| 年度 |
參考文獻格式 |
| 2024 |
Huang, Ping-Hsiu, Chiu, Chien-Shan, Lu, Wen-Chien, Huang, Ren-Hong, Wang, Chiun-Chung R., Li, Po- Hsien(2024). Change in chemical composition and enhancement of intestinal microflora of acid hydrolyzed polysaccharides from Zizyphus jujube and Sterculia lychnophora. Arabian Journal of Chemistry, Vol. 17, No. 0, p.p0-0 [SCI]. |
| 2024 |
Huang, Ping-Hsiu, Chiu, Chien-Shan, Lu, Wen-Chien, Huang, Ren-Hong, Wang, Chiun-Chung R., Li, Po- Hsien(2024). Change in chemical composition and enhancement of intestinal microflora of acid hydrolyzed polysaccharides from Zizyphus jujube and Sterculia lychnophora. Arabian Journal of Chemistry, Vol. 17, No. 0, p.p0-0 [SCI]. |
| 2024 |
Li, Po-Hsien; Wang, Chien-Wen; Lu, Wen-Chien; Chan, Yung-Jia; Wang, Chiun-Chun R.(2024). Pulse electric field pretreatment delays the texture deterioration of sweet persimmon (Diospyros Kaki L.) during postharvest storage.. LWT-Food Science and Technology, Vol. 191, No. 0, p.p0-0 [SCI]. |
| 2024 |
Cheng, Yu-Tsung, Huang, Ping-Hsiu, Chan, Yung-Jia, Chiang, Po-Yuan, Lu, Wen-Chien, Hsieh, Chang-Wei, Lian, Zeng-Chin, Yan, Bo-Wen, Wang, Chiun-Chuang R., Li Po-Hsien(2024). Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening.. Carbohydrate Polymer Technologies and Applications, Vol. 0, No. 0, p.p0-0 [SCI]. |
| 2023 |
Li, Po-Hsien, Shih, Yun-Jhen, Lu, Wen-Chien, Huang, Ping-Hsiu, Wang, Chiun-C. Roger*(2023). Antioxidant, antibacterial, anti-inflammatory, and anticancer properties of Cinnamomum kanehirae Hayata leaves extracts. Arabian Journal of Chemistry, Vol. 16, No. 0, p.p0-0 [SCI]. |
| 2022 |
Lu, Wen-Chien, Chiu, Chien-Shan, Hsieh, Chang-Wei, Chan, Yung-Jia, Liang, Zeng-Chin, Wang, Chiun-C. Roger,Mulio, Amanda Tresiliana, Le, Dung Huynh Thi and Li, Po-Hsien.(2022). Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei). Biology, Vol. 11, No. 0, p.p334-345 [SCI]. |
| 2022 |
Li, Po-Hsien, Wang, Chien-Wen Wang, Lu, Wen-Chien, Chan, Yung-Jia and Wang, Chiun-C. Roger*(2022). Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles.. Foods, Vol. 11, No. 0, p.p814-825 [SCI]. |
| 2022 |
Li, Po-Hsien, Wang, Chien-Wen, Lu, Wen-Chien, Song, Tuzz-Ying, Wang, Chiun-C. Roger*(2022). Antioxidant, anti-inflammatory activities, and neuroprotective behaviors of Phyllanthus emblica L. fruit extracts. Agriculture, Vol. 0, No. 0, p.p0-0 [SCIE]. |
| 2022 |
Lu, Wen-Chien, Chan, Yung-Jia, Chen, Shu-Ju, Mulio, Amanda Tresiliana, Wang, Chiun-C. R., Huang, Ping-Hsiu, Li*, Po- Hsien(2022). Using Calcined Oyster Shell Powder as a Natural Preservative for Extending the Quality of Black King Fish (Rachycentron canadum) Fillets. Journal of Food Processing and Preservation, Vol. 0, No. 0, p.p0-0 [SCI]. |
| 2022 |
Wang, Chiun-C. Roger*, Nugrahedi, P.Y. and Johan, Y.(2022). Effect of rice bran and soymilk spent on the dough rheological properties and quality of bread. Food Research, Vol. 0, No. 0, p.p0-0 [SCI]. |
| 2021 |
1. D. H. Thi Le, C.S. Chiu, Y.J. Chan, C.R. Wang, Z.C. Liang, C.W. Hsieh, W.C. Lu, A.T. Mulio, Y.J. Wang, P.H. Li*(2021). Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup.. Biology, Vol. 10, No. 1, p.p1028-1042 [SCI]. |
| 2018 |
