Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce von Hoang, Nguyen Xuan, Ferng, Sophia, Ting, Ching-Hua, Lu, Ying-Chen, Yeh, Yu-Fong, Lai, Yi-Ru, Yih-Yuan Chiou, Robin, Hwang, Jean-Yu, Hsu, Cheng-Kuang

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Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce von Hoang, Nguyen Xuan, Ferng, Sophia, Ting, Ching-Hua, Huang, Wei-Hua, Chiou, Robin Yih-Yuan, Hsu, Cheng-Kuang

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Identification and Mode of Action of 5‑Hydroxymethyl-2-furfural (5-HMF) and 1‑Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid (MTCA) as Potent Xanthine Oxidase Inhibitors i... von Lin, Shu-Mei, Wu, Jin-Yi, Su, Chien, Ferng, Sophia, Lo, Chih-Yu, Chiou, Robin Y.-Y

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Energy-effective Predictive Temperature Control for Soy Mash Fermentation Based on Compartmental Pharmacokinetic Modelling von Ferng, Sophia, Ching-Hua, Ting, Wu, Chien-Ping, Yung-Tsong Lu, Cheng-Kuang, Hsu, Robin Yih-Yuan Chiou

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A Controlled Fermentation Environment for Producing Quality Soya Sauce von Ferng, Sophia, Wei-Hua, Huang, Wu, Chien-Ping, Yung-Tsong Lu, Cheng-Kuang, Hsu, Robin Yih-Yuan Chiou, Ching-Hua, Ting

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Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce von Ferng, Sophia, Wu, I-Hui, Li, Ang-Yen, Hsu, Cheng-Kuang, Chiou, Robin Yih-Yuan, Ting, Ching-Hua

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Comparison of Sound and Shriveled Peanut Kernals from Sized Commercial Lots von Chiou, Robin Y -Y, Ferng, Sophia, Yi-Fang, Liu

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Characterization of white particulates in brine of indigenous fermented foods von Ferng, S, Chiou, R.Y.Y

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Characterization of peanut kernels as affected by harvest date and drying practices von Chiou, Robin Y. Y, Liu, Chii Dong, Liu, Ching Ping, Ferng, Sophia, Tsai, Rong Tsuen

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Comparison of sound and shriveled peanut kernels from sized commercial lots von Chiou, R.Y.Y. (National Chiayi Institute of Agriculture, Chiayi, Taiwan, Republic of China), Ferng, S, Liu, Y.F

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