Search Results - "WENG, Yih-Ming" :: K.UTB vyhledávací portál

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Sustainable Utilization Technology for Improving the Freshness of Oysters—Development of Alkaline Electrolysis Seawater Depuration System

by Tsai, Hsin-Shan, Hsiao, Yu-Tien, Weng, Yih-Ming, Liu, Jen-Ming
Published in Sustainability (01.01.2023)

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Transglutaminase Cross-Linked and Lysozyme-Incorporated Antimicrobial Tilapia Collagen Edible Films: Development and Characterization

by Hou, Bing-Yi, Wang, Be-Jen, Weng, Yih-Ming
Published in Foods (30.03.2023)

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Molecular Weight Affected Antioxidant, Hypoglycemic and Hypotensive Activities of Cold Water Extract from Pleurotus citrinopileatus

by Chen, Pao‐Huei, Weng, Yih‐Ming, Lin, Shu‐Mei, Yu, Zer‐Ran, Wang, Be‐Jen
Published in Journal of food science (01.10.2017)

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Extraction temperature affects the activities of antioxidation, carbohydrate-digestion enzymes, and angiotensin-converting enzyme of Pleurotus citrinopileatus extract

by Chen, Pao-Huei, Weng, Yih-Ming, Yu, Zer-Ran, Koo, Malcolm, Wang, Be-Jen
Published in Yàowu shi͡p︡in fenxi (01.07.2016)

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Novel edible composite films fabricated with whey protein isolate and zein: Preparation and physicochemical property evaluation

by Tsai, Min-Ju, Weng, Yih-Ming
Published in Food science & technology (01.03.2019)

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Physiochemical and antimicrobial properties of edible aloe/gelatin composite films

by Chen, Cheng-Pei, Wang, Be-Jen, Weng, Yih-Ming
Published in International journal of food science & technology (01.05.2010)

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Antioxidant and antimicrobial edible zein/chitosan composite films fabricated by incorporation of phenolic compounds and dicarboxylic acids

by Cheng, Siang-Ying, Wang, Be-Jen, Weng, Yih-Ming
Published in Food science & technology (01.09.2015)

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Development and characterization of sodium caseinate edible films cross-linked with genipin

by Lin, Huei-Chi, Wang, Be-Jen, Weng, Yih-Ming
Published in Food science & technology (01.01.2020)

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Food safety knowledge, attitude, and practice among elementary schoolchildren in southern Taiwan

by Kuo, Shu-Chuan, Weng, Yih-Ming
Published in Food control (01.04.2021)

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Sustainable development of carbon nanodots technology: Natural products as a carbon source and applications to food safety

by Huang, Chia-Chi, Hung, Yi-Shan, Weng, Yih-Ming, Chen, Wenlung, Lai, Yen-Shi
Published in Trends in food science & technology (01.04.2019)

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Effects of food safety education on knowledge, attitude, and practice of schoolchildren in southern Taiwan: A propensity score-matched observational study

by Kuo, Shu-Chuan, Weng, Yih-Ming
Published in Food control (01.06.2021)

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Physicochemical Properties and Antioxidant Activities of Toona Sinensis Roem Leaves as Affected by Drying Methods

by Huang, Guey‐Lin, Wang, Be‐Jen, Weng, Yih‐Ming
Published in Journal of food processing and preservation (01.02.2014)

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QUALITY PRESERVATION OF COMMERCIAL FISH BALLS WITH ANTIMICROBIAL ZEIN COATINGS

by LIN, LIAN-SYUN, WANG, BE-JEN, WENG, YIH-MING
Published in Journal of food quality (01.04.2011)

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Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou)

by Hsieh, Pei-Hsuan, Weng, Yih-Ming, Yu, Zer-Ran, Wang, Be-Jen
Published in Food science & technology (01.12.2017)

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Preparation and characterization of genipin cross-linked and lysozyme incorporated antimicrobial sodium caseinate edible films

by Qiu, Yi-Ting, Wang, Be-Jen, Weng, Yih-Ming
Published in Food packaging and shelf life (01.12.2020)

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Effects of Individual and Block Freezing on the Quality of Pacific Oyster (Crassostrea gigas) during Storage under Different Pretreatment Conditions

by Tsai, Hsin-Shan, Hsiao, Yu-Tien, Weng, Yih-Ming
Published in Sustainability (01.08.2022)

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Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation

by Hsu, Chin-Lin, Hurang, Shu-Lin, Chen, Wenlung, Weng, Yih-Ming, Tseng, Chin-Yin
Published in International journal of food science & technology (01.02.2004)

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PHYSICOCHEMICAL CHARACTERISTICS AND BACTERIOSTATIC ABILITY OF MODIFIED LYSOZYME FROM LACTIC ACID-INDUCED GELLED EGG WHITE POWDER

by CHEN, SHIANG-LIANG, WENG, YIH-MING, HUANG, JAN-JENG, LIN, KOU-JOONG
Published in Journal of food processing and preservation (01.06.2012)

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Flame photometric determination of salinity in processed foods

by Chen, Min-Jane, Hsieh, Ya-Ting, Weng, Yih-Ming, Chiou, Robin Y.-Y.
Published in Food chemistry (01.08.2005)

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Preparation of white salted noodles using rice flour as the principal ingredient and the effects of transglutaminase on noodle qualities

by Weng, Zi-Jun, Wang, Be-Jen, Weng, Yih-Ming
Published in Food bioscience (01.02.2020)

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