公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
1993 | Annealing處理對米澱粉之影響 | 黃瑞美; 張為憲; 呂政義; Chang, Wei-Hsien; Lii, Cheng-Yi | 食品科學 | | | |
1989 | Antioxidative Activity and Components Spices Grwon in Taiwan | Huang, J. K.; Wang, C. S.; Lee, C. Y.; Chiou, J. W.; Huang, S. L.; 張為憲; Chang, Wei-Hsien | Sixth Asian Symposium on Medicinal Plants Spices, Bandung, Indonesia(1989.01) | | | |
1992 | The Change in Multiple Forms of Pectinesterase in Different Parts of Pea Sprouts at Different Stages of Growth | Chang, Wei-Hsien | 中國農業化學第三十屆會員大會, 臺北市(1992.06) | | | |
1992 | Changes and Properties of Multiple Forms of Pectinesterase in Different Parts of Radish and Pea Plants at Different Stages of Growth | Chang, S. Y.; Liarng, J. H.; 張為憲; Chang, Wei-Hsien | 6th Faob Congress, Shanghai, China(1992.11) | | | |
1990 | Chemical Composition and Enzyme Activity of Taiwan Northern Banana Fruit of Different Maturity and Harvested in Different Seasons | 張為憲; Hwang, Y. J.; Wei, T. C.; Chang, Wei-Hsien | Acta Horticulturae | | | |
1986 | Classification of Extractable Pectins According to Solubility | Chang, Wei-Hsien | 中國農業化學第二十四屆會員大會, 臺北市(1986.06) | | | |
1987 | Correlation Between the Firming Effect of Precooking and Chemical Compositions of Three Stem Vegetables (II) | 張為憲; Wu, A; Chang, Wei-Hsien | World Congress of Food Technology, Barcelona, Spain(1987.03) | | | |
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 | | | |
1987 | Maltodextrin Used As a Extender and It's Effect on Anticaking of Instant Tea | Chang, Wei-Hsien | 台灣茶業研究彙報 | | | |
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 | | | |