Effects of Partial Replacement of Pork Surimi with Radish Peel on Physicochemical and Sensory Characteristics of Kung-wan von 蕭烟淨(Yen-Ching Hsiao), 翁義銘(Yih-Ming Weng), 劉華珊(Hua-Shan Liu), 王璧娟(Be-Jen Wang)

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Supercritical Fluid Fractionation affects the Distribution of Antioxidant Compounds of Fractions from Rice Bran Extracts von 洪千青(Chein-Ching Hung), 翁義銘(Yih-Ming Weng), 余哲仁(Zer-Ran Yu), 吳孟珊(Meng-Shan Wu), 王璧娟(Be-Jen Wang)

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Optimizing Production Conditions for Naturally Fermented Bamboo Shoots: The Effects of Salt Concentration on Physiochemical Properties and Microbial Loads von Jing-Fang Shen(沈靚芳), Be-Jen Wang(王璧娟), Yih-Ming Weng(翁義銘)

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Cinnamomum osmpohloeum Kanehira Extracts and Fractions from Supercritical Carbon Dioxide affect Physicochemical and Sensory Characteristics of Ice Cream von 張郁晟(Yu-Cheng Chang), 翁義銘(Yih-Ming Weng), 余哲仁(Zer-Ran Yu), 邱莉婷(Li-Ting Chou), 王璧娟(Be-Jen Wang)

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自然發酵竹筍生產條件的優化：鹽濃度對理化性質和微生物含量的影響 von 沈靚芳(Jing-Fang Shen), 王璧娟(Be-Jen Wang), 翁義銘(Yih-Ming Weng)

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添加土肉桂萃取物及超臨界CO₂區分物影響冰淇淋物化與感官特性 von 張郁晟(Yu-Cheng Chang), 翁義銘(Yih-Ming Weng), 余哲仁(Zer-Ran Yu), 邱莉婷(Li-Ting Chou), 王璧娟(Be-Jen Wang)

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蘿蔔皮部分取代豬肉糜對貢丸物化特性與感官品評的影響 von 蕭烟淨(Yen-Ching Hsiao), 翁義銘(Yih-Ming Weng), 劉華珊(Hua-Shan Liu), 王璧娟(Be-Jen Wang)

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超臨界流體區分影響米糠萃取液抗氧化成分的分布 von 洪千青(Chein-Ching Hung), 翁義銘(Yih-Ming Weng), 余哲仁(Zer-Ran Yu), 吳孟珊(Meng-Shan Wu), 王璧娟(Be-Jen Wang)

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