| 公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
| 2022 | Characterization of aroma active volatile components in roasted mullet roe | Liu, Hui -Ju; Fang, Mingchih | FOOD CHEMISTRY | | 1 | |
| 2024/2/2 | Characterization of potent odorants in northern Thai fermented black and yellow soybeans (thua nao) using solvent-assisted flavor evaporation, aroma extract dilution analysis techniques and omission studies of aroma reconstit | Mathatheeranan, Pakavit; Wongprasert, Thanakorn; Wang, Yi ; Fang, Mingchih ; Lu, Ting-Jang; Suppavorasatit, Inthawoot | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | | | |
| 2021 | Comprehensive detection of 120 additives in food using nontargeted MS data acquisition | Hsu, Che-Lun; Fang, Mingchih ; Tseng, Hui-Chun; Lin, Ya-Tze; Tseng, Su-Hsiang; Wang, Der-Yuan; Hwang, Deng-Fwu | JOURNAL OF FOOD AND DRUG ANALYSIS | | 1 | |
| 2021 | Determination of cannabinoids in hemp oil based cosmetic products by LC-tandem MS | Hsu, Yun-Hua; Fang, Ming-Chih ; Huang, Shou-Chieh; Kao, Ya-Min; Tseng, Su-Hsiang; Wang, Der-Yuan | JOURNAL OF FOOD AND DRUG ANALYSIS | | 4 | |
| 2024/10/15 | Development of the headspace gas chromatography-tandem mass spectrometry method for ethylene oxide and ethylene chlorohydrin residue in medical devices | Chiang, Yi Chun; Fang, Ming Chih ; Yang, Chuan Kai; Wang, Sheng Wei; Tseng, Su Hsiang | RAPID COMMUNICATIONS IN MASS SPECTROMETRY | | | |
| 2022 | Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans | Kulapichitr, Fareeya; Borompichaichartkul, Chaleeda; Fang, Mingchih ; Suppavorasatit, Inthawoot; Cadwallader, Keith R. | FOOD CHEMISTRY | | 28 | |
| 2024/6/23 | The effect of yam (<i>Dioscorea japonica</i>) addition on aroma and properties of gluten-free rice chiffon cake | Wang, Shang-Ta ; Chen, Hong-Jhang; Fang, Mingchih ; Huang, Ching-Wen; Sung, Wen-Chieh | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | | | |
| 2023/12/1 | Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao <i>Gelidium</i> Seaweed | Sung, Wen-Chieh ; Lin, Hong-Ting (Victor); Liao, Wei-Chih; Fang, Mingchih | FOODS | | | |
| 2022 | Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits | Fang, Mingchih ; Ting, Yen-Shu; Sung, Wen-Chieh | POLYMERS | | 0 | |
| 2021 | Elucidation of two new corticosteroids, betamethasone dibutyrate and betamethasone tributyrate | Chen, Shin-Yu; Fang, Mingchih ; Lin, Ya-Tze; Tsai, Chia-Fen; Cheng, Hwei-Fang; Wang, Der-Yuan | STEROIDS | | 2 | |
| 2024/3/1 | Freshness evaluation of grouper fillets by inexpensive e-Nose and spectroscopy sensors | Chen, Chin-Li; Liao, Yu -Chien; Fang, Mingchih | MICROCHEMICAL JOURNAL | | | |
| 2023/12/21 | High-efficient screening of pesticide residues in vegetables using gas chromatography/quadrupole time-of-flight (GC/Q-TOF) | Chou, Ya-Chun; Fang, Ming-Chih ; Yu, Chiao-Yu; Cai, Ying-Jie; Hung, Yu-Ching; Chang, Shu-Han; Huang, Hsiau-Wen; Kao, Ya-Min; Tseng, Su-Hsiang; Wang, Der-Yuan | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | | | |
| 2020 | HPLC-Based Chemometric Analysis for Coffee Adulteration | Cheah, W. L.; Ming-Chih Fang | Foods | | | |
| 2015 | Identification and quantification of Cu-chlorophyll adulteration of edible oils | Ming-Chih Fang ; Tsai, C. F.; Wu, G. Y.; Tseng, S. H.; Cheng, H. F.; Kuo, C. H.; Hsu, C. L.; Kao, Y. M.; Shih, D. Y. C.; Chiang, Y. M. | Food Additives & Contaminants Part B-Surveillance | | | |
| 2024/1/1 | Immunomodulatory effects of Ulva-derived polysaccharides, oligosaccharides, and residues in a murine model of delayedtype hypersensitivity | Ou, Jing-Yi; Liu, Fang-Ling; Chen, Chien-Li ; Fang, Ming-Chih ; Huang, Chung-Hsiung | BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH | | | |
| 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 | | | |
| 2021 | Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying | Fang, Mingchih ; Huang, Guan-Jing; Sung, Wen-Chieh | LWT-FOOD SCIENCE AND TECHNOLOGY | | 26 | |
| 2022 | Monascus purpureus Fermented Product Ameliorates Learning and Memory Impairment in the Amyloid Precursor Protein Transgenic J20 Mouse Model of Alzheimer's Disease | Fang, Ming-Chih ; Cheng, Irene Han-Juo; Chen, Chien-Li | FERMENTATION-BASEL | | 0 | |
| 2021 | Quantitative analysis of fragrance allergens in various matrixes of cosmetics by liquid-liquid extraction and GC-MS | Lu, Chia-Hui; Fang, Ming-Chih ; Chen, Yu-Zi; Huang, Shou-Chieh; Wang, Der-Yuan | JOURNAL OF FOOD AND DRUG ANALYSIS | | 1 | |
| 2024/12/1 | Roasted fish reaction flavor by plant-based ingredients | Lu, Jing-Wen; Lin, Chun-Yu; Fang, Mingchih | FOOD CHEMISTRY | | | |
