| 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 |
2006 |
Preparation and characterization of water-soluble chitosan produced by Maillard reaction
|
Chung, Ying-Chien; Tsai, Cheng-Fang; Li, Chin-Fung |
| 國立臺灣大學 |
2005 |
Antibacterial activity of N-alkylated disaccharide chitosan derivatives
|
Yang, Tsui-Chu; Chou, Cheng-Chun; Li, Chin-Fung |
| 國立臺灣大學 |
2005 |
Adsorption of metal cations by the water soluble N-alkylated disaccharide chitosan derivatives
|
Yang, Tsui-Chu; Li, Chin-Fung; Chou, Shin-Shou; Chou, Cheng-Chun |
| 國立臺灣大學 |
2002 |
Preparation, water solubility and rheological property of the N-alkylated mono or disaccharide chitosan derivatives
|
Yang, Tsui-Chu; Chou, Cheng-Chun; Li, Chin-Fung |
| 國立臺灣大學 |
2000 |
Growth and survival of E. coli O157:H7 during the fermentation and storage of diluted cultured milk drink
|
Chang, Jia-Huei; Chou, Cheng-Chun; Li, Chin-Fung |
| 國立臺灣大學 |
1999 |
Quantification of Racemization of Amino Acids in Alkaline-Treated Duck Eggs by Micellar Capillary Electrophoresis
|
Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung |
| 國立臺灣大學 |
1999 |
Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs
|
Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung |
| 國立臺灣大學 |
1999 |
Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan)
|
Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung |
| 國立臺灣大學 |
1998 |
Enantiomeric Separation of Dansyl-Derivatized dl-Amino Acids by β-Cyclodextrin-Modified Micellar Electrokinetic Chromatography
|
Tsai, Cheng-Fang; Li, Chin-Fung; Chang, Hung-Min |
| 國立臺灣大學 |
1998 |
Enantiomeric Separation of Dns-dl-amino Acids by γ-Cyclodextrin-Modified Micellar Capillary Electrophoresis
|
Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung |
| 國立臺灣大學 |
1997 |
Effects of Granular Structures on the Pasting Behaviors of Starches
|
Tsai, Mei-Lin; Li, Chin-Fung; Lii, Cheng-Yi |
| 國立臺灣大學 |
1995 |
食品成分對不同分子量幾丁聚醣在抑菌上的影響
|
李錦楓; Li, Chin-Fung |
| 國立臺灣大學 |
1994 |
幾丁聚醣複合金屬被膜理化性及其在蔬果保鮮處理效應的研究
|
李錦楓; Li, Chin-Fung |
| 國立臺灣大學 |
1994 |
幾丁聚醣複合金屬被膜理化性及其在蔬果保鮮處理效應的研究
|
李錦楓; Li, Chin-Fung |
| 國立臺灣大學 |
1994 |
植物性乾酪質地和香味形成的研究(I):製造過程中質地與生化性質的變
|
李錦楓; Li, Chin-Fung |
| 國立臺灣大學 |
1994 |
花生原料之貯藏與其影響花生香氣及物性品質之探討
|
李錦楓; 曾慶瀛; 邱義源; 李敏雄; Li, Chin-Fung; 曾慶瀛; 邱義源; Lee, Min-Hsiung |
| 國立臺灣大學 |
1994 |
蜂王漿粉末化之製備與其貯存期間物性變化之研究
|
李錦楓; 曾慶瀛; 邱哲仁; Li, Chin-Fung; 曾慶瀛; 邱哲仁 |
| 國立臺灣大學 |
1994 |
Characterizations and thermal behavior of six sulfated polysaccharides from seaweeds
|
Lai, Min-feng; Li, Chin-Fung; Li, Cheng-yi |
| 國立臺灣大學 |
1994 |
Antifungal activity of chitosan and its preservative effect on low-sugar candied kumquat
|
Fang, Shao-W.; Li, Chin-Fung; Shih, Daniel Y.-C. |
| 國立臺灣大學 |
1993-12 |
食品與營養
|
李錦楓; Li, Chin-Fung |
| 國立臺灣大學 |
1993-06 |
不同去乙醯度幾丁聚醣的抑菌作用及其澀味
|
李錦楓; 蔡政芳; 林文源; Li, Chin-Fung; 蔡政芳; 林文源 |
| 國立臺灣大學 |
1993 |
幾丁聚醣及幾丁寡醣對細菌的抑制機制與其澀味的關係
|
李錦楓; Li, Chin-Fung |
| 國立臺灣大學 |
1993 |
不同乳化劑及增稠劑對葵花籽乳飲料乳化穩定性之影響
|
李錦楓; 林文源; 黃菁莉; Li, Chin-Fung; 林文源; 黃菁莉 |
