公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
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 | | | |
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 | |