Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Siao Han Yang"'
Autor:
Jeng-Jung Shyr, Siao-Han Yang
Publikováno v:
Journal of Food Processing and Preservation. 40:502-508
Coffee liqueur made from rice wine base was treated by ultrasonic wave for accelerating the aging process. After the coffee liqueur was treated by ultrasonic wave for 6 h, the color was able to reach the level of conventionally aged coffee liqueur at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6f22c985b821960416136513cb745ba
https://doi.org/10.1111/jfpp.12629
https://doi.org/10.1111/jfpp.12629
Autor:
Joon I. Jang, Kuei Fang Hsu, Siao Han Yang, Bo Hsian Her, Yu Ming Chang, Shu Ming Kuo, John B Ketterson, In Chung, Mercouri G. Kanatzidis
Publikováno v:
Chemistry of Materials. 25:2427-2433
A series of new metal chalcogenides Ba4CuGa5Q12 (Q = S, S0.75Se0.25, Se) were synthesized using KBr flux at 750 °C. The three compounds are isostructural and adopt the noncentrosymmetric space group P421c. Crystal data are as follows: Ba4CuGa5S12, 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f51f7315acb67f21d08cd12c36e786f2
https://doi.org/10.1021/cm400311v
https://doi.org/10.1021/cm400311v
Autor:
Siao-Han Yang, 楊曉涵
103
The present study used distilled rice wine from japonica (‘GS-145’, ‘TN-71’, ‘TY-3’, ‘TG-9’, ‘TG-16’), indica (‘TC-10’), Glutinou (‘TC-70’) and indica Glutinou (‘TC-1’, ‘TC-2’) rice as alcoholic base for
The present study used distilled rice wine from japonica (‘GS-145’, ‘TN-71’, ‘TY-3’, ‘TG-9’, ‘TG-16’), indica (‘TC-10’), Glutinou (‘TC-70’) and indica Glutinou (‘TC-1’, ‘TC-2’) rice as alcoholic base for
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/kd4ezm
Autor:
Yu Ming Chang, Kuei Fang Hsu, Shu Ming Kuo, Bo Hsian Her, Joon I. Jang, Siao Han Yang, John B Ketterson, In Chung, Mercouri G. Kanatzidis
Publikováno v:
ChemInform. 44
Ba4CuGa5S12 (I), Ba4CuGa5 (S0.75Se0.25)12 (II), and Ba4CuGa5Se12 (III) are prepared by melting of the elements in a KBr flux (1.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f35c6937919329841fbd869b81cb47a
https://doi.org/10.1002/chin.201335009
https://doi.org/10.1002/chin.201335009
Autor:
Siao-Han Yang, 楊曉涵
99
The yeast Saccharomyces cerevisiae is the most commonly used microorganism in traditional industrial fermentations. Although Saccharomyces cerevisiae is suitable for ethanol fermentation, it is unable to metabolize pentose (such as xylose); t
The yeast Saccharomyces cerevisiae is the most commonly used microorganism in traditional industrial fermentations. Although Saccharomyces cerevisiae is suitable for ethanol fermentation, it is unable to metabolize pentose (such as xylose); t
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/72562770039983895832
Autor:
Shyr, Jeng‐Jung1, Yang, Siao‐Han1
Publikováno v:
Journal of Food Processing & Preservation. Jun2016, Vol. 40 Issue 3, p502-508. 8p.
Publikováno v:
Tribology & Lubrication Technology; 2018 Program Guide, p61-108, 37p