公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2007 | Selection and oenological comparison of Taiwan Black Queen grape wine yeasts | Lee, C.-H.; ROCH-CHUI YU | Journal of Food and Drug Analysis | | | |
1994 | Selective isolation of β-amylase derepressed mutants of Bacillus acidopullulyticus | Wang, Mei-Jen; ROCH-CHUI YU | Journal of Fermentation and Bioengineering | | | |
2010 | Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd | Li, Y.-Y.; ROCH-CHUI YU ; Chou, C.-C. | Journal of Agricultural and Food Chemistry | | | |
2010 | Studies on reduction of microbial load in the refrigerated fresh-cut pineapple wedges by pretreatment processing | ROCH-CHUI YU | Taiwanese Journal of Agricultural Chemistry and Food Science | 0 | | |
2003 | Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria | Wang, Y.-C.; ROCH-CHUI YU ; Yang, H.-Y.; Chou, C.-C. | Food Microbiology | | | |
2013 | Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress | Lin, M.-H.; Tsai, T.-Y.; SHU-CHEN HSIEH ; ROCH-CHUI YU ; Chou, C.-C. | Food Microbiology | | | |
2004 | Susceptibility of Vibrio parahaemolyticus to various environmentalstresses after cold shock treatment | Lin, Ching; Yu, Roch-Chui ; Chou, Cheng-Chun | International Journal of Food Microbiology | 0 | 0 | |
2008 | Viability of Acid-adapted and Non-adapted Bacillus cereus during the Lactic Fermentation of Skim Milk and Product Storage at 5 degree C | Shen, Hsuan-Wen; Yu, Roch-Chui ; Chou, Cheng-Chun | 藥物食品分析 | | | |
2004 | Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage | Wang, Y.-C.; ROCH-CHUI YU ; Chou, C.-C. | International Journal of Food Microbiology | | | |
1995 | 以大麥進行酵母菌Schwanniomyces Occidentalis B53發酵生產紫色素 | 游若萩; 張倩維; Yu, Roch-Chui | 中華生質能源學會會誌 | | | |
1995 | 利用Rhodococcus Equi No.23 酵素分解蛋黃膽固醇之研究 | 游若萩; 巫峻陽; 許順堯 ; Yu, Roch-Chui ; Hsu, Shun-Yao | 食品科學 | | | |
1985 | 利用Rhodococcus Equi No.23酵素分解蛋黃膽固醇之研究 | 游若萩; 許順堯 ; 巫峻陽; Yu, Roch-Chui ; Hsu, Shun-Yao | | | | |
1985 | 利用Rhodococcus Equi No.23酵素分解蛋黃膽固醇之研究 | 游若萩; 許順堯 ; 巫峻陽; Yu, Roch-Chui ; Hsu, Shun-Yao | | | | |
1993 | 利用枯草菌之遺傳工程技術自米生產蛋白?? | 游若萩; 王美人; 辛重安; 張倩維; Yu, Roch-Chui | Chinese Agricultural Chemical Society Annual Meeting | | | |
2017 | 吃加工食品不好嗎? | 游若篍 | 健康世界 | | | |
1987 | 楊桃之品質成分與加工利用之研究 | 游若篍 ; 王武彰 | 中華農業研究 | | | |
1989 | 楊桃之品質成分與加工利用之研究 | 游若萩; 王武彰; Yu, Roch-Chui | 中華農業研究 | | | |
1995 | 篩選枯草菌之DNA轉形株用於蛋白?吨坏芠? | 游若萩; 王美人; Yu, Roch-Chui | 食品科學 | | | |
1997 | 米及玉米黴菌菌絲之快速免疫檢測 | 游若萩; Yu, Roch-Chui | | | | |
1995 | 米根徽菌在米中蛋白?吨坏芠ㄞ瞻々巹S性之研究 | 游若萩; Yu, Roch-Chui | | | | |