| 臺大學術典藏 |
2018-09-10T07:06:42Z |
Protein expression in Vibrio parahaemolyticus 690 subjected to sublethal heat and ethanol shock treatments
|
Chiang, M.-L. and Ho, W.-L. and Yu, R.-C. and Chou, C.-C.; Chiang, Ming-Lun; Ho, Wei-Li; Yu, Roch-Chui; Chou, Cheng-Chun; ROCH-CHUI YU; Chiang, Ming-Lun; Ho, Wei-Li; Yu, Roch-Chui; Chou, Cheng-Chun |
| 臺大學術典藏 |
2018-09-10T06:00:58Z |
Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
|
Chou, Cheng-Chun;Yu, Roch-Chui;Wang, Yi-Chieh;ROCH-CHUI YU;Chou, C.-C.;Yu, R.-C.;Wang, Y.-C.; Wang, Y.-C.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T06:00:58Z |
Purification and characterization of a sodium-stimulated β-galactosidase from Bifidobacterium longum CCRC 15708
|
Chou, Cheng-Chun;Yu, Roch-Chui;Hsu, Chin-An;ROCH-CHUI YU;Chou, Cheng-Chun;Yu, Roch-Chui;Hsu, Chin-An; Hsu, Chin-An; Yu, Roch-Chui; Chou, Cheng-Chun; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T05:25:33Z |
Physical factors and reuse affect the production of cholesterol oxidase in reactors containing calcium alginate-immobilized Rhodococcus equi No. 23
|
Chou, Cheng-Chun;Yang, Hsin-Yi;Yu, Roch-Chui;ROCH-CHUI YU;Chang, Yu-Chih;Chou, Cheng-Chun;Yang, Hsin-Yi;Yu, Roch-Chui;Chang, Yu-Chih; Chang, Yu-Chih; Yu, Roch-Chui; Yang, Hsin-Yi; Chou, Cheng-Chun; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T04:34:25Z |
Increased acid tolerance of Escherichia coli O157:H7 as affected by acid adaptation time and conditions of acid challenge
|
Cheng, Hsin-Yi;Yu, Roch-Chui;Chou, Cheng-Chun; Cheng, Hsin-Yi; Yu, Roch-Chui; Chou, Cheng-Chun; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T03:49:19Z |
Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of staphylococcal enterotoxin in egg products
|
Yang, Shu-Er; Yu, Roch-Chui; Chou, Cheng-Chun; Yang, Shu-Er; Yu, Roch-Chui; Chou, Cheng-Chun; ROCH-CHUI YU |
| 嘉南藥理大學 |
2013-04 |
Effects of Storage Conditions on the Stability of Isoflavone Isomers in Lactic Fermented Soymilk Powder
|
Chien, Hsian-Ling; Yang, Tsui-Chu; Chou, Cheng-Chun |
| 國立臺灣海洋大學 |
2012-04 |
Heat shock and cold shock treatments affect the survival of Listeria monocytogenes and Salmonella Typhimurium exposed to disinfectants
|
Lin, Meng-Hsuan; Chiang, Ming-Lun; Pan, Chorng-Liang; Chou, Cheng-Chun |
| 國立高雄第一科技大學 |
2010-06-25 |
企業智慧財產制度之規劃分析研究
|
周政春; Chou Cheng-Chun |
| 國立臺灣大學 |
2010 |
Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products
|
Hsiao, Wan-Ling; Chang, Chia-Hsiang; Chou, Cheng-Chun |
| 國立臺灣大學 |
2010 |
The effect of heat shock on the response of Cronobacter sakazakii to subsequent lethal stresses
|
Chang, Chia-Hsiang; Chiang, Ming-Lun; Chou, Cheng-Chun |
| 國立臺灣大學 |
2010 |
Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji
|
Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
| 國立臺灣大學 |
2010 |
Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
|
Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
| 臺大學術典藏 |
2010 |
Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji
|
Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
| 臺大學術典藏 |
2010 |
Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
|
Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun; Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
Antioxidant activity of lactic-fermented Chinese cabbage
|
Sun, Yu-Ping; Chou, Cheng-Chun; Yu, Roch-Chui |
| 國立臺灣大學 |
2009 |
Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures
|
Wu, Chia-Hsuan; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
The effect of temperature and length of heat shock treatment on the thermal tolerance and cell leakage of Cronobacter sakazakii BCRC 13988
|
Chang, Chia-Hsiang; Chiang, Ming-Lun; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
Exopolysaccharide production of Lactobacillus salivarius BCRC 14759 and Bifidobacterium bifidum BCRC 14615
|
Liu, Chu-Ting; Hsu, I-Ting; Chou, Cheng-Chun; Lo, Pei-Ren; Yu, Roch-Chui |
| 國立臺灣大學 |
2009 |
Ethanol-, NaCl-susceptibility and protein expression of acid-adapted B. cereus 1-4-1 as well as its growth patterns in the presence of various carbon and nitrogen sources
|
Chen, Jui-Lin; Chiang, Ming-Lun; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
Survival of Vibrio parahaemolyticus under environmental stresses as influenced by growth phase and pre-adaptation treatment
|
Chiang, Ming-Lun; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions
|
Huang, Ru-Yue; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
Antimutagenic activity of Aspergillus awamori-fermented black soybean response to simulated digestive juice treatments and its antimutagenic mechanisms
