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(A) REFEREED PAPERS
1.Liu,
C.-D., Y.-Y. Wen, J.-M. Chiu, K.-H. Wang and R. Y.-Y.
Chiou*, 2003, Comparative
characterization of peanuts grown by aquatic floating-cultivation
and field cultivation for
seed and resveratrol production. J. Agric. Food Chem. 51:
1582-1585.
(SCI)
2.Ko,
T.-F., Y.-M. Weng, S.-B. Lin and R. Y.-Y. Chiou*, 2003,
Antimutagenicity of
supercritical CO2 extracts of Terminalia catappa
leaves and cytotoxicity of the extracts to
human hepatoma cells. J. Agric. Food Chem. 51:
3564-3567.
(SCI)
3.Chiou,
R. Y.-Y., R. D. Phillips, P. Zhao, M. P. Doyle and L. R.
Beuchat*. 2004, Ethanol
-mediated variations in cellular fatty acid composition
and protein profiles of two
genotypically different strains of Escherichia coli
O157:H7. Appl. Environ. Microbiol.
70:2204-2210. (SCI)
4.Wu,
M.-L., J.-C. Chang, Y.-H. Lai, S.-L. Cheng and R. Y.-Y.
Chiou*. 2004. Enhancement
of tofu isoflavone recovery by pretreatment of
soy milk with koji enzyme extract. J. Agric.
Food Chem. 52: 4785-4790. (SCI)
5.Wang,
K.-H., Y.-H. Lai, J.-C. Chang, T.-F. Ko, S.-L. Shyu and
R. Y.-Y. Chiou*. 2005.
Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a
functional vegetable. J. Agric. Food Chem.
53: 242-246. (SCI)
6.Chen*,
M.-J., Y.-T. Hsieh, Y.-M. Weng and R. Y.-Y. Chiou. 2005.
Flame photometric
determination of salinity in processed foods.
Food Chem. 91: 765-770.
(SCI)
7.Chou,
P.-Y., C.-H. Hong, W. Chen, Y.-J. Li, Y.-S. Chen and R.
Y.-Y. Chiou*. 2006. Glass
distilling collector applied for HCN recovery
from submerged culture broth and fruiting
body of Pleurotus eryngii for
identification and quantification. J. Agric. Food Chem.
54: 1551-1556. (SCI)
8.Lu*, K.
T., R. Y.-Y. Chiou, L. G. Chen, M. H. Chen, W. T. Tseng,
H. T. Hsieh and Y. L.
Yang. 2006. Neuroprotective effects of
resveratrol on cerebral ischemia-induced neuron
loss mediated by free radical scavenging
and cerebral blood flow elevation. J. Agric. Food
Chem. 54: 3126-3131.
(SCI)
9.Lien,
T.-F., W. Chen, Y.-L. Hsu, H.-L. Chen and R. Y.-Y. Chiou*.
2006. Influence of soy
aglycon isoflavones on bone-related traits and
lens protein characteristics of ovariectomized
rats and bioactivity performance of osteoprogenitor cells. J. Agric. Food Chem.
54: 8027-8032.
(SCI)
10.Chang,
J.-C., Y.-H. Lai, B. Djoko, P.-L. Wu, C.-D. Liu, Y.-W.
Liu and R. Y.-Y. Chiou*.
2006. Biosynthesis enhancement and antioxidant
and anti-inflammatory activities of peanut
(Arachis hypogaea L.) arachidin-1, arachidin-3
and isopentadienylresveratrol. J. Agric.
Food Chem. 54: 10281-10287. (SCI)
11.Djoko, B.,
R. Y.-Y. Chiou, J.-J. Shee and Y.-W. Liu*. 2007.
Characterization of immunological
activities of peanut stilbenoids, arachidin-1,
piceatannol and resveratrol on lipopolysaccharide-
induced inflammation of RAW 264.7 macrophages. J.
Agric. Food Chem. 55: 2376-2383.
(SCI)
12.Ku,
K.-L., J.-L. Chiou, F.-C. Liu and R. Y.-Y. Chiou*. 2007.
Advanced gas chromatographic-
mass spectrometric studies for identification of the
cellular octadecenoate isomers and changes of fatty
acid composition induced by ethanol stress in
Escherichia coli and Escherichia coli
O157:H7.
