Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds
Sung, Wen‐Chieh, Lu, Szu‐Hsaun, Chen, Yi‐Chen, Pan, Chorng‐Liang, Hsiao, Hsin‐I
Published in Journal of food safety (01.02.2023)
Published in Journal of food safety (01.02.2023)
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Journal Article
Influence of caramel and molasses addition on acrylamide and 5‐hydroxylmethylfurfural formation and sensory characteristics of non‐centrifugal cane sugar during manufacturing
Sung, Wen‐Chieh, Chi, Ming‐Hsuan, Chiou, Tai‐Ying, Lin, Shyh‐Hsiang, Lee, Wei‐Ju
Published in Journal of the science of food and agriculture (01.09.2020)
Published in Journal of the science of food and agriculture (01.09.2020)
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Journal Article
Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin
Wu, Cheng-Kuo, Tsai, Jenn-Shou, Sung, Wen-Chieh
Published in Molecules (Basel, Switzerland) (11.01.2019)
Published in Molecules (Basel, Switzerland) (11.01.2019)
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Journal Article
Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
Lin, Hong-Ting Victor, Chan, Der-Sheng, Kao, Ling-Yu, Sung, Wen-Chieh
Published in Polymers (08.06.2021)
Published in Polymers (08.06.2021)
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The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)
Shyu, Yung-Shin, Hwang, Jean-Yu, Shen, Shih-Ting, Sung, Wen-Chieh
Published in Applied sciences (01.01.2021)
Published in Applied sciences (01.01.2021)
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Journal Article
The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels
Lin, Hong-Ting Victor, Tsai, Jenn-Shou, Liao, Hsiao-Hui, Sung, Wen-Chieh
Published in Gels (26.07.2023)
Published in Gels (26.07.2023)
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