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机构 日期 题名 作者
國立臺灣海洋大學 2005-04 鹽水浸泡改善牡蠣產品品質之探討 陳莉臻;侯明君;吳純衡;蕭泉源; Li-Chen Chen;Ming-Chun Hou;Chewen-Hemg Wu;Chyuan-Yuan Shiau
國立臺灣海洋大學 2004-04 Preliminary study on puffer fish proteome-species identification of puffer fish by two-dimensional electrophoresis TAI-YUAN CHEN; CHYUAN-YUAN SHIAU; CHENG-I WEI; DENG-FWU HWANG
國立臺灣海洋大學 2003-11 Identification of puffer fish species by native isoelectric focusing technique Tai-Yuan Chen; Chyuan-Yuan Shiau; Tamao Noguchi; Cheng-i Wei; Deng-Fwu Hwang
國立臺灣海洋大學 2003 Antioxidant activities of carnosine,anserine,some free amino acids and their combination Hui-Chun Wu; Chyuan-Yuan Shiau; Hua-Ming; Chen; Tze-Kuei Chiou
國立臺灣海洋大學 2003 Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus) Hui-Chun,Wu; Hua-Ming,Chen; Chyuan-Yuan,Shiau
國立臺灣海洋大學 2002-04 Extractive component changes in the foot muscle of live small abalone during storage TZE-KUEI CHIOU;MENG-MEI LAI;HUEI-LING LAN;CHYUAN-YUAN SHIAU
國立臺灣海洋大學 2002-01-10 Identification of species and measurement of tetrodotoxin in dried dressed fish fillets of Puffer fish Tai-Yuan Chen;Yu-Wen Hsieh;Yung-Hsiang Tsai;Chyuan-Yuan Shiau;Deng-Fwu Hwang
國立臺灣海洋大學 2002-01 Seasonal variations of free amino acids and nucleotide‐related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes Deng-Fwu Hwang;Tai-Yuan Chen;Chyuan-Yuan Shiau;Sen-Shyong Jeng
國立臺灣海洋大學 2002 Electrophoretic identification of muscle proteins in several puffer species with Coomassie blue/silver staining TAI YUAN CHEN; CHYUAN YUAN SHIAU; DENG Fwu HWANG
國立臺灣海洋大學 2001-12 Changes in chemical constituents and physical indices during processing of dried‐seasoned squid Tze-Kuei Chiou;Hwong-Kwang Chang;Leah Lo;Huei-Ling Lan;Chyuan-Yuan Shiau
國立臺灣海洋大學 2001-03 Effect of starvation on free histidine and amino acids in white muscle of milkfish Chanoschanos Chyuan-Yuan Shiau;Yu-Jane Pong;Tze-Kuei Chiou;Yun-Yuen Tin
國立臺灣海洋大學 1999-01 Protein recovered from oyster wash water by ultrafiltration and their utilization as oyster sauce through fermentation Chyuan-Yuan Shiau;Tuu-Jyi Chai
國立臺灣海洋大學 1998 Changes in Extractive Components in the Edible Meat of Hard Clam Meretrix lusoria during Storage at Different Temperatures Tze-Kuei Chiou; Jen-Fuei Lin; Chyuan-Yuan Shiau
國立臺灣海洋大學 1997 Effect of Growth on the Levels of Free Histidine and Amino Acids in White Muscle of Milkfish (Chanos chanos) Chyuan-Yuan Shiau;Yu-Jane Pong;Tze-Kuei Chiou;Tuu-jyi Chai
國立臺灣海洋大學 1997 Seasonal variations of free amino acids in the muscle and viscera of small abalone Haliotis diversicolor Deng-Fwu Hwang; Wen-Pin Liang; Chyuan-Yuan Shiau; Tze-Kuei Chiou; Sen-Shyong Jeng
國立臺灣海洋大學 1996 Free Amino Acids and Nucleotide-Related Compounds in Milkfish (Chanos chanos) Muscles and Viscera Chyuan-Yuan Shiau;Yu-Jane Pong;Tze-Kuei Chiou;Tuu-jyi Chai
國立臺灣海洋大學 1995-10 Nitrogen-Containing Taste Components of Oyster Wash Water and Changes in Quantities During Heat Concentration Chyuan-Yuan Shiau;Tuu-jyi Chai;Tze-Kuei Chiou
國立臺灣海洋大學 1995-09 Biogenic amines in the flesh of sailfish (Istiophorus platypterus) responsible for scombroid poisoning CHYUAN-YUAN SHIAU;CHANG-CHIA CHENG; DENG-FWU HWANG; SHENG-HSIUNG CHANG

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