Chih-yu Lo
Associated professor
Food Science
National Chiayi University
Taiwan
Biography
Dr. Chih-Yu Lo is affiliated to Food Science, National Chiayi University. Dr. Chih-Yu Lo is currently providing services as Associate Professor. Dr. Chih-Yu Lo has authored and co-authored multiple peer-reviewed scientific papers and presented works at many national and International conferences. Dr. Chih-Yu Lo contributions have acclaimed recognition from honourable subject experts around the world. Dr. Chih-Yu Lo is actively associated with different societies and academies. Dr. Chih-Yu Lo academic career is decorated with several reputed awards and funding. Dr. Chih-Yu Lo research interests include Flavor Research, Nutraceutical, Instrumental Analysis and Analytical Chemistry.
Research Interest
Flavor Research, Nutraceutical, Instrumental Analysis and Analytical Chemistry
Publications
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Li, Shiming*; Lo, Chih-Yu*; Pan, Min-Hsiung; Lai, Ching-Shu; Ho, Chi-Tang. Black tea: chemical analysis and stability. Food & Function (2013), 4(1), 10-18.
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Chen, Xiu-Yu; Huang, I-Min; Hwang, Lucy Sun; Ho, Chi-Tang; Li, Shiming; Lo, Chih-Yu*. Anthocyanins in blackcurrant effectively prevent the formation of advanced glycation end products by trapping methylglyoxal. Journal of Functional Foods (2014), 8, 259-268.
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Ko, Huey-Jiun; Lo, Chih-Yu; Wang, Be-Jen; Chiou, Robin Yih-Yuan; Lin, Shu-Mei. Theaflavin-​3, 3'-​digallate, a black tea polyphenol, attenuates adipocyte-​activated inflammatory response of macrophage associated with the switch of M1​/M2-​like phenotype. Journal of Functional Foods (2014), 11, 36-48.
