公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
1986 | Effect of Cooking on the Textrue and Chemical Compsitions of Cucumber and Radish | 張為憲; Liau, L. L.; Shiau, S. Y.; Chang, Wei-Hsien | Role of Chemistryin the Quality of Processed Food | | | |
1990 | Effect of Ethylene Treatment on the Ripening, Polyphenoloxidase Activity and Water-Soluble Tannin Content of Taiwan Northern Banana at Different Maturity Stages and the Stability of Banana Polyhenoloxidase | 張為憲; Hwang, Y. J.; Chang, Wei-Hsien | Acta Horticulturae | | | |
1989 | Effect of Some Inhibitors on Carbohydrate Content and Related and Enzyme Activity During Ripening of Taiwan Northern Banana Fruit (Musa Caven-Dishii L.) | 張為憲; Huang, Y. J.; Chang, Wei-Hsien | ISHS International Symposium on the Culture of Subtropical and Tropical Fruits and Crops | | | |
1990 | Effect of Some Inhibitors on Carbohydrate Content Andrelated Enzyme Activity During Ripening of Taiwan Northern Banana Fruit | 張為憲; Hwang, Y. J.; Chang, Wei-Hsien | Acta Horticulturae | | | |
1993 | The Effects of Annealing Treatments on Rice Starches | Huang, R. M.; 張為憲; 呂政義; Chang, Wei-Hsien; Lii, Cheng-Yi | Food Science | | | |
1989 | Effects of Ethylene Treatment on the Ripening of Taiwan Northern Banana(Musa Cavendishii L.) of Differnet Maturity and on Its Polyphenol Oxidase Activity and Water-Soluble Tannin Content | 張為憲; Hwang, Y. J.; Chang, Wei-Hsien | ISHS International Symposium on the Culture of Subtropical and Tropical Fruits and Crops | | | |
1987 | Effects of Sodium and Calcium ions in the Salting Solutionon the Texture of Salted Asparagus Lettuce | 張為憲; Wu, A.; Chang, Wei-Hsien | 7th World Congress of Food Science and Technology, Raffles, Singapore(1987.09) | | | |
1994 | Effects of the Binding States of Rice Proteins, Lipids and Starch on the Processing Properties of Rice Flour | Yang, C. H.; 張為憲; Chang, Wei-Hsien | 94 International Symposium Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Porducts from Cereal Grains and Oil Seeds, Beijing(1994.11) | | | |
1991 | An Elaborated Model for the Interaction Between Pectin Molecules and Other Cell Wall Constituents in Vegetable Tissues | 張為憲; Chang, C. Y.; Chang, Wei-Hsien | 8th World Congress of Food Science Technology, Toronto(1991.09) | | | |
1990 | Influence of Precooking on the Firmness and Pectin Substances of Three Stem Vegetables | Wu, A; 張為憲; Chang, Wei-Hsien | International Journal of Food Science & Technology | | | |
1993 | Models for the Interactions Between Pectin Molecules and Other Cell Wall Constituents in Vegetable Tissues | Chang, C. Y.; Tsai, Y. R.; 張為憲; Chang, Wei-Hsien | Food Chmistry | | | |
1994 | Phase Transitions of Rice Starch and Flour Gels | Huang, R. M.; 張為憲; 呂政義; Chang, Wei-Hsien; Lii, Cheng-Yi | Cereal Chemistry | | | |
1986 | Role of Chemistry in the Quality of Processed Food | Fennema, O. R.; 張為憲; 呂政義; Chang, Wei-Hsien; Lii, Cheng-Yi | , Westport, Conn.(1986.01) | | | |
1991 | A Simple Model for the Interaction Between Pectin Molecules and Other Cell Wall Constituents in Vegetable Tissues | 張為憲; Tsai, Y. R.; Chang, C. Y.; Chang, Wei-Hsien | 8th World Congress of Food Science Technology, Toronto(1991.09) | | | |
1988 | Studies on the Relationship Between Catechins Contentand Color Formation of Tea Liquor During the Manufacture of Pauchong Tea. Porceeding | Juan, I. M.; 張為憲; Chang, Wei-Hsien | International Symposium on Recent Development in Tea Production, Taoyuan(1988.02.29-03.05) | | | |
1989 | Variation in Fruit Chemical Composition and Enzyme Activity Between Different Maturities and Different Crop Seasons of Taiwan Northern Banana (Musa Cavendishii L.) | 張為憲; Hwang, Y. J.; Wei, T. C.; Chang, Wei-Hsien | ISHS International Symposium on the Culture of Subtropical and Tropical Fruits and Crops | | | |
1979 | α-Galactosidase之生產及豆漿中寡醣類之去除 | 林宏基; 周正俊; 張為憲 | 食品科學 | | | |
1987 | 不同去乙醯化程度之草蝦頭、蟹殼幾丁質製品之性質比較 | 張為憲; 周秀娟; 張鈺驩 | 中國農業化學第二十五屆會員大會, 臺北市(1987.06) | | | |
1993 | 不同成熟度小黃瓜果實各部位中果膠酯?妦宋c?吨坐嬪G及其生理意義之探討 | 曾素香; 張為憲 | 中華民國食品科學技術學會第二十三屆會員大會, 基隆(1993.12) | | | |
1993 | 不同生長期白化敏豆芽各部位中果膠酯?妦宋c脢之消長 | 劉怡君; 張為憲 | 中華民國食品科學技術學會第二十三屆會員大會, 基隆(1993.12) | | | |