Lu, W.C.; Huang, D.W.; Wang, C.R.; Yeh, C.H.; Tsai, J.C.; Huang, Y.T.; Li, P.H.(2018). Preparation, characterization, and antimicrobial activity of nanoemulsions incorporation citral essential oil.. Journal of Food and Drug Analysis, Vol. 26, No. 0, p.p82-08 [SCI]. |
| 2017 |
Divate, R.D.; Wang, P.M.; Wang, C.R.; Chou, S.T.; Chang, C.T.; Chung, Y.C.(2017). Protective effect of medicinal fungus Xylaria nigripes mycelia extracts against hydrogen peroxide-induced apoptosis in PC12 cells. International Journal of Immunopathology and Pharmacology, Vol. 30, No. 1, p.p105-112 [SCI]. |
| 2017 |
Divate, R.D.; Wang, C.R.; Chou, S.T.; Chang, C.T.; Wang, P.M.; Chung, Y.C.(2017). Production of Xylaria nigripes-fermented grains by solid-state fermentation and an assessment of their resulting bioactivity. LWT-Food Science and Technology, Vol. 81, No. 3, p.p18-25 [SCI]. |
| 2017 |
Divate, R.D.; Wang, C.R.; Chou, S.T.; Chang, C.T.; Wang, P.M.; Chung, Y.C.(2017). Using wheat bran and soybean meal as solid state fermentation substances for the production of Xylaria nigripes with bioactivities. Journal of the Taiwan Institute of Chemical Engineers, Vol. 70, No. 1, p.p125-133 [SCI]. |
| 2013 |
Chang, Y.M., Tsai, C.T., Wang, C.R., Chen, Y.S., Lin, Y.M., Kuo, C.H., Tzang, B.S., Chen, R.J., Tsai, F.J., Huang, C.Y.(2013). Alpinate Oxyphyllae Fructus (Alpinia Oxyphylla Miq) Extracts Inhibit Angiotensin-II Induced Cardiac Apoptosis in H9c2 Cardiomyoblast Cells.. Bioscience, Biotechnology, and Biochemistry, Vol. 77, No. 2, p.p229-234 [SCI]. |
| 2012 |
Li, P.H., Huang, C.C., Yang, M.Y., Wang, C.R.*(2012). Textural and sensory properties of salted noodles containing purple yam flour.. Food Research International, Vol. 47, No. 0, p.p223-228 [SCI]. |
| 2012 |
Lai, P., Shiau, C.J. & Wang, C.R.*(2012). Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion.. Journal of the Science of Food and Agriculture, Vol. 92, No. 7, p.p1389-1394 [SCI]. |
| 2011 |
Ciou, J.Y., Lin, H.H., Chiang, P.Y., Wang, C.R., Charles, A.L.(2011). The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment. Food Chemisrty, Vol. 127, No. 2, p.p523-527 [SCI]. |
| 2010 |
Huang, C.C, Lai, P., Chen, I.H., Liu, I.F. & Wang, C.R.*(2010). Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches. LWT-Food Science and Technology, Vol. 43, No. 5, p.p849-855 [SCI]. |
| 2010 |
Huang, C.C., Chen, Y.F. & Wang, C.R.*(2010). Effects of micronization on the physicochemical properties of peels of three root and tuber crops. Journal of the Science of Food and Agriculture, Vol. 90, No. 3, p.p759-763 [SCI]. |
| 2009 |
Ou, H.P., Wang, C. R.*, and Lai, L.S.(2009). Thermal degradation kinetics analysis of monacolin K in Monascus-fermented products. LWT - Food Science and Technology, Vol. 42, No. 0, p.p292-296 [SCI]. |
| 2009 |
Wang, C.R., J.Y. Ciou, J.Y., Chiang, P.Y.(2009). Effect of micronization on functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarp. Food Chemistry, Vol. 113, No. 4, p.p970-974 [SCI]. |
| 2009 |
Chiang, P.Y., Li, P.H., Huang, C.C. & Wang, C.R.*(2009). Chemical compositions and physical characteristics of water caltrop during growth. Journal of the Science of Food and Agriculture, Vol. 89, No. 8, p.p1298-1306 [SCI]. |
| 2008 |
