| 公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
| 2025/6/30 | Development of risk-based critical limits in HACCP plans through quantitative microbial risk assessment: Salmonella risk in a poultry meat supply chain case in Taiwan | Mai, Che-Lun; Chou, Yu-Hao; Chou, Kelvin; Song, Fang-Jing; Hsiao, Hsin-, I | FOOD CONTROL | | | |
| 2023 | Identification of postbaking mold contamination through onsite monitoring of baking factory environment: A case study of bakery company in Taiwan | Chou, Kelvin; Yan, Cheing-Tong; Hsiao, Hsin-, I | FOOD CONTROL | | 0 | |
| 2024/5/1 | Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage | Chou, Kelvin; Liu, Jinxin; Lu, Xiaonan; Hsiao, Hsin-, I | FOOD MICROBIOLOGY | | | |
