| 2013 |
Po-Ting Li, Wan-Ling Hsiao, and Cheng-Chun Chou.* 2013. Effect of heat shock on the fatty acid and protein profiles of Cronobacter sakazakii BCRC 13988 as well as its growth and survival in the presence of various carbon, nitrogen sources and disinfectants. Food Microbiol. 36(2):142-148. (SCI) |
| 2013 |
Meng-Hsuan Lin, Tsung-Yu Tsai, Shu-Chen Hsieh, Roch-Chui Yu, and Cheng-Chun Chou.* 2013. Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress. Food Microbiol. 34(1):202-206. (SCI) |
| 2013 |
Li-Ru Lai, Shu-Chen Hsieh, Hui-Yu Huang, and Cheng-Chun Chou.* 2013. Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk. J. Biosci. Bioeng. 115(5):552-556. (SCI) |
| 2013 |
Yu-Fei Chen, Ming-Lun Chiang, Cheng-Chun Chou and Yi-Chen Lo.* 2013. Enhancing the antitumor cell proliferation and Cu2+-chelating effects of black soybeans through fermentation with Aspergillus awamori. J. Biosci. Bioeng. 115(4):400-404. (SCI) |
| 2013 |
Yi-Ting Huang, Kuan-Chen Cheng, Roch-Chui Yu, and Cheng-Chun Chou.* 2013. Effect of ethanol shock pretreatment on the tolerance of Cronobacter sakazakii BCRC 13988 exposed to subsequent lethal stresses. Foodborne Pathog. Dis. 10(2):165-170. (SCI) |
| 2013 |
Shiu-Hui Fang, Ying-Jang Lai, and Cheng-Chun Chou.* 2013. The susceptibility of Streptococcus thermophilus 14085 to organic acid, simulated gastric juice, bile salt and disinfectant as influenced by cold shock treatment. Food Microbiol. 33(1):55-60. (SCI) |
| 2013 |
Hsiang-Lin Chien, Tsui-Chu Yang, and Cheng-Chun Chou.* 2013. Effects of storage conditions on the stability of isoflavone isomers in lactic fermented soymilk powder. Food Bioprocess Technol. 6(4):1059-1066. (SCI) |
| 2012 |
Kuan-I Chen, Yi-Chen Lo, Nan-Wei Su, Cheng-Chun Chou, and Kuan-Chen Cheng.* 2012. Enrichment of two isoflavone aglycones in black soymilk by immobilized β-glucosidase on solid carriers. J. Agric. Food Chem. 60(51):12540-12546. (SCI) |
| 2012 |
Kuan-I Chen, Mei-Hui Erh, Nan-Wei Su,Wen-Hsiung Liu, Cheng-Chun Chou and Kuan-Chen Cheng.* 2012. Soyfoods and soybean products: from traditional use to modern applications. Appl. Microbiol. Biotechnol. 96(1):9-22. (SCI) |
| 2012 |
Ming-Lun Chiang, Cheng-Chun Chou., Hsi-Chia Chen, Yu-Ting Tseng, andMing-Ju Chen.* 2012. Adaptive acid tolerance response of Vibrio parahaemolyticus as affected by acid adaptation conditions, growth phase and bacterial strains. Foodborne Pathog. Dis. 9(8): 734-740. (SCI) |
| 2012 |
Jing-Yi Chen, Ying-Jang Lai, Shiow-Ling Lee, and Cheng-Chun Chou.*2012. Antitumor cell proliferation and antigenotoxic effects of sufu and koji granule, the chinese traditional fermented product of soybeans. J. Food Drug Anal. 20(4):838-839. (SCI) |
| 2012 |
Meng-Hsuan Lin, Ming-Lun Chiang, Chorng-Liang Pan and Cheng-Chun Chou.*2012. Heat shock and cold shock treatments affect the survivals of Listeria monocytogenes and Salmonella Typhimurium exposed to disinfectants. J. Food Prot. 75(4): 695-700. (SCI) |
| 2012 |
Yin-Soon Moy, Ting-Jang Lu, and Cheng-Chun Chou.* 2012. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean. J. Biosci. Bioeng. 113(2): 196-201. (SCI) |
| 2012 |
Shiu-Hui Fang, Shu-Hua Chiang, and Cheng-Chun Chou.* 2012. Cold shock treatments affect the viability of Streptococcus thermophilus BCRC 14085 invarious adverse conditions. J. Food Drug Anal. 20(1): 117-124. (SCI) |
| 2012 |
Yin-Soon Moy, Ying-Jang Lai and Cheng-Chun Chou.* 2012. Effects of ripening process on the mutagenicity and antimutagenicity of sufu, a Chinese traditional fermented product of soybean. Food Bioprocess Technol. 5(8): 2972-2977.(SCI) |
| 2011 |
Meng-Hsuan Lin, Shiow-Ling Lee and Cheng-Chun Chou.* 2011. Acid adaptation affects the viability of Listeria monocytogenes BCRC 14846 and Salmonella Typhimurium BCRC 10747 exposed to disinfectants at 25 and 40 oC. Foodborne Pathog. Dis. 8(10): 1077-1081.(SCI) |
| 2011 |
Yung-Hsin Huang, Ying-Jang Lai and Cheng-Chun Chou.* 2011. Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean. J. Biosci. Bioeng. 112(1):49-53.(SCI) |
| 2011 |
Yu-Fei Chen, Shiow-Ling Lee and Cheng-Chun Chou.* 2011. Fermentation with Aspergillus awamori enhanced contents of amino nitrogen and total phenolics as well as the low-density lipoprotein oxidation inhibitory activity of black soybeans. J. Agric. Food Chem. 59(8):3974-3979 (SCI) |
| 2011 |
Chu-Ting Liu, Fang-Jung Chu, Cheng-Chun Chou. and Roch-Chui Yu.* 2011. Antiproliferative and anticytotoxic effects of cell fractions and exopolysaccharides from Lactobacillus casei 01. Mutat. Res. 821(2-3):157-162.(SCI) |
| 2011 |
Yung-Hsin Huang, Ting-jang Lu, and Cheng-Chun Chou.* 2011. Ripening temperature affects the content and distribution of isoflavones in sufu, a fermented soybean curd. Int. J. Food Sci. Technol. 46(2): 257-262.(SCI) |
