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机构 日期 题名 作者
國立臺灣海洋大學 2017-10 The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan Hsin-I Hsiao; Vivian Chi-Hua Wu; Lihan Huang; Cheng-AnHwang; Yen-Shan Huang
國立臺灣海洋大學 2017-08 Comparative study of imported food control systems of Taiwan, Japan, the United States, and the European Union Wayne Chung Chih Wang; Hsin-I Hsiao; Nodali Ndraha
國立臺灣海洋大學 2017 Deteriorating inventory model for ready-to-eat food under fuzzy environment Hsin-I Hsiao;Mengru Tu;Ming-Fang Yang;Wei-Chung Tseng
國立臺灣海洋大學 2016-12 Enhanced anti-inflammatory activity of brown seaweed Laminariajaponica by fermentation using Bacillus subtilis Hong-Ting Victor Lin; Wen-Jung Lu; Guo-Jane Tsai; Chein-Te Chou; Hsin-I Hsiao;Pai-An Hwang
國立臺灣海洋大學 2016-06 Time-temperature transparency in the cold chain Hsin-I Hsiao; Kuan-Lin Huang
國立臺灣海洋大學 2016-02 Impacts of Climatic Variability on Vibrio parahaemolyticus Outbreaks in Taiwan Hsin-I Hsiao; Man-Ser Jan; Hui-Ju Chi
國立臺灣海洋大學 2015-03 Rice-Buying Behavior of Chinese People in Mainland China, Hong Kong, Singapore, and Canada K. Ganesh; Tzong-Ru (Jiun-Shen) Lee; Hsin-I Hsiao; Min Chih Hsu
國立臺灣海洋大學 2015 Decision Making Factors for Country-of-origin Agriculture Branding in International Markets: The Case of Orchids in Taiwan Hsin-I Hsiao; Ching-Cheng Chang; Chia-Hsuan Wu
國立臺灣海洋大學 2013 Temperature Monitoring for Quality Prediction and Inventory Control in Cold Chain: a Case of 18℃ Ready-to-eat Food in Taiwan Lei-Cheng Iao; 游莉菁; Hsin-I Hsiao; 蕭心怡; Ming-Feng Yang; 楊明峰
國立臺灣海洋大學 2012 Revitalizing the rural area: a case study of Lungong community Ching-Ta Chuang; Jun-Yu Chen; Hsin-I Hsiao; Jyun-Long Chen

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