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Institution	Date	Title	Author
臺大學術典藏	2019-12-27T06:47:56Z	Flavor changing heavy Higgs interactions at the LHC	Altunkaynak, Baris; Hou, Wei-Shu; ao, Chung; Kohda, Masaya; McCoy, Brent; Altunkaynak, Baris; WEI-SHU HOU et al.
臺大學術典藏	2019-12-27T06:47:51Z	Flavor changing neutral currents involving heavy fermions: A general survey	Hou, W.-S.; Stuart, R.G.; Hou, W.-S.; WEI-SHU HOU et al.
臺大學術典藏	2006-07	Flavor changing neutral currents involving heavy quarks with four generations	Hou, Wei Shu; Abdesslam Arhrib; Abdesslam Arhrib; Hou, Wei Shu
國立臺灣大學	2006	Flavor changing neutral currents involving heavy quarks with four generations	Arhrib, Abdesslam; Hou, Wei-Shu
國立臺灣大學	2006-07	Flavor changing neutral currents involving heavy quarks with four generations	Abdesslam Arhrib; Hou, Wei Shu
國立臺灣大學	1991-05	Flavor characteristic compounds found in the essential oil of Ocimum basilicum L. with sensory evaluation and statisticalanalysis.	Sheen, L.Y.; Tsai Ou, Y.H.; Tsai, S.J.
亞洲大學	2009-03	Flavor compounds and antioxidant properties of several cultivated mushrooms	蔡淑瑤;Tsai, Shu-Yao;黃仕政;Huang, Shih-Jeng;羅勝華;Lo, Sheng-Hua;吳彩平;Wu, Tsai-Ping;Lian, Pei-Ying;毛正倫;Mau*, Jeng-Leun
國立臺灣大學	1988-03	Flavor Development in Deep-Fat Fried Foods	郝龍斌; Ho, C. T.; Carlin, J. T.; Haung, T. Z.; Haung, L. S.; Hau, Lun-Bin; Ho, C. T.; Carlin, J. T.; Haung, T. Z.; Haung, L. S.
國立臺灣大學	1988	Flavor Development in Deep-Fat Fried Foods	孫璐西; 郝龍斌; 徐孟熙; Ho, C. T.; Carlin, J. T.; Haung, T. Z.; Hwang, Lucy Sun; Hau, Lun-Bin; 徐孟熙; Ho, C. T.; Carlin, J. T.; Haung, T. Z.
國立臺灣大學	1994	Flavor of Shellfish and Kamaboko Flavorants	孫寶年; Kuo, J. M.; Pan, Bonnie Sun; Kuo, J. M.

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