| 大葉大學 |
2007-06 |
Investigation of temperature regulation reduce the volatile compounds lost of grain spirits during nano-filtration
|
Huang, Ding-Ren;Ko, Wen-Ching;Lai, Cheng-Hung;Hung, Yi-Shiang;Hsieh, Chang-Wei |
| 大葉大學 |
2007-06 |
Effect of Koji Fermentation and Brewing on the Hydrolysis of Milkfish Meat Protein and the Quality Assessment of the Hydrolysate Product.
|
Yen, Chia-yu;Hsieh, Chang-Wei;Hsu, Kuo- Chiang;Ko, Wen-Ching |
| 大葉大學 |
2007-02 |
Development of novel microencapsulation technology by γ-polyglutamic acid
|
Liu, Wen-Chian;Lai, Cheng-Hung;Ko, Wen-Ching;Hsieh, Chang-Wei |
| 大葉大學 |
2007-01 |
Kinetics of Winter Mushrooms (Flammulina velutipes) Microstructure and Quality Changes during Thermal Processing
|
Ko, Wen-Ching;Liu, Wen-Chian;Tsang, Yu-Ting;Hsieh, Chang-Wei |
| 東方設計學院 |
2007 |
A kinetic study on inactivation of tilapia myosin Ca-ATPase induced by high hydrostatic pressure
|
饒家麟; Jao, Chia-Ling; Hwang, Jyh-Sheng; Ko, Wen-Ching; Hsu, Kuo-Chiang |
| 大葉大學 |
2007 |
Effect of electtostatic field induced device on quality of carrot juice during refrigeration
|
KO, WEN-CHING;Hsieh, Chang-Wei |
| 大葉大學 |
2007 |
Effect of high-voltage electrostatic field(HVEF) on Qualities of Several Food Stuff during Storage
|
KO, WEN-CHING;Hsieh, Chang-Wei |
| 大葉大學 |
2007 |
Effect on quality of frozen chicken meat during defrosting between electrostatic field induced device and common refrigerator
|
Hsieh, Chang-Wei;KO, WEN-CHING |
| 大葉大學 |
2007 |
Effect of High-Voltage Electrostatic Field (HVEF) on Qualities of Several Food Stuff during Storage
|
Ko, Wen-Ching;hsieh, chang-wei |
| 大葉大學 |
2006-12 |
Effect of high-pressure treatment on processing quality of tilapia meat fillets
|
Ko, Wen-Ching;Jao, Chia-Ling;Hwang, Jyh-Sheng;Hsu, Kuo-Chiang |
| 大葉大學 |
2006-09-11 |
Changes in rheological properties and structures of gels from tilapia muscle proteins induced by pressure/heat combinations.
|
KO, WEN-CHING;Hsu, Kuo-Chiang |
| 大葉大學 |
2006-09-11 |
Effect of pre-treatment with hydrostatic pressure on physicochemical properties of tilapia muscle protein gels induced by setting
|
Ko, Wen-Ching |
| 大葉大學 |
2006-09-11 |
Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis niloticus) on hydrostatic pressure treatment.
|
Hsu, Kuo-Chiang;KO, WEN-CHING;Jao, Chia-Ling |
| 大葉大學 |
2006-05 |
Efficient hydrolysis of tuna oil by a surfactant-coated lipase in a two-phase system.
|
Ko, Wen-Ching;Wang, Hsiu-Ju;Hwang, Jyh-Sheng;Hsieh, Chang-Wei |
| 大葉大學 |
2006-05 |
Efficient Hydrolysis of Tuna Oil by a Surfactant-Coated Lipase in a Two-Phase System
|
KO, WEN-CHING;WANG, HSIU-JU;HWANG, JYH-SHENG;HSIEH, CHANG-WEI |
| 國立成功大學 |
2006-04-24 |
Effect of opioid L-receptors activation on insulin signals damaged by tumor necrosis factor alpha in myoblast C2C12 cells
|
Ko, Wen Ching; Liu, Tsang Pai; Cheng, Juei-Tang; Tzeng, Thing-Fong; Liu, I-Min |
| 大葉大學 |
2006-02 |
Effect of Transglutaminase on the Gelation Properties of Tilapia Surimi.
|
KO, WEN-CHING;HSIEH, HUNG-CHUN;HSIEH, CHANG-WEI |
| 大葉大學 |
2006-01 |
Absorption-enchancing treatments for antihypertensive activity of oligopeptides from tuna cooking juice: In vivo evaluation in spontaneously hypertensive rats.
|
Ko, Wen-Ching;Chen, Mei-Ling;Hwang, Jyh-sheng;Hsu, Kuo-Chiang |
| 東方設計學院 |
2006 |
Effect of high-pressure treatment on processing quality of tilapia meat fillets
|
Ko, Wen-Ching; 饒家麟; Jao, Chia-Ling; Hwang, Jyh-Sheng; Hsu, Kuo-Chiang; (東方技術學院食品科技系) |
| 大葉大學 |
2005-04 |
Supercritical CO2 extraction and concentration of n-3 polyunsaturated fatty acid ethyl esters from tuna cooking juice.
|
Hsieh, C.W.;Chang, CM. J;Ko, Wen-Ching |
| 大葉大學 |
2005-03 |
Detection of Molasses-Spirit in Rice-Spirits from TK-8 and TCS-10 by SNIF-NMR Method
|
HSIEH, CHANG-WEI;WANG, HSIU-JU;CHANG, CHIEH-MING;KO, WEN-CHING |
| 中山醫學大學 |
2005 |
加壓前處理對吳郭魚肌肉蛋白質加熱凝膠性狀之影響
|
徐國強; 柯文慶; 江伯源; Hsu, Kuo- Chiang; Ko, Wen-Ching; Chiang, Po-Yuan |
| 大葉大學 |
2004-09 |
Angiotensin I-converting enzyme inhibitory activity of protein hydrosates from tuna brooth.
|
Hwang, J.S.;KO, WEN-CHING |
| 東方設計學院 |
2002-12 |
Utilization of cooking juice of young tuna processed into canned tuna as condiments: Effect of enzymatic hydrolysis and membrane treatment
|
饒家麟; Jao, Chia-Ling; 柯文慶; Ko,Wen-Ching; (東方技術學院食品科技系) |
| 東方設計學院 |
2002-12 |
Effect of hydrostatic pressure on molecular conformation of tilapia (Orechromis niloticus) myosin
|
柯文慶; Ko,Wen-Ching; 饒家麟; Jao, Chia-Ling; 徐國強; Hsu, K. C.; (東方技術學院食品科技系) |
