E-LIB Suche - Ergebnisse für: Hwang, Chiu-Chu

1

Application of novel microwave-assisted induction heating t..:

Lee, Yi-Chen ; Hwang, Chiu-Chu ; Huang, Yi-Ting
Innovative Food Science & Emerging Technologies. 93 (2024) - p. 103640 , 2024

Link: https://doi.org/10.1016/..

2

Replacing the Addition of Sulfite in Mustard Pickle Product..:

Chien, Hung-I ; Lee, Yi-Chen ; Yen, Yu-Fan...
Foods. 12 (2023) 2 - p. 317 , 2023

Link: https://doi.org/10.3390/..

3

Determining the Optimal Vacuum Frying Conditions for Silver..:

Chien, Hung-I ; Hwang, Chiu-Chu ; Lee, Yi-Chen...
Foods. 12 (2023) 19 - p. 3533 , 2023

Link: https://doi.org/10.3390/..

4

Effect of High-Pressure Processing on the Qualities of Carr..:

Hwang, Chiu-Chu ; Chien, Hung-I ; Lee, Yi-Chen...
Foods. 12 (2023) 16 - p. 3107 , 2023

Link: https://doi.org/10.3390/..

5

Inactivation Kinetics of Foodborne Pathogens in Carrot Juic..:

Hwang, Chiu-Chu ; Lin, Chung-Saint ; Hsiao, Yun-Ting...
Biology. 12 (2023) 11 - p. 1383 , 2023

Link: https://doi.org/10.3390/..

6

Physicochemical Quality Retention during Cold Storage of Pr..:

Hwang, Chiu-Chu ; Chien, Hung-I ; Lee, Yi-Chen...
Foods. 12 (2023) 16 - p. 3140 , 2023

Link: https://doi.org/10.3390/..

7

Combined effect of brine salting and high-hydrostatic-press..:

Tsai, Yung-Hsiang ; Kung, Hsien-Feng ; Lin, Chung-Saint...
International Journal of Food Properties. 25 (2022) 1 - p. 872-884 , 2022

Link: https://doi.org/10.1080/..

8

Retardation of quality loss and extension of shelf life of ..:

Tsai, Yung-Hsiang ; Hwang, Chiu-Chu ; Zeng, Wei-Han...
Food Control. 141 (2022) - p. 109187 , 2022

Link: https://doi.org/10.1016/..

9

Evaluating the effect of an emerging microwave-assisted ind..:

Lee, Yi-Chen ; Tsai, Yung-Hsiang ; Hwang, Chiu-Chu..
Food Control. 133 (2022) - p. 108509 , 2022

Link: https://doi.org/10.1016/..

10

Cooking and pasteurizing evaluation of barramundi (Lates ca..:

Tsai, Yung-Hsiang ; Hwang, Chiu-Chu ; Kao, Jun-Cheng...
Innovative Food Science & Emerging Technologies. 80 (2022) - p. 103089 , 2022

Link: https://doi.org/10.1016/..

11

Comparison of microwave-assisted induction heating system (..:

Tsai, Yung-Hsiang ; Hwang, Chiu-Chu ; Lin, Chung-Saint...
Innovative Food Science & Emerging Technologies. 73 (2021) - p. 102787 , 2021

Link: https://doi.org/10.1016/..

12

Physicochemical and Microbial Quality of Prepackaged Shrimp..:

Hwang, Chiu-Chu ; Lin, Chung-Saint ; Lee, Yi-Chen...
Applied Sciences. 11 (2021) 20 - p. 9514 , 2021

Link: https://doi.org/10.3390/..

13

Effect of a Novel Microwave-Assisted Induction Heating (MAI..:

Lee, Yi-Chen ; Lin, Chung-Saint ; Zeng, Wei-Han...
Foods. 10 (2021) 10 - p. 2299 , 2021

Link: https://doi.org/10.3390/..

14

Inhibitory effects of high pressure processing on microbial..:

Lin, Chung-Saint ; Lee, Yi-Chen ; Ciou, Jhih-Wei...
CyTA - Journal of Food. 19 (2021) 1 - p. 762-770 , 2021

Link: https://doi.org/10.1080/..

15

Effect of Brine Concentrations on the Bacteriological and C..:

Hwang, Chiu-Chu ; Lee, Yi-Chen ; Huang, Chung-Yung...
Foods. 9 (2020) 11 - p. 1597 , 2020

Link: https://doi.org/10.3390/..