活性強化機制之探討,

Symposium Tsai Pi-Jen*, 紫色狼尾草花青素萃取物穩定性及抗氧化活性之探討,

Symposium Tsai Pi-Jen*, 神秘果葉添加於洛神醋的效果和變化,

Symposium Tsai Pi-Jen*, 番石榴果汁製作及貯藏期間維生素C與抗氧化活性的變化,

Symposium Tsai Pi-Jen*, 番石榴果汁澄清化處理與貯藏穩定性之探討,

Symposium Tsai Pi-Jen*, 添加蔗糖與維生素C對紫色牧草汁抗氧化能力之影響,

Symposium Tsai Pi-Jen*, 應用田口法於苦瓜汁之調製及產品儲存安定性之探討,

Journal Relationship between anthocyanin patterns and antioxidant capacity in mulberry wine during storage,

Journal Processing and Storage of Dry-type Candied Mulberry,

Journal Pigment Stability and Antioxidant Capacity of the Pericarp of West Indian Cherries (Malpighia punicifolia L.),

Journal Investigation of the Effect of Drinking Roselle Tea on the Urine pH and Blood Pressure of Long Term Foley-Installed Elderly,

Journal Effect of sugar on the anthocyanin degradation and water mobility in roselle anthocyanin model system using O-17 NMR.,

Journal Effect of Polymerization on the antioxidant capacity of anthocyanins in Roselle.,

Book Tsai Pi-Jen*, Pigments in Food more than colours,

Book Tsai Pi-Jen*, 食品加工-產品製造篇,

Book Tsai Pi-Jen*, 食品加工實驗,

2003

Symposium Effect of heating and storage on the polymerization and antioxidant capacity of anthocyanin,

Symposium 糖與pH值對桑椹花青素聚合度及抗氧化能力的影響,

Symposium 番石榴原汁澄清化之探討,

Symposium 清洗與貯存對狼尾草品質及狼尾草原汁總生菌數與抗氧化性影響之探討,

Symposium 洛神茶對長期尿管留置老人健康的影響,

Symposium 應用田口法於蜜漬黑豆之製作及其產品儲存穩定性探討,

Symposium 健康蔬菜乾燥休閒食品之開發與貯藏,

2002

Symposium 田口法在乾式桑椹蜜餞製程上之利用,

Symposium 洋蔥濃縮液之製備與貯存,

Symposium 乾燥洛神葵酚類聚合物與共色對其抗氧化能力之影響,

Symposium 不同浸泡處理對蜜漬黑豆質地特性的影響,

Journal ANTHOCYANIN AND ANTIOXIDANT CAPACITY IN ROSELLE (Hibiscus sabdariffa L.) EXTRACT,

Journal 電解水對蔬菜微生物清洗效果之探討,

Journal 狼尾草水萃取液抗氧化活性之探討,

Journal 狼尾草水萃取液抗氧化活性之探討,

Journal 洋蔥濃縮液之製備與貯存,

Journal 洋蔥濃縮之製備與貯存,

2001

Symposium Color degradation of roselle during drying and storage,

Symposium 糖對桑椹果汁中花青素穩定性與抗氧化活性之影響,

Symposium 桑椹蜜餞儲存期間酚類及抗氧化能力之變化,

Symposium 新鮮狼尾草於不同貯存條件下抗氧化活性之分析,

Symposium 不同生長期狼尾草萃取液抗氧化活性之探討,

Symposium 不同乾燥與貯存條件下乾燥洛神葵聚合度百分比及共色程度與抗氧化能力之變化,

2000

Symposium applyinggrey theory to dientify the dried temperatures.,

Symposium Color deterioration of roselle preserved by sucrose and honey,

Symposium 省產西印度櫻桃色素純化及其加工穩定性之探討,

Symposium 省產西印度櫻桃果皮抗氧化能力與酚類化合物之探討,

Journal 糖類對糖漬洛神葵質地之影響,

Journal 糖類對糖漬洛神葵質地之影響,

1999

Symposium 血藤萃取物抗氧化性之初步探討,

Symposium 利用灰關聯分析辨別不同乾燥溫度之洛神葵,

Journal 洋蔥濃醬之開發與貯存,

Journal 洋蔥濃醬之開發與貯存,

Journal 殺菁方式對常溫流通萃漬洋蔥質地之影響,

Journal 殺菁方式對常溫流通萃漬洋蔥質地之影響,

1998

Symposium Effect of Sucrose on thermodegradation of anthocyanin in dried roselle.,

Symposium 糖漬洛神葵中糖水的作用對花青素穩定之影響,

Symposium 殺菁條件對脆漬洋蔥質地之影響,

Symposium 以O17 NMR探討蔗糖溶液中水的物理態,

Journal Extraction, analysis and study of the volatiles in dried roselle,

Journal Extraction, analysis and study of the volatiles in dried roselle,