食品營養學_期刊

 

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中文期刊資源

篇名 刊名卷期 年代
抗氧化飲食真的能保護心臟 健康世界  332 期  2013
從預防醫學的角度出發－全球保健食品產業趨勢 臺灣經濟研究月刊  35 卷 3 期  2012
食用菇類萃取物之抗氧化能力的研究 加馬 43 期  2012
抗氧化劑與人體健康 健康與照顧科學學刊  1 卷 1 期  2012
抗氧化的“三劍客” 健康世界  314 期  2012
早餐營養素分析及飲食建議 臺灣營養學會雜誌  37 卷 4 期  2012
台灣青蔥抗氧化活性之研究 馬偕學報 8 期  2011
《營養補充品解說》抗氧化物 健康世界  303 期  2011
兒茶素的生物活性分析 加馬  42 期  2011
茶及茶多酚防癌消脂的分子作用機制  當代醫學  452 期  2011
農業生技原料之發展策略研究－以食品生技業爲例  農業與資源經濟  7 卷 1 期  2010
聰明吃　健康活－談保健食品 醫療品質雜誌  4 卷 1 期  2010
綠色寶藏－綠藻的開發與應用 化工 57 卷 2 期  2010
補充抗氧化維生素C及E對慢性阻塞性肺疾病患者體內抗氧化狀況的影響：一個平行雙盲前導性試驗 臺灣營養學會雜誌  35 卷 2 期  2010
小麥胚芽萃取物之抗氧化能力  臺灣農業化學與食品科學 48 卷 2 期  2010
有機食物的營養保健效用會比傳統食品更高嗎？ 健康世界 295 期  2010
全球中草藥保健食品產業發展現況與展望 臺灣經濟研究月刊   32 卷 3 期  2009
新鮮與老化葉菜類蔬菜抗氧化力之測定 臺中區農業改良場研究彙報 104 期  2009
抗氧化劑及自由基的利與弊 健康世界 277 期  2009
天然超強抗氧化物花青素簡介與落花生相關產品開發之展望  臺南區農業專訊  68 期  2009
飲食學孔子－從孔子的飲食觀談現代人保健之道 中醫藥研究論叢  12 卷 1 期  2009
果實成熟度對數種熱帶水果抗氧化能力之影響  臺灣農學會報 9 卷 5 期  2008
兒茶素的抗氧化原理 中華民國血液淨化醫學會雜誌  13 卷 2-4 期  2008
兒茶素可以有效的清除自由基有益健康 中華民國血液淨化醫學會雜誌  13 卷 2-4 期  2008
養生防癌（抗老抗癌的全球新策略） 聲洋防癌之聲  121 期  2008
蕃茄、茄紅素能抗癌嗎？ 當代醫學  416 期  2008
大豆相關發酵物於體外對延緩老化之影響  臺灣農業化學與食品科學 45 卷 4&5 期  2007
中草藥抗老化研究：自由基學說  傳統醫學雜誌   18 卷 2 期  2007
抗癌新希望　7.癌生物學：自由基和信息傳導  健康世界  258 期  2007
植物抗氧化劑於癌症上之應用 美容科技學刊  3 卷 1 期  2006
市售蔬菜抗氧化力之研究 臺灣園藝 52 卷 2 期  2006
國產大豆抗氧化活性之研究 作物、環境與生物資訊  3 卷 4 期  2006
健康好茶道與茶抗氧化生物晶片 儀科中心簡訊  75 期  2006
抗氧化養生之道－延緩老化、遠離疾病不是夢 中西整合醫學會會訊  3 期  2006
維他命C抗癌作用的回顧  秀傳醫學雜誌  6 卷 1&2 期  2006
植物抗氧化劑於癌症上之應用  美容科技學刊  3 卷 1 期  2006
水產保健食品  海大漁推 35 期  2005
綠茶之兒茶素類於健康上之影響  美容科技學刊  2 卷 2 期  2005
第三章　自由基對人體健康之影響 中華民國血液淨化醫學會雜誌 10 卷 3 期  2005
多吃多種蔬果可抗癌防病及延緩老公 聲洋防癌之聲  109 期  2005
生薑可抗癌 明通醫藥  344 期  2005
保健食品在台灣 健康世界  218 期  2004
紅麴保健食品 健康世界  225 期  2004
乳酸菌保健食品 健康世界 222 期  2004
市售保健食品中膳食纖維含量之調查 藥物食品檢驗局調查研究年報  19號  2001
酵母菌在食品及生物産業之應用 Fungal Science  16 卷 1&2 期  2001
紅麹代謝的特性與保健食品開發  Fungal Science   16 卷 1&2 期  2001
台灣保健食品的現況 健康世界 183 期  2001
酵母菌在食品及生物産業之應用 Fungal Science  16 卷 1&2 期  2001
自由基、抗氧化防禦與人體健康 臺灣營養學會雜誌  23 卷 1 期  1998
厚朴酚：強效抗氧化劑 當代醫學  288 期  1997
防癌藥物的作用機理（四）茶多酚之防癌作用 當代醫學  271 期  1996
Ascorbic Acid（Vitamin C）～具有防癌潛力的水溶性抗氧化劑 當代醫學 245 期  1994
Vitamin E～魅力無窮的抗氧化劑 當代醫學  240 期  1993
生物技術在食品工業上之應用 大葉學報  1 卷 1 期  1992
自由基與各種疾病 當代醫學  187 期  1989
維他命C可保護血液免於自由基的傷害 當代醫學   194 期  1989
最近植物抗癌成分之發現與進展 The Kaohsiung Journal of Medical Sciences  3 卷 4 期  1987
甘藷在台灣地區國民營養改進上之食品營養學之研究 臺灣營養學會雜誌  4 卷 1 期  1979

