| 年度 |
參考文獻格式 |
| 2021 |
Dai, Shao-Yu, Wang, Pei-Ming, Lin, Kuo-Wei*(2021). Application of lactic acid bacteria isolates from sugary kefir grains to fermented semi-dry sausage. Journal of Food Processing and Preservation, Vol. 45, No. 10, p.p15796-0 [SCI]. |
| 2018 |
Wu, Cheng-Hung; Wang, Pei-Ming; Lin, Kuo-Wei(2018). QUALITY OF SEMI-DRY FERMENTED SAUSAGE CONTAINING SUGARY KEFIR GRAINS. Food Science and Technology Research, Vol. 24, No. 4, p.p707-715 [SCI]. |
| 2017 |
Wu, Chen-Yu; Lin, Kuo-Wei(2017). THE ANTIOXIDATIVE CHARACTERISTICS OF TARO AND SWEET POTATO PROTEIN HYDROLYSATES AND THEIR INHIBITORY CAPABILITY ON ANGIOTENSIN CONVERTING ENZYME. Food Science and Technology Research, Vol. 23, No. 6, p.p845-853 [SCI]. |
| 2014 |
Wu, Yu-Bi; Lin, Kuo-Wei(2014). Influences of xylooligosaccharides and saccharides on the properties of meat batter during frozen storage. Journal of Food Processing and Preservation, Vol. 38, No. 4, p.p1439-1446 [SCI]. |
| 2014 |
Yu, Shih-Yi; Lin, Kuo-Wei(2014). Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of frankfurter. Journal of Food Science, Vol. 79, No. 6, p.p1117-1122 [SCI]. |
| 2013 |
Tsai, Wei-Yi; Jheng, Yi-Jyun; Chen, Kuo-Hsuan; Lin, Kuo-Wei; Ho, Yen-Peng ; Yang, Ching-Chi; Lin, Kuo-Chih*(2013). Molecular cloning, structural analysis, and mass spectrometric identification of native dioscorins of various yam species. Journal of the Science of Food and Agriculture, Vol. 93, No. 4, p.p761-770 [SCI]. |
| 2013 |
Hsu, Yu-Jhen; Weng, Ching-Feng; Lin, Kuo-Wei; Lin, Kuo-Chih(2013). Suppression of Allergic Reactions in Ovalbumin-Sensitized Mice by Yam Storage Proteins Dioscorins. Journal of Agricultural and Food Chemistry, Vol. 61, No. 47, p.p11460-11467 [SCI]. |
| 2012 |
Kao, Wen-Tzu, Chang, Chen-Tien, Lin, Kuo-Wei*(2012). Antioxidant and trypsin inhibition activity of dioscorin influenced by yam cultivars and eluent pH. International Journal of Food Science and Technology, Vol. 47, No. 7, p.p1384-91 [SCI]. |
| 2012 |
Jheng, Yi-Jyun;Tsai, Wei-Yi;Chen, Kuo-Hsuan;Lin, Kuo-Wei;Chyan, Chia-Lin;Yang, Ching-Chi; Lin, Kuo-Chih(2012). Recombinant dioscorins of the yam storage protein expressed in Escherichia coli. Protein Expression and Purification, Vol. 85, No. 1, p.p77-85 [SCI]. |
| 2011 |
Wu, Yu-Bi, Lin, Kuo-Wei*(2011). Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan). Meat Science, Vol. 88, No. 3, p.p575-579 [SCI]. |
| 2010 |
Chou, Yi-Te, Lin, Kuo-Wei*(2010). Effects of Xylooligosaccharides and Sugars on the Functionality of Porcine Myofibrillar Proteins during Heating and Frozen Storage. Food Chemistry, Vol. 121, No. 1, p.p127-131 [SCI]. |
| 2009 |
Liu, Yu-Ming, Lin, Kuo-Wei*(2009). antioxidative ability, dioscorin stability and the quality of yam chips from various yam species as affected by processing method. Journal of Food Science, Vol. 74, No. 2, p.p118-125 [SCI]. |
| 2009 |
Lin, Pei-Lan, Lin, Kuo-Wei, Weng, Ching-Feng, Lin*, Kuo-Chih(2009). Yam storage protein dioscorins from Dioscorea alata and D. japonica exhibit two distinct immunomodulatory activities in mice. Journal of Agricultural and Food Chemistry, Vol. 57, No. 11, p.p4606-4613 [SCI]. |
| 2009 |
Ko, Yin-Hsien, Lin, Kuo-Wei, Hsu, Jeng-Yuan, Fu, Lin-Shien*, Chu, Jao-Jia, Chi, Chin-Shiang(2009). Dioscorin protects tight junction protein expression in A549 human airway epithelium cells from dust mite damage. Journal of Microbiology, Immunology and Infection, Vol. 42, No. 6, p.p457-463 [SCI]. |
| 2008 |
Chen, Yi-Tzu, Kao, Wen-Tzu, Lin, Kuo-Wei*(2008). Effects of pH on the total phenolic compound, antioxidative ability and the stability of dioscorin of various yam cultivars. Food Chemistry, Vol. 107, No. 1, p.p250-257 [SCI]. |
| 2008 |
Lin, Kuo-Wei*, Huang, Chiu-Ying(2008). Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage. Meat Science, Vol. 79, No. 4, p.p615-622 [SCI]. |
| 2007 |
Chen Yi-Tzu, Lin Kuo-Wei*(2007). Effects of heating temperature on the total phenolic compound, antioxidative ability and the stability of dioscorin of various yam cultivars. Food Chemistry, Vol. 101, No. 3, p.p955-963 [SCI]. |
