| 育達商業科技大學 |
2009 |
The hygienic quality of dried milkfish products and the quality effects of different processing methods on dried milkfish
|
C. C., Hwang;H. C., Lin;H. F., Kung;D. F., Hwang;Y. H., Tsai |
| 育達商業科技大學 |
2009 |
Mortality effect of toxic dinoflagellate Gymnodinium catenatum to marine fish
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C. C., Hwang;H. M., Chen;Y. H., Tsai;T., Noguchi;D. F., Hwang |
| 育達商業科技大學 |
2009 |
Hygienic quality and histamine-producing bacteria of fish meats and environments in fishery processing factories
|
C. C., Hwang;D. F., Hwang;Y. C., Lee;H. F., Kung;J. D., Wu;Y. H., Tsai |
| 亞洲大學 |
2008 |
Molecular identification of puffer fish-based commercial fraud by PCR-RFLP analysis of a segment of the cytochrome b region.
|
Hsieh, C. H.;Y. L. Chung;H. S. Hsieh;D. F. Hwang |
| 國立臺灣海洋大學 |
2008 |
Identification of six common species of processed filefish using cytochrome b gene sequence and PCR-RFLP analysis
|
Wu Y. J.;C. H. Hsieh;H. M. Chen;D. F. Hwang |
| 國立臺灣海洋大學 |
2008 |
Dietary amino acid taurine ameliorates liver injury in chronic hepatitis patients
|
Hu Y. H.;C. L. Lin;Y. W. Huang;P. E. Liu;D. F. Hwang |
| 育達商業科技大學 |
2008 |
Ichthyotoxicity studies of four fish species exposed to a toxic dinoflagellate Alexandrium minutum
|
C. C., Hwang;H. M., Chen;Y. H., Tsai;D. F., Hwang |
| 國立臺灣海洋大學 |
2007-08 |
Occurrence of tetrodotoxin and paralytic shellfish poisons in a gastropod implicated in food poisoning in southern Taiwan
|
H.-C. JEN; S.J. LIN; S.-Y. LIN; Y.-W. HUANG; I-C. LIAO; O. ARAKAWA; D.-F. HWANG |
| 亞洲大學 |
2007 |
Histamine level and species identification meats implicated in two food borne poisonings
|
Tsai Y. H.; H. S. Hsieh ; H. C. Chen; S. H. Cheng; T. Chai; D. F. Hwang |
| 國立臺灣海洋大學 |
2007 |
Optional conditions of PGE2 production and seasonal variation of PGE2 level in Gracilaria coforvoides
|
Hsu B. Y.;C. Y. Tsao;T. K. Chiou;D. F. Hwang |
| 國立臺灣海洋大學 |
2006-02-17 |
Determination of tetrodotoxin in human urine and blood using C18 cartridge column, ultrafiltration and LC–MS
|
Y.H. Tsai;D.F. Hwang;C.A. Cheng;C.C. Hwang;J.F. Deng |
| 亞洲大學 |
2006 |
Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood
|
Huang Y. R.; H. S. Hsieh ; S. Y. Lin; S. J. Lin; Y. C. Hung ; D. F. Hwang |
| 國立臺灣海洋大學 |
2006 |
Effects of rice bran, inulin and CMC on sensory character of emulsified pork meatballs using response surface methodology
|
Hwang S. C.;D. F. Hwang;S. P. Chi;C. Y. Shiau |
| 育達商業科技大學 |
2006 |
Tetrodotoxin in several species of xanthid crabs in southern Taiwan
|
Y. H., Tsai;P. H., Ho;C. C., Hwang;P. A., Hwang;C. A., Cheng;D. F., Hwang |
| 育達商業科技大學 |
2006 |
Determination of tetrodotoxin in human urine and blood using C18 cartridge column, ultrafiltration and LC-MS
|
Y.H., Tsai;D.F., Hwang;C.A., Cheng;C.C., Hwang;J.F., Dengd |
| 國立臺灣海洋大學 |
2005-08 |
Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs
|
S.C. Huang;C.Y. Shiau;T.E. Liu;C.L. Chu;D.F. Hwang |
| 國立臺灣海洋大學 |
2005 |
Hygienic quality and incidence of histamine-forming Lactobacillus species in natural and processed cheese in Taiwan
|
Kung H. F.;Y. H. Tsai;C. C. Hwang;Y. H. Lee;J. H. Hwang;C. I. Wei;D. F. Hwang |
| 國立臺灣海洋大學 |
2005 |
Effects of rice bran, inulin and CMC on physic-chemical properties of emulsified pork meatballs using response surface methodology
|
Hwang S. C.;D. F. Hwang;S. P. Chi;C.Y. Shiau |
| 國立臺灣海洋大學 |
2005 |
HPLC determination of pheophorbide a in dried lavar product implicated in food poisoning
|
D.-F. Hwang;Y.-S. Tsai;S.-S. Chou;S.-M. Liu;J.-T. Wu;S.-J. Lin;W.-C. Tu |
| 亞洲大學 |
2004-06 |
Molecular phylogenetic relationships of puffer fish inferred from partial sequences of cytochrome b gene and restriction fragment length polymorphism analysis.
|
Hsieh, Y. W.;D. F. Hwang |
| 亞洲大學 |
2004-01 |
Application of DNA technique for identifying the species of different processed products of swordfish meat.
|
Hsieh, H. S.;T. J. Chai;C. A. Cheng;Y. W. Hsieh;D. F. Hwang |
| 國立臺灣海洋大學 |
2004-01 |
Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures
|
J.-C. Chung; S.-S. Chou; D.-F. Hwang |
| 國立臺灣海洋大學 |
2004-01 |
Application of DNA technique for identification the species of different processed products of swordfish meat
|
H. S. HSIEH;T. CHAI;C. A. CHENG;Y. W. HSIEH;D. F. HWANG |
| 國立臺灣海洋大學 |
2003-01 |
Identification of tetrodotoxin and fish species in an adulterated dried mullet roe implicated in food poisoning
|
Y.W. Hsieh;P.A. Hwang;H.H. Pan;J.B. Chen;D.F. Hwang |
| 亞洲大學 |
2003 |
Identification of tetrodotoxin and fish species in an adulterated dried mullet roe implicated in food poisoning
|
Hsieh, Y. W.; P. A. Hwang; H. H. Pan; J. B. Chen ; D. F. Hwang |