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西文期刊資源

篇名 刊名卷期 年代
Food-compatible method for the efficient extraction and stabilization
of cranberry pomace polyphenols. 		 Food Chemistry.  
Binding affinity between dietary polyphenols and β-lactoglobulin
 negatively correlates with the protein susceptibility to digestion
 and total antioxidant activity of complexes formed. 		 Food Chemistry.  
Impacts of selected dietary polyphenols on caramelization in model systems.  Food Chemistry  
Impact of blanching on polyphenol stability and antioxidant capacity of
 innovative coriander (Coriandrum sativum L.) pastes. 		 Food Chemistry  
Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis
and antioxidant activities assessment. 		 Food Chemistry.  
Efficient sorption of polyphenols to soybean flour enables natural
 fortification of foods. 		 Food Chemistry.  
Enrichment of polyphenol contents and antioxidant activities of Irish
 brown macroalgae using food-friendly techniques based on polarity
 and molecular size. 		 Food Chemistry.  
The reduction of Cu(II)/neocuproine complexes by some polyphenols:
 Total polyphenols determination in wine samples. 		 Food Chemistry.  
Effect of harvest maturity, duration of storage and shelf life of apples
 on the allergen Mal d 1, polyphenoloxidase activity and polyphenol content. 		 Food Chemistry.  
In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and
 cinnamon polyphenol-enhanced food matrix.		 Food Chemistry.  
Total polyphenols, catechin profiles and antioxidant activity of tea
products from purple leaf coloured tea cultivars. 		 Food Chemistry.  
Stability of bioactive polyphenols from honey during different
 extraction methods. 		 Food Chemistry.  
Interaction of milk α- and β-caseins with tea polyphenols.  Food Chemistry.  
Polyphenol-rich seaweed (Eucheuma cottonii) extract suppresses breast
tumour via hormone modulation and apoptosis induction. 		 Food Chemistry.  
Anthocyanins and polyphenol oxidase from dried arils of pomegranate
 (Punica granatum L.). 		 Food Chemistry.  
Bioactive phytonutrients (omega fatty acids, tocopherols, polyphenols),
 in vitro inhibition of nitric oxide production and free radical scavenging
activity of non-cultivated Mediterranean vegetables. 		 Food Chemistry.  
Intake and bioaccessibility of total polyphenols in a whole diet.  Food Chemistry.  
Barley β-glucan extracts as rich sources of polyphenols and antioxidants.  Food Chemistry.  
Influence of ultra-high pressure homogenisation on antioxidant capacity,
 polyphenol and vitamin content of clear apple juice. 		 Food Chemistry.  
In vitro bio-accessibility and antioxidant activity of grape polyphenols.  Food Chemistry.  
Increasing the antioxidant power of tea extracts by biotransformation
 of polyphenols. 		 Food Chemistry.  
Tea polysaccharides as food antioxidants: An old woman’s tale?  Food Chemistry.  
Polyphenols from longan seeds and their radical-scavenging activity.  Food Chemistry.  
Polyphenolic compounds as chemical markers of wine ageing in contact
with cherry, chestnut, false acacia, ash and oak wood. 		 Food Chemistry.  
Antioxidant activity, polyphenols, caffeine and melanoidins in soluble
 coffee: The influence of processing conditions and raw material. 		 Food Chemistry.  
A review of the dietary flavonoid, kaempferol on human health and
cancer chemoprevention. 		 Food Chemistry.  
Availability of polyphenols in fruit beverages subjected to in vitro
 gastrointestinal digestion and their effects on proliferation, cell-cycle
 and apoptosis in human colon cancer Caco-2 cells. 		 Food Chemistry.  
Amino acids with basic amino side chain accelerate the pro-oxidant
 ability of polyphenolic compounds. 		 Food Chemistry.  
Green tea extract as food antioxidant. Synergism and antagonism with
α-tocopherol in vegetable oils and their colloidal systems. 		 Food Chemistry.  
Characterization of polyphenol oxidase from broccoli (Brassica
oleracea var. botrytis italica) florets. 		 Food Chemistry.  
Contents of polyphenols in fruit and vegetables.  Food Chemistry.  
Biological and anti-microbial activity of irradiated green tea polyphenols.  Food Chemistry.  
Study of polyphenol content in the seeds of red grape
(Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity. 		 Food Chemistry.  
Antioxidant and free radical scavenging activities of polyphenol-enriched
curry leaf (Murraya koenigii L.) extracts. 		 Food Chemistry.  
Prevention of the deterioration of polyphenol-rich beverages. Food Chemistry.  
A critical review of methods for characterisation of polyphenolic
compounds in fruits and vegetables. 		 Food Chemistry.  
Identification of polyphenols in tobacco leaf and their antioxidant
and antimicrobial activities. 		 Food Chemistry.  