| 2010 |
Yin-Soon Moy, and Cheng-Chun Chou.* 2010. Changes in the content of sugars and organic acids during the ripening and storage of sufu, a traditional oriental fermented product of soybean cubes. J. Agric. Food Chem. 58(24):12790-12793.(SCI) |
| 2010 |
Wan-Ling Hsiao, Wei-Li Ho, and Cheng-Chun Chou.* 2010. Sub-lethal heat treatment affects the tolerance of Cronobacter sakazakii BCRC 13988 to various organic acids, simulated gastric juice and bile solution. Int. J. Food Microbiol. 144(2): 280-284.(SCI) |
| 2010 |
Ming-Yen Juan, Chia-Hsuan Wu, and Cheng-Chun Chou.* 2010. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans. Food Microbiol. 27(7): 918-923.(SCI) |
| 2010 |
Chien-Li Liao, Hui-Yu Huang, Lee-Yan Sheen, and Cheng-Chun Chou.* 2010. Anti-inflammatory activity of soymilk and fermented soymilk prepared with lactic acid bacterium and bifidobacterium. J. Food Drug Anal. 18(3)202-210.(SCI) |
| 2010 |
Ming-Yen Juan, and Cheng-Chun Chou.* 2010. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol. 27(5):586-591.(SCI) |
| 2010 |
Yen-Yi Li, Roch-Chui Yu, and Cheng-Chun Chou.* 2010. Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd. J. Agric. Food Chem. 58(8):4888-4893.(SCI) |
| 2010 |
Ru-Yue Huang, Yen-Ju Wang, Lee-Yan Sheen, and Cheng-Chun Chou.* 2010. Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji. Int. J. Food Sci. Technol. 45 (3):437-443.(SCI) |
| 2010 |
Yen-Ju Wang, Lee-Yan Sheen, and Cheng-Chun Chou.* 2010. Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji. LWT-Food Sci. Technol. 43(4):702-707.(SCI) |
| 2010 |
Wan-Ling Hsiao, Chia-Hsiang Chang, and Cheng-Chun Chou.* 2010. Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products. Food Microbiol. 27(2):280-285.(SCI) |
| 2010 |
Chia-Hsiang Chang, Ming-Lun Chiang, and Cheng-Chun Chou.* 2010. The effect of heat shock on the response of Cronobacter sakazakii to subsequent lethal stresses. Foodborne Pathog. Dis. 7:(1)71-76.(SCI) |
| 2009 |
Chia-Hsuan Wu, and Cheng-Chun Chou.* 2009. Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures. J. Agric. Food Chem. 57(22):10695-10700. (SCI) |
| 2009 |
Chia-Hsiang Chang, Ming-Lun Chiang, and Cheng-Chun Chou.* 2009. The effect of temperature and length of heat shock treatment on the thermal tolerance and cell leakage of Cronobacter sakazakii BCRC 13988. Int. J. Food Microbiol. 134(3):184-189. (SCI) |
| 2009 |
Chu-Ting Liu, Chu-Ting Liu, Cheng-Chun Chou, Pei-Ren Lo, and Roch-Chui Yu.* 2009. Exopolysaccharide production of Lactobacillus salivarius BCRC 14759 and Bifidobacterium bifidum BCRC 14615. World J. Microbiol. Biotechnol. 25(5):883-890. (SCI) |
| 2009 |
Jui-Lin Chen, Ming-Lun Chiang, and Cheng-Chun Chou.* 2009. Ethanol-, NaCl-susceptibility and protein expression of acid-adapted B. cereus 1-4-1 as well as its growth patterns in the presence of various carbon and nitrogen sources. Foodborne Pathog. Dis. 6(4):453-460. (SCI) |
| 2009 |
Ming-Lun Chiang, and Cheng-Chun Chou.* 2009. Survival of Vibrio parahaemolyticus under environmental stresses as influenced by growth phase and pre-adaptation treatment. Food Microbiol. 26(4):391-395. (SCI) |
| 2009 |
Ru-Yue Huang, and Cheng-Chun Chou.* 2009. Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions. J. Agric. Food Chem. 57(5): 1927–1932. (SCI) |
| 2009 |
Yu-Ping Sun, Cheng-Chun Chou, and Roch-Chui Yu.* 2009. Antioxidant activity of lactic-fermented Chinese cabbage. Food Chem. 115(3):912-917. (SCI) |
| 2009 |
Yu-Hsiang Hung, Yen-Ju Wang, and Cheng-Chun Chou.* 2009. Antimutagenic activity of Aspergillus awamori-fermented black soybean response to simulated digestive juice treatments and its antimutagenic mechanisms. LWT-Food Sci. Technol. 42(1):56-62. (SCI) |
| 2009 |
Jui-Lin Chen, Ming-Lun Chiang and Cheng-Chun Chou.* 2009. Survival of the acid-adapted Bacillus cereus in acidic environments. Int. J. Food Microbiol. 128(3):424-428. (SCI) |
| 2009 |
Jui-Lin Chen, Ming-Lun Chiang and Cheng-Chun Chou.* 2009. The effect of acid adaptation on the susceptibility of B. cereus to the stresses of temperature and H2O2 as well as enterotoxin production. Foodborne Pathog. Dis. 6(1):71-79. (SCI) |
| 2009 |
Yi-Ching Lin, and Cheng-Chun Chou.* 2009. Total phenolic and anthocyanin contents as well as antioxidant activity of Aspergillus awamori- fermented black soybeans, a healthy food ingredients, in relation to various heat treatments. Int. J. Food Sci. Nutr. 60(7): 627-636 |
| 2008 |
Ru-Yue Huang, and Cheng-Chun Chou.* 2008. Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji. J. Agric. Food Chem. 56(18):8484-8489. (SCI) |
| 2008 |
