公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2005 | Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus | Chiang, M.-L.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | International Journal of Food Microbiology | 23 | 23 | |
2004 | ffect of iron limitation on the growth and cytotoxin production of Salmonella choleraesuis SC-5 | Ho, Wei-Li; Yu, Roch-Chui ; Chou, Cheng-Chun | International Journal of Food Microbiology | | | |
2002 | Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks | Wang, Y.-C.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | Food Microbiology | 120 | 112 | |
2016 | Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer | Chen K.-I.; Yao Y.; Chen H.-J. ; Lo Y.-C. ; Yu R.-C.; ROCH-CHUI YU ; KUAN-CHEN CHENG ; Cheng K.-C. | Journal of Food and Drug Analysis | 16 | 14 | |
2015 | The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant | Hung, Yu-Ting; CHI-TE LIU ; Peng, I-Chen; Hsu, Chin; ROCH-CHUI YU ; KUAN-CHEN CHENG ; Cheng K.-C. | Journal of food and drug analysis | 17 | 13 | |
2003 | Increased acid tolerance of Escherichia coli O157:H7 as affected by acid adaptation time and conditions of acid challenge | Cheng, Hsin-Yi; Yu, Roch-Chui; Chou, Cheng-Chun; ROCH-CHUI YU | Food Research International | 61 | 52 | |
2001 | Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of staphylococcal enterotoxin in egg products | Yang, Shu-Er; Yu, Roch-Chui; Chou, Cheng-Chun; ROCH-CHUI YU | International Journal of Food Microbiology | 35 | 23 | |
2013 | Influence of preprocessing methods and fermentation of adzuki beans on gamma-aminobutyric acid (GABA) accumulation by lactic acid bacteria | Liao, Wan-Chung; Wang, Chung-Yi; Shyu, Yuan-Tay; Yu, Roch-Chui; ROCH-CHUI YU ; YUAN-TAY SHYU | Journal of Functional Foods | 74 | 69 | |
1989 | Kinetics of direct fermentation of agricultural commodities to L(+) lactic acid by Rhizopus oryzae | Yu, R.-c.; Hang, Y.D.; ROCH-CHUI YU | Biotechnology Letters | 76 | 67 | |
2008 | Manufacture of high quality salt-dried mustard from pickle mustard wastes | Lu, W.-L.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU | Taiwanese Journal of Agricultural Chemistry and Food Science | | | |
2007 | Manufacture of mustard pickles by an improved two-stage fermentation method | Chiang, P.-D.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU | Taiwanese Journal of Agricultural Chemistry and Food Science | 0 | | |
2018 | Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk | Song, Hung Yi; ROCH-CHUI YU | Journal of food and drug analysis | 65 | 49 | |
2005 | Physical factors and reuse affect the production of cholesterol oxidase in reactors containing calcium alginate-immobilized Rhodococcus equi No. 23 | Chang, Yu-Chih; Yu, Roch-Chui; Yang, Hsin-Yi; Chou, Cheng-Chun; ROCH-CHUI YU | World Journal of Microbiology and Biotechnology | 4 | 4 | |
2019 | Polymethoxyflavones: Chemistry and Molecular Mechanisms for Cancer Prevention and Treatment | Tung, Yen Chen; Chou, Ya Chun; Hung, Wei Lun; Cheng, An Chin; ROCH-CHUI YU ; Ho, Chi Tang; MIN-HSIUNG PAN | Current Pharmacology Reports | 20 | 0 | |
2007 | Possible Mechanisms of Antimutagenicity in Fermented Soymilk Prepared with a Coculture of Streptococcus infantis and Bifidobacterium infantis | Hsieh, Meng-Li; Fang, Shao-W.; Yu, Roch-Chui ; Chou, Cheng-Chun | Journal of Food Protection | 7 | 8 | |
1991 | Production and Utilization of Protease from Rhizopus Oryzae Grown on Rice. | 游若萩; Wang, C. T.; 張鴻民; Yu, Roch-Chui ; Chang, Hung-Min | Chinese Institute of Food Science & Technology Annual Meeting | | | |
1994 | Production of L(+)-Lactic Acid, Glucoamylase, L(+)-Lactate Dehydrogenase by Rhizopus Oryszae from Agricultural Commodities | Yu, Roch-Chui | | | | |
2005 | Production of β-galactosidase by bifidobacteria as influenced by various culture conditions. | Hsu, C. A.; ROCH-CHUI YU ; Chou, C. C. | International journal of food microbiology | | | |
2018 | Protective and detoxifying effects conferred by dietary selenium and curcumin against AFB1-mediated toxicity in livestock: A review | Limaye A.; Yu R.-C.; Chou C.-C.; Liu J.-R.; KUAN-CHEN CHENG ; ROCH-CHUI YU ; JE-RUEI LIU | Toxins | 73 | 68 | |
2008 | Protein expression in Vibrio parahaemolyticus 690 subjected to sublethal heat and ethanol shock treatments | ROCH-CHUI YU ; Chiang, Ming-Lun; Ho, Wei-Li; Yu, Roch-Chui ; Chou, Cheng-Chun | Journal of Food Protection | 12 | 11 | |