Ming-Ju Chen2
Je-Ruei Liu2
Sheng-Yao Wang1
2Ming-Ju Chen
2Je-Ruei Liu
1Sheng-Yao Wang
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  • Je-Ruei Liu, Sheng-Yao Wang, Ming-Ju Chen, Pei-Ying Yueh, Chin-Wen Lin
  • 2006
Food allergy is now recognized as a worldwide problem, and like other atopic disorders its incidence appears to be increasing. Kefir is reported to possess the ability to reduce intestinal permeation of food antigens; however, no experimental study has clearly evaluated the relationships between kefir consumption, allergen-specific IgE response, and(More)
This study was aimed at evaluating the antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Such antimutagenic activity was determined by means of the Salmonella mutagenicity assay, whereas the antioxidant properties of kefir were evaluated by assessing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid(More)
The Internet has come a long way over the past twenty years, and many Internet-era enterprises have had to face daunting challenges while trying to create innovative business models. Many types of Internet interactions can facilitate networking (e.g., The Web, Web services). Since the advent of the Internet, service requesters and service providers have(More)
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