| 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
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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
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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
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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
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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
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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
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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 |
