| 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
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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 |
| 國立臺灣海洋大學 |
2018-06 |
Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: Effects of deep-sea water culturing
|
Bonnie Sun Pan; Hoa En Chen; Wen Chieh Sung |
| 國立臺灣海洋大學 |
2018-06 |
Studies on the Development of Small Abalone (Haliotis Diversicolor supertexta) Essence and Its Antioxidative Properties
|
Yu-Wei Chang; Chun-Che Lin; Wen-Chieh Sung |
| 國立臺灣海洋大學 |
2018-06 |
Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: effects of deep-sea water culturing.
|
Wen Chieh Sung; Hoa En Chen; Bonnie Sun Pan |
| 國立臺灣海洋大學 |
2018-06 |
Studies on the development of small abalone (Haliotis diversicolor supertexta) essence and its antioxidative properties.
|
Wen Chieh Sung; Chun Che Lin; Yu Wei Chang |
| 國立臺灣海洋大學 |
2018-05 |
Effects of blanching and refrigerated storage on quality attributes of hybride abalone
|
Wen-Chieh Sung; Chyuan-Yuan Shiau; Cheng-Lin Tsai |
| 國立臺灣海洋大學 |
2018-05 |
Effect of resistant starch on physicochemical properties of wehat dough and bread.
|
Wen-Chieh Sung; Tzu Ching Huang; Jean Yu Hwang; Yung Shin Shyu |
| 國立臺灣海洋大學 |
2018-04 |
Effect of different algal lees on physicochemical qualities of baked potato chips
|
Wen Chieh Sung; Chang Jer Wu; Chorng Liang Pan; Yu Chin Lin |
| 國立臺灣海洋大學 |
2018-02 |
Study on sponge cake qualities made from hen, duck and ostrich eggs
|
Jean Yu Hwang; Yung Shin Shyu; Lieh Te Yeh; Wen Chieh Sung |
| 國立臺灣海洋大學 |
2018-02 |
Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)
|
Cheng Lin Tsai; Chyuan Yuan Shiau; Wen Chieh Sung |
| 國立臺灣海洋大學 |
2018-02 |
Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs.
|
Wen-Chieh Sung; Lieh-Te Yeh; Yung Shin Shyu; Jean-Yu Hwang |
| 國立臺灣海洋大學 |
2018-01 |
Proximate composition and free nitrogen-containing compounds in hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor), commercial processed abalone analogue products
|
Cheng Lin Tsai; Chyuan Yuan Shiau; Hsin I Hsiao; Wen Chieh Sung |
| 國立臺灣海洋大學 |
2018 |
The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans
|
Wen-Chieh,Sung; Yu-Wei,Chang; Yu-Hao,Chou; Hsin-I,Hsiao |
| 國立臺灣海洋大學 |
2017-12 |
Quality changes after oven-drying and frozen storage of bluestripe herring (Herklotsichthys quadrimaculatus)
|
Wen Chieh Sung; Mindia Adinda Sari |
| 國立臺灣海洋大學 |
2017-08 |
Studies on the development and quality of fish chiffon cake and its storage stability.
|
Chun-Ju Chang; Chyuna-Yuan Shiau; Tung-Hai Pi; Wen-Chieh Sung |
| 國立臺灣海洋大學 |
2017-05 |
Influence of cookies formulation on the formation of acrylamide
|
Wen Chieh Sung; Chih Ya Chen |
| 國立臺灣海洋大學 |
2017 |
Effect of flaxseed flour and xanthan gum on gluten-free cake properties.
