| 公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
| 2013 | Active films from water-soluble chitosan/cellulose composites incorporating releasable caffeic acid for inhibition of lipid oxidation in fish oil emulsions | Shu-Huei Yu; Hao-Ying Hsieh; Jen-Chieh Pang; Deh-Wei Tang; Chwen-Ming Shih; Min-Lang Tsai ; Yi-Chin Tsai; Fwu-Long Mi | Food Hydrocolloids | | 87 | |
| 2015 | Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions | Yu-Ru Su; Yi-Chin Tsai; Chun-Hua Hsu; An-Chong Chao; Cheng-Wei Lin; Min-Lang Tsai ; Fwu-Long Mi | Journal of Agricultural and Food Chemistry | | 45 | |
| 2002 | Effect of temperature on dietary vitamin C requirement and lipid in common carp | Deng-Fwu Hwang ; Lin, T. K. | Comparative Biochemistry and Physiology B-Biochemistry & Molecular Biology | | 39 | |
| 2001 | Effects of thermal stress and vitamin C on lipid peroxidation and fatty acid composition in the liver of thornfish Terapon jarbua | Chien, L. T.; Deng-Fwu Hwang | Comparative Biochemistry and Physiology B-Biochemistry & Molecular Biology | | 48 | |
| 2024/12/30 | Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao | Mathatheeranan, Pakavit; Lu, Ting-Jang; Wongprasert, Thanakorn; Jhu, Yi-Ci; Chang, Hsin-Jo; Wu, Wei-Yuan; Fang, Mingchih ; Assatarakul, Kitipong; Suppavorasatit, Inthawoot | FOOD CHEMISTRY-X | | | |
