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Min-Hung Chen

Showing results (11-20 of 18) with videos related to

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Food Chemistry|May 13, 2022
Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meatChun-Ta Lung, Chao-Kai Chang, Fang-Chi Cheng, et al.
Food Chemistry|February 7, 2025
Characterization of the effects of micro-bubble treatment on the cleanliness of intestinal sludge, physicochemical properties, and textural quality of shrimp (Litopenaeus vannamei)Ping-Hsiu Huang, Yi-Ying Wu, Ping-Hao Huang, et al.
Heliyon|January 12, 2023
Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity productionPing-Hsiu Huang, Sulfath Hakkim Hazeena, Yi-Ting Qiu, et al.
Molecules (Basel, Switzerland)|October 14, 2022
Effect of D-Limonene Nanoemulsion Edible Film on Banana (<i>Musa sapientum</i> Linn.) Post-Harvest PreservationChih-Yao Hou, Sulfath Hakkim Hazeena, Shu-Ling Hsieh, et al.
Journal of Food Science and Technology|March 1, 2023
The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan's Company ASulfath Hakkim Hazeena, Xiao-Han Chen, Chia-Sheng Yeh, et al.
Journal of Food Science and Technology|April 10, 2023
Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristicsChih-Yao Hou, Sulfath Hakkim Hazeena, Shu-Ling Hsieh, et al.
Food Chemistry: X|September 24, 2024
Investigating the effects of thermal processing on bitter substances in atemoya (<i>Annona cherimola</i> × <i>Annona squamosa</i>) through sensory-guided separationErh-Kang Luo, Chun-Ting Lin, Chao-Kai Chang, et al.
Foods (Basel, Switzerland)|July 2, 2021
Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)Hen-Yo Ho, Jhih-Ying Ciou, Yi-Ting Qiu, et al.
Pageof 2

Showing results (11-20 of 18) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 18 results.
Food Chemistry|May 13, 2022
Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meatChun-Ta Lung, Chao-Kai Chang, Fang-Chi Cheng, et al.
Food Chemistry|February 7, 2025
Characterization of the effects of micro-bubble treatment on the cleanliness of intestinal sludge, physicochemical properties, and textural quality of shrimp (Litopenaeus vannamei)Ping-Hsiu Huang, Yi-Ying Wu, Ping-Hao Huang, et al.
Heliyon|January 12, 2023
Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity productionPing-Hsiu Huang, Sulfath Hakkim Hazeena, Yi-Ting Qiu, et al.
Molecules (Basel, Switzerland)|October 14, 2022
Effect of D-Limonene Nanoemulsion Edible Film on Banana (<i>Musa sapientum</i> Linn.) Post-Harvest PreservationChih-Yao Hou, Sulfath Hakkim Hazeena, Shu-Ling Hsieh, et al.
Journal of Food Science and Technology|March 1, 2023
The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan's Company ASulfath Hakkim Hazeena, Xiao-Han Chen, Chia-Sheng Yeh, et al.
Journal of Food Science and Technology|April 10, 2023
Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristicsChih-Yao Hou, Sulfath Hakkim Hazeena, Shu-Ling Hsieh, et al.
Food Chemistry: X|September 24, 2024
Investigating the effects of thermal processing on bitter substances in atemoya (<i>Annona cherimola</i> × <i>Annona squamosa</i>) through sensory-guided separationErh-Kang Luo, Chun-Ting Lin, Chao-Kai Chang, et al.
Foods (Basel, Switzerland)|July 2, 2021
Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)Hen-Yo Ho, Jhih-Ying Ciou, Yi-Ting Qiu, et al.
Pageof 2