Ming-Lun Chiang, Wei-Li Ho, Roch-Chui Yu and Cheng-Chun Chou.* 2008. Protein expression in Vibrio parahaemolyticus 690 subjected to sublethal heat and ethanol shock treatments. J. Food Prot. 71(11):2289-2294. (SCI) |
| 2008 |
Meng-Li Hsieh, Pei-Ren Lo, Roch-Chui Yu and Cheng-Chun Chou.* 2008. Changes of mutagenicity and antimutagenicity of the lactic fermented soymilk after exposure to acid, bile salt and heating. J. Sci. Food Agric. 88(11):1900-1904. (SCI) |
| 2008 |
Yen-Ju Wang, and Cheng-Chun Chou.* 2008. Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean, a healthy food ingredient, after heat treatment. J. Food Drug Anal. 16(5):70-76. (SCI) |
| 2008 |
Hsuan-Wen Shen, Roch-Chui Yu and Cheng-Chun Chou.* 2008.Viability of acid-adapted and non-adapted Bacillus cereus during the lactic fermentation of skim milk and product storage at 5℃. J. Food Drug Anal. 16(2):88-94. (SCI) |
| 2008 |
Ming-Lun Chiang, and Cheng-Chun Chou.* 2008. Expression of superoxide dismutase, catalase and thermostable direct hemolysin by, and growth in the presence of various nitrogen and carbon sources of heat-shocked and ethanol-shocked Vibrio parahaemolyticus. Int. J. Food Microbiol. 121(3):268-274. (SCI) |
| 2008 |
Ming-Lun Chiang, Wei-Li Ho, and Cheng-Chun Chou.* 2008. Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions. Food Microbiol. 25(2):359-365. (SCI) |
| 2008 |
I-Hsin Lee, Yu-Hsiang Hung, and Cheng-Chun Chou.* 2008. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean. Int. J. Food Microbiol. 121(2):150-156. (SCI) |
| 2007 |
Tsui-Chu Yang, Chin-Fung Li, and Cheng-Chun Chou.* 2007. Cell age, suspend medium and metal ion influence the susceptibility of Escherichia coli O157:H7 to water soluble maltose chitosan derivative. Int. J. Food Microbiol. 113(3):258-262. (SCI) |
| 2007 |
Yu-Hsiang Hung,, Hui-Yu Huang, and Cheng-Chun Chou.* 2007. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans. Int. J. Food Microbiol. 118(1):62-68. (SCI) |
| 2007 |
Meng-Li Hsieh, Fang, Shao W., Roch-Chui Yu, and Cheng-Chun Chou.* 2007. Possible mechanisms of the antimutagenicity of fermented soymilk prepared with co-culture of Streptococcus infantis and Bifidobacterium infantis. J. Food Prot. 70(4):1025-1028. (SCI) |
| 2007 |
Chih-An Hsu, Shiow-Ling Lee, and Cheng-Chun Chou.* 2007. Enzymatic production of galactooligosaccharides by β-galactosidase from Bifidobacterium longum BCRC 15708. J. Agric. Food Chem. 55(6):2225-2230. (SCI) |
| 2007 |
Hsin-Yi Yang, Wei-Li Ho, Cheng-Ming Chang, and Cheng-Chun Chou.* 2007. Antibacterial activity of propolis ethanol extract against Streptococcus mutans as influenced by concentration, temperature, pH and cell age. J. Food Drug Anal. 15(1):75-81. (SCI) |
| 2007 |
Chih-An Hsu, Roch-Chui Yu, Shiow-Ling Lee, and Cheng-Chun Chou.* 2007. Cultural condition affecting the growth and production of β-galactosidase by Bifidobacterium longum CCRC 15708 in a jar fermenter. Int. J. Food Microbiol. 116(1):186-189. (SCI) |
| 2007 |
I-Hsin Lee, Yu-Hsiang Hung, and Cheng-Chun Chou.* 2007. Total phenolic and anthocyanin contents as well as antioxidant activity of black bean koji fermented by Aspergillus awamori under different culture conditions. Food Chem. 104(3):936-942. (SCI) |
| 2007 |
Hsuan-Wen Shen, Roch-Chui Yu, and Cheng-Chun Chou.* 2007. Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage. Int. J. Food Microbiol. 114(3):380-385. (SCI) |
| 2006 |
Po-Jung Chien, and Cheng-Chun Chou.* 2006. Antifugal activity of chitosan and its application to control postharvest quality and fungal rotting of Tankan citrus fruit (Citrus tankan Hayata). J. Sci. Food Agric. 86(12): 1964-1969. (SCI) |
| 2006 |
Meng-Li Hsieh, and Cheng-Chun Chou.* 2006. Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria. Int. J. Food Microbiol. 111(1): 43-47. (SCI) |
| 2006 |
Chia-Hung Lin, and Cheng-Chun Chou.* 2006. Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the methanol extracts of soybean koji prepared with various filamentous fungi. Int. J. Food Microbiol. 110(1): 19-23. (SCI) |
| 2006 |
Hsiang-Lin Chien, Hui-Yu Huang, and Cheng-Chun Chou.* 2006. Transformation of isoflavone phytoesterogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol. 23(8):772-778. (SCI) |
| 2006 |
Fang, Shao W.,* Yang, Ching J., Shih, Daniel Y.C., Cheng-Chun Chou, and Roch-Chui Yu. 2006. Amplified fragment length polymorphism, serotyping, and quinolone resistance of Campylobacter jejuni and Campylobacter coli strains from chicken-related sample and human in Taiwan. J. Food Prot. 69(4): 775-783. (SCI) |
| 2006 |
Ming-Lun Chiang, Wei-Li Ho and Cheng-Chun Chou.* 2006. Response of Vibrio parahaemolyticus to ethanol shock. Food Microbiol. 23(5): 461–467. (SCI) |
