| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
|
2023
|
劉修銘
|
ct of high-hydrostatic-pressure processing on catechin content in green tea leaves.High Pressure Research.
|
期刊論文
|
|
2019
|
劉修銘
|
Shigeaki UENO, Natsuko IRYO, Shoji SASAO, Hsiuming LIU, Kimie ATSUZAWA, Yasuko KANEKO, and Reiko SHIMADA, Freeze–thaw-induced structural destruction and generation of γ-aminobutyric acid in water-soaked soybeans,Japan Journal of Food Engineering, Vol. 20, Issue 2, pp. 41-49, Jun, 2019 (0.44,Engineering, 45%(SJR))
|
期刊論文
|
|
2019
|
劉修銘
|
Hsiuming LIU, Shigeaki UENO, Reiko SHIMADA, and Tetsuya ARAKI, The Effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves, High Pressure Research, Vol. 39, Issue 2, pp. 408-416, Apr, 2019 (1.49,Physics and Astronomy, 26%(SJR))
|
期刊論文
|
|
2019
|
劉修銘
|
Shigeaki UENO, Shoji SASAO, Hsiuming LIU, Mayumi HAYASHI, Toru SHIGEMATSU, Yasuko KANEKO, and Tetsuya ARAKI, Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour, High Pressure Research, Vol. 39, Issue 3, pp. 509-524, Apr,2019 (1.49, Physics and Astronomy, 26%(SJR))
|
期刊論文
|
|
2019
|
劉修銘
|
Shigeaki UENO, Yuki KAWAGUCHI, Yuka OSHIKIRI, Hsiuming LIU, and Reiko SHIMADA, Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure, High Pressure Research, Vol. 39, Issue 2, pp. 398-407, Apr, 2019 (1.49, Physics and Astronomy, 26%(SJR))
|
期刊論文
|
|
2019
|
劉修銘
|
Hsiuming LIU, Shigeaki UENO, Reiko SHIMADA, and Tetsuya ARAKI,Enrichment of free amino acid content in green tea leaves by high hydrostatic pressure,High Pressure Research. (submitting)
|
期刊論文
|
|
2018
|
劉修銘
|
上野茂昭，髙橋玲，劉修銘，島田玲子，都甲洙, 脂質含量の異なるサバの品質特性におよぼす凍結条件の影響, 日本冷凍空調学会論文集, Vol. 35, Issue 3,pp. 225-230, Sep, 2018
|
期刊論文
|
|
2018
|
劉修銘
|
Shigeaki UENO, Rei IIJIMA, Mari HARADA, Hsiuming LIU, Reiko SHIMADA,and Ken FUKAMI, Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products, Proceedings of International Drying Symposium 2018, pp. 851-856, Sep, 2018
|
期刊論文
|
|
2018
|
劉修銘
|
Jackie Lou TAGUBASE, Zarryn PALANGGA, Hsiuming LIU, Tetsuya ARAKI,Shigeaki UENO, and Yumiko YOSHIE, Sensory evaluation of frozen-thawed indigenous Philippine durian cultivars and its association to measured quality attributes, Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Vol. 35, Issue 3, pp. 261-267, Aug, 2018
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期刊論文
|
|
|
劉修銘
|
Hsiuming LIU, Shigeaki UENO, and Tetsuya ARAKI, High hydrostatic pressure processing preserves the catechins content in green tea by inhibiting peroxidase and polyphenol oxidase activity, Bioscience, Biotechnology, and Biochemistry.(submitting)
|
期刊論文
|
|
2016
|
劉修銘
|
Hsiuming LIU, Shigeaki UENO, and Tetsuya ARAKI, Effect of high-hydrostatic-pressure processing and subsequent drying processing on green tea leaf catechin oxidation, The 20th International Drying Symposium (IDS 2016), Aug,2016
|
期刊論文
|