黃寂槐

陳詠宗

碩士

115

微生物發酵上清液結合幾丁聚醣複合塗層在熟成豬里肌應用性探討

Application of Chitosan and Microbial Cell-Free Supernatant Composite Coating on Aged Pork Loin

吳采軒

陳詠宗

碩士

115

特定乳酸菌與酵母菌株對發酵香腸的品質及風味物質之影響

Impact of Selected Lactic Acid Bacteria and Yeast Strains on the Quality and Flavor Compounds of Fermented Sausages

陳欣蘭

陳詠宗

碩士

115

具抗氧化特性之 Lactiplantibacillus plantarum 菌株的篩選與其抗氧化相關基因之分析

Screening and Functional Validation of Antioxidant Properties in Lactiplantibacillus plantarum and Identification of Key Genes by Genomic Analyses

許庭軒

陳詠宗

碩士

115

HTS-4菌株對秀麗隱桿線蟲阿茲海默症模型之影響

The effects of HTS-4 Strain on Alzheimer's disease in Caenorhabditis elegans

蘇歆惠

陳詠宗

碩士

115

二階段固態發酵豆粕與豆渣萃取物對秀麗隱桿線蟲抗老化與壽命延長之機理研究

The Mechanistic Study of Two-Stage Solid-State Fermented Soybean Meal and Okara Extracts on Anti-Aging and Lifespan-Extending Properties in Caenorhabditis elegans

周立翔

陳詠宗

碩士

115

利用秀麗隱桿線蟲探討熱滅活特定次世代益生菌菌株對改善阿茲海默症之調控機制

Mechanistic Study of Heat-Killed Specific Next-Generation Probiotic Strain in the Improvement of Alzheimer’s Disease Using Caenorhabditis elegans

許祐禎

陳詠宗

碩士

114

探討以發酵甘藷與艾克曼嗜黏蛋白菌補充策略對高脂飲食誘導肥胖小鼠之影響

The effect of fermented sweet potato (Ipomoea batatas L.) and Akkermansia muciniphila on high fat diet-induced obesity mice

高若鈞

陳詠宗

碩士

114

低溫乾式熟成高畜黑豬肉之微生物與代謝物對風味發展的影響

Microbial and Metabolic Influences on Flavor Development in Low-Temperature Dry-Aging KHAPS Black Pig Meat

游沁珊

陳詠宗

碩士

114

低溫乾式熟成與濕式熟成對石斑魚肉品質和風味及代謝物的變化

Effects of low temperature dry-aging and wet-aging on the quality, flavor and metabolite changes of grouper meat

楊顯一

陳詠宗

碩士

113

探討甘藷萃取物及巴氏殺菌艾克曼嗜黏蛋白菌對高脂飼料誘導非酒精性脂肪肝之機理研究

Investigation of the sweet potato extracts and pasteurized Akkermansia muciniphila on high-fat diet-induced non-alcoholic fatty liver