|
Wen Chieh Sung; Pei-Shan Chai |
| 國立臺灣海洋大學 |
2017 |
Qualities of cookie made with beeswax-coconut oil organogels as replacement for shortening
|
Wen-Chieh Sung; Yu-Chin Lin |
| 國立臺灣海洋大學 |
2017 |
Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability
|
Tung-Hai Pi; Chyuan-Yuan Shiau; Chun-Ju Chang; Wen-Chieh Sung |
| 國立臺灣海洋大學 |
2017 |
Effect of Ingredients of Cookies on the Formation of Acrylamide and the Physicochemical Properties of Cookies
|
Wen Chieh Sung; Chih Ya Chen |
| 國立臺灣海洋大學 |
2016-05 |
Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
|
Yu-Wei Chang; Wen-Chieh Sung; Jing-Yi Chen |
| 國立臺灣海洋大學 |
2016-01 |
Functional characteristics and quality of ultraviolet-irradiated partially insoluble fish gelatin as shark fin analogs
|
Chia Chi Chiang; Jenn Shou Tsai; Wen Chieh Sung; Yu Wei Chang; Chang Shu Liu |
| 國立臺灣海洋大學 |
2015-03 |
Chacteristics of gelatin from giant grouper (Epinephelus Lanceolatus) skin
|
Chun Chen Lin; Tze Kuei Chiou ; Wen Chieh Sung |
| 國立臺灣海洋大學 |
2014-04 |
UV treatment and γ irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse
|
Wen-Chieh Sung;Zih-Ying Chen |
| 國立臺灣海洋大學 |
2014 |
Impact of ultraviolet treatment on improving gel strength of tilapia skin gelatin
|
Cheng-Kuo Wua;Jenn-Shou Tsaia;Wen-Chieh Sung |
| 國立臺灣海洋大學 |
2014 |
Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies
|
Ke- Liang Bruce Chang;Jen-Shiang Wang;Wen-Chieh Sung |
| 國立臺灣海洋大學 |
2012-10 |
EFFECT OF MULBERRY LEES ADDITION ON THE QUALITY OFBREAD AND ANTHOCYANIN CONTENT
|
Jean-Yu Hwang;Wen-Chieh Sung |
| 國立臺灣海洋大學 |
2011 |
Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production
|
Ming-Hsing,Huang; Lee-Wen,Chang; Wen-Chieh,Sung; Wen-Jong,Vong; Bor-Sen,Wang |
| 嘉南藥理大學 |
2010-06 |
Improving the emulsion stability of sponge cake by the addition of r-polyglutamic acid
|
Yung-Shin Shyu; Wen-Chieh Sung |
| 嘉南藥理大學 |
2009-10 |
Effects of atmospheric and vacuum frying on the quality of donuts
|
Jean-Yu Hwang; Wen-Chieh Sung; Yung-Shin Shyu |
| 嘉南藥理大學 |
2009-06 |
Purification and characterization of cysteine proteinase inhibitors from crucian carp Carassius auratus eggs
|
Shinn-Shuenn Tzeng; Hui-Chun Wu; Wen-Chieh Sung; Chien-An Liu |
| 嘉南藥理大學 |
2009-03 |
Characteristics of dough and bread as affected by the incorporation of sweet potato paste in the formulation
|
Kun-Lun Wu; Wen-Chieh Sung; Chuan-Hua Yang |
| 嘉南藥理大學 |
2009 |
Application of chitosan on the keeping quality of cut gladiolus flowers
|
Tsui-Chu Yang; Hui-Chun Wu; Wen-Chieh Sung |
| 嘉南藥理大學 |
2008-11 |
Effect of far-infrared oven on the qualities of bakery products
|
Yung Shin Shyu; Wen Chieh Sung; Ming Hsu Chang; Jean Yu Hwang |
| 國立臺灣海洋大學 |
2008-10 |
Effect of far-infrared oven on the qualities of bakery products
|
Yung Shin Shyu ;Wen Chieh Sung ;Ming Hsu Chang ;Jean Yu Hwang |
| 國立高雄餐旅大學 |
2008-08 |
麥芽糖基海藻糖漿對烘焙產品物化性質之影響
|
徐永鑫;廖漢雄;宋文杰;黃湞鈺; Yung-Shin Shyu;Han-Hsiung Liao;Wen-Chieh Sung;Jean-Yu Hwang |
| 嘉南藥理大學 |
2008-06 |
Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast
|
Jean-Yu Hwang; Wen-Chieh Sung; Yung-Shin Shyu; 宋文杰 |
| 嘉南藥理大學 |
2008-06 |
Effects of storage and gamma irradiation on (japonica) waxy rice
|
Wen-Chieh Sung; Mei-Chu Hong; Te-Sheng Chang |
| 國立臺灣海洋大學 |
2008-01 |
Effects of storage and gamma irradiation on (japonica) waxy rice
|
Wen-Chieh Sung;Mei-Chu Hong;Te-Sheng Chang |
| 國立臺灣海洋大學 |
2008 |
Relationship between consumer behavior and the demands of health-preservation restaurants
|
Ching-Hsu Huang;Wen-Chieh Sung |
| 國立高雄餐旅大學 |
2007-12 |
添加澱粉液化酵素對麵糰及土司品質之影響
|
黃湞鈺;宋文杰;徐永鑫; Jean-Yu Hwang;Wen-Chieh Sung;Yung-Shin Shyu |
