Browsing by Author Fang, T.J.

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Issue DateTitleAuthor(s)Text
-Adherent Properties and Macrophage Activation Ability of 3 Strains of Lactic Acid BacteriaLin, W.H.; 方 繼; Wu, C.R.; Fang, T.J.; Lee, M.S.; Lin, K.L.; Chen, H.C.; Huang, S.Y.; Hseu, Y.C.-
-Anti-Helicobacter pylori activity of fermented milk with lactic acid bacteria方 繼; Lin, W.H.; Wu, C.R.; Fang, T.J.; Guo, J.T.; Huang, S.Y.; Lee, M.S.; Yang, H.L.-
-Anticancer and Antioxidant Activities of the Peptide Fraction from Algae Protein WasteSheih, I.C.; 方 繼; Fang, T.J.; Wu, T.K.; Lin, P.H.-
-Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systemsSheih, I.C.; 方 繼; Wu, T.K.; Fang, T.J.-
-Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packaged under various atmosphere packaging and stored at different temperatures方 繼; Wei, Q.K.; Fang, T.J.; Chen, W.C.-
-Development of multiplex and quantitative PCR assay to detect genetically modified roundup ready soybean in foodsWang, W.Y.; 方 繼; Fang, T.J.-
-Effect of chelators, organic acid and storage temperature on growth of Escherichia coli O157 : H7 in ground beef treated with nisin, using response surface methodologyFang, T.J.; 方 繼; Hsueh, Y.T.-
-Enhanced production of xylanase by Aspergillus carneus M34 in solid-state fermentation with agricultural waste using statistical approachFang, T.J.; 方 繼; Liao, B.C.; Lee, S.C.-
-Extractability of astaxanthin in a mixed culture of a carotenoid over-producing mutant of Xanthophyllomyces dendrorhous and Bacillus circulans in two-stage batch fermentationFang, T.J.; 方 繼; Wang, J.M.-
-Fermentation of rice hull by Aspergillus japonicus under ultrasonic pretreatmentYang, C.Y.; 方 繼; Sheih, I.C.; Fang, T.J.-
-Food safety control system in Taiwan - the example of food service sectorJeng, H.Y.J.; 方 繼; Fang, T.J.; 鄭蕙燕-
-Growth patterns of Escherichia coli O157 : H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gelsFang, T.J.; 方 繼; Tsai, H.C.-
-Immunomodulatory activities and antioxidant properties of polysaccharides from Monascus-fermented products in vitroTseng, K.C.; Fang, T.J.; Chiang, S.S.; Liu, C.F.; Wu, C.L.; Pan, T.M.-
-The impact of transgenic papaya (TPY10-4) fruit supplementation on immune responses in ovalbumin-sensitised miceChen, Y.N.; 方 繼; Hwang, W.Z.; Fang, T.J.; Cheng, Y.H.; Lin, J.Y.; 林金源-
-Isolation and characterization of a novel phytase from Penicillium simplicissimumTseng, Y.H.; 方 繼; Fang, T.J.; Tseng, S.M.-
-Microbiological quality and incidence of Staphylococcus aureus and Bacillus cereus in vegetarian food products方 繼; Fang, T.J.; Chen, C.Y.; Kuo, W.Y.-
-Microbiological quality of 18 degrees C ready-to-eat food products sold in TaiwanFang, T.J.; 方 繼; Wei, Q.K.; Liao, C.W.; Hung, M.J.; Wang, T.H.-
-A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strainsLin, P.H.; 毛正倫; Huang, S.Y.; Mau, J.L.; Liou, B.K.; Fang, T.J.; 方 繼-
-Pesticide residue monitoring in marketed fresh vegetables and fruits in central Taiwan (1999-2004) and an introduction to the HACCP system方 繼; Chang, J.M.; Chen, T.H.; Fang, T.J.-
-Production, optimization growth conditions and properties of the xylanase from Aspergillus carneus M34方 繼; Fang, H.Y.; Chang, S.M.; Hsieh, M.C.; Fang, T.J.-