Biblio

Journal: 0 Items

Prize: 0 Items 		Symposium: 38 Items

Technology Report: 0 Items 		Book: 0 Items

Project: 0 Items

2020

Symposium   Chiu Chiu-Hsia, Chiang Tsang Cheng, Guo Jia-Hsin, Liaw Ean-Tun, –,
Symposium   Chiu Chiu-Hsia, Chiang Tsang Cheng, Guo Jia-Hsin, Liaw Ean-Tun, –,
Symposium   Chiu Chiu-Hsia, Chiang Tsang Cheng, Guo Jia-Hsin, Liaw Ean-Tun, –,

2019

Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, –,
Symposium   Chiu Chiu-Hsia*, Guo Jia-Hsin, Feasibility of developing pitaya peel fermentation broth as a functional beverages,
Symposium   Chiu Chiu-Hsia*, Guo Jia-Hsin, Application of Taguchi method to investigate the optimum conditions for the production of carotenoids by Rhodosporidiobolus ruineniae M2,
Symposium   Chiu Chiu-Hsia*, Guo Jia-Hsin, –,

2018

Symposium   Chu Yung-Lin*, Guo Jia-Hsin, Chiu Chiu-Hsia, The study of endospore of Bacillus coagulans to high pressure tolerance,
Symposium   Guo Jia-Hsin*, Chu Yung-Lin, Chiu Chiu-Hsia, Liu Chun-Hung, The study of the optimum condition of Lactobacillus plantarum 7-40 ferment in king oyster mushroom (Pleurotus eryngii) waste,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Chu Yung-Lin, Screening of lactic acid bacteria from fermented bran to investigate its antibacterial and drug susceptibility test,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Chu Yung-Lin, Feasibility of developing functional beverages using yeast fermented pitaya peel,
Symposium   Chiu Chiu-Hsia, Guo Jia-Hsin, Useing of Taguchi method to investigate the optimum conditions for high temperature yeast fermented coffee dregs,
Symposium   Chiu Chiu-Hsia, Guo Jia-Hsin, Study on Antibacterial Activity of Extracts from Hibiscus sabdariffa Wine Dregs,
Symposium   Chiu Chiu-Hsia, Guo Jia-Hsin, Feasibility of using yeast MB-3 as a probiotic on animal feed,
Symposium   Chiu Chiu-Hsia, Guo Jia-Hsin*, Chu Yung-Lin, Study on Antibacterial activity of Tagetes lemmoniiand and Andrographis paniculate extract,
Symposium   Chiu Chiu-Hsia*, Guo Jia-Hsin, Study on Antioxidant Ability of Homemade Kombucha,
Symposium   Chiu Chiu-Hsia*, Guo Jia-Hsin, Application of Taguchi method to investigate the optimum conditions for the production of carotenoids by native yeast,

2017

Symposium   Sheu Shyang-Chwen*, Chiu Chiu-Hsia, Useing of Taguchi method to investigate the optimum conditions for Saccharomyces cerevisiae P13 fermented coffee waste,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Using different lactic acid bacteria for fermentation of King oyster mushroom yogurt,
Symposium   Chiu Chiu-Hsia, Using different lactic acid bacteria for fermentation of cream,
Symposium   Chiu Chiu-Hsia*, Liu Chun-Hung, Study on the tolerance of lactic acid bacteria from wheat bran,
Symposium   Chiu Chiu-Hsia*, Using isolated yeast for fermentation of sugarcane wine,

2016

Symposium   Guo Jia-Hsin, Chiu Chiu-Hsia*, Liu Chun-Hung, Using fungus for fermentation palm kernel meal to produce mannanase.,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Study on the antioxidant capacity of Cocoa wine during fermentation.,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Study on the antibacterial ability of Tagetes lemmonii extracts,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Screening of yeast for the production of beetroot wine.,
Symposium   Chiu Chiu-Hsia, Study on the antioxidant capacity and product development of Pumpkin Yogurt.,
Symposium   Chiu Chiu-Hsia*, Guo Jia-Hsin, Isolation of high alcohol fermentation capacity yeast from Pingtung cocoa beans.,
Symposium   Chiu Chiu-Hsia*, Liu Chun-Hung, Study on cultivating microorganisms with edible mushroom waste,

2015

Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Guu Yuan-Kuang, Using lactic acid bacteria Lactobacillus rhamnosus 1-7 for fermentation of Beet root yogurt,
Symposium   Chiu Chiu-Hsia*, Liu Chun-Hung, Study on investigate the safety evaluation of Bacillus subtilis and yeast co-fermented soybean powder added to the diet of Lates calcarifer,

2013

Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Using different Lactobacillus rhamnosus strains for fermentation of Chedder chese,

2012

Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Study on the acid yield and antibacterial effect of different concentrations of whole milk in different Lactobacillus rhamnosus strains,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Study on the acid and bile tolerance of different Lactobacillus rhamnosus strains,

2011

Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Study on the aroma components of fermentation whole milk on different temperature by different Lactobacillus rhamnosus strains,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Study on the aroma components of fermentation whole milk by single lactic acid bacteria from different sources,
Symposium   Guo Jia-Hsin*, Chiu Chiu-Hsia, Study on the aroma components of fermentation whole milk by mixed lactic acid bacteria,

2009

Symposium   Guu Yuan-Kuang*, Chiu Chiu-Hsia, Cheng Wen-Teng, Useing of Taguchi method to investigate the optimum conditions for Saccharomyces cerevisiae P13,