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	1.	Optimization of solid-phase microextraction analysis for studying change of headspace flavor compounds of banana during ripening. [electronic resource] by Liu, Tai-Ti Yang, Tsung-Shi Producer: 20020423 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Stability and antimicrobial activity of allyl isothiocyanate during long-term storage in an oil-in-water emulsion. [electronic resource] by Liu, Tai-Ti Yang, Tsung-Shi Producer: 20101020 In: Journal of food science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems. [electronic resource] by Liu, Tai-Ti Yang, Tsung-Shi Producer: 20121011 In: International journal of food microbiology vol. 156 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Optimization of production of conjugated linoleic acid from soybean oil. [electronic resource] by Yang, Tsung-Shi Liu, Tai-Ti Producer: 20040913 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Functionalities of chitosan conjugated with stearic acid and gallic acid and application of the modified chitosan in stabilizing labile aroma compounds in an oil-in-water emulsion. [electronic resource] by Yang, Tsung-Shi Liu, Tai-Ti Lin, I-Hwa Producer: 20170501 In: Food chemistry vol. 228 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion. [electronic resource] by Yang, Tsung-Shi Liu, Tai-Ti Hu, Tzu-Fang Producer: 20120523 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Functionalities of conjugated compounds of γ-aminobutyric acid with salicylaldehyde or cinnamaldehyde. [electronic resource] by Liu, Tai-Ti Tseng, Yi-Wei Yang, Tsung-Shi Producer: 20160225 In: Food chemistry vol. 190 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Antimicrobial activity of the essential oil of Glossogyne tenuifolia against selected pathogens. [electronic resource] by Yang, Tsung-Shi Chao, Louis Kuo-Ping Liu, Tai-Ti Producer: 20150727 In: Journal of the science of food and agriculture vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effects of processing methods on composition and functionality of volatile components isolated from immature fruits of atemoya. [electronic resource] by Liu, Tai-Ti Chao, Louis Kuo-Ping Peng, Chi-Wei Yang, Tsung-Shi Producer: 20161028 In: Food chemistry vol. 202 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Composition and Insecticidal Activity of Essential Oil of [electronic resource] by Liu, Tai-Ti Chao, Louis Kuo-Ping Hong, Kai-Siang Huang, Yi-Jhen Yang, Tsung-Shi Publication details: Insects Dec 2019 In: Insects vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)