| 2006 |
Kao, Wen-Tze, Lin, Kuo-Wei*(2006). Quality of reduced-fat frankfurter modified by konjac/starch mixed gels. Journal of Food Science, Vol. 71, No. 4, p.p326-332 [SCI]. |
| 2004 |
Huang, Hsien-Yi, Lin, Kuo-Wei*(2004). Influence of pH and added gums on the properties of konjac flour gels. International Journal of Food Science and Technology, Vol. 39, No. 10, p.p1009-1016 [SCI]. |
| 2004 |
Lin, Kuo-Wei*, Lin, Hui-Yen(2004). Quality characteristics of Chinese-style meatballs containing bacterial cellulose (nata). Journal of Food Science, Vol. 69, No. 3, p.p107-111 [SCI]. |
| 2003 |
Chen, Ying-Chou, Wang, Cheng-Hsin, Lai, Lih-Shiuh, Lin, Kuo-Wei*(2003). Rheological properties of chitosan and its interaction with porcine myofibrillar proteins as influenced by chitosan's degree of deacetylation and concentration. Journal of Food Science, Vol. 68, No. 3, p.p826-831 [SCI]. |
| 2003 |
Lin, Kuo-Wei*, Huang, Hsien-Yi(2003). Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Science, Vol. 65, No. 2, p.p749-755 [SCI]. |
| 2002 |
Mei, Meng-Yi, Chan, Kung-Chi, Lin, Kuo-Wei*(2002). Effects of alginate, carrageenan, soy protein isolate and heating temperature on the characteristics of myofibrillar proteins using Ferguson Plot in a reduced-fat meat batter model system. Journal of Food Science and Agricultural Chemistry, Vol. 4, No. 3, p.p104-109 [其它]. |
| 2002 |
Lin, Kuo-Wei*, Lin, Shu-Ni(2002). Physicochemical properties and microbial stability of reduced-fat Chinese-style sausage stored under modified atmosphere systems. Journal of Food Science, Vol. 67, No. 8, p.p3184-3189 [SCI]. |
| 2002 |
Lin, Kuo-Wei*, Lin, Shu-Ni(2002). Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage. Meat Science, Vol. 60, No. 2, p.p147-152 [SCI]. |
| 2001 |
Lin, Kuo-Wei*, Chao, Jen-Yu(2001). Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight. Meat Science, Vol. 59, No. 4, p.p343-351 [SCI]. |
| 2001 |
Lin, Kuo-Wei*, Chuang, Chi-Hsiang(2001). Effectiveness of dipping with phosphate, lactate and acetic acid solutions on the quality and shelf-life of pork loin. Journal of Food Science, Vol. 66, No. 3, p.p494-499 [SCI]. |
| 2000 |
Lin, Kuo-Wei*, Mei, Meng-Yi(2000). Influences of gums, soy protein isolate and heating temperatures on reduced-fat meat batters in a model system. Journal of Food Science, Vol. 65, No. 1, p.p48-52 [SCI]. |
| 1999 |
Lin, Kuo-Wei*, Keeton, Jimmy T.(1999). Interactions of alginate, carrageenan and myofibrillar proteins in an emulsion model system during thermal treatment. Food Science (Chinese), Vol. 26, No. 4, p.p423-430 [其它]. |
| 1999 |
林國維*, 莊啟祥(1999)。原料肉經浸漬液處理對低脂中式香腸理化及貯藏壽命的影響。食品科學，第26卷，第6期，頁423-430 [其它]。 |
| 1998 |
Lin, Kuo-Wei*, Keeton, Jimmy T.(1998). Textural and physicochemical properties of low-fat, precooked ground beef patties containing carrageenan and sodium alginate. Journal of Food Science, Vol. 63, No. 4, p.p571-574 [SCI]. |
| 1998 |
林國維*, 李黎津, 紀學斌(1998)。低脂香腸經預煮與微波再加熱後之官能與理化特性。中畜會誌，第27卷，第1期，頁129-142 [其它]。 |
| 1995 |
Krahl, L. M., Rhee, K. S., Lin, K. W., Keeton, J. T., Ziprin, Y. A*(1995). Sodium lactate and sodium tripolyphosphate effects on oxidative stability and sensory properties of precooked reduced-fat pork sausage with carrageenan. Journal of Muscle Foods, Vol. 6, No. 3, p.p243-256 [SCI]. |
| 1994 |
Lin, Kuo-Wei*, Keeton, Jimmy T.(1994). Determination of optimum particle size for low-fat, precooked ground beef patties. Journal of Muscle Foods, Vol. 5, No. 1, p.p63-67 [SCI]. |
| 1990 |
Lin, Kuo-Wei, Keeton, J.T., Craig, T.M., Gates, C.E., Gamble, H.R., Custer, C.S., Cross, H.R(1990). Physicochemical composition of dry-cured ham processed under minimal aging time/temperature conditions. Journal of Food Science, Vol. 55, No. 2, p.p285-288 [SCI]. |
| 1990 |
Lin, Kuo-Wei, Keeton, J.T., Craig, T.M., Huey, R.H., Longnecker, M.T., Gamble, H.R., Custer, C.S., Cross, H.R(1990). Bioassay analysis of dry-cured ham processed to affect Trichinella spiralis. Journal of Food Science, Vol. 55, No. 2, p.p289-297 [SCI]. |
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