| 2006 |
Hsin-Yi Yang, Cheng-Ming Chang, Yue-Wen Chen and Cheng-Chun Chou.* 2006. Inhibitory effect of propolis extract on the growth of Listeria monocytogenes and the mutagenicity of 4-nitroquinoline-N-oxide. J. Sci. Food Agric. 86(6): 937-943. (SCI) |
| 2006 |
Yi-Chieh Wang, Roch-Chui Yu and Cheng-Chun Chou.* 2006. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol. 23(2): 128-135. (SCI) |
| 2006 |
I-Hsin Lee and Cheng-Chun Chou.* 2006. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi. J. Agric. Food Chem. 54(4): 1309-1314. (SCI) |
| 2006 |
Chih-An Hsu, Roch-Chui Yu, and Cheng-Chun Chou.* 2006. Purification and characterization of a sodium-stimulated β-galactosidase from Bifidobacterium longum CCRC 15708. World J. Microbiol. Biotechnol. 22(4): 355 - 361. (SCI) |
| 2006 |
Chia-Hung Lin, Yi-Tien Wei, and Cheng-Chun Chou.* 2006. Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi. Food Microbiol. 23(7): 628-633. (SCI) |
| 2006 |
Chia-Hung Lin, Yi-Tien Wei, and Cheng-Chun Chou.* 2006. Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamori. J. Food Drug Anal. 14(1): 74-79. (SCI) |
| 2005 |
Chang, Y. C., Yu, R. C., Yang, H. Y., and Chou, C. C.* 2005. Physical factors and reuse affect the production of cholesterol oxidase in reactors containing calcium alginate-immobilized Rhodococcus equi No. 23. World J. Microbiol. Biotechnol. 21(6-7): 1129-1134.(SCI) |
| 2005 |
Yang, T. C., Chou, C. C.* and Li, C. F. 2005. Antibacterial activity of N-alkylated disaccharide chitosan derivatives. Int. J. Food Microbiol. 97(3): 237-245.(SCI) |
| 2005 |
Lu, L. C., Chen, Y. W. and Chou, C. C.* 2005. Antibacterial activity of propolis against Staphylococcus aureus. Int. J. Food Microbiol. 102(2): 213-220.(SCI) |
| 2005 |
Chiang, M. L., Yu, R. C. and Chou, C. C.* 2005. Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus. Int. J. Food Microbiol. 104(2): 179-187.(SCI) |
| 2005 |
Hsu, C. A., Yu, R. C. and Chou, C. C.* 2005. Production of β-galactosidase by bifidobacteria as influenced by various culture conditions. Int. J. Food Microbiol. 104(2): 197-206.(SCI) |
| 2005 |
Chen, Y. L. and Chou, C. C.* 2005. Factors affecting the susceptibility of Staphylococcus aureus CCRC 12657 to water soluble lactose chitosan derivative. Food Microbiol. 22(1): 29-35.(SCI) |
| 2005 |
Yu, P. J. and Chou, C. C.* 2005. Factors affecting the growth and milk-clotting enzyme production by Amylomyces rouxii in rice medium. Food Technol. Biotechnol. 43(3): 283-288.(SCI) |
| 2005 |
Yang, T. C., Li, C. F., Chou, S. S. and Chou, C. C.* 2005. Adsorption of metal cations by the water soluble N-alkylated disaccharide chitosan derivatives. J. Appl. Polym. Sci. 98(2): 564-570.(SCI) |
| 2004 |
Lin, Y. D. and Chou, C. C.* 2004. Effect of heat shock on thermal tolerance and susceptibility of Listeria monocytogenes to other environmental stresses. Food Microbiol. 21(5): 605-610.(SCI) |
| 2004 |
Hsiao, H. C., Lian, W. C. and Chou, C. C.* 2004. Effect of packaging condition and temperature on viability of various microencapsulated bifidobaceria during storage. J. Sci. Food Agric. 84(2): 134-139.(SCI) |
| 2004 |
Ho, W. Li., Yu, R. C. and Chou, C. C.* 2004. Effect of iron limitation on the growth and cytotoxin production of Salmonella choleraesuis SC-5. Int. J. Food Microbiol. 90(3): 295-302.(SCI) |
| 2004 |
Lin, C., Yu, R. C. and Chou, C. C.* 2004. Susceptibility of Vibrio parahaemolyticus to various environmental stresses after cold shock treatment. Int. J. Food Microbiol. 92(2): 207-215.(SCI) |
| 2004 |
Lo, P. R., Yu, R. C.,* Chou, C. C. and Huang, E. C. 2004. Determinations of the antimutagenic activities of several probiotic bifidobacteria under acidic and bile conditions against benzo[a]pyrene by a modified Ames test. Int. J. Food Microbiol. 93(2): 249-257.(SCI) |
| 2004 |
Wang, Y. C., Yu. R. C. and Chou, C. C.* 2004. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. Int. J. Food Microbiol. 93(2): 209-217.(SCI) |
| 2004 |
Lin, H. Y. and Chou, C. C.* 2004. Antioxidative activities of water-soluble disaccharide chitosan derivatives. Food Res. Intern. 37(9): 883-889.(SCI) |
| 2004 |
Chang, C. M., Chiang, M. L. and Chou, C. C.* 2004. Respones of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses. J. Food Prot. 67(10): 2183-2188.(SCI) |
| 2003 |
Wang, Y. C., Yu, R. C., Yang, H. Y. and Chou, C. C.* 2003. Sugar, acid and B-vitamin contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiol. 20(3): 333-338.(SCI) |
| 2003 |
Cheng, H. Y., Yu, R. C. and Chou, C. C.* 2003. Increased acid tolerance of Escherichia coli O157:H7 as affected by acid adaptation time and conditions of acid challenge. Food Res. Intern. 36(1): 49-56.(SCI) |
