研究成果

第 1 到 8 筆結果，共 8 筆。

公開日期標題作者來源出版物WOS全文
12022以拼圖式合作學習法搭配心智圖於食品安全及品質管理課堂之研究莊培梃 
22022Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High PressureLai, Chiung-Yu; Hou, Chih-Yao; Chuang, Pei-Ting ; Hsu, Wei-Hsuan; Wu, She-ChingFERMENTATION-BASEL1
32022Implementation of food safety management systems that comply with ISO 22000:2018 and HACCP: A case study of a postpartum diet enterprise in TaiwanChen, Hsinjung; Chen, Yi-Jyuan; Yang, Hui-Ting; Hsu, Kuo-Chiang; Zhou, Minyi; Chen, Chin-Shuh; Chuang, Pei-Ting J FOOD SAFETY1
42021Polysaccharides Obtained from Cordyceps militaris Alleviate Hyperglycemia by Regulating Gut Microbiota in Mice Fed a High-Fat/Sucrose DietLee, Bao-Hong; Chen, Chia-Hsiu; Hsu, Yi-Yun; Chuang, Pei-Ting ; Shih, Ming-Kuei; Hsu, Wei-HsuanFOODS8
52021Effects of operating conditions on biogas production in an anaerobic digestion system of the food and beverage industryChen, Hsinjung; Hung, Jui-Min; Hsu, Kuo-Chiang; Chuang, Pei-Ting ; Chen, Chin-ShuhJ SCI FOOD AGR0
62020Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroomChen, Hsinjung; Liou, Bo-Kang; Hsu, Kuo-Chiang; Chen, Chin-Shuh; Chuang, Pei-Ting JOURNAL OF FOOD SCIENCE7
72020Risk analysis method used in small- and medium-sized food enterprises implementing ISO 22000:2018 and HACCP to conditionally determine inspection-acceptance as a critical control pointChen, Hsinjung; Liou, Bo-Kang; Chen, Chin-Shuh; Chuang, Pei-Ting ACCREDIT QUAL ASSUR1
82020Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000:2018 based on the Taiwanese experienceChen, H.; Liou, B. K.; Dai, F. J.; Pei-Ting Chuang ; Chen, C. S.Food Control5