公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
1991 | Purification and characterization of a glucoamylase from Rhizopus oryzae | Yu, R.-c.; Hang, Y.D.; ROCH-CHUI YU | Food Chemistry | 36 | 31 | |
2006 | Purification and characterization of a sodium-stimulated β-galactosidase from Bifidobacterium longum CCRC 15708 | Hsu, Chin-An; Yu, Roch-Chui; Chou, Cheng-Chun; ROCH-CHUI YU | World Journal of Microbiology and Biotechnology | 36 | 36 | |
1990 | Purification and Characterization of Glucoamylase from Rhizopus Oryzae | 游若萩; Hang, Y. D.; Yu, Roch-Chui | 1990 IFT Annual Meeting, Anaheim | | | |
1991 | Purification and characterization of NAD-dependent lactate dehydrogenase from Rhizopus oryzae | Yu, R.-c.; Hang, Y.D.; ROCH-CHUI YU | Food Chemistry | 12 | 9 | |
1996 | Purification and Some Properties of Glutaminase fromActinomucor taiwanensis, Starter of Sufu | Lu, Jui-Mei; Yu, Roch-Chui ; Chou, Cheng-Chun | Journal of the Science of Food and Agriculture | 13 | 0 | |
1992 | Rhizopus Oryzae酸型蛋白酵素純化與特性之研究 | 王瓊德; 張鴻民; 游若萩; Chang, Hung-Min; Yu, Roch-Chui | 食品科學 | | | |
1993 | Rhodococcus Equi No.23 中膽固醇氧化?吨恔C脂?犴 之生產條件研究 | Yu, Roch-Chui ; Hsu, Shun-Yao | 中華民國食品科技學會第23屆年會 | | | |
2007 | Selection and oenological comparison of Taiwan Black Queen grape wine yeasts | Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU | Journal of Food and Drug Analysis | | | |
1994 | Selective isolation of β-amylase derepressed mutants of Bacillus acidopullulyticus | Wang, Mei-Jen; Yu, Roch-Chui; ROCH-CHUI YU | Journal of Fermentation and Bioengineering | 3 | 2 | |
2010 | Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd | Li, Y.-Y.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | Journal of Agricultural and Food Chemistry | 42 | 41 | |
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.; Yu, R.-C.; Yang, H.-Y.; Chou, C.-C.; ROCH-CHUI YU | Food Microbiology | 166 | 161 | |
2013 | Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress | Lin, M.-H.; Tsai, T.-Y.; Hsieh, S.-C.; Yu, R.-C.; Chou, C.-C.; SHU-CHEN HSIEH ; ROCH-CHUI YU | Food Microbiology | 9 | 9 | |
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.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | International Journal of Food Microbiology | 196 | 163 | |
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 | | | | |