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

Sustainability, 2023-01, Vol.15 (1), p.785

2023

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

Foods, 2023-03, Vol.12 (7), p.1475

2023

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

Food science & technology, 2019-03, Vol.101, p.567-574

2019

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

Journal of food science, 2017-10, Vol.82 (10), p.2456-2461

2017

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

Food science & technology, 2015-09, Vol.63 (1), p.115-121

2015

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

Food science & technology, 2020-01, Vol.118, p.108813, Article 108813

2020

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

Journal of food and drug analysis, 2016-07, Vol.24 (3), p.548-555

2016

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

Food control, 2021-04, Vol.122, p.107818, Article 107818

2021

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

Trends in food science & technology, 2019-04, Vol.86, p.144-152

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

Food control, 2021-06, Vol.124, p.107360, Article 107360

2021

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Physiochemical and antimicrobial properties of edible aloe/gelatin composite films

International journal of food science & technology, 2010-05, Vol.45 (5), p.1050-1055

2010

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

Food science & technology, 2017-12, Vol.86, p.571-576

2017

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

Food packaging and shelf life, 2020-12, Vol.26, p.100601, Article 100601

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

Sustainability, 2022-08, Vol.14 (15), p.9404

2022

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

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.364-372

2014

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

Food bioscience, 2020-02, Vol.33, p.100501, Article 100501

2020

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Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods

Food chemistry, 2003-10, Vol.83 (1), p.85-92

2003

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QUALITY PRESERVATION OF COMMERCIAL FISH BALLS WITH ANTIMICROBIAL ZEIN COATINGS

Journal of food quality, 2011-04, Vol.34 (2), p.81-87

2011

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Application and effectiveness of artificial intelligence for the border management of imported frozen fish in Taiwan

Journal of Food and Drug Analysis, 2024-03, Vol.32 (1), p.21-39

2024

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Efficiency improvements on ninhydrin method for amino acid quantification

Journal of food composition and analysis, 2006-03, Vol.19 (2), p.112-117

2006

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

International journal of food science & technology, 2004-02, Vol.39 (2), p.231-238

2004

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Cinnamaldehyde, A Bioactive Compound from the Leaves of Cinnamomum osmophloeum Kaneh, Ameliorates Dextran Sulfate Sodium-Induced Colitis in Mice by Inhibiting the NLRP3 Inflammasome

Journal of Physiological Investigation, 2024-05, Vol.67 (3), p.139-152

2024

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

Journal of food processing and preservation, 2012-06, Vol.36 (3), p.232-241

2012

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Flame photometric determination of salinity in processed foods

Food chemistry, 2005-08, Vol.91 (4), p.765-770

2005

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In vitro hypoglycemic effects of hot water extract from Auricularia polytricha (wood ear mushroom)

International journal of food sciences and nutrition, 2014-06, Vol.65 (4), p.502-506

2014

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

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

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

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

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

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

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

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

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

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

Physiochemical and antimicrobial properties of edible aloe/gelatin composite films

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

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

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

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

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

Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods

QUALITY PRESERVATION OF COMMERCIAL FISH BALLS WITH ANTIMICROBIAL ZEIN COATINGS

Application and effectiveness of artificial intelligence for the border management of imported frozen fish in Taiwan

Efficiency improvements on ninhydrin method for amino acid quantification

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

Cinnamaldehyde, A Bioactive Compound from the Leaves of Cinnamomum osmophloeum Kaneh, Ameliorates Dextran Sulfate Sodium-Induced Colitis in Mice by Inhibiting the NLRP3 Inflammasome

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

Flame photometric determination of salinity in processed foods

In vitro hypoglycemic effects of hot water extract from Auricularia polytricha (wood ear mushroom)

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