Results 1-16 of 16 (Search time: 0.009 seconds).

Issue DateTitleAuthor(s)SourcescopusWOSFulltext/Archive link
12004Antioxidative activities of water-soluble disaccharide chitosan derivativesLin, Hsia-Yin; Chou, Cheng-ChunFood Research International 
22002Antioxidative Activity of Crude Extract of Lignan Glycosides from Unroasted Burma Black Sesame MealShyu, Yung-Shin; Hwang, Lucy SunFood Research International 
31999Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in Tryptic soy broth subjected to various low temperature treatmentsChou, Cheng-Chun; Cheng, Shu-Jen; Wang, Yu-Chi; Chung, King-ThomFood Research International 108
41998Biochemical changes in soy sauce prepared with extruded and traditional materialsChou, Cheng-Chun; Ling, Meei-YuehFood Research International 
52002Determination of Soluble Persimmon Tannin by High Performance Gel Permeation ChromatographyWu, Pai-Wen; Hwang, Lucy SunFood Research International 
61999Effect of Calcium and Thrombin on the Turbidity Changes and the Gelation Properties of Swine PlasmaChang, Yung-Chung; Hwang, Lucy Sun; Chang, Hung-MinFood Research International 22
72010Effect of Lactobacillus-fermented adlay-based milk on lipid metabolism of hamsters fed cholesterol-enriched dietShyu, Yuan-Tay ; Wang, Chung-Yi; Wu, She-Ching; Ng, Chang-ChaiFood Research International 2123
82005Establishment of an internal transcribed spacer (ITS) sequence-based differentiation identification procedure for mei (Prunus mume) and plum (Prunus salicina) and its use to detect adulteration in preserved fruitsShyu, Yuan-Tay ; Ng, Chang-Chai; Lin, Chun-Yi; Tzeng, Wen-Sheng; Chang, Chen-ChinFood Research International 1212
92008Fadable ink for time–temperature control of food freshness: Novel new time–temperature indicatorGalagan, Y.; Su, W.-F.Food Research International 41: 
102007Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysisShyu, Yuan-Tay ; Kao, Yi-Ting; Liu, Yu-ShanFood Research International 2730
111999Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan)Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-FungFood Research International 1612
122002A modified high-performance liquid chromatography method for analysis of PSP toxins in dinoflagellate, Alexandrium minutum, and shellfish from TaiwanChen, Chih Yu; Chou, Hong Nong Food Research International 109
132002Preparation, water solubility and rheological property of the N-alkylated mono or disaccharide chitosan derivativesYang, Tsui-Chu; Chou, Cheng-Chun; Li, Chin-FungFood Research International 
142001Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditionsHuang, Chung-Jr; Lee, Shiow-Ling; Chou, Cheng-ChunFood Research International 
152009Production of high degree polymerized chitooligosaccharides in a membrane reactor using purified chitosanase from Bacillus cereus.Lin, Y. W.; Yi-Chien Hsiao; Chiang, B. H.Food Research International 2519
162003A study on the mechanism of browning in mei liqueur using model solutions.Liu, ChangFood Research International