公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2001 | Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk products | Cheng, Hsin-Yi; Chou, Cheng-Chun | International Journal of Food Microbiology | | | |
1992 | Actimicrobial Effect of Propyl Paraben on Listeria Monocytogenes | 周正俊; Hsiec, T. H.; Chou, Cheng-Chun | Proceedings of 3rd World Congress Foodborne Infection and Intoxications | | | |
2005 | Adsorption of metal cations by the water soluble N-alkylated disaccharide chitosan derivatives | Yang, Tsui-Chu; Li, Chin-Fung; Chou, Shin-Shou; Chou, Cheng-Chun | Journal of Applied Polymer Science | | | |
2005 | Antibacterial activity of N-alkylated disaccharide
chitosan derivatives | Yang, Tsui-Chu; Chou, Cheng-Chun; Li, Chin-Fung | International Journal of Food Microbiology | | | |
2005 | Antibacterial activity of propolis against Staphylococcus aureus | Lu, Li-Chang; Chen, Yue-Wen; Chou, Cheng-Chun | International Journal of Food Microbiology | 26 | 94 | |
2007 | Antibacterial activity of propolis ethanol extract against Streptococcus mutans as influenced by concentration, temperature, pH and cell age | Yang, Hsin-Yi; Ho, Wei-Li; Chang, Cheng-Ming; Chou, Cheng-Chun | 藥物食品分析 | | | |
2006 | Antifugal activity of chitosan and its application to control postharvest quality and fungal rotting of Tankan citrus fruit (Citrus tankan Hayata) | Chien, Po-Jung; Chou, Cheng-Chun | Journal of the Science of Food and Agriculture | | | |
1999 | Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season | Chou, Cheng-Chun; Lin, Lon-Leu; Chung, King-Thom | International Journal of Food Microbiology | 76 | 62 | |
1987 | Antimicrobial Activity of Tea Flush | 周正俊; Lin, L. L.; Chou, Cheng-Chun | Proceeding of Ⅱ World Congress of Food Technology, Barcelona Spain | | | |
2009 | Antimutagenic activity of Aspergillus awamori-fermented black soybean response to simulated digestive juice treatments and its antimutagenic mechanisms | Hung, Yu-Hsiang; Wang, Yen-Ju; Chou, Cheng-Chun | LWT-Food Science and Technology | 15 | 14 | |
2002 | Antimutagenic Activity of Several Probiotic Bifidobacteria against Benzo[a]pyrene | Lo, Pei-Ren; Yu, Roch-Chui ; Chou, Cheng-Chun; Tsai, Ya-Hui | Journal of Bioscience and Bioengineering | | | |
2004 | Antioxidative activities of water-soluble disaccharide chitosan derivatives | Lin, Hsia-Yin; Chou, Cheng-Chun | Food Research International | | | |
1993 | Bacillus Acidopullulyticus之β澱粉?夆玨?變異株篩選 | Chou, Cheng-Chun; Yu, Roch-Chui | Chinese Agricultural Chemical Society Annual Meeting | | | |
1987 | Bacillus Coagulans 之生化特性及其應用於醃漬工廠可行性之探討 | Fang, Tzuu-Tar; Chou, Cheng-Chun | 食品科學 | | | |
1999 | Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in Tryptic soy broth subjected to various low temperature treatments | Chou, Cheng-Chun; Cheng, Shu-Jen; Wang, Yu-Chi; Chung, King-Thom | Food Research International | 11 | 9 | |
1996 | Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials | Ling, Meei-Yueh; Chou, Cheng-Chun | International Journal of Food Science & Technology | | | |
1998 | Biochemical changes in soy sauce prepared with extruded and traditional materials | Chou, Cheng-Chun; Ling, Meei-Yueh | Food Research International | | | |
2007 | Cell age, suspend medium and metal ion influence the susceptibility of Escherichia coli O157:H7 to water soluble maltose chitosan derivative | Yang, Tsui-Chu; Li, Chin-Fung; Chou, Cheng-Chun | International Journal of Food Microbiology | | | |
2007 | Cell age, suspending medium and metal ion influence the susceptibility of Escherichia coli O157:H7 to water-soluble maltose chitosan derivative | Yang, Tsui-Chu; Li, Chin-Fung; Chou, Cheng-Chun | International Journal of Food Microbiology | 30 | 25 | |
1988 | Changes of microbiol flora and enzyme activity during the ageing of Tou- Pan- Chiang, a Chinese fermented condiment | Chou, Cheng-Chun; Hwang, Gwo-Rong; Ho, Frank-Ming | Journal of Fermentation Technology | | | |