|
Hung, Yu-Hsiang; Wang, Yen-Ju; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
Survival of the acid-adapted Bacillus cereus in acidic environments
|
Chen, Jui-Lin; Chiang, Ming-Lun; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
The effect of acid adaptation on the susceptibility of B. cereus to the stresses of temperature and H2O2 as well as enterotoxin production
|
Chen, Jui-Lin; Chiang, Ming-Lun; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji
|
Huang, Ru-Yue; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Protein expression in Vibrio parahaemolyticus 690 subjected to sublethal heat and ethanol shock treatments
|
Chiang, Ming-Lun; Ho, Wei-Li; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Changes of mutagenicity and antimutagenicity of the lactic fermented soymilk after exposure to acid, bile salt and heating
|
Hsieh, Meng-Li; Lo, Pei-Ren; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean, a healthy food ingredient, after heat treatment
|
Wang, Yen-Ju; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Viability of Acid-adapted and Non-adapted Bacillus cereus during the Lactic Fermentation of Skim Milk and Product Storage at 5 degree C
|
Shen, Hsuan-Wen; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Expression of superoxide dismutase, catalase and thermostable direct hemolysin by, and growth in the presence of various nitrogen and carbon sources of heat-shocked and ethanol-shocked Vibrio parahaemolyticus
|
Chiang, Ming-Lun; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions
|
Chiang, Ming-Lun; Ho, Wei-Li; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean
|
Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage
|
Shen, Hsuan-Wen; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Cell age, suspending medium and metal ion influence the susceptibility of Escherichia coli O157:H7 to water-soluble maltose chitosan derivative
|
Yang, Tsui-Chu; Li, Chin-Fung; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Cell age, suspend medium and metal ion influence the susceptibility of Escherichia coli O157:H7 to water soluble maltose chitosan derivative
|
Yang, Tsui-Chu; Li, Chin-Fung; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans
|
Hung, Yu-Hsiang; Huang, Hui-Yu; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Possible Mechanisms of Antimutagenicity in Fermented Soymilk Prepared with a Coculture of Streptococcus infantis and Bifidobacterium infantis
|
Hsieh, Meng-Li; Fang, Shao-W.; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Enzymatic production of galactooligosaccharides by β-galactosidase from Bifidobacterium longum BCRC 15708
|
Hsu, Chih-An; Lee, Shiow-Ling; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Antibacterial activity of propolis ethanol extract against Streptococcus mutans as influenced by concentration, temperature, pH and cell age
|
Yang, Hsin-Yi; Ho, Wei-Li; Chang, Cheng-Ming; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Cultural condition affecting the growth and production of β-galactosidase by Bifidobacterium longum CCRC 15708 in a jar fermenter
|
Hsu, Chih-An; Yu, Roch-Chui; Lee, Shiow-Ling; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Total phenolic and anthocyanin contents as well as antioxidant activity of black bean koji fermented by Aspergillus awamori under different culture conditions
|
Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun |
| 臺大學術典藏 |
2007 |
Possible Mechanisms of Antimutagenicity in Fermented Soymilk Prepared with a Coculture of Streptococcus infantis and Bifidobacterium infantis
|
Fang, Shao-W.; Yu, Roch-Chui; Chou, Cheng-Chun; Hsieh, Meng-Li; Fang, Shao-W.; Yu, Roch-Chui; Chou, Cheng-Chun; Hsieh, Meng-Li |
| 國立臺灣大學 |
2006 |
Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi
|
Lin, Chia-Hung; Wei, Yi-Tien; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Response of Vibrio parahaemolyticus to ethanol shock
|
Chiang, Ming-Lun; Ho, Wei-Li; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the methanol extracts of soybean koji prepared with various filamentous fungi
|
Lin, Chia-Hung; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
|
Wang, Yi-Chieh; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Antifugal activity of chitosan and its application to control postharvest quality and fungal rotting of Tankan citrus fruit (Citrus tankan Hayata)
|
Chien, Po-Jung; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria
|
Hsieh, Meng-Li; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria
|
Chien, Hsiang-Lin; Huang, Hui-Yu; Chou, Cheng-Chun |
