公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
1994 | Reduction of the Astringency of Sour Cultivar Carambola Juice by Addition of Vital Wheat Gluten, Polyvinylpolypyrrolidone or β- Cyclodextrin Polymer | Hwang, W. M.; Lee, C. Y.; 吳瑞碧; Wu, . J. S.; Wu, James Swi-Bea | IFFJP Reports | | | |
1987 | A Scheme for the Enzymatic Consistency Loss in Tomato Juice | 吳瑞碧; Chen, D. S.; Wu, James Swi-Bea | Journal of the Chinese Agric. Chem. Soc. | | | |
1992 | A Theory for Pectin-Protein Interaction in Hotbreak Tomato Juice:the Co- existence of Electrostatic and Physical Entrapment Complexes | 吳瑞碧; Wu, J. S.; Wu, James Swi-Bea | Journal of Food Science | | | |
2009 | 奈米化珍珠粉之理化特性與生體可用率 | 陳相訓; Chen, Hsiang-Shun | | | | |
2008 | 愛玉子瘦果殘渣水萃物功能性質之研究 | 賴盈璋; Lai, Ying-Jang | | | | |
2009 | 未熟成白蘭地成分與其導電度關係之研究 | 周香妤; Chou, Hsiang-Yu | | | | |
2008 | 轉麩胺酸醯胺基酶處理對河粉膠體物性影響之研究 | 林志芳; Lin, Chih-Fang | | | | |