公開日期 | 標題 | 作者 | 來源出版物 | WOS | 全文 |
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 | | |
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 | |
2014 | Stabilization of the Potent Odorant 2-Acetyl-1-pyrroline and Structural Analogues by Complexation with Zinc Halides | Ming-Chih Fang ; Cadwallader, K. R. | Journal of Agricultural and Food Chemistry | 8 | |
2022 | Study on coffee flavour of various pour-over brews | Chen, Chien-Li ; Kuo, Yu-Hsuan; Fang, Mingchih | FLAVOUR AND FRAGRANCE JOURNAL | 0 | |
2022 | 博士生以全全英語學習專業課程面臨之挑戰 | 曾柏興 ; 林澄億 ; 方銘志 | 中華民國運輸學會 | | |
2022 | 博士生以全全英語學習專業課程面臨之挑戰 | 曾柏興 ; 林澄億 ; 方銘志 | 中華民國運輸學會 | | |
2021 | 情境手遊教材導入儀器分析課程提升學習成效之研究 | 方銘志 | | | |
2022 | 食品衛生安全加入人工智慧的課程規劃 | 方銘志 | | | |