公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
1999 | Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs | Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung | Journal of Agricultural and Food Chemistry | 46 | 40 | |
1998 | Enantiomeric Separation of Dansyl-Derivatized dl-Amino Acids by β-Cyclodextrin-Modified Micellar Electrokinetic Chromatography | Tsai, Cheng-Fang; Li, Chin-Fung; Chang, Hung-Min | Journal of Agricultural and Food Chemistry | | | |
1998 | Enantiomeric Separation of Dns-dl-amino Acids by γ-Cyclodextrin-Modified Micellar Capillary Electrophoresis | Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung | Journal of Agricultural and Food Chemistry | | | |
1999 | Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan) | Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung | Food Research International | 18 | 14 | |
2006 | Preparation and characterization of water-soluble chitosan produced by Maillard reaction | Chung, Ying-Chien; Tsai, Cheng-Fang; Li, Chin-Fung | Fisheries Science | | | |
1999 | Quantification of Racemization of Amino Acids in Alkaline-Treated Duck Eggs by Micellar Capillary Electrophoresis | Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung | Journal of Agricultural and Food Chemistry | 31 | 24 | |
2014 | 重述歷史與書寫故事:再現舊金山國際旅店 | 蔡承芳; Tsai, Cheng-fang | | | | |