公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2007 | Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage | Shen, H.-W.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | International Journal of Food Microbiology | 17 | 16 | |
1990 | Amylolytic enzyme production by Rhizopus oryzae grown on agricultural commodities | Yu, R.-c.; Hang, Y.D.; ROCH-CHUI YU | World Journal of Microbiology and Biotechnology | 15 | 10 | |
2009 | Antioxidant activity of lactic-fermented Chinese cabbage | Sun, Y.-P.; Chou, C.-C.; Yu, R.-C.; ROCH-CHUI YU | Food Chemistry | 62 | 53 | |
2006 | Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria | Wang, Y.-C.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | Food Microbiology | 241 | 222 | |
2011 | Antiproliferative and anticytotoxic effects of cell fractions and exopolysaccharides from Lactobacillus casei 01 | Liu, C.-T.; Chu, F.-J.; Chou, C.-C.; Yu, R.-C.; ROCH-CHUI YU | Mutation Research - Genetic Toxicology and Environmental Mutagenesis | 83 | 66 | |
2000 | Changes in some components of soymilk during fermentation with bifidobacteria | Hou, J.-W.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | Food Research International | 144 | 122 | |
2008 | Changes of mutagenicity and antimutagenicity of the lactic fermented soymilk after exposure to acid, bile salt and heating | Hsieh, M.-L.; Lo, P.-R.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | Journal of the Science of Food and Agriculture | 1 | 1 | |
2004 | Determinations of the antimutagenic activities of several probiotic bifidobacteria under acidic and bile conditions against benzo[a]pyrene by a modified Ames test | Lo, P.-R.; Yu, R.-C.; Chou, C.-C.; Huang, E.-C.; ROCH-CHUI YU | International Journal of Food Microbiology | 34 | 25 | |
2013 | Effect of heat shock on the fatty acid and protein profiles of Cronobacter sakazakii BCRC 13988 as well as its growth and survival in the presence of various carbon, nitrogen sources and disinfectants | Li, P.-T.; Hsiao, W.-L.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | Food Microbiology | 11 | 10 | |
2004 | Effect of iron limitation on the growth and cytotoxin production of Salmonella choleraesuis SC-5 | Ho, W.-L.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | International Journal of Food Microbiology | 7 | 7 | |
2007 | Effects of fresh milk plus Bifidobacterium longum BB536 intake on human intestinal microflora and cytotoxicity of fecal extracts on Caco-2 and HT-29 cell lines | Chiou, P.-J.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU | Taiwanese Journal of Agricultural Chemistry and Food Science | | | |
2019 | Effects of ginseng dietary supplementation on a high-Fat diet-induced obesity in C57BL/6 Mice | Lin, J.-N.; Lee, P.-S.; Mei, N.-W.; Cheng, A.-C.; Yu, R.-C.; Pan, M.-H.; MIN-HSIUNG PAN ; ROCH-CHUI YU | Food Science and Human Wellness | 6 | 6 | |
2009 | Exopolysaccharide production of lactobacillus salivarius BCRC 14759 and bifidobacterium bifidum BCRC 14615 | Liu, C.-T.; Hsu, I.-T.; Chou, C.-C.; Lo, P.-R.; Yu, R.-C.; ROCH-CHUI YU | World Journal of Microbiology and Biotechnology | 23 | 23 | |
2005 | Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus | Chiang, M.-L.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | International Journal of Food Microbiology | 23 | 23 | |
2002 | Four- and five-coordinate gallium complexes stabilized by bidentate 2-(dimethylaminomethyl)pyrrole ligand: Molecular structures of Ga[NC 4H3(CH2NMe2)-2]3 and GaMe2[NC4H3(CH2NMe2)-2] | Yu, R.-C.; Huang, J.-H.; Lee, G.-H.; Peng, S.-M.; SHIE-MING PENG | Journal of the Chinese Chemical Society | 5 | | |
2002 | Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks | Wang, Y.-C.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU | Food Microbiology | 120 | 112 | |
1989 | Kinetics of direct fermentation of agricultural commodities to L(+) lactic acid by Rhizopus oryzae | Yu, R.-c.; Hang, Y.D.; ROCH-CHUI YU | Biotechnology Letters | 76 | 67 | |
2008 | Manufacture of high quality salt-dried mustard from pickle mustard wastes | Lu, W.-L.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU | Taiwanese Journal of Agricultural Chemistry and Food Science | | | |
2007 | Manufacture of mustard pickles by an improved two-stage fermentation method | Chiang, P.-D.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU | Taiwanese Journal of Agricultural Chemistry and Food Science | 0 | | |
1991 | Purification and characterization of a glucoamylase from Rhizopus oryzae | Yu, R.-c.; Hang, Y.D.; ROCH-CHUI YU | Food Chemistry | 36 | 31 | |