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Bo-Kang Liou

Showing results (1-10 of 8) with videos related to

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Journal of Food Science|December 17, 2020
Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroomHsinjung Chen, Bo-Kang Liou, Kuo-Chiang Hsu, et al.
Foods (Basel, Switzerland)|December 9, 2020
Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice ShochuMing-Kuei Shih, Qiao-Yu Hsu, Bo-Kang Liou, et al.
Applied Biochemistry and Biotechnology|February 26, 2020
The Influence of Submerged Fermentation of Inonotus obliquus with Control Atmosphere Treatment on Enhancing Bioactive Ingredient ContentsHsin-Jung Chen, Yuh-Shuen Chen, Shih-Lun Liu, et al.
Food Research International (Ottawa, Ont.)|November 11, 2025
Optimizing quality and palatability in texture-modified foods: A cross-framework study using sweet potato-based formulationsWen-Yi Chang, Yi-Chan Chiang, Bo-Kang Liou, et al.
Foods (Basel, Switzerland)|January 23, 2020
Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers' Acceptance for Taiwanese Specialty TeasBo-Kang Liou, Yih-Mon Jaw, George Chao-Chi Chuang, et al.
Foods (Basel, Switzerland)|October 14, 2022
Understanding Young Taiwanese Consumers' Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold InfusionsMu-Chen Wu, Bo-Kang Liou, Yuh-Shuen Chen, et al.
Journal of Food Science|November 15, 2022
Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and applicationYi-Lin Chung, Wan-Yuan Kuo, Bo-Kang Liou, et al.
Foods (Basel, Switzerland)|October 23, 2021
Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese ConsumersShih-Lun Liu, Yih-Mon Jaw, Li-Fei Wang, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Food Science|December 17, 2020
Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroomHsinjung Chen, Bo-Kang Liou, Kuo-Chiang Hsu, et al.
Foods (Basel, Switzerland)|December 9, 2020
Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice ShochuMing-Kuei Shih, Qiao-Yu Hsu, Bo-Kang Liou, et al.
Applied Biochemistry and Biotechnology|February 26, 2020
The Influence of Submerged Fermentation of Inonotus obliquus with Control Atmosphere Treatment on Enhancing Bioactive Ingredient ContentsHsin-Jung Chen, Yuh-Shuen Chen, Shih-Lun Liu, et al.
Food Research International (Ottawa, Ont.)|November 11, 2025
Optimizing quality and palatability in texture-modified foods: A cross-framework study using sweet potato-based formulationsWen-Yi Chang, Yi-Chan Chiang, Bo-Kang Liou, et al.
Foods (Basel, Switzerland)|January 23, 2020
Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers' Acceptance for Taiwanese Specialty TeasBo-Kang Liou, Yih-Mon Jaw, George Chao-Chi Chuang, et al.
Foods (Basel, Switzerland)|October 14, 2022
Understanding Young Taiwanese Consumers' Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold InfusionsMu-Chen Wu, Bo-Kang Liou, Yuh-Shuen Chen, et al.
Journal of Food Science|November 15, 2022
Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and applicationYi-Lin Chung, Wan-Yuan Kuo, Bo-Kang Liou, et al.
Foods (Basel, Switzerland)|October 23, 2021
Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese ConsumersShih-Lun Liu, Yih-Mon Jaw, Li-Fei Wang, et al.
Pageof 1