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	1.	Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi. [electronic resource] by Lee, I-Hsin Chou, Cheng-Chun Producer: 20060406 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji. [electronic resource] by Huang, Ru-Yue Chou, Cheng-Chun Producer: 20081110 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions. [electronic resource] by Huang, Ru-Yue Chou, Cheng-Chun Producer: 20100817 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. [electronic resource] by Juan, Ming-Yen Chou, Cheng-Chun Producer: 20100817 In: Food microbiology vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Changes in the contents of sugars and organic acids during the ripening and storage of sufu, a traditional Oriental fermented product of soybean cubes. [electronic resource] by Moy, Yin-Soon Chou, Cheng-Chun Producer: 20110323 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the methanol extracts of soybean koji prepared with various filamentous fungi. [electronic resource] by Lin, Chia-Hung Chou, Cheng-Chun Producer: 20060905 In: International journal of food microbiology vol. 110 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures. [electronic resource] by Wu, Chia-Hsuan Chou, Cheng-Chun Producer: 20100218 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	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. [electronic resource] by Chiang, Ming-Lun Chou, Cheng-Chun Producer: 20080421 In: International journal of food microbiology vol. 121 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient. [electronic resource] by Lin, Yi-Ching Chou, Cheng-Chun Producer: 20100125 In: International journal of food sciences and nutrition vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Enterotoxin Production by Staphylococcus warneri CCRC 12929, a Coagulase-Negative strain. [electronic resource] by Chou, Cheng-Chun Chen, Li-Fen Publication details: Journal of food protection Aug 1997 In: Journal of food protection vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Growth and production of cholesterol oxidase by alginate-immobilized cells of Rhodococcus equi No. 23. [electronic resource] by Chang, Yu-Chih Chou, Cheng-Chun Producer: 20020829 In: Biotechnology and applied biochemistry vol. 35 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Survival of Vibrio parahaemolyticus under environmental stresses as influenced by growth phase and pre-adaptation treatment. [electronic resource] by Chiang, Ming-Lun Chou, Cheng-Chun Producer: 20090710 In: Food microbiology vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria. [electronic resource] by Hsieh, Meng-Li Chou, Cheng-Chun Producer: 20061016 In: International journal of food microbiology vol. 111 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Susceptibility of Vibrio parahaemolyticus to various environmental stresses after cold shock treatment. [electronic resource] by Lin, Ching Yu, Roch-Chui Chou, Cheng-Chun Producer: 20040819 In: International journal of food microbiology vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solution. [electronic resource] by Lian, Wen-Chian Hsiao, Hung-Chi Chou, Cheng-Chun Producer: 20031027 In: International journal of food microbiology vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Inactivation and removal of Bacillus cereus by sanitizer and detergent. [electronic resource] by Peng, Jui-Sen Tsai, Wei-Chong Chou, Cheng-Chun Producer: 20021007 In: International journal of food microbiology vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus. [electronic resource] by Chiang, Ming-Lun Yu, Roch-Chui Chou, Cheng-Chun Producer: 20051107 In: International journal of food microbiology vol. 104 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Response of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses. [electronic resource] by Chang, Chia-Ming Chiang, Ming-Lun Chou, Cheng-Chun Producer: 20041116 In: Journal of food protection vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Survival of the acid-adapted Bacillus cereus in acidic environments. [electronic resource] by Chen, Jui-Lin Chiang, Ming-Lun Chou, Cheng-Chun Producer: 20090330 In: International journal of food microbiology vol. 128 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions. [electronic resource] by Chiang, Ming-Lun Ho, Wei-Li Chou, Cheng-Chun Producer: 20080208 In: Food microbiology vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 64 results.