|
|
Taiwan Academic Institutional Repository >
Browse by Author
|
"wu james swi bea"
Showing items 16-40 of 49 (2 Page(s) Totally)
1 2 > >>
View [10|25|50] records per page
| 國立臺灣大學 |
2008 |
DNA protection and antitumor effect of water extract from residue of jelly fig (Ficus awkeotsang Makino) achenes
|
Lin, Yu-Wen; Wang, Yuh-Tai; Chang, Hung-Min; Wu, James Swi-Bea |
| 國立臺灣大學 |
2008 |
Anti-peroxidation effect of guava (Psidium guajava Linn.) leaf soluble solids in vitro and in streptozotocin-nicotinamide-induced diabetic rats
|
Chuang, Pei-Ting; Shen, Szu-Chuan; Wu, Ning-Jung; Wu, James Swi-Bea |
| 國立臺灣大學 |
2007 |
An analysis of Maillard reaction products in ethanolic glucose-glycine solution
|
Shen, Szu-Chuan; Tseng, Kou-Chan; Wu, James Swi-Bea |
| 國立臺灣大學 |
2007 |
A novel method for the determination of pectinesterase inhibitor in banana
|
Wang, Yuh-Tai; Wu, Bo-Jhih; Chang, Hung-Min; Wu, James Swi-Bea |
| 國立臺灣大學 |
2007 |
Color quality of rose liqueur
|
Shen, Szu-Chuan; Tseng, Kuo-Chan; Chao, Feng-Ting; Wu, James Swi-Bea |
| 國立臺灣大學 |
2006 |
Degradation kinetics of anthocyanin in ethanolic solutions
|
Tseng, Kuo-Chan; Chang, Hung-Min; Wu, James Swi-Bea |
| 國立臺灣大學 |
2005 |
Pectinesterase Inhibitor from Jelly-Fig (Ficus awkeotsang Makino) Achenes Reduces Methanol Content in Carambola Wine
|
Wu, James Swi-Bea; Wu, Ming-Chang; Jiang, Chii-Ming; Hwang, Ya-Ping; Shen, Szu-Chuan; Chang, Hung-Min |
| 中山醫學大學 |
2003 |
A study on the mechanism of browning in mei liqueur using model solutions
|
Liu, Shih-Chuan; Chang, Hung-Min; Wu, James Swi-Bea |
| 國立臺灣大學 |
1997 |
Effects of Particle Radius, Fluid Viscosity and Relative Velocity on the Surface Heat Transfer Coefficient of Spherical Particles at Low Reynolds Number
|
Chen, Su-Lin; Yeh, An-I; Wu, James Swi-Bea |
| 國立臺灣大學 |
1995 |
高黏度果汁無菌加工脫氣過程之研究
|
吳瑞碧; Wu, James Swi-Bea |
| 國立臺灣大學 |
1994 |
Reduction of the Astringency of Sour Cultivar Carambola Juice by Addition of Vital Wheat Gluten, Polyvinylpolypyrrolidone or β- Cyclodextrin Polymer
|
Hwang, W. M.; Lee, C. Y.; 吳瑞碧; Wu, . J. S.; Hwang, W. M.; Lee, C. Y.; Wu, James Swi-Bea; Wu, . J. S. |
| 國立臺灣大學 |
1993 |
不發酵酸味種楊桃果汁加工及貯藏過程澀味變化之研究
|
吳瑞碧; Wu, James Swi-Bea |
| 國立臺灣大學 |
1993 |
不發酵酸味種楊桃果汁加工及貯藏過程澀味變化之研究
|
吳瑞碧; Wu, James Swi-Bea |
| 國立臺灣大學 |
1993 |
An Evaluation of Some Possible Mechanisms for Monenzymatic Browning in Guava Nactar During Storage
|
吳瑞碧; Chen, M. L.; Lee, C. Y.; Wu, James Swi-Bea; Chen, M. L.; Lee, C. Y. |
| 國立臺灣大學 |
1993 |
Broken-Percentage of Tankan Juice Vesicles in Processing
|
Wang, H. H.; 吳瑞碧; Wang, H. H.; Wu, James Swi-Bea |
| 國立臺灣大學 |
1993 |
PH-Dependence and Heat Stability of Pectinesterase and Cellulase Extracted from Wax Gourd
|
Hsu, S. F.; 吳瑞碧; Hsu, S. F.; Wu, James Swi-Bea |
| 國立臺灣大學 |
1992-12 |
Effect of Heating Time, Storage Temperature, Heavy Metal Ions Presence, pH Reduction and Cysteine Addition on Nonenzymatic Browning in Guava Necctar
|
吳瑞碧; Chen, C. O.; Wu, James Swi-Bea; Chen, C. O. |
| 國立臺灣大學 |
1992 |
冬瓜醬製程中顏色及黏稠度變化之研究
|
吳瑞碧; Wu, James Swi-Bea |
| 國立臺灣大學 |
1992 |
冬瓜醬製程中顏色及黏稠度變化之研究
|
吳瑞碧; Wu, James Swi-Bea |
| 國立臺灣大學 |
1992 |
A Theory for Pectin-Protein Interaction in Hotbreak Tomato Juice:the Co- existence of Electrostatic and Physical Entrapment Complexes
|
吳瑞碧; Wu, J. S.; Wu, James Swi-Bea; Wu, J. S. |
| 國立臺灣大學 |
1991-03 |
The Preparation of Concentrated Passion Fruit Juice by the Methods of Flauor Recovery and Enzyme Treatment
|
Chen, S. L.; 吳瑞碧; Wu, J. S.; Chen, S. L.; Wu, James Swi-Bea; Wu, J. S. |
| 國立臺灣大學 |
1991 |
混濁番石榴果汁非酵素性褐變之機制及預防
|
吳瑞碧; Wu, James Swi-Bea |
| 國立臺灣大學 |
1991 |
Effect of Salt Concentration, pH and Temperature on Activity of Pectinesterase from Pear Cultivar Guava Fruit
|
Chen, J. D.; 吳瑞碧; Wu, U. S.; Chen, J. D.; Wu, James Swi-Bea; Wu, U. S. |
| 國立臺灣大學 |
1990 |
以番石榴果渣單寧抑制百香果汁香氣破壞酵素之研究
|
吳瑞碧; Wu, James Swi-Bea |
| 國立臺灣大學 |
1990 |
以番石榴果渣單寧抑制百香果汁香氣破壞酵素之研究
|
吳瑞碧; Wu, James Swi-Bea |
顯示項目 16-40 / 49 (共2頁)
1 2 > >>
每頁顯示[10|25|50]項目
|