Wang, C.R., Chiang, P.Y., Li, P.H., Huang, C.C.(2008). Physicochemical properties of water caltrop (Trapa taiwanensis Nakai) starch during growth period. Carbohydrate Polymers, Vol. 71, No. 2, p.p310-315 [SCI]. |
| 2008 |
Chiou, J.Y., Wang, C. R., Chen, J., and Chiang, P.Y.(2008). Total Phenolics Content and Antioxidant Activity of Extracts from Dried Water Caltrop (Trapa Taiwanensis Nakai) Hulls. Journal of Food and Drug Analysis, Vol. 16, No. 2, p.p41-47 [SCI]. |
| 2007 |
Huang, C.C., Chen, W.C. and Wang, C. R.*(2007). Comparison of Taiwan paddy- and upland-cultivated taro (Colocasia esculanta L.) cultivars for nutritive values. Food Chemistry, Vol. 102, No. 1, p.p250-256 [SCI]. |
| 2007 |
Huang, C.C., Chiang, P.Y., Chen, Y.Y., and Wang, C.R.*(2007). Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth. LWT-Food Science and Technology, Vol. 40, No. 9, p.p1498-1506 [SCI]. |
| 2007 |
Chiang, P.Y., Li, P.H., Huang, C.C., and Wang, C.R.*(2007). Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth. Food Chemistry, Vol. 104, No. 1, p.p376-382 [SCI]. |
| 2007 |
Ou, H.P., Wang, M.F., Yang, S.C., Yamamoto, S., Wang, C. R.*(2007). Effect of monascus-fermented products on learning and memory in the SAMP8 mice. Journal of Nutritional Science and Vitaminology, Vol. 53, No. 3, p.p253-260 [SCI]. |
| 2006 |
Huang, C.C., Lin, M.C., Wang, C. R.*(2006). Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydrate Polymers, Vol. 64, No. 0, p.p524-531 [SCI]. |
| 2003 |
Chiou, J.Y. and Wang, C.R.*(2003). Study of different heat treatment on the antioxidant activity of purple yam (D. alata L. var. purpurea) extracts. Taiwanese Journal of Agricultural Chemistry and Food Science, Vol. 41, No. 0, p.p436-443 [其它]. |
| 2003 |
Wang, C.R.*, Seng, P.H., Huang, C.C., Dai, S.H.(2003). Correlation between compositions and sensory profiles of deep-fat fried taro chips. Taiwanese Journalof Agricultural Chemistry and Food Science, Vol. 41, No. 3, p.p167-175 [其它]. |
| 2001 |
Wang, C.R.*, Wu, S.P. and Lai, L.S.(2001). The composition of taro mucilage and its effect on the physicochemical properties of taro flour and starch. Taiwanese Journal of Agricultural Chemistry and Food Science, Vol. 39, No. 4, p.p291-297 [其它]. |
| 2001 |
Wang, C.R.*, Wang, C.W. and Lai, L.S.(2001). Correlation between chemical composition and relative hardness of taro chunk after stepwise blanching. Taiwanese Journal of Agricultural Chemistry and Food Science, Vol. 39, No. 2, p.p185-193 [其它]. |
| 2001 |
Wang, C.R.*, Wu, S.P., Lai, L.S. and Huang, S.S.(2001). The change of composition of taro tuber and physicochemical properties of taro flour and starch during growth period. Taiwanese Journal of Agricultural Chemistry and Food Science, Vol. 39, No. 2, p.p173-184 [其它]. |
| 2000 |
Wang, C.R.*, Feng, C.J., Lu, T.J. and Chang, Y.H.(2000). Effect of sucrose esters on gelatinization and retrogradation of taro starch. Taiwanese Journal of Agricultural Chemistry and Food Science, Vol. 38, No. 0, p.p171-180 [其它]. |
| 1999 |
Chang, Y.H., Yang, C.C. and Wang, C.R.(1999). Physicochemical properties of taro and their effects on the texture profile. Food Science, Vol. 26, No. 0, p.p371-383 [其它]. |
| 1998 |
