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机构 日期 题名 作者
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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