公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2007 | Total phenolic and anthocyanin contents as well as antioxidant activity of black bean koji fermented by Aspergillus awamori under different culture conditions | Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun | Food Chemistry | 52 | 41 | |
2006 | Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria | Chien, Hsiang-Lin; Huang, Hui-Yu; Chou, Cheng-Chun | Food Microbiology | | | |
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 | | | |
2003 | Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solution | Lian, Wen-Chian; Hsiao, Hung-Chi; Chou, Cheng-Chun | International Journal of Food Microbiology | 122 | 106 | |
1999 | Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution | Hwan, Chyong-Hsyuan; Chou, Cheng-Chun | Journal of the Science of Food and Agriculture | 40 | 40 | |