5 results for Ying Chun Lin.

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Antioxidant, Antityrosinase Activity and Physicochemical Properties of Manufactured Chocolates in Taiwan Affected by Roasting Treatments
Journal of Food and Nutrition Research. 2020, 8(8), 424-430. DOI: 10.12691/jfnr-8-8-6
Pub. Date: August 26, 2020Views: 2598Downloads: 3660
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Flavan-3-ols Monomer and Oligomer, and Flavor Profiles of Chocolates Produced from Fermented Cocoa Beans under Different Roasting Degree in Taiwan
Journal of Food and Nutrition Research. 2021, 9(9), 457-468. DOI: 10.12691/jfnr-9-9-2
Pub. Date: September 08, 2021Views: 745Downloads: 1225
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The Influence on Phenolic, Aroma Compounds, Rheological and Sensory Properties of Chocolates by Different Strains Inoculated Fermentation
Journal of Food and Nutrition Research. 2021, 9(3), 124-135. DOI: 10.12691/jfnr-9-3-4
Pub. Date: March 18, 2021Views: 1323Downloads: 1986
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Effects of Processing Time and Temperature on Flavanol and Procyanidin, Proanthocyanidin and Antioxidant Activity of Cocoa Bean in Taiwan
Journal of Food and Nutrition Research. 2021, 9(1), 10-17. DOI: 10.12691/jfnr-9-1-2
Pub. Date: January 03, 2021Views: 1468Downloads: 2437
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Characterization and Yield of Crude Cocoa Butter Extracted from Taiwanese Cocoa Beans under Different Fermentation Degree and Roasting Conditions
Journal of Food and Nutrition Research. 2022, 10(2), 151-157. DOI: 10.12691/jfnr-10-2-8
Pub. Date: January 25, 2022Views: 496Downloads: 626
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