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Results:
1-9
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Results: 9
Authors:
Huang, SL
Weng, YM
Chiou, RYY
Citation: Sl. Huang et al., Survival of Staphylococcus aureus and Escherichia coli as affected by ethanol and NaCl, J FOOD PROT, 64(4), 2001, pp. 546-550
Authors:
Chiou, RYY
Citation: Ryy. Chiou, Proteolysis during the fermentation of ethanol-supplemented miso, J FOOD SCI, 66(8), 2001, pp. 1080-1083
Authors:
Chiou, RYY
Cheng, SL
Citation: Ryy. Chiou et Sl. Cheng, Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl, J AGR FOOD, 49(8), 2001, pp. 3656-3660
Authors:
Chiou, RYY
Ku, KL
Lai, YS
Chang, LG
Citation: Ryy. Chiou et al., Antioxidative characteristics of oils in ground pork-fat patties cooked with soy sauce, J AM OIL CH, 78(1), 2001, pp. 7-11
Authors:
Ku, KL
Chen, TP
Chiou, RYY
Citation: Kl. Ku et al., Apparatus used for small-scale volatile extraction from ethanol-supplemented low-salt mise and GC-MS characterization of the extracted flavors, J AGR FOOD, 48(8), 2000, pp. 3507-3511
Authors:
Chiou, RYY
Ferng, S
Beuchat, LR
Citation: Ryy. Chiou et al., Fermentation of low-salt miso as affected by supplementation with ethanol, INT J F MIC, 48(1), 1999, pp. 11-20
Authors:
Chiou, RYY
Wen, YY
Ferng, S
Learn, SP
Citation: Ryy. Chiou et al., Mould infection and aflatoxin contamination of the peanut kernels harvested from spring and fall crops as affected by artificial inoculation of the seeded kernels with Aspergillus flavus and Aspergillus niger, J SCI FOOD, 79(11), 1999, pp. 1417-1422
Authors:
Chiou, RYY
Citation: Ryy. Chiou, Salt-free miso fermentation using ethanol, sugars, and polyols, J FOOD SCI, 64(5), 1999, pp. 918-920
Authors:
Chen, WL
Chiou, RYY
Citation: Wl. Chen et Ryy. Chiou, A modified chemical procedure for rapid determination of glucosamine and its application for estimation of mold growth in peanut kernels and koji, J AGR FOOD, 47(5), 1999, pp. 1999-2004
Risultati:
1-9
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