上傳106學年食品風味學授課大綱與講義檔.docx
4p105風味01- 食物的原點20100601.pdf
4p105風味02- 食品的品質與風味 20170601.pdf
4p105風味03- 水產品的品質風味與鮮度 20170601.pdf
4p105風味04- 植物性食品的風味- 水果與蔬菜的風味形成.pdf
4p105風味05- 動物性食品的風味- 加工引起的食品風味變化.pdf
4p105風味06- 加熱反應產生的香氣(1) 熱產生的香氣.pdf
4p105風味06- 加熱反應產生的香氣(2) 熱產生香氣中硫化學的角色.pdf
4p105風味07- 食物減鈉對風味的影響 補充版.pdf
4p105風味08- 食品中的香氣化合物(1) 導論.pdf
4p105風味08- 食品中的香氣化合物(2) 香氣化合物(一).pdf
4p105風味08- 食品中的香氣化合物(2) 香氣化合物(二).pdf
4p105風味09- 畜肉熟成與水產品的美味.pdf
4p105風味10- 食料中的天然澀味(1) Natural astrigency in foodstuffs- A molecular interptretation.pdf
4p105風味10- 食料中的天然澀味(2) Tannins- current knowledge of food sources, intake, bioavailability and biological effects.pdf
4p105風味11- 食物多酚類(1) 酚類- 從化學至生物學.pdf
4p105風味11- 食物多酚類(2) 酚類化合物從顏色級風味轉向健康益處.pdf
4p105風味11- 食物多酚類(3) 膳食酚類- 化學生物利用性及其健康的影響.pdf
4p105風味12- 食品乳化物中結構–功能的關連.pdf
4p105風味13- 五榖為養- 與多酚類的關連.pdf
上傳106學年食品風味學文獻檔.docx
風味文獻02- Concepts for modelling the quality of perishable products 1996.pdf
風味文獻03- 水產品的品質與鮮度3篇文獻.pdf
風味文獻04- Flavor formation in fruits and vegetables 2006.pdf
風味文獻05- (1) Changes in food flavor due to processing 2006.pdf
風味文獻05- (2) flavour formation in meat and meat products a review 1998.pdf
風味文獻06- (1) Thermal-generation-of-aroma 2015.pdf
風味文獻06- (2) The-role-of-sulfur-chemistry-in-thermal-generation-of-aroma 2015.pdf
風味文獻07- Reducing sodium in fodds- the effect on flavor 2011.pdf
風味文獻08- (1) Introduction-to-aroma-compounds-in-foods 2015.pdf
風味文獻08- (2) Aroma compounds 2009 (一) (二).pdf
風味文獻09- (1) Taste components and conditioning of beef pork and chicken 1988.pdf
風味文獻09- (2) Taste-active components of seafoods with special reference to umami substances 1988.pdf
風味文獻10- (1) Natural astrigency in foodstuffs- a molecular interpretation 1988.pdf
風味文獻10- (2) Tannins current knowledge of food sources intake bioavailability and biological effects 2009.pdf
風味文獻11- (1) Phenolics From Chemistry to Biology 2009.pdf
風味文獻11- (2) Evolution of Phenolic Compounds from Color and Flavor problems to health benefits 2012.pdf
風味文獻11- (3) Dietary phenolics- chemistry bioavailability and effects on health 2009.pdf
風味文獻12- Structure-function relationships in food emulsions 2014.pdf