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National Taiwan Ocean University Research Hub
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Showing results 41 to 50 of 50
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Issue Date
Title
Author(s)
Source
WOS
Fulltext/Archive link
2018
The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans
Yu-Wei Chang
; Chou, Y. H.; Wen-Chieh Sung
; Hsin-I Hsiao
Food Chemistry
18
2014
UV treatment and gamma irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse
Wen-Chieh Sung
; Chen, Z. Y.
Radiation Physics and Chemistry
13
2015
UV treatments on the physicochemical properties of tilapia skin and pig skin gelatin
Wu, C. K.; Chen, Z. Y.; Wen-Chieh Sung
; Jenn-Shou Tsai
Food Science and Technology International
3
2013
Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour
Wen-Chieh Sung
Journal of Food and Drug Analysis
26
2006
以卡德蘭膠製作夾心麵條之可行性研究
宋文杰
; 曾鑫順; 黃靖淑; 劉博文
2008
以消費者觀點探討中式連鎖速食業之行銷策略
黃靖淑; 黃鈺娟; 宋文杰
2008
消費者飲食行為與健康主題餐廳需求之關係研究
黃靖淑; 宋文杰
2008
添加澱粉液化酵素對麵糰及土司品質之影響
黃湞鈺; 宋文杰
; 徐永鑫
2005
製麴用小麥粉配粉條件探討
宋文杰
; 廖宏儒; 吳昆崙
2008
麥芽糖基海藻糖漿對烘焙產品物化性質之影響
徐永鑫; 廖漢雄; 宋文杰
; 黃湞鈺