| 2003 |
Lian, W. C., Hsiao, H. C. and Chou, C. C.* 2003. Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solution. Int. J. Food Microbiol. 86(3): 293-301.(SCI) |
| 2003 |
Lu, L. C., Chen, Y. W. and Chou, C. C.* 2003. Antibacterial and DPPH free radical-scavenging activities of the ethanol extract of propolis collected in Taiwan. J. Food Drug Anal. 11(4): 277-282.(SCI) |
| 2002 |
Wang, Y. C., Yu, R. C. and Chou, C. C.* 2002. Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks. Food Microbiol. 19(5): 501-508.(SCI) |
| 2002 |
Lo, P. R., Yu, R. C., Chou, C. C.* and Tsai, Y. H. 2002. Antimutagenic activity of several probiotic bifidobacteria against benzo[a]pyrene. J. Biosci. Bioeng. 94(2): 148-153.(SCI) |
| 2002 |
Yang, T. C., Chou, C. C.* and Li, C. F. 2002. Preparation, water solubility and rheological property of the N-alkylated mono or disaccharide chitosan derivatives. Food Res. Intern. 35(8): 707-713.(SCI) |
| 2002 |
Chang, Y. C. and Chou, C. C.* 2002. Growth and production of cholesterol oxidase by alginate-immobilized cells of Rhodococcus equi No. 23. Biotechnol. Appl. Biochem. 35(2): 69-74.(SCI) |
| 2002 |
Lian, W. C., Hsiao, H. C. and Chou, C. C.* 2002. Survival of bifidobacteria after spray drying. Int. J. Food Microbiol. 74(1): 79-86.(SCI) |
| 2002 |
Peng, J. S., Tsai, W. C. and Chou, C. C.* 2002. Inactivation and removal of Bacillus cereus by sanitizer and detergent. Int. J. Food Microbiol. 77(1): 11-18.(SCI) |
| 2002 |
Cheng, H. Y., Yang, H. Y. and Chou C. C.* 2002. Influence of acid adaptation on the tolerance of Escherichia coli O157:H7 toward some subsequent stresses. J. Food Prot. 65(2): 260-265.(SCI) |
| 2001 |
Huang, C. J., Lee, S. L. and Chou, C. C.* 2001. Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions. Food Res. Int. 34(4): 277-282.(SCI) |
| 2001 |
Yang, S. E., Yu, R. C. and Chou, C. C.* 2001. Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of staphylococcal enterotoxin in egg products. Int. J. Food Microbiol. 63(1): 99-107.(SCI) |
| 2001 |
Peng, J. S., Tsai, W. C. and Chou, C. C.* 2001. Surface characteristics of Bacillus cereus and its adhesion to stainless steel. Int. J. Food Microbiol. 65(1): 105-111.(SCI) |
| 2001 |
Ho, W. L. and Chou, C. C.* 2001. Effects of carbon and nitrogen sources, sodium chloride and culture conditions on cytotoxin production by Salmonella choleraesuis. Int. J. Food Microbiol. 67(1): 81-88.(SCI) |
| 2001 |
Cheng, H. Y. and Chou, C. C.* 2001. Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk products. Int. J. Food Microbiol. 70(1): 189-195.(SCI) |
| 2000 |
Chou, C. C.* and Yang, S. E. 2000. Growth and survival behavior of Escherichia coli O157:H7 and Listeria monocytogenes in egg products held at different temperatures. J. Food Prot. 63(7): 907-911.(SCI) |
| 2000 |
Chou C. C. and Cheng, S. J. 2000. Recovery of low temperature-stressed E. coli O157:H7 and its susceptibility to crystal violet, bile salt, sodium chloride and ethanol. Int. J. Food Microbiol. 61(2): 127-136.(SCI) |
| 2000 |
Chang, J. H., Chou, C. C.* and Li, C. F. 2000. Growth and survival of E. coli O157:H7 during the fermentation and storage of diluted cultured milk drink. Food Microbiol. 17(6): 579-587.(SCI) |
| 2000 |
何伟瑮, 周正俊.* 2000. 沙门氏杆菌在胰胨大豆培养液及乳品中细胞毒素之产生及此毒素之热安定性. 台湾农化与食品科学. 38: 515-522. |
| 2000 |
馀佩璟, 周正俊.* 2000. Amylomyces rouxii在米基质中之生长及凝乳酶之产生. 台湾农化与食品科学. 38: 483-489. |
| 2000 |
凌美月, 周正俊.* 2000. 利用挤压与传统基质制备酱麴与酱油时胜肽分子之分布。台湾农化与食品科学. 38: 418-423. |
| 2000 |
Huang, C. J., Lee, S. L. and Chou, C. C.* 2000. Production and molar yield of 2-phenyleyhanol by Pichia fermentans L-5 as affected by some medium components. J. Biosci. Bioeng. 90(2): 142-147.(SCI) |
| 2000 |
Chou, C. C.* and Hou, J. W. 2000. Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage. Int. J. Food Microbiol. 56(1-3): 113-121.(SCI) |
| 2000 |
Hou, J. W., Yu, R. C. and Chou, C. C.* 2000. Changes in some components of soymilk during fermentation with bifidobacteria. Food Res. Int. 33(5):393-397.(SCI) |
| 1999 |
李明聪, 陈文章, 周正俊.* 1999.不同条件下Rhodococcus equi No. 23 生产胆固醇氧化酶培养液中胆固醇颗粒大小及质量之分布. 中国农化会志. 37(4): 523-532. |
| 1999 |
Lee, S. L., Cheng, H. Y., Chen, W. C. and Chou, C. C.* 1999. Effect of physical factors on the production of γ-decalactone by immobilized cells of Sporidiobolus salmonicolor. Process Biochem. 34(8): 845-850.(SCI) |
| 1999 |
Lee, M. T., Chen, W. C. and Chou, C. C.* 1999. Optimization and kinetic analysis of cholesterol oxidase production by Rhodococcus equi No. 23 in submerged cultures. Enzyme Microb. Technol. 25(7): 598-604.(SCI) |
| 1999 |
Chou, C. C.*, Cheng, S. J., Wang, Y. C. and Chung, K. T. 1999. Behavior of Escherichia coli and Listeria monocytogenes in tryptic soy broth subjected to various low temperature treatments. Food Res. Int. 32(1): 1-6.(SCI) |
