Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Mei‐chen Chiu"'
Autor:
Mei-chen Chiu, 邱美真
99
The purpose of this study was to understand the elementary and secondary school teachers’ attitudes toward experimental teacher professional development evaluation programs and the differences among different background variables through me
The purpose of this study was to understand the elementary and secondary school teachers’ attitudes toward experimental teacher professional development evaluation programs and the differences among different background variables through me
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/05424337399910852269
Autor:
Mei-chen Chiu, 邱美貞
97
Because of fast-growing / changing global market and shorter product lifetime, the relationships between corporations evolve into closer supply chain partnerships, which provide win-win synergy for all members in supply chain with open inform
Because of fast-growing / changing global market and shorter product lifetime, the relationships between corporations evolve into closer supply chain partnerships, which provide win-win synergy for all members in supply chain with open inform
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/07498638849145199023
Autor:
Mei-chen Chiu, 邱美珍
88
In our emitting system, the energy donor is Alq3 and the energy acceptor are DCJT and DCJTB. We have measured the emissions in the following conditions: 1. in various solvents 2. powder state which has been coated in glass substrate 3. polyme
In our emitting system, the energy donor is Alq3 and the energy acceptor are DCJT and DCJTB. We have measured the emissions in the following conditions: 1. in various solvents 2. powder state which has been coated in glass substrate 3. polyme
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/14228999417796760531
Publikováno v:
Waste and Biomass Valorization. 13:2531-2538
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::794c586bd6e87d8dd4af907d92b2b28f
https://doi.org/10.1007/s12649-021-01672-y
https://doi.org/10.1007/s12649-021-01672-y
Publikováno v:
Food and Nutrition Sciences. :361-365
Previously we have reported that extrusion significantly improved healthful potential of cereals. It was hypothesized that snacks produced by extrusion would be more healthful than their raw formulations. Bile acid binding has been reported to indica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d771a73ec51074fd95be1a1ddf9d8d2
https://doi.org/10.4236/fns.2014.54043
https://doi.org/10.4236/fns.2014.54043
Autor:
Mei-chen Chiu, T.S. Kahlon
Publikováno v:
The FASEB Journal. 29
Four kinds of spicy snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were evaluated. Composition of the base mix was brown rice flour 45%, sorghum flour 20%, tapioca flour 17%, mashed potato 8%, canola oil 6%, guar gum 2%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca0b7282a7a628c452bb98ca717a514c
https://doi.org/10.1096/fasebj.29.1_supplement.591.2
https://doi.org/10.1096/fasebj.29.1_supplement.591.2
Autor:
Mei‐chen Chiu, Talwinder S. Kahlon
Publikováno v:
The FASEB Journal. 29
This report demonstrates innovative ancient whole grain, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with te...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bf8887e24f999877c6135a1ccf8d840
https://doi.org/10.1096/fasebj.29.1_supplement.591.1
https://doi.org/10.1096/fasebj.29.1_supplement.591.1
Publikováno v:
Journal of Agricultural and Food Chemistry. 36:300-304
Comparaison de la composition en oses des hemicelluloses de quelques produits alimentaires (haricots et cereales) et de leurs constituants obtenus par hydrolyse acide directe. Analyse de la composition en oses des hemicelluloses du pain blanc ou du p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4f3888f1671bd1215036c4fa0ca76d0
https://doi.org/10.1021/jf00080a015
https://doi.org/10.1021/jf00080a015
Publikováno v:
ACS Symposium Series ISBN: 9780841207684
Unconventional Sources of Dietary Fiber: Physiological and in Vitro Functional Properties
Unconventional Sources of Dietary Fiber: Physiological and in Vitro Functional Properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b6b6e310fd4c0b18eeaee855de95d83
https://doi.org/10.1021/bk-1983-0214.ch016
https://doi.org/10.1021/bk-1983-0214.ch016
Autor:
IVAN FURDA, BANDARU S. REDDY, KENSHI WATANABE, HIDEKI MORI, THOMAS M. S. WOLEVER, DAVID J. A. JENKINS, ALEXANDRA L. JENKINS, MARY JANE THORNE, LILIAN U. THOMPSON, RODNEY H. TAYLOR, GERALD O. ASPINALL, HANY K. FANOUS, ASISH K. SEN, JAMES W. ANDERSON, WEN-JU LIN CHEN, CONSTANCE KIES, JAMES H. ZAVORAL, PETER HANNAN, CLARK M. SMITH, BO E. HEDLUND, MADGE HANSON, DONNA FIELDS, KANTA KUBA, IVAN FRANTZ, DAVID R. JACOBS, N.-G ASP, H. G. BAUER, P. NILSSON-EHLE, R. ÖSTE, ABIGAIL A. SALYERS, MILDRED O'BRIEN, BARRY SCHMETTER, P. VAN SOEST, P. HORVATH, M. McBURNEY, J. JERACI, M. ALLEN, MEI LING W. CHANG, DENNIS T. GORDON, CYNTHIA BESCH WILLIFORD, M. MANSOOR BAIG, JAMES J. CERDA, M. A. PORZIO, J. R. BLAKE, S. V. TING, R. L. ROUSEFF, ALFRED C. OLSON, GREGORY M. GRAY, MEI-CHEN CHIU, SHARON E. FLEMING, C. A. PADEN, A. S. FRANK, J. M. WIEBER, B. A. PETHICA, P. ZUMAN, L. JURASEK, VIDA D. SHEEN, S. J. SHEEN, THOMAS P. ABBOTT, CHRISTOPHER JAMES, RONALD D. PLATTNER, J. C. OPDYCKE, J. C. STREET