Author

Cui-Rou Huang

Institution: National Chiayi University

Observed institution: National Chiayi University

ORCID: 0000-0001-8030-9240

Observed ORCID: 0000-0001-8030-9240

OpenAlex ID: A5004044486

Changes in Bio-Functional Compounds, ACE Inhibition, and Antioxidant Capacity after Mixed Fermentation of Eight Whole Grains

2023 · Chih-Feng Wang, Cui-Rou Huang, et al. · Fermentation · 17

Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas

2023 · Chih-Feng Wang, Cui-Rou Huang, et al. · Foods · 6

Changes of Antioxidant and Functional Components in Various Salt-Aged and Fresh Radishes after Fermentation

2024 · Chih-Feng Wang, Cui-Rou Huang, et al. · Fermentation · 3

Grain–Oolong Tea Fermented Beverage Attenuates Adipogenesis-Related Phenotypes in 3T3-L1 Adipocytes

2026 · Chih-Feng Wang, Chih-Chung Wu, et al. · Fermentation

Works count: 4

Citation count: 26

H-index: 3

I10-index: 1