J. Food Prot. 70: 616-622.
(SCI)
13.Tsai,
H.-S., L.-J. Huang, Y.-H. Lai, J.-C. Chang, R.-S. Lee
and R. Y.-Y. Chiou*. 2007. Solvent
effects on extraction and HPLC analysis of soybean
isoflavones and variations of isoflavone compositions
as affected by crop season. J. Agric. Food Chem. 55:
7712-7715.
(SCI)
14.Huang,
C.-P., L.-I. Lin, R. Y.-Y. Chiou, L.-S. Kan, N.-H. Chi,
Y.-R. Chen, T.-Y. Lin, W.-H. Fang
and S.-B. Lin*. 2008. Anticancer activity of botanical
alkyl-hydroquinones attributed to
topoisomerase II poisoning. Toxicol. Appl. Pharmacol.
(SCI)
(Web on-line publication Nov. 22, 2007)
15.Lin,
S.-F., P.-L. Ong, C.-R. Jhou and R. Y.-Y. Chiou*. 2008.
Purification, identification
and characterization of peanut isocitrate lyase. J.
Agric. Food Chem. 56: (Web on-line publication
Feb. 14, 2008)
(SCI)
(B) CONFERENCE PAPERS
1.Chiou, R.
Y.-Y., R. D. Phillips, P. Zhao, M. P. Doyle and L. R.
Beuchat, 2004, 8, Ethanol-
mediated variations in cellular fatty acid composition and protein
profiles of two
genotypically different strains of Escherichia coli O157:H7.
IAFP 2004, Phoenix, USA.
2.Chiou, R.
Y.-Y., K.-H. Wang and C.-D. Liu, 2004, 8, Peanut sprouts
and roots as a natural
source of resveratrol. ICP 2004, Helsinki, Finland.
3.Chiou, R.
Y.-Y., 2004, 11, Application of soybean koji for
enhancement of tofu isoflavone
recovery. Intl. Sym. Future Dev. Agric. Biotechnol. Park, Pintung,
Taiwan.
4.Chiou, R.
Y.-Y., P.-H. Chou, C.-H. Hong, W. Chen and Y.-J. Li,
2005, 11, Recovery of HCN
for identification and quantification from submerged-cultivated
broth and fruiting body of
Pleurotus erygii. The 2nd International Symposium
on Recent Advances in Food Analysis,
Prague, Czech Republic.
5.Chang,
J.-C., Y.-H. Lai, C.-D. Liu, R. Y.-Y. Chiou, 2006, 8,
Peanut not only as a substrate for
aflatoxin contamination but a potent producer of antioxidant
stilbenoids. XXIII International
Conference of Polyphenols (ICP 2006), Winnipeg, Canada.
6.Chiou, R.
Y.-Y., 2007, 6, Biosynthesis enhancement and
bioactivities characterization
of peanut stilbenoids. The 2007 International Symposium of
Phytochemicals and
Applied Microbiology”, College of Life Sciences, National Chiayi
University, Chiayi, Taiwan.
(W) OTHER PUBLICATIONS
1.Chiou, R.
Y.-Y., 2003, Leafy Mustard Pickles and Derived Products,
Chapter 10 in
“Handbook of Food and Beverage Fermentation Technology”
(ISBN 0-8247-4301-6),
Marcel Dekker, Inc. NY.
2.Chiou, R.
Y.-Y., K.-H. Wang and C.-D. Liu, 2004, Peanut sprouts
and roots as a natural
source of resveratrol. In “Polyphenols Communications 2004”, XXII
International
Conference of Polyphenols, Helsinki, Finland, pp. 155-156.
3.Chiou, R. Y.-Y., 2004, Application
of soybean koji for enhancement of tofu isoflavone
recovery. In “International Symposium on Future Development
of Agricultural
Biotechnology Park”, Pintung University of Science and Technology
and Pintung
Agricultural Biotechnology Park, COA, ROC, pp. 263-279.
4.Chang, J.-C., Y.-H. Lai, C.-D. Liu, R. Y.-Y. Chiou,
2006, Peanut not only as a substrate for
aflatoxin contamination but a potent producer of antioxidant
stilbenoids. In “Polyphenols
Communications 2006” (ISBN 0-9781589-0-3), XXIII International
Conference of
Polyphenols, Winnipeg, Canada. pp. 389-390
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