Effects of iron, ascorbate, meat and casein on the antioxidant capacity of
 green tea under conditions of in vitro digestion		 Food Chemistry.  
Anti-oxidant, anti-proliferative and anti-inflammatory activities of the
extracts from black raspberry fruits and wine. 		 Food Chemistry.  
A systematic survey of antioxidant activity of 30 Chinese medicinal plants
 using the ferric reducing antioxidant power assay. 		 Food Chemistry.  
Strawberry consumption improves plasma antioxidant status and erythrocyte
 resistance to oxidative haemolysis in humans. 		 Food Chemistry.  
Effect of floral sources on the antioxidant, antimicrobial, and
anti-inflammatory activities of honeys in Taiwan. 		 Food Chemistry.  
Tea polysaccharides as food antioxidants: An old woman’s tale?  Food Chemistry.  
Antioxidant effectiveness of selected wines in comparison with (+)-catechin.  Food Chemistry.  
Juice components and antioxidant capacity of citrus varieties cultivated in China.  Food Chemistry.  
Determination of total phenolic content and antioxidant
 capacity of onion (Allium cepa) and shallot
(Allium oschaninii) using infrared spectroscopy.		 Food Chemistry.  
Antioxidant activity of lactic-fermented Chinese cabbage. Food Chemistry.  
Effects of storage temperatures on the antioxidative
 activity and composition of yam.		 Food Chemistry.  
Bioactive composition and antioxidant potential of
different commonly consumed coffee brews affected
 by their preparation technique and milk addition.		 Food Chemistry.  
State of the art of Ready-to-Use Therapeutic Food:
 A tool for nutraceuticals addition to foodstuff.		 Food Chemistry.  
Evaluation of antioxidant activity of aqueous extract of
some selected nutraceutical herbs.		 Food Chemistry.  
Residue from star fruit as valuable source for functional
food ingredients and antioxidant nutraceuticals		 Food Chemistry.  
Protective effect of two edible mushrooms against
oxidative cell damage and their phenolic composition.		 Food Chemistry.  
Vitamins B1 and B2 contents in cultivated mushrooms. Food Chemistry.  
In vivo and in vitro antidiabetic effects of aqueous
cinnamon extract and cinnamon polyphenol-enhanced
food matrix.		 Food Chemistry.  
Phenolic compounds and plant extracts as potential
natural anti-obesity substances.		 Food Chemistry.  
Variation in antioxidant potential and total polyphenol
content of fresh and fully-fermented Sri Lankan tea.		 Food Chemistry.  
Design and development of meat-based functional foods
with walnut: Technological, nutritional and health impact.		 Food Chemistry.  
Enhanced antioxidant activity of Monascus pilosus
fermented products by addition of ginger to the medium.		 Food Chemistry.  
Antioxidant and free radical scavenging activities of
 phenols from onion (Allium cepa).		 Food Chemistry.  
Preparation of a rice bran enzymatic extract with
 potential use as functional food.		 Food Chemistry.  
Bioactive phytonutrients (omega fatty acids, tocopherols, polyphenols),
in vitro inhibition of nitric oxide production and free radical scavenging
 activity of non-cultivated Mediterranean vegetables. 		 Food Chemistry.  
Iron complexes of dietary flavonoids: Combined spectroscopic and
mechanistic study of their free radical scavenging activity. 		 Food Chemistry.  
Evaluation of the total oxy-radical scavenging capacity of catechins
 isolated from green tea. 		 Food Chemistry.  
Radical scavenging activity of various extracts and fractions of sweet
 orange peel (Citrus sinensis). 		 Food Chemistry.  
Phenolic composition and free radical scavenging activity of different
 apple varieties in relation to the cultivar, tissue type and storage. 		 Food Chemistry.  
Free radical-scavenging capacity, antioxidant activity, and phenolic
composition of green lentil (Lens culinaris). 		 Food Chemistry.  
Antioxidant and free radical-scavenging activities of phenolic extracts of
 olive fruits. 		 Food Chemistry.  
Free radical scavenging properties and phenolic characterization of
 some edible plants. 		 Food Chemistry.  
Antioxidant and free radical scavenging activities of phenols from onion
(Allium cepa). 		 Food Chemistry.  
Antioxidant capacity, total phenolic and ascorbate content as a function
 of the genetic diversity of leek (Allium ampeloprasum var. porrum). 		 Food Chemistry.  
Comparison of antioxidant capacities and cytotoxicities of certain fruit peels.  Food Chemistry.  
Antioxidant activity of some leafy vegetables of India: A comparative study.  Food Chemistry.  
Nickel oxide nanoparticles induce cytotoxicity, oxidative stress and apoptosis
 in cultured human cells that is abrogated by the dietary antioxidant curcumin. 		 Food & Chemical Toxicology.
 

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