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Food Microbiology|September 1, 2006
Response of Vibrio parahaemolyticus to ethanol shockMing-Lun Chiang, Wei-Li Ho, Cheng-Chun ChouInternational Journal of Food Microbiology|August 14, 2003
Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solutionWen-Chian Lian, Hung-Chi Hsiao, Cheng-Chun ChouJournal of Bioscience and Bioengineering|November 5, 2011
Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy beanYin-Soon Moy, Ting-Jang Lu, Cheng-Chun ChouInternational Journal of Food Microbiology|May 12, 2004
Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storageYi-Chieh Wang, Roch-Chui Yu, Cheng-Chun ChouApplied and Environmental Microbiology|March 1, 1988
Effects of Temperature and Relative Humidity on the Growth of and Enzyme Production by Actinomucor taiwanensis during Sufu Pehtze PreparationCheng-Chun Chou, Frank-Ming Ho, Chin-Shiow TsaiInternational Journal of Food Microbiology|April 4, 2002
Survival of bifidobacteria after spray-dryingWen-Chian Lian, Hung-Chi Hsiao, Cheng-Chun ChouHu Li Za Zhi the Journal of Nursing|August 1, 2008
[Application of individual reminiscence therapy to decrease anxiety in an elderly woman with dementia]Yu-Chun Chou, Yii-Hai Lan, Shu-Yuan ChaoInternational Journal of Food Microbiology|July 14, 2007
Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeansYu-Hsiang Hung, Hui-Yu Huang, Cheng-Chun ChouInternational Journal of Food Microbiology|November 7, 2006
Cell age, suspending medium and metal ion influence the susceptibility of Escherichia coli O157:H7 to water-soluble maltose chitosan derivativeTsui-Chu Yang, Chin-Fung Li, Cheng-Chun ChouInternational Journal of Food Microbiology|November 16, 2010
Sub-lethal heat treatment affects the tolerance of Cronobacter sakazakii BCRC 13988 to various organic acids, simulated gastric juice and bile solutionWan-Ling Hsiao, Wei-Li Ho, Cheng-Chun ChouPageof 52