臺灣學術機構典藏系統 (Taiwan Academic Institutional Repository, TAIR)

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臺灣學術機構典藏系統 (Taiwan Academic Institutional Repository, TAIR)

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Institution	Date	Title	Author
國立臺灣海洋大學	2020-02	Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems	Yu Wei Chang; Xiang You Zeng; Wen Chieh Sung
國立臺灣海洋大學	2020-01	Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.	Wen Chieh Sung; En Ting Chiu; Amber Sun; Hsin I Hsiao
國立臺灣海洋大學	2019-07	SELECTED QUALITY ATTRIBUTES OF FROZEN FARMED GIANT GROUPER (EPINEPHELUS LANCEOLATUS) AS A FUNCTION OF STORAGE TEMPERATURE	Wen-Chieh Sung; Jing-Rong Lin; Tze-Kuei Chiou; Yu-Wei Chang
國立臺灣海洋大學	2019-06	Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies.	Wen Chieh Sung; Jui Yu Fang; Hsin I. Hsiao; Yung Shin Shyu
國立臺灣海洋大學	2019-05	Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples.	Wen Chieh Sung; Shao Ching Chiang; Guan Wen Chen; Yung Shin Shyu
國立臺灣海洋大學	2019-02	Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan	Nodali Ndraha; Wen Chieh Sung; Hsin I Hsiao
國立臺灣海洋大學	2019-02	Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan.	Hsin I Hsiao; Wen Chieh Sung; Nodali Ndraha
國立臺灣海洋大學	2019-01	Functional chacteristics of ultraviolet-irradiated tilapia fish skin gelatin.	Wen Chieh Sung; Jenn Shou Tsai; Cheng Kuo Wu
國立臺灣海洋大學	2019	Quality function deployment modified for the food industry: An example of a granola bar.	Wen Chieh Sung; Hsin I. Hsiao; Tzu Yun Wang
國立臺灣海洋大學	2018-06	Effect of resistant starch on physicochemical properties of wheat dough and bread	Yung Shin Shyu; Jean Yu Hwang; Tzu Ching Huang; Wen Chieh Sung

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