| 1999 |
Chou, C. C.*, Lin, L. L. and Chung, K. T. 1999. Antimiorobial activity of tea as affected by the degree of fermentation and manufacturing season. Int. J. Food Microbiol. 48(2): 125-130.(SCI) |
| 1999 |
Chou, C. C.*, Lee, M. T. and Chen, W. C. 1999. Production of cholesterol oxidase by Rhodococcus equi No. 23 in a jar fermentor. Biotechnol. Appl. Biochem. 29(3): 217-221.(SCI) |
| 1999 |
Hwan, C. H. and Chou, C. C.* 1999. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution. J. Sci. Food Agric. 79(2):243-248.(SCI) |
| 1998 |
Chou, C. C.* and Ling, M. Y. 1998. Biochemical changes in soy sauce prepared with extruded and traditional materials. Food Res. Int. 31(6-7): 487-492.(SCI) |
| 1998 |
Yu, C. F. and Chou, C. C.* 1998. Fate of Escherichia coli O157:H7 in Chinese-style sausage subjected to different packaging and storage conditions. J. Sci. Food Agric. 78(4): 486-490.(SCI) |
| 1998 |
凌美月, 周正俊.* 1998. 挤压处理对酱油发酵基质及成品中香气成分之影响. 中国农化会志. 36(5): 503-511. |
| 1998 |
李明聪, 陈文章, 周正俊.* 1998. 生产胆固醇酶培养基组合成分之起泡性. 中国农业化会志. 36(4): 363-370. |
| 1998 |
凌美月, 周正俊.* 1998. 利用挤压与传统原料制备酱醪熟成时微生物与蛋白酶之变化. 食品科学. 25(5): 505-513. |
| 1998 |
Lee, M. T., Chen, C. W. and Chou, C. C.* 1998. Maximization of cholesterol oxidase production by No. 23. using response surface methology. Biotechnol. Appl. Biochem. 28(3): 229-233.(SCI) |
| 1998 |
Lee, S. L. Cheng, H. Y. Chen,W. C. and Chou, C. C.* 1998. Production of g-decalactone from ricinoleic acid by immobilised cells of Sporidiobolus salmonicolor. Process Biochem. 33(4): 453-459.(SCI) |
| 1997 |
馀佩璟, 周正俊.* 1997.不同甜酒酿汁液制备〝光奶〞产品之品质. 食品科学. 24(5): 591-602. |
| 1997 |
杨震南, 周正俊.* 1997. 槟榔嚼块配料不同抽出物之抗菌活性. 食品科学. 24(5): 497-505. |
| 1997 |
Lee, M. J., Chen, W. C. and Chou, C. C.* 1997. Medium improvement by Orthogonal array designs for Cholesterol oxidase production by Rhodoccus equi No. 23. Process Biochem.32(8): 697-703.(SCI) |
| 1997 |
Lee, M. T., Chen, W. C. and Chou, C. C.* 1997. Nutritional factors that affect the production of cholesterol oxidase by Rhodococcus equi No. 23. Biotechnol. Appl. Biochem. 26(3): 159-162.(SCI) |
| 1997 |
Chou, C. C.* and Chen, L. F. 1997. Enterotoxin production by Staphylococcus warneri CCRC 12929- A coagulase negative strain. J. Food Prot. 60(8): 923-927.(SCI) |
| 1997 |
洪燕青, 周正俊.* 1997. Amylomyces rouxii在液态培养条件下之生长与凝乳酵素之产生. 中国农业化学会志 35(4): 422-432. |
| 1997 |
Yu, C. F. and Chou, C. C.* 1997. Fate of Escherichia coli O157:H7 in Chinese-style sausage during the drying step of the manufacture process as affected by the drying condition and curing agent. J. Sci. Food Agric. 74(4): 551-556.(SCI) |
| 1997 |
陈丽芬, 周正俊.* 1997. 凝固酶阴性葡萄球菌-Staphylococcus warneri CCRC 12929 与 S. haemolyticus CCRC 12923 在牛乳与羊乳中之生长与肠毒素之产生. 食品科学 24(1): 120-128. |
| 1996 |
张文亮, 周正俊.* 1996. 温度, pH与一些化合物之添加对Aspergillus tamarii麴酸产生之影响. 食品科学 23(4): 520-528. |
| 1996 |
游蔷桦, 周正俊.* 1996. 醃渍剂在不同温度下对碎猪肉中出血性大肠杆菌生长之影响. 中国农业化学会志 34(2):165-173. |
| 1996 |
周正俊,* 蔡汉蓉. 1996. 不同pH与温度下亚硝酸钠对Aeromonas hydrophila之抗菌活性. 食品科学 23(2): 159-167. |
| 1996 |
Lu, J. M., Yu, R. C. and Chou, C. C.** 1996. Purification and properties of glutaminase from, starter of sufu. J. Sci. Food Agric. 70(4):509-514.(SCI) |
| 1996 |
Tsai, S. H. and Chou, C. C.* 1996. Injury, inhibition and inactivation of Escherichia coli O157:H7 by potassium sorbate and sodium nitrite as affected by pH and temperatures. J. Sci. Food Agric. 71(1):10-12.(SCI) |
| 1996 |
Lin, S. J., Lee, S. L. and Chou, C. C.* 1996. Effects of various fatty acid components of castor oil on the growth and production of γ-decalactone by Sporobolomyces odorus. J. Ferm. Bioeng. 82(1):42-45.(SCI) |
| 1996 |
Ling, M. Y. and Chou, C. C.* 1996. Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials. Internal. J. Food Sci. Technol. 31(6):511-517.(SCI) |
| 1996 |
张文亮, 周正俊.* 1996. 振荡与静置培养下不同霉菌在二种培养基中之生长与麴酸之产量. 食品科学 23(3): 346-355. |
| 1995 |
Ling, M. Y. and Chou, C. C.* 1995. Growth and enzyme production by Aspergillus oryzae in various extruded fermentation substrate as a function of extrusion variables. J. Chinese Agric. Chem. Soc. 33(5):521-532. |
| 1995 |
凌美月, 周正俊.* 1995. 挤压加工条件对酱油发酵基质物理及生化特性之影响. 中国农业化学会志. 33(2): 177-189. |
| 1995 |
Chou, C. C.* and Rawn, J. H. 1995. Mycelial propagation and enzyme production in koji prepared with Aspergillus oryzae on various rice extrudates and steamed rice. J. Ferment. Bioeng. 79(5):509-512.(SCI). |
| 1995 |
Lee, S. L., Lin, S. J. and Chou, C. C.* 1995. Growth and production ofγ-decalactone by Sporobolomyces odorus in jar fermentors as affected by pH, aeration and fed-batch technique. J. Ferm. Bioeng. 88(2):195-199.(SCI). |
