LI Li-te

Shih Chien University — Taiwan

Nursing · Health Sciences

46h-index5.1kcitations209works0.02yr avg
OpenAlex↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Food composition and properties(37), Food Quality and Safety Studies(36), Phytoestrogen effects and research(33), Protein Hydrolysis and Bioactive Peptides(25), Enzyme Production and Characterization(25)

Publications209 total

Actualizing sustainable shrimp cultivation: Innovative knowledge transfer at Dr. Shrimp
Business Strategy & Development·2020Open Access
Functionalities of traditional foods in China
JIRCAS international symposium series·2019· 1 cited
Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (<scp>KGM</scp>) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles
Journal of Texture Studies·2014· 15 cited
Selected Quality Properties and Angiotensin I-Converting Enzyme Inhibitory Activity of Low-Salt Sufu, A New Type of Chinese Fermented Tofu
International Journal of Food Properties·2014· 7 cited
The antifungal mechanism of electrolyzed oxidizing water against Aspergillus flavus
Food Science and Biotechnology·2014· 28 cited
In vivo anti-fatigue activity of sufu with fortification of isoflavones
Pharmacognosy Magazine·2014· 23 citedOpen Access
Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
International Journal of Food Engineering·2013· 21 cited
The effect of electrolyzed water on decontamination, germination and γ-aminobutyric acid accumulation of brown rice
Food Control·2013· 65 cited
Effect of Dressing Mixtures on Angiotensin-converting Enzyme Inhibition Activity of Sufu During Post-fermentation
Food and Nutrition in China·2013
Research Progress of Physiological Function of Butyric Acid
Food and Nutrition in China·2013
Cannabisin B induces autophagic cell death by inhibiting the AKT/mTOR pathway and S phase cell cycle arrest in HepG2 cells
Food Chemistry·2012· 57 citedOpen Access
Embracing the Diversity: Learning from EFL Students' Self-Selected Reading and Writing
TESL reporter·2012· 3 cited
Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour
Food and Bioprocess Technology·2012· 20 cited
Effect of Sodium Chloride on the Color, Texture, and Sensory Attributes of Douchi During Post-Fermentation
International Journal of Food Engineering·2012· 7 cited
Effects of Processing and NaCl on Angiotensin I-Converting Enzyme Inhibitory Activity and γ-Aminobutyric Acid Content During Sufu Manufacturing
Food and Bioprocess Technology·2012· 32 cited
An Approach to Evaluating the Construction Projects of Wastewater Treatment in the Paper Making Factory with Uncertain Linguistic Variables
International Journal of Digital Content Technology and its Applications·2012· 2 cited
The Research on Technologic Economics Comprehensive Appraisal of Wastewater Treatment in the Paper Making Factory with Intuitionistic Fuzzy Information
INTERNATIONAL JOURNAL ON Advances in Information Sciences and Service Sciences·2012· 4 cited
The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)
Food Chemistry·2012· 164 cited
Elimination of aflatoxin B1 in peanuts by acidic electrolyzed oxidizing water
Food Control·2012· 46 cited
Acetylcholinesterase inhibitory activity of Chinese sufu (fermented tofu) ethanol-extract
Food Chemistry·2012· 16 cited
page 1 of 11Next →

Frequent Co-authors

Eizo Tatsumi(14), Haijie Liu(8), Jianxiong Hao(7), Zhan‐Hui Lu(7), Zhengqiang Jiang(7), Tianpeng Chen(6), Lijun Wang(5), Shaoqing Yang(5), Masayoshi Saito(4), Yongqiang Cheng(4), Kohji Yamaki(4), Lijun Yin(4), Xiao Dong Chen(3), Lei Zou(3), Jinfeng He(3), Zaigui Li(3), Rui Liu(3), Yunping Zhu(3), Jianchun Zhang(2), Jianhua Zhang(2)