Wang, C.R., Hung, I.P., Shiau, C.J. and Chang, Y.H.(1998). Effect of sodium chloride and sugars on gelatinization and retrogradation of taro starch. Food Science, Vol. 25, No. 0, p.p22-31 [其它]. |
| 1998 |
Wang, C.R., Shiau, C.J., Hung, I.P., and Chang, Y.H.(1998). Effect of sucrose on the retrogradation of taro starch gel. Journal of Chinese Agricultural Chemistry Society, Vol. 36, No. 0, p.p99-110 [其它]. |
| 1998 |
Wang, C.R.*, Ju, R.T., Chang, YH., Lai, L.S.(1998). Effect of steam-cooking and agitation time on the rheological properties of taro paste. Food Science, Vol. 24, No. 0, p.p429-437 [其它]. |
| 1997 |
Wang, C.R., Wang, C.W.. Chang, Y.H.(1997). Study of physicochemical properties of taro starch from different genera. Food Science, Vol. 24, No. 0, p.p282-294 [其它]. |
| 1997 |
Wang, C.R. and Chang, Y.H.(1997). Effect of particle size of rice flour on physical properties and thermal characteristics. Food Science, Vol. 24, No. 0, p.p319-330 [其它]. |
| 1997 |
Wang, C.R., Ju, R.T. and Chang, Y.H.(1997). Effect of steam-cooking and agitation time on the texture profile of taro paste. Journal of Chinese Agricultural Chemistry Society, Vol. 35, No. 0, p.p184-191 [其它]. |
| 1996 |
Wang, C.R. and Chen, C.W.(1996). Effect of polysaccharides addition on the soy 7S and 11S protein gelation. Food Science, Vol. 23, No. 0, p.p422-433 [其它]. |
| 1996 |
Wang, S.C., Chang, Y.H. and Wang, C.R.(1996). Effects of processing methods and particle sizes of raw materials on the properties of masa. Food Science, Vol. 23, No. 0, p.p730-738 [其它]. |
| 1996 |
Wang, C.R., Ju, R.T. and Chang, Y.H.(1996). The physicochemical and textural properties of taro flour from different varieties. Food Science, Vol. 23, No. 0, p.p809-818 [其它]. |
| 1996 |
Wang, C.R., Ju, R.T. and Chang, Y.H.(1996). Sensory and functional properties of taro flours. Food Science, Vol. 23, No. 0, p.p854-864 [其它]. |
| 1995 |
Wang, C.R., and Chang, K.C.(1995). Physicochemical properties and tofu quality of Proto soybean. Journal of Agriculture and Food Chemistry, Vol. 43, No. 0, p.p3029-3034 [SCI]. |
| 1992 |
Wang, C.R. and Zayas, J.F.(1992). Comparative study of shelf-life of frankfurters containing plant protein additive. Journal of Food Quality, Vol. 15, No. 0, p.p211-224 [SCI]. |
| 1992 |
Wang, C.R. and Zayas, J.F.(1992). Comparative study of corn germ and soy protein utilization in comminuted meat products. Journal of Food Quality, Vol. 15, No. 0, p.p153-167 [SCI]. |
| 1992 |
Wang, C.R. and Zayas, J.F.(1992). Emulsifying capacity and emulsion stability of soy proteins compared with corn germ protein flour. Journal of Food Science, Vol. 57, No. 0, p.p726-731 [SCI]. |
| 1991 |
Wang, C.R, and Zayas, J.F.(1991). Water retention and protein solubility of soy proteins and corn germ protein flour in the model system. Journal of Food Science, Vol. 56, No. 0, p.p455-458 [SCI]. |
| 1988 |
Wang, C.R. and Chang, K.C.(1988). Effect of selected canning methods on typsin inhibitor activity, sterilization value, and firmness of canning navy beans. Journal of Agriculture and Food Chemistry, Vol. 36, No. 0, p.p1015-1018 [SCI]. |
| 1988 |
Wang, C.R., Chang, K.C. and Grafton, K(1988). Canning Quality of pinto and navy beans. Journal of Food Science, Vol. 53, No. 0, p.p772-776 [SCI]. |
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