公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
1998 | 17O NMR and DSC for Studying Quality of Taro Paste as Affected by Processing and Storage | Lai, Hsi-Mei ; Jeng, Shih-Tong ; Lii, Cheng-Yi | Lebensmittel-Wissenschaft und-Technologie | 6 | 3 | |
2005 | Bakery products | HSI-MEI LAI ; Lin T.-C. | Handbook of Food Science, Technology, and Engineering | | | |
2007 | Bakery Products: Science and Technology | HSI-MEI LAI | Bakery Products: Science and Technology | | | |
2015 | Bioactive compounds and antioxidative activity of colored rice bran | Huang, Y.-P.; HSI-MEI LAI | Journal of Food and Drug Analysis | | 80 | |
2006 | Bioactive compounds in legumes and their germinated products | Lin, P.-Y.; HSI-MEI LAI | Journal of Agricultural and Food Chemistry | | | |
2011 | Bioactive compounds in rice during grain development | Lin, P.-Y.; HSI-MEI LAI | Food Chemistry | | 49 | |
2007 | Changes of property and morphology of cationic corn starches | Kuo, W.-Y.; HSI-MEI LAI | Carbohydrate Polymers | | | |
2014 | Characteristics of the starch fine structure and pasting properties of waxy rice during storage | Huang, Y.-C.; HSI-MEI LAI | Food Chemistry | | 49 | |
2005 | Characterization of the wound-inducible protein ipomoelin from sweet potato. | Chen, YC; Chang, HS; Lai, HM; HSI-MEI LAI ; SHIH-TONG JENG | Plant Cell Environ | 15 | 14 | |
2014 | Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules | Huang, H.-K.; Sheu, H.-S.; Chuang, W.-T.; Jeng, U.-S.; Su, A.-C.; Wu, W.-R.; Liao, K.-F.; Chen, C.-Y.; Chang, S.-Y.; HSI-MEI LAI | IUCrJ | | | |
2020 | Correlation of the hierarchical structure with rheological behavior of polypseudorotaxane gel composed of pluronic and �]-cyclodextrin | Shih, K.-C.; Su, C.-Y.; Chang, S.-Y.; Jensen, G.; Hua, C.-C.; Nieh, M.-P.; HSI-MEI LAI | Soft Matter | 0 | 0 | |
2005 | Detection of genetically modified soybean and its product tou-kan by polymerase chain reaction with dual pairs of DNA primers | Liu, Yi-Ching; Lin, Shin-Huang; Lai, Hsi-Mei ; Jeng, Shih-Tong | European Food Research and Technology | 5 | 6 | |
2008 | Detection of genetically modified soybean and its product tou-kan by polymerase chain reaction with dual pairs of DNA primers [Erratum to: Eur Food Res Technol (2005) 221:725–730] | Liu, Yi-Ching; Lin, Hsin-Hung; HSI-MEI LAI ; SHIH-TONG JENG | European Food Research and Technology | 0 | 0 | |
2022 | The effect of reduction on the properties of the regioselectively oxidized starch granules prepared by bromide-free oxidation system | Wu Y.-H; Wu C.-N; HSI-MEI LAI | International Journal of Biological Macromolecules | | | |
2016 | Effect of trisodium citrate on swelling property and structure of cationic starch thin film | Chang, S.-Y.; HSI-MEI LAI | Food Hydrocolloids | | 9 | |
2014 | Effects of ball milling on the properties of colored rice bran | HSI-MEI LAI ; Huang, Y.-P. | Gums and Stabilisers for the Food Industry 17th | | | |
2001 | Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour | HSI-MEI LAI | Food Chemistry | | 91 | |
2009 | Effects of reaction conditions on the physicochemical properties of cationic starch studied by RSM | Kuo, W.-Y.; HSI-MEI LAI | Carbohydrate Polymers | | 28 | |
2002 | Effects of rice properties and emulsifiers on the quality of rice pasta | HSI-MEI LAI | Journal of the Science of Food and Agriculture | | 77 | |
2022 | Effects of roasting on storage degradability and processing suitability of brown rice powder | Fukui M; Islam M.Z; HSI-MEI LAI ; Kitamura Y; Kokawa M. | LWT | 6 | 5 | |