| 1995 |
吕瑞梅, 游若篍, 周正俊.* 1995. Actinomucor taiwanensis在液态培养条件下之生长及麸醯胺酶之产生. 中国农业化学会志. 33(4): 404-411. |
| 1994 |
黄琼萱, 周正俊.* 1994. 不同菌酛酿造之豆腐乳中核苷酸, 有机酸, 醣类之含量及一些物理特性. 食品科学 21(2):124-133. |
| 1994 |
Chou, C. C.* and Lee, S. L. 1994. Effect of castor oil hydrolysate on the production ofγ-decalactone and cis-6-dodecen-4-olide by Sporobolomyces odorus. P.540-542. In Yano, T., Matsuno, R. and Nakawura, K. (ed.) Developments in Food Engineering, I. Blackie Academic & Professional, London, England. |
| 1994 |
Lee, S. L. and Chou, C. C.* 1994. Growth and production of γ-decalactone and cis-6-docencen-4-olide by Sporobolomyces odorus in the presence of fatty acids and oil. J. Ferment. Bioeng. 78(1):114-116.(SCI). |
| 1994 |
蔡韶慧, 周正俊.* 1994. 低温与加热处理对碎猪肉与cooled meat medium中出血性大肠杆菌存活之影响. 食品科学 21(3): 175-181. |
| 1994 |
刘毓秀, 周正俊.* 1994. 熟成期间豆腐乳各类蛋白质与水溶性胜肽之含量及呈味寡胜肽之胺基酸组成. 中国农业化学会志 32(3): 276-283. |
| 1994 |
Chou, C. C.* and Hwan, C. H. 1994. Effect of ethanol on the hydrolysis of protein and lipid during the aging of a Chinese fermented soya bean curd-Sufu. J. Sci. Food Agric. 66(3):393-398.(SCI). |
| 1994 |
Yeh, C. H. and Chou, C. C.* 1994. Beheavior of Campylobacter jejuni during the manufacture and storage of Chinese-style sausage. Food Microbiol. 11(6):461-466.(SCI). |
| 1993 |
陈芝茔, 周正俊.* 1993. 甜酒酿之香气成份. 食品科学 20(3): 229-238. |
| 1993 |
李绣铃, 周正俊.,* 吴淳美. 1993. 利用反应曲面法寻求Sporobolomyces odorus产生γ-decalactone之最适条件. 中国农业化学会志 31(1): 28-34. |
| 1993 |
蔡文瑛, 周正俊.* 1993. 微波加热时牛奶中一些食品媒介毒原菌之存活. 食品科学 20(5):485-494. |
| 1993 |
王美人, 周正俊,* 游若篍. 1993. 枯草菌之DNA转形对α-淀粉酶生产之研究. 中国农业化学会志 31(4): 454-465. |
| 1993 |
周正俊,* 游若篍, 蔡青足. 1993. Actinomucor elegans, Actinomucor taiwanensis和Aspergillus oryzae中麸醯胺之生产. 中国农业化学会志 31(1): 78-86. |
| 1993 |
阮进惠, 周正俊,* 吕政义. 1993. 进料水分与套筒温度对挤压米一些物化特性之影响. 食品科学 20(5): 441-449. |
| 1992 |
李绣铃, 周正俊,* 吴淳美. 1992. Sporobolomyces odorus产生挥发香气成份之影响因子. 中国农业化学会志. 30(9): 471-473. |
| 1992 |
周正俊,* 蔡舒琪. 1992. 李斯特菌单胞菌在发酵乳酸饮料之制备与储存时之存活. 食品科学. 19(13): 426-435. |
| 1992 |
Chou, C. C.* and Hsieh, T. H. 1992. Antimicrobial effect of propyl paraben on Listeria monocytogenes. In: Proceedings of 3rd World Congress Foodborne Infection and Intoxications. Vol.Ⅱ: 1150-1153. 3rd World Congress Foodborne Infection and Intoxications, 1992. Berlin, Germany. |
| 1992 |
刘毓秀, 周正俊.* 1992. 利用Actinomucor菌株酿造豆腐乳时霉胚酵素活性与熟成浸渍液中一些成分之变化. 食品科学. 19(1): 57-67. |
| 1991 |
黄国荣, 周正俊.* 1991. Streptococcus faecium及Torulaspora delbcueckii在麴汁培养基及豆瓣酱中风味成分之生成. 中国农业化学会志. 29(4): 475-483. |
| 1991 |
陈芝莹, 周正俊.* 1991. 不同菌酛酿造甜酒酿时之生化变化. 食品科学. 18(4): 404-415. |
| 1991 |
李绣铃, 周正俊,* 吴淳美. 1991, Kluveromyces lactis, Ceratocystis moniliformis及Sporobolomyces odorus之香气成分鑑定. 中国农业化学会志. 29(1): 43-53. |
| 1991 |
蔡文瑛, 周正俊.* 1991. 以微波炉米粥加热及绞肉解冻时一些食品中毒细菌之存活. 食品科学. 18: 266-274. |
| 1991 |
黄国荣, 周正俊.* 1991. Streptococcus faecium及Toculaspora delbcueckii对豆瓣酱熟成时一些化学成分变化之影响. 中国农业化学会志. 29(2): 186-194. |
| 1990 |
许咨阳, 周正俊.* 1990. 鱿鱼墨汁之抗菌作用. 中国农业化学会志. 28(1): 59-68. |
| 1990 |
Hwang, G. R., Cheng-Chun Chou.,* Wang, Y. T. 1990. Behavior of microorganism and enzyme activity during the aging of 4 experimental tou-pan-chiang mashes, J. Chinese Agric. Chem. Soc. 28(3):210-218. |
| 1990 |
萧锦良, 周正俊.* 1990. 乙醇对Actinomucor taiwanensis各水解酵素及豆腐基质水解之影响. 食品科学. 17(2): 160-166. |
| 1989 |
叶哲辉, 周正俊.* 1989. 醃渍剂对Campylobacter jejuni在Semisolid Brucella Broth中生长与存活之影响. 食品科学. 16(2): 157-165. |
| 1989 |
Tsay, W. I. and Cheng-Chun Chou.* 1989. Influence of potassium sorbate on the growth of Yersinia enterocolitica. J. Food Prot. 52(10): 723-726.(SCI) |
| 1989 |
萧锦良, 周正俊.* 1989. 食盐对Actinomucor taiwane各水解酵素活性及豆腐基质酵素水解之影响. 食品科学. 16(3): 210-217. |
| 1988 |
Ho. F. M. and Cheng-Chun Chou.* 1988. Growth and protease production by Bacillus species in crab canning waste liquor. J. Chinese Agric. Chem. Soc. 26(3): 379-388. |
| 1988 |
Cheng-Chun Chou.,* Hwang, G. R. and Ho, F. M. 1988. Changes of microbiol flora and enzyme activity during the ageing of Tou- Pan- Chiang, a Chinese fermented condiment. J. Ferment. Technol. 66(4): 473-478.(SCI) |
| 1988 |
周正俊.,* 李妙妙, 简希文. 1988. 台湾一些食物与其相关物中Campylobacter jejuni之检出. 食品科学. 15(4): 452-457. |
| 1988 |
黄国荣, 周正俊.,* 王亚贞. 1988. 豆瓣酱胶中乳酸菌与酵母菌之分离鑑定与筛选, 中国农业化学会志. 26(4): 447-456. |
| 1988 |
Cheng-Chun Chou.,* Ho F. M. and Tasi C. S. 1988. Effect of temperature and relative humidity on the growth of and enzyme production by Actinomucor taiwanesis during sufu pehtze preparation. Appl. Environ. Microbiol. 54(3): 688-692.(SCI) |
| 1987 |
游淑玲, 周正俊.* 1987. 不同盐度下醃渍泡菜时一些食品中毒菌之存活. 食品科学.14(3): 119-128. |
| 1987 |
黄国荣, 周正俊.,* 何明. 1987. 豆瓣酱制麴过程中微生物族群与生化变化. 中国农业化学会志. 25(1): 47-59. |
| 1987 |
苏尧铭, 周正俊.,* 刘廷英. 1987. 牡蛎中肠炎弧菌在运销过程及佐料添加下之存活. 中国农业化学会志. 25(1): 82-90. |
| 1987 |
