Yuwen Ting

Summary

Yuwen Ting is a human^[1]. She worked as a food scientist^[2].

Key Facts

• Yuwen Ting held citizenship in Taiwan^[3].
• Yuwen Ting worked as a food scientist^[2].
• Yuwen Ting was employed by National Taiwan University^[4].
• Yuwen Ting was educated at Rutgers University–New Brunswick^[5].
• Yuwen Ting was educated at University of Illinois Urbana–Champaign^[6].
• A notable work attributed to Yuwen Ting is Oral delivery system enhanced the bioavailability of stilbenes: Resveratrol and pterostilbene^[7].
• A notable work attributed to Yuwen Ting is Enzymatic degradation of ginkgolic acid by laccase immobilized on novel electrospun nanofiber mat^[8].
• A notable work attributed to Yuwen Ting is Effect of novel atmospheric-pressure jet pretreatment on the drying kinetics and quality of white grapes^[9].
• A notable work attributed to Yuwen Ting is Nanoemulsified adlay bran oil reduces tyrosinase activity and melanin synthesis in B16F10 cells and zebrafish^[10].
• Yuwen Ting is recorded as female^[11].
• Yuwen Ting's instance of is recorded as human^[12].
• Yuwen Ting's ORCID iD is recorded as 0000-0001-9100-1161^[13].
• Yuwen Ting's affiliation is recorded as Institute of Food Science and Technology, National Taiwan University^[14].
• Yuwen Ting's name in native language is recorded as 丁俞文^[15].
• Yuwen Ting's Google Knowledge Graph ID is recorded as /g/11f0z2k0rq^[16].
• Yuwen Ting's CYT/CCS is recorded as AC000629096^[17].
• Yuwen Ting's LDT @ Library Name Authority ID is recorded as 194175^[18].

Body

Education

Educated at Rutgers University–New Brunswick^[5], a land-grant university^[19], in United States^[20], founded in 1766^[21] and University of Illinois Urbana–Champaign^[6], a public research university^[22], in United States^[23], founded in 1867^[24].

Career and Affiliations

Yuwen Ting worked as a food scientist^[2]. She was employed by National Taiwan University^[4].

Works and Contributions

Notable works include Oral delivery system enhanced the bioavailability of stilbenes: Resveratrol and pterostilbene^[7], Enzymatic degradation of ginkgolic acid by laccase immobilized on novel electrospun nanofiber mat^[8], Effect of novel atmospheric-pressure jet pretreatment on the drying kinetics and quality of white grapes^[9], and Nanoemulsified adlay bran oil reduces tyrosinase activity and melanin synthesis in B16F10 cells and zebrafish^[10].

FAQs

What did Yuwen Ting do for work?

Yuwen Ting worked as food scientist^[2].

Where did Yuwen Ting go to school?

Yuwen Ting was educated at Rutgers University–New Brunswick^[5] and University of Illinois Urbana–Champaign^[6].