公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
1999 | Production of cholesterol oxidase by Rhodococcus equi No. 23 in a jar fermentor | Chou, Cheng-Chun; Lee, Ming-Tsung; WEN-CHANG CHEN | Biotechnology and Applied Biochemistry | | | |
1998 | Production of γ-decalactone from ricinoleic acid by immobilized cells of Sporidiobolus salmonicolor | Lee, Shiow-Ling; Cheng, Hsin-Yi; WEN-CHANG CHEN ; Chou, Cheng-Chun | Process Biochemistry | | | |
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 | |
2006 | Purification and characterization of a sodium-stimulated β-galactosidase from Bifidobacterium longum CCRC 15708 | Hsu, Chin-An; ROCH-CHUI YU ; Chou, Cheng-Chun | World Journal of Microbiology and Biotechnology | | | |
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 | |
1976 | Radioactivity in urine and feces of mink (Mustela vison) treated with [14C] aflatoxin B1 | Chou, Cheng-Chun; Marth, Elmer H. | Archives of Toxicology | | | |
2000 | Recovery of low temperature-stressed E. coli O157:H7 and its susceptibility to crystal violet, bile salt, sodium chloride and ethanol | Chou, Cheng-Chun; Cheng, Shu-Jen | International Journal of Food Microbiology | 12 | 12 | |
2004 | Respones of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses | Chang, Chia-Ming; Chiang, Ming-Lun; Chou, Cheng-Chun | Journal of Food Protection | | | |
2006 | Response of Vibrio parahaemolyticus to ethanol shock | Chiang, Ming-Lun; Ho, Wei-Li; Chou, Cheng-Chun | Food Microbiology | 24 | 22 | |
2008 | Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean | Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun | International Journal of Food Microbiology | 172 | 152 | |
2009 | Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions | Huang, Ru-Yue; Chou, Cheng-Chun | Journal of Agricultural and Food Chemistry | 13 | 10 | |
2010 | Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji | Wang, Yen-Ju; Sheen, Lee-Yan ; Chou, Cheng-Chun | LWT-Food Science and Technology | 12 | 11 | |
2006 | Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the
methanol extracts of soybean koji prepared
with various filamentous fungi | Lin, Chia-Hung; Chou, Cheng-Chun | International Journal of Food Microbiology | | | |
2001 | Surface characteristics of Bacillus cereus and its adhesion to stainless steel | Peng, Jui-Sen; Tsai, Wei-Chong; Chou, Cheng-Chun | International Journal of Food Microbiology | | | |
2002 | Survival of bifidobacteria after spray drying | Lian, Wen-Chian; Hsiao, Hung-Chi; Chou, Cheng-Chun | International Journal of Food Microbiology | | | |
2009 | Survival of the acid-adapted Bacillus cereus in acidic environments | Chen, Jui-Lin; Chiang, Ming-Lun; Chou, Cheng-Chun | International Journal of Food Microbiology | 14 | 13 | |
2009 | Survival of Vibrio parahaemolyticus under environmental stresses as influenced by growth phase and pre-adaptation treatment | Chiang, Ming-Lun; Chou, Cheng-Chun | Food Microbiology | 14 | 14 | |
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 | |
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 | | | |