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1دورية أكاديمية
المؤلفون: Ping-Hsiu Huang, Yu-Tsung Cheng, Yung-Jia Chan, Shu-Ju Chen, Jhih-Ying Ciou, Wen-Chien Lu, Wan-Jung Hsu, Chiun-Chung R. Wang, Po-Hsien Li
المصدر: Arabian Journal of Chemistry, Vol 16, Iss 11, Pp 105280- (2023)
مصطلحات موضوعية: HeShouWu (roots of Polygonum multiflorum), Blood lipids, Triglycerides, Total cholesterol, Low-cholesterol diet, Chinese herbal formulations, Chemistry, QD1-999
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S1878535223007426Test; https://doaj.org/toc/1878-5352Test
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2دورية أكاديمية
المصدر: Heliyon, Vol 9, Iss 9, Pp e19165- (2023)
مصطلحات موضوعية: 3D food printing, White chocolate, Oleogel, Print accuracy evaluation, Science (General), Q1-390, Social sciences (General), H1-99
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2405844023063739Test; https://doaj.org/toc/2405-8440Test
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3دورية أكاديمية
المؤلفون: Ping-Hsiu Huang, Sulfath Hakkim Hazeena, Yi-Ting Qiu, Jhih-Ying Ciou, Chang-Wei Hsieh, Ming-Kuei Shih, Min-Hung Chen, Chih-Yao Hou
المصدر: Heliyon, Vol 9, Iss 1, Pp e12697- (2023)
مصطلحات موضوعية: Sterilized liquid eggs (SLE), Pasteurization, Egg white hydrolysate (EWH), Foaming, Stability, Non-sterilized liquid egg white (NSLE), Science (General), Q1-390, Social sciences (General), H1-99
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2405844022039858Test; https://doaj.org/toc/2405-8440Test
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4دورية أكاديمية
المؤلفون: Chia-Hua Lin, Ying-Tang Huang, Jhih-Ying Ciou, Chiu-Min Cheng, Guan-Ting Wang, Chun-Mei You, Ping-Hsiu Huang, Chih-Yao Hou
المصدر: Foods, Vol 12, Iss 9, p 1921 (2023)
مصطلحات موضوعية: tilapia, umami, circular economy, byproduct, flavor, sensory evaluation, Chemical technology, TP1-1185
وصف الملف: electronic resource
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5دورية أكاديمية
المؤلفون: Cheng-Yu Hsieh, Jhih-Ying Ciou, Ming-Kuei Shih, Shu-Ling Hsieh, Yu-Wen Huang, Min-Hung Chen, Chih-Yao Hou
المصدر: International Journal of Food Properties, Vol 24, Iss 1, Pp 264-276 (2021)
مصطلحات موضوعية: lemon fermented products, lemon water vapor extract, limonene, anti-browning, gastrointestinal simulation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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6دورية أكاديمية
المؤلفون: Cheng-Yu Hsieh, Shu-Ling Hsieh, Jhih-Ying Ciou, Yu-Wen Huang, Jie-Yin Leang, Min-Hung Chen, Chih-Yao Hou
المصدر: International Journal of Food Properties, Vol 24, Iss 1, Pp 28-40 (2021)
مصطلحات موضوعية: lemon-fermented product, lactic acid fermentation, antioxidant capacity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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7دورية أكاديمية
المؤلفون: Yi-Hao Huang, Weir-Chiang You, Yung-Ju Chen, Jhih-Ying Ciou, Lu-Sheng Hsieh
المصدر: Fermentation, Vol 9, Iss 1, p 49 (2023)
مصطلحات موضوعية: aspartate ammonia-lyase, Lactobacillus paracasei, maltose-binding protein, phenylalanine ammonia-lyase, substrate specificity, tyrosine ammonia lyase, Fermentation industries. Beverages. Alcohol, TP500-660
وصف الملف: electronic resource
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8دورية أكاديمية
المؤلفون: Yun-Hsi Chang, GiGi Chin Wen Lim, Ju-Yun Chien, Lu-Sheng Hsieh, Shinn-Dar Wu, Jhih-Ying Ciou
المصدر: Fermentation, Vol 8, Iss 2, p 73 (2022)
مصطلحات موضوعية: soy sauce, lemon juice, secondary fermentation, lemon-flavored sauce, Fermentation industries. Beverages. Alcohol, TP500-660
وصف الملف: electronic resource
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9دورية أكاديمية
المؤلفون: Pei-Yu Hong, Yi-Hao Huang, GiGi Chin Wen Lim, Yen-Po Chen, Che-Jen Hsiao, Li-Hsien Chen, Jhih-Ying Ciou, Lu-Sheng Hsieh
المصدر: International Journal of Molecular Sciences, Vol 22, Iss 20, p 11184 (2021)
مصطلحات موضوعية: central composite design (CCD)-response surface methodology (RSM), dextran polyaldehyde, electrospun nanofiber, phenylalanine ammonia-lyase, Biology (General), QH301-705.5, Chemistry, QD1-999
وصف الملف: electronic resource
العلاقة: https://www.mdpi.com/1422-0067/22/20/11184Test; https://doaj.org/toc/1661-6596Test; https://doaj.org/toc/1422-0067Test
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10دورية أكاديمية
المؤلفون: Hen-Yo Ho, Jhih-Ying Ciou, Yi-Ting Qiu, Shu-Ling Hsieh, Ming-Kuei Shih, Min-Hung Chen, Chao-Wen Tu, Chang-Wei Hsieh, Chih-Yao Hou
المصدر: Foods, Vol 10, Iss 6, p 1326 (2021)
مصطلحات موضوعية: liquid egg, egg white hydrolysate, foaming characteristics, stability, Chemical technology, TP1-1185
وصف الملف: electronic resource