| 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 |
