Jeng‐Leun Mau

9 ta ish

National Chung Hsing University

1. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia

   Jeng‐Leun Mau, Chieh-No Chang, Shih-Jeng Huang +1

   Maqola20033 iqtibos

   ABIABI:AkademIndex/2026.other.126005

2. Antimicrobial and antitumor activities of chitosan from shiitake stipes, compared to commercial chitosan from crab shells

   Rao-Chi Chien, Ming-Tsung Yen, Jeng‐Leun Mau

   Maqola20152 iqtibos

   ABIABI:AkademIndex/2026.other.053401

3. Antioxidant properties of chitosan from crab shells

   Ming-Tsung Yen, Joan-Hwa Yang, Jeng‐Leun Mau

   Maqola20082 iqtibos

   ABIABI:AkademIndex/2026.other.267101

4. Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia

   Shu-Yao Tsai, Chien-Ching Weng, Shih-Jeng Huang +2

   Maqola20052 iqtibos

   ABIABI:AkademIndex/2026.other.426488

5. Contents of lovastatin, γ-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia

   Shin‐Yu Chen, Kung-Jui Ho, Yun-Jung Hsieh +2

   Maqola20122 iqtibos

   ABIABI:AkademIndex/2026.other.426561

6. Non-volatile taste components of several commercial mushrooms

   Joan-Hwa Yang, Hsiu-Ching Lin, Jeng‐Leun Mau

   Maqola20012 iqtibos

   ABIABI:AkademIndex/2026.other.426624

7. Comparative Study of Contents of Several Bioactive Components in Fruiting Bodies and Mycelia of Culinary-Medicinal Mushrooms

   Shinyi Lin, Yu-Kai Chen, Hui-Tzu Yu +4

   Maqola20132 iqtibos

   ABIABI:AkademIndex/2026.other.435520

8. Nutrient Compositions of Culinary-Medicinal Mushroom Fruiting Bodies and Mycelia

   Enkhjargal Ulziijargal, Jeng‐Leun Mau

   Maqola20112 iqtibos

   ABIABI:AkademIndex/2026.other.557092

9. Physicochemical characterization of chitin and chitosan from crab shells

   Ming-Tsung Yen, Joan-Hwa Yang, Jeng‐Leun Mau

   Maqola20082 iqtibos

   ABIABI:AkademIndex/2026.other.601187