Biblio

Journal: 4 Items

Prize: 5 Items 		Symposium: 43 Items

Technology Report: 0 Items 		Book: 3 Items

Project: 5 Items

2022

Symposium   Tsai Chin-Yen*, Development of Germinated Brown Rice Flour Nougat and Its Quality Analysis,
Prize   110學年度優良導師,
Prize   110學年度優良導師,

2021

Symposium   Tsai Chin-Yen*, Yang Chi-Ching, Application of hybrid protease combing high pressure processing (HPP) to develop Anguilla marmorata essence,
Symposium   HUNG-JU TSAI*, Tsai Chin-Yen, A study on the quality of croissants baked in an infrared oven,
Symposium   HUNG-JU TSAI*, Tsai Chin-Yen, A Study on the Quality of Baguette with Different Baking Conditions,

2020

Symposium   Tsai Chin-Yen*, Yang Chi-Ching, Application of high-pressure processing technology to develop snack foods without pesticide residues in lemon slices,
Symposium   Tsai Chin-Yen*, The characteristics and antioxidant capacity of Chenopodium formosanum Koidz.red sour dough used in bread making,

2019

Symposium   Tsai Chin-Yen*, Study on the characteristics of Chili sour dough,
Symposium   Tsai Chin-Yen*, Study on the characteristics of Kiwi sour dough,
Prize   2019I TUI台灣聯合 盃國際發酵麵食 饅頭競賽佳作,
Journal   Yu-Sheng Wu, Yeh Shinn-Pyng, TSUNG-MENG, WU*, Secretory expression and characterization of xylanase isolated from Bacillus subtilis E20 increase the utilization of plant ingredients in tilapia feed,
Journal   Liu Chun-Hung*, The growth and apparent digestibility of white shrimp, Litopenaeus vannamei, are increased with the probiotic, Bacillus subtilis.,

2018

Symposium   Molecular cloning and expression of a family 11 xylanase gene from Bacillus subtilis E20 in Bacillus subtilis RIK1285 and Escherichia coli,
Prize   2018 年第二屆全國「駱駝盃」麵條烹調創意競賽亞軍,
Prize   2018 台灣盃中式發酵饅頭與花捲製作佳作,

2017

Symposium   開發富含蝦紅素之水稻癒傷組織,
Symposium   熱加工處理發芽米與其米穀粉應用開發之探討,
Symposium   單體冷凍小型蝦微包覆及振動技術之應用,
Symposium   低褐變耐熱性香蕉果醬之開發,
Journal   植物分子農場在水產功能性飼料上之開發與應用,

2016

Symposium   Evaluation of duckweed (Lemna minor) meal as protein ingredient for red tilapia (Oreochromis sp.),

2015

Symposium   鱘龍魚廢棄物明膠之萃取及其凝膠之比較,
Symposium   魷魚麵特性之探討,
Symposium   洋蔥老麵應用在麵包製備其特性及烘焙品質之探討,
Symposium   探討不同鴨齡之鴨蛋製成皮蛋之品質差異性,
Symposium   小米發酵液應用於吐司之物性探討,
Symposium   不同澱粉對虱目魚麵質地影響之探討,
Journal   Liu Chun-Hung, Duckweed (Lemna minor), as a Potential Protein Source for,

2012

Book   烘焙乙級紀檢指南,

2011

Book   西點烘焙,

2009

Symposium   Tsai Chin-Yen, Wu Mei-Li, Huang Tzou-Chi*, 香椿中MG誘發Phase II 解毒酵素之探討,
Symposium   Tsai Chin-Yen, Wu Mei-Li, Huang Tzou-Chi*, 莨菪素對人類肝癌細胞株HepG2誘發解毒酵素之探討,
Symposium   Tsai Chin-Yen*, 薏仁粉在烘焙製品中特性之探討,
Symposium   Tsai Chin-Yen*, 以玉米粉取代部分高筋麵粉製作吐司之特性探討,
Book   Yang Chi-Ching, Tsai Pi-Jen, Wu Ming-Chang, 食品加工/第二章烘焙製品加工實習,第三章水產製品加工實習,

2008

Symposium   Wu Mei-Li, Tsai Chin-Yen, Huang Tzou-Chi*, 香菇菌絲體多醣體免疫調節活性之特性之探討,
Symposium   Tsai Chin-Yen, Wu Mei-Li, Huang Tzou-Chi*, 香椿中MG誘發Phase II 解毒酵素之探討,
Symposium   Tsai Chin-Yen*, 蒟蒻對小西餅品質的影響,
Symposium   Tsai Chin-Yen*, 糖醇對全麥健康餅乾品質之影響,

2007

Symposium   Huang Tzou-Chi, Tsai Chin-Yen*, 紫蘇中揮發性成分分析及其紫蘇醛生理活性之探討,
Symposium   Huang Tzou-Chi*, Tsai Chin-Yen, 香椿化學成分分析之研究,
Symposium   Huang Tzou-Chi*, Tsai Chin-Yen, 酵母b-多醣體結構特性之鑑定及不同加工對b-多醣體結構之影響,
Symposium   Tsai Chin-Yen*, Chiu Shieh-Tsung, , , 添加礁膜對日本鰻成長表現與肝臟解毒酵素之影響,
Symposium   Chiu Shieh-Tsung*, Tsai Chin-Yen, 飼料中添加不同礁膜含量對鰻魚成長之影響,

2006

Symposium   Huang Tzou-Chi, , Tsai Chin-Yen*, 六種香茅揮發性成分及抑菌活性分析研究,
Symposium   Chiu Shieh-Tsung*, Tsai Chin-Yen, , 黃豆多功能小胜肽對鰻魚幼魚消化與成長之影響,

2005

Symposium   Chiu Shieh-Tsung*, Tsai Chin-Yen, 養殖密度對鰻魚蛋白每活性與成長之影響,

2004

Symposium   水族箱養殖鰻魚其飼料中添加醋酸量對蛋白酶活性之影響,

2003

Symposium   鰻魚攝餌後腸道中胰蛋白酶原與胰凝乳蛋白酶原之變化,
Symposium   薄荷葉成份中對pulegone之研究,
Symposium   紅藜花穗分離酵母菌其發酵藜酒之研究,

2002

Symposium   Bacillus cereus 之Glycerol kinase 之分子選殖及表現,
Symposium   洋蔥濃縮液之製備與貯存,
Symposium   小米酒製造過程中化學組成變化,