期刊论文（correspondingauthor）.docVIP

期刊論文: (* corresponding author) Deng-Jye Yang, Shih-Chuan Liu, Yi-Chen Chen, Shih-Han Hsu, Yu-Pei Chang and Jau-Tien Lin. Three pathways assess anti-inflammatory response of epicatechin with lipopolysaccharide-mediated macrophage RAW264.7 cells. Journal of Food Biochemistry (SCI, Food Science and Technology: 81/123=65.9%, 5-yr IF: 0.910) (NSC 101-2313-B-040-009-MY3) (In press, doi: 10.1111/jfbc.12134). Yi Ding, Sheng-Yao Wang, Deng-Jye Yang, Ming-Hsu Chang, and Yi-Chen Chen. Alleviative effects of litchi (Litchi Chinesis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs. Journal of Food and Drug Analysis (101AS-3.1.4-AD-U1(2)) (SCI, Food Science and Technology: 94/123=76.4%, 5-yr IF: 0.590) (In press: /10.1016/j.jfda.2015.02.004/10.1016/j.jfda.2015.02.004/10.1016/j.jfda.2015.02.004/10.1016/j.jfda.2015.02.004/10.1016/j.jfda.2015.02.004). Chang-Chao Su, Chaung-Sung Chang, Chung-Hsi Chou, Yi-Hsieng Samuel Wu, Kuo-Tai Yang, Jung-Kai Tseng, Yuan-Yen Chang, and Yi-Chen Chen*. 2015. L-carnitine ameliorates dyslipidemic and hepatic disorders induced by a high-fat diet via regulating lipid metabolism, self-antioxidant capacity, and inflammatory response. Journal of Functional Foods, 15:497-508 (NSC 102-2313-B-002-039-MY3) (SCI, Food Science and Technology: 6/123=4.9%, 5-yr IF: 4.462). Po-Ju Chen, Chih-Hsien Chiu, Jung-Kai Tseng, Kou-Tai Yang, and Yi-Chen Chen*. 2015. Ameliorative effects of D-glucuronolactone on oxidative stress and inflammatory/fibrogenic responses in livers of thioacetamide-treated rats. Journal of Functional Foods, 14:154-162 (NSC 101-2815-C-002-152-B) (SCI, Food Science and Technology: 6/123=4.9%, 5-yr IF: 4.462). Chung-Hsi Chou, Cheng-Wei Liu, Deng-Jye Yang, Yi-Hsieng Samuel Wu, and Yi-Chen Chen*. 2015. Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo. Food Chemistry, 168, 63-69 (SCI, Food Science and Technology: 8/123=6.5%, 5-yr IF: 3.867) Yi-C