Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Chao Chi Chuang"'
Autor:
Shih-Lun Liu, Yih-Mon Jaw, Li-Fei Wang, George Chao-Chi Chuang, Zhen-Yu Zhuang, Yuh-Shuen Chen, Bo-Kang Liou
Publikováno v:
Foods, Vol 10, Iss 10, p 2344 (2021)
The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea
Externí odkaz:
https://doaj.org/article/83c1982d8b224cc7908f90889af22d0d
Autor:
Chih-Kai Liao, Kuan-Min Fang, Hui-Ting Huang, Wen-Ruei Chang, Chao-Chi Chuang, Shun-Fen Tzeng
Publikováno v:
Life, Vol 11, Iss 9, p 961 (2021)
Despite the fact that accumulation of microglia, the resident macrophages of the central nervous system (CNS) are the main feature of glioblastoma, the role of microglia in the progression of glioma is still arguable. Based on the correlation of infl
Externí odkaz:
https://doaj.org/article/c0c45e60adb34829888799d19bc82e7e
Autor:
Bo-Kang Liou, Yih-Mon Jaw, George Chao-Chi Chuang, Newton N. J. Yau, Zhen-Yu Zhuang, Li-Fei Wang
Publikováno v:
Foods, Vol 9, Iss 1, p 100 (2020)
For hundreds of years, Taiwan has been famous for its various specialty teas. The sensory features of these teas have been well specialized and standardized through sensory evaluations performed by tea experts in yearly competitions throughout histor
Externí odkaz:
https://doaj.org/article/8e132260ad0e4cbdb995949232d63754
Autor:
Yih-Mon Jaw, Shih-Lun Liu, Yuh-Shuen Chen, George Chao-Chi Chuang, Bo-Kang Liou, Zhen-Yu Zhuang, Li-Fei Wang
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2344, p 2344 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2344, p 2344 (2021)
The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df63837eed5092b0c0d1d6740114ba09
https://doi.org/10.3390/foods10102344
https://doi.org/10.3390/foods10102344
Autor:
Wen Ruei Chang, Chao Chi Chuang, Hui Ting Huang, Chih Kai Liao, Kuan Min Fang, Shun Fen Tzeng
Publikováno v:
Life
Volume 11
Issue 9
Life, Vol 11, Iss 961, p 961 (2021)
Volume 11
Issue 9
Life, Vol 11, Iss 961, p 961 (2021)
Despite the fact that accumulation of microglia, the resident macrophages of the central nervous system (CNS) are the main feature of glioblastoma, the role of microglia in the progression of glioma is still arguable. Based on the correlation of infl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0d6dbb8130fb90370b07bc045dff426
https://doi.org/10.3390/life11090961
https://doi.org/10.3390/life11090961
Autor:
Chao-Chi Chuang, George, Yeh, An-I
Publikováno v:
In Journal of Food Engineering 2004 63(1):21-31
Autor:
Newton N J Yau, Bo-Kang Liou, Yih-Mon Jaw, Li-Fei Wang, Zhen-Yu Zhuang, George Chao-Chi Chuang
Publikováno v:
Foods
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 100 (2020)
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 100 (2020)
For hundreds of years, Taiwan has been famous for its various specialty teas. The sensory features of these teas have been well specialized and standardized through sensory evaluations performed by tea experts in yearly competitions throughout histor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e72524bf5d50958d61d86f999ff0eac
https://doi.org/10.3390/foods9010100
https://doi.org/10.3390/foods9010100
Publikováno v:
Journal of Food Engineering. 95:106-114
Effects of water content and mucilage on physico-chemical characteristics of yam (Discorea alata Purpurea) starch have been investigated. Particle size analysis by laser light scattering showed the size of the isolated yam starch granules to be mostl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1cea8bc6ec04e888cfe3bd9211c0135
https://doi.org/10.1016/j.jfoodeng.2009.04.014
https://doi.org/10.1016/j.jfoodeng.2009.04.014
Autor:
An-I Yeh, George Chao-Chi Chuang
Publikováno v:
Journal of Food Engineering. 74:314-323
The interrelationships between rheological characteristics and sensory attributes of commercial glutinous rice cake (mochi) have been investigated by using creep test, dynamic oscillatory measurements, texture profile analysis (TPA) and sensory evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecc3831d02f5fecce53fd8262837e1ae
https://doi.org/10.1016/j.jfoodeng.2005.03.001
https://doi.org/10.1016/j.jfoodeng.2005.03.001
Autor:
George Chao-Chi Chuang, An-I Yeh
Publikováno v:
Cereal Chemistry Journal. 83:179-187
The viscoelastic properties of glutinous rice cakes (mochi) made by extrusion at different conditions (water contents of 45–55% and barrel temperatures of 75–95°C) and commercial rice cakes were studied by a creep test. The maximum compliances o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5badfd94a4662dd5688463ce825b6645
https://doi.org/10.1094/cc-83-0179
https://doi.org/10.1094/cc-83-0179