Chou, C. C. and Lin, L. L. 1987. Antimicrobial activity of tea flush. Proceeding of Π world Congress of Food Technology. Barcelona. Spain. 1-10. |
| 1987 |
林丽芳, 方祖达, 周正俊.* 1987. Bacillus coagulans之生理特性及其应用于醃渍工厂可行性之探讨. 食品科学. 14(1-2): 27-33. |
| 1987 |
周正俊.,* 刘成章, 李绣铃, 刘廷英. 1987. 米饭中之微生物品质及一些食品中毒细菌之生长. 中国农业化学会志. 25(4): 460-468. |
| 1987 |
游淑玲, 周正俊.* 1987, 醃渍蔬菜在不同温度下储藏时一些食品中毒细菌之存活. 食品科学. 14(4): 296-305. |
| 1987 |
黄国荣, 周正俊.* 1987. 豆瓣酱熟成过程中之物理, 化学变化. 中国农业化学会志. 25(4): 469-475. |
| 1986 |
何明, 朱维忠, 周正俊.* 1986. Aspergillus属菌株在蟹肉制罐废液中之生长与酵素之生产. 中国农业化学会志. 24(1): 55-62. |
| 1986 |
陈三弘, 蔡锡舜, 周正俊.* 1986. 利用甘藷制造果糖糖浆：(1)甘藷淀粉之液化与糖化, 中国农业化学会志. 24(3): 309-319. |
| 1986 |
杨俊贤, 周正俊.* 1986, 发酵香蕉饮料之研究：(3)褐变抑制剂对乳酸菌在香蕉基质中生长影响, 中国农业化学会志, 24(3): 294-300. |
| 1986 |
周正俊.,* 朱维忠, 何明. 1986. 影响Aspergillus niger在蟹肉制罐废液中生长及酵素生产之因素. 中国农业化学会志. 24(2): 168-174. |
| 1986 |
黄国荣, 周正俊.* 1986. 发酵香蕉饮料之研究：(2)发酵香蕉基质之安定性与成分变化以及发酵饮料之制备. 中国农业化学会志. 24(1): 31-36. |
| 1985 |
黄国荣, 周正俊.* 1985. 发酵香蕉饮料之研究：(1)香蕉原料之成熟度与酵素糖化前处理对乳酸菌之生长与活性之影响. 中国农业化学会志. 23(3-4): 288-299. |
| 1985 |
吴丁山, 周正俊.* 1985. 利用芳香乳菌制备发酵米奶饮料 (2)发酵米奶中成分之变化与发酵米奶饮料之制备. 食品科学. 12(1-2): 60-66. |
| 1984 |
Yu, R. C. and Cheng-Chun Chou.* 1984. Effect of Piper betle L. and its extracts on the growth and aflatoxin production by Aspergillus parasiticus. Proceedings of the National Science Council, Part B: Life Sciences 8(1): 30-35. |
| 1984 |
吴丁山, 周正俊.* 1984. 利用芳香乳菌制备发酵米奶饮料 (1)芳香乳酸菌在米奶中之生长与活性. 食品科学. 11(3-4): 198-212. |
| 1984 |
殷正华, 周正俊.* 1984. 不同盐度下发酵笋之品质与其包装贮藏过程中品质之变化. 食品科学. 11(1-2): 15-25. |
| 1983 |
殷正华, 周正俊.* 1983. 盐度对于竹笋发酵过程中微生物相及主要乳酸菌变化之影响. 食品科学. 10(3-4): 62-73. |
| 1983 |
林丽芳, 方祖达, 周正俊.* 1983. Bacillus coagulans 纯粹培养在醃渍辣椒上应用之探讨. 台大农学院研究报告. 23(1): 1-14. |
| 1983 |
游若篍, 周正俊.* 1983. 荖藤中不同溶剂抽出物之抗菌性. 科学月刊. 11(5): 385-394. |
| 1982 |
王熹宣, 周正俊.,* 蔡玉吉. 1982. 不同凝固剂对于豆干产量及物理性质之影响. 食品科学. 9(1-2) : 41-48. |
| 1982 |
王国祥, 周正俊.* 1982, 豆腐工厂废液中 Aspergillus niger 之生长与 BOD 之降低. 食品科学. 9(3-4) : 116-124. |
| 1982 |
王熹宣, 蔡玉吉, 周正俊.* 1982. 不同凝固剂所制成豆干之营养价. 食品科学. 9(3-4): 105-115. |
| 1982 |
张圆笙, 游若篍, 周正俊.* 1982. 香辛植物水渍出液抗菌性之初步探讨. 食品科学. 8(2): 185-191. |
| 1981 |
张圆笙, 周正俊.* 1981. 荖藤对于Aspergillus parasiticus, Aspergillus niger 和 Mucormucedo 孢子发芽之影响. 中国农业化学会志. 19(1-2) : 99-107 |
| 1980 |
傅幼敏, 周正俊.* 1980. 中式火腿陈年时霉菌之分离. 食品科学. 7(2): 128-137. |
| 1980 |
杨盛行, 魏嘉碧, 周正俊. 1980. 台湾发酵食品中所含麴酸含量之调查研究. 台大农学院研究报告. 20(2): 25-34. |
| 1980 |
黄鸿英, 周正俊.* 1980. 黄麴毒素1污染之玉米氨化解毒处理后, 营养成分变化. 食品科学. 7(2): 118-127. |
| 1980 |
傅幼敏, 傅慧音, 周正俊.* 1980. 中式火腿陈年期间之生化变化. 食品科学. 7(1): 10-21. |
| 1979 |
林宏基, 周正俊,* 张为宪, 1979. α-Galactosidase之生产及豆浆中寡醣类之去除,.食品科学. 6(2): 123-135. |
| 1979 |
杨启春, 简美琴, 李澄宇, 陈新霖, 周正俊,* 吕政义. 1979. 溼式淀粉分离法对玉米黄麴毒素去毒功用之探讨. 食品科学. 6(2): 99-108. |
| 1979 |
王西华, 陈树功, 叶诗铃, 刘俊煌, 周正俊.1977. 利用光合细菌处理绿豆淀粉废液Rhodopseudomonus之分离及应用. 国立台湾大学农学院研究报告. 17(1): 50-58. |
| 1978 |
陈玲涓, 练友梅, 袁绍英, 王西华, 周正俊, 许骏发. 1978. 洋菇堆肥及复土之二三嫌气芽细胞之分布调查. 中国农业化学会志. 16(1-2) : 83-98. |
| 1977 |
王西华, 陈树功, 叶诗铃, 刘俊煌, 周正俊.1977. 利用光合细菌处理绿豆淀粉废液Rhodopseudomonus之分离及应用. 国立台湾大学农学院研究报告. 17(1): 50-58. |
| 1976 |
Cheng-Chun Chou. and Marth, E. H.* 1976. Distribution of aflatoxin B1 in tissues of mink (Mustela vison). Toxicol. 5: 351-358. (SCI) |
| 1976 |
Cheng-Chun Chou. and Marth, E. H.* 1976. Radioactivity in urine and feces of mink (Mustela vison) treated with (14C) aflatoxin B. Arch. Toxicol. 35: 75-81. (SCI) |
| 1976 |
Cheng-Chun Chou., Marth, E. H.,* and Shackelford, R. M. 1976. Mortality and some biochemical changes in mink (Mustela vison) given sublethal doses of aflatoxin each day. Am. J. Vet. Res. 37(10): 1233-1236. (SCI) |
| 1976 |
Cheng-Chun Chou., Marth, E. H.,* and Shackelford, R. M. 1976. Experimental acute aflatoxicosis in mink (Mustela vison). Am. J. Vet. Res. 37(10): 1227-1231. (SCI) |
| 1976 |
Cheng-Chun Chou., Marth, E. H.* and Shackelford R. M. 1976. Growth of mink (Mustela vison) kits when narsing dams given aflatoxin B1. Am. J. Vet. Res. 37(11): 1353-1354. (SCI) |
| 1976 |
Cheng-Chun Chou., Ladisch, M. R. and Tsao, G. T.* 1976. Studies on glucose isomerase from a streptomyces species. Appl. Environ. Microbiol. 32(4): 489-493. (SCI) |
| 1969 |
Cheng-Chun Chou., and Marth, E. H.* 1969. A comparision of direct plating and enrichment method for detection and enumeration of coaguease-positive staphylcocci in forzen feeds of animal arigin. J. Miek and food Technol. 32(10): 398-403 (SCI) |
| 1969 |
Cheng-Chun Chou., and Marth, E. H.* 1969. Microbiology of some frozen and dried feedstuffs. J. Miek and Food Technol. 32(9): 372-278 (SCI). |
| 1975 |
Cheng-Chun Chou., and Marth, E. H.* 1975. Incororation of (2-14C) acetate into lipid of mink (Mustela vison) liver and intectine during in vitro and in vivo treatment with aflatoxin B. Appl. Microbiol. 30(b): 946-850 (SCI). |
Powered by RulingDigital
