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Browsing by Advisor 許明仁(Ming-Jen Sheu)

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Showing results 1 to 10 of 10

Publication Year	Title	Author(s)	Department
2006	1-甲基環丙烯與溫湯處理對富有甜柿貯藏品質與輕度加工柿塊品質之影響 Effects of 1-MCP Treatment and Hot Water Treatment on the Quality of Stored and the Minimally Processed 'Fuyu' Persimmon (Diospyrus kaki L.) Wedges	Ching-Jung Yang; 楊青蓉	園藝學研究所
2006	不同溶液浸漬桑椹對花青素之萃取與萃取液呈色之影響 Effect of Solution Maceration on the Extraction of Mulberry Anthocyanins and the Color Stability of the Extracts	His-Wen Lu; 呂習彣	園藝學研究所
2008	以逆相高效液相層析法分析甜味種楊桃鹽醃發酵過程中醃漬液所含有機酸之變化 Organic Acid Analyses of Sweet Carambola Pickling Brines by Reverse Phase High Performance Liquid Chromatography	Pin-Kuang Chen; 陳品光	園藝學研究所
2005	幾丁聚醣處理對輕度加工番石榴楔形切塊櫥架品質影響之研究 Effect of Chitosan Coating on the Shelf-life of Minimally Processed Guava Wedges	Hsiao-Yu Lin; 林曉榆	園藝學研究所
2005	浸漬條件對桑椹再製酒色澤安定性之影響 Color Stability of Mulberry Liqueur as Affected by Maceration Conditions	Liang-Che Wu; 吳良哲	園藝學研究所
2006	澄清新興梨及新世紀梨汁中水溶性蛋白質安定性之研究 Stability of Soluble Proteins in Clarified Shinkou and Sinseiki Pear (Pyrus pyrifolia Nakai) Juices	Yi-Ping Lu; 盧伊屏	園藝學研究所
2006	澄清橫山梨果汁加熱後混濁生成機制之研究 Mechanism of Haze Formation of the Thermal Processed Clear Hengshan Pear (Pyrus pyrifolia Hakai) Juice	Shan-Pao Tai; 戴三堡	園藝學研究所
2009	熱水處理對長實金柑與四季桔精油成分變化之影響 Effect of Hot Water Treatment on the Essential Oil Constituents of Oval Kumquat (Fortunella crassifolia Swingle) and Calamondin (Citrus microcarpa Bonge)	Li-Wen Peng; 彭莉雯	園藝學研究所
2004	蓮藕澱粉顆粒結構之不均勻性與其衍生應用 Heterogeneity of lotus rhizome starch granule organization and its derivative applications	Hui-Mei Lin; 林惠美	園藝學研究所
2008	輕度加工處理對截切洋蔥之品質與保存時間之影響 Effect of Minimally Processing on the Quality and Shelf-life of Fresh-cut Onion	Hsien-Fang Su; 蘇憲芳	園藝學研究所

Showing results 1 to 10 of 10