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學生姓名 指導教授 畢業年度 中文論文名稱 英文論文名稱
廖頌賢
蕭心怡 廖柏凱
111
應用多光譜圖像技術及剩餘架售期模型以預測水產品鮮度變化:以帶殼白蝦為例
The Use of Multispectral Image Technology and Model for the Remaining Shelf-life to Predict of the Freshness Change of the Aquatic Product: Illustrated by White Shrimp with Shell
郭子平
蕭心怡
111
食品工廠在環境與設備衛生執行成效因素之探討
Key Factors of Implementing Environment and Equipment Hygiene Management in Food Manufacturing Industry
林淑惠
蕭心怡
111
食物顏色影響外籍人士對台灣美食喜好:以嘉義火雞肉為例
The Effects of Color on Taiwanese Cuisine Preference for Visitors : Case of Chiayi Turkey Rice
張慈宜
蕭心怡
111
探討食品供應商評鑑重要因子之個案研究
A Case Study on Key Factors of Food Supplier Assessment
陳家耀
蕭心怡
110
空腸彎曲桿菌在雞肉產品加工過程中的交叉污染及抗菌物質對其之抑制效果
Cross-contamination of Campylobacter jejuni and Efficiency of Antibacterial Substances in Raw Chicken Products
吳艾萍
蕭心怡
110
輕度加工食品之剩餘架售期預估模型建立及影像分析品質分級之應用:以鮮切鳳梨為例
Development of the Predictive Model of Remaining Shelf-life and Application of Image Analysis Technology on Minimally Processed Food: Illustrated by Fresh-cut Pineapple
蘇立銘
蕭心怡
110
腸炎弧菌生物膜於食品接觸面及龍虎石斑魚肉上之相互轉移模式建立
Transfer Model Building of Vibrio parahaemolyticus Biofilm between Food Contact Surfaces and Grouper Meat
諾達里
蕭心怡
110
考量氣候及環境情境之定量微生物風險評估:以台灣地區攝食牡蠣致腸炎弧菌中毒風險為例
Quantitative Microbial Risk Assessment for Vibrio parahaemolyticus in Oysters Based on Climatological and Environmental Conditions in Taiwan
周家慶
蕭心怡
109
微生物風險評估在白麵包控制Aspergillus niger生長之應用
Application of Microbial Risk Assessment inAspergillus niger Growth Control of White Bread
周郁豪
蕭心怡
109
分切禽肉製品沙門氏菌風險評估:考量不同屠宰場之加工流程及禽肉部位
A Risk Assessment of Salmonella spp. of Poultry Cuts: Considering processing flow of different slaughterhouses and different poultry parts
吳昭儀
蕭心怡
108
利用失效模式與效應分析對冷鏈物流作業之風險分析及改善策略
Risk Analysis of the Cold Chain Logistics Operations Using Failure Mode and Effect Analysis (FMEA) and Improving Strategy
陳晶妮
蕭心怡
108
模擬工廠規模測試二氧化氯氣體降低蔬果及低水分食品上的病原性大腸桿菌、沙門氏菌及李斯特菌之效果
Efficacy of Gaseous Chlorine Dioxide on Reducing Populations of Pathogenic Escherichia coli, Salmonella enterica, and Listeria monocytogenes on Produce and Low Moisture Foods - A Pilot-scale Evaluation
黃凱欣
蕭心怡
108
臨床和水產品中所分離腸炎弧菌株之致病性基因及抗生素抗藥性研究
The Pathogenic Genes and Antibiotic Resistance of Vibrio parahaemolyticus Isolates from Clinical and Aquatic Products
林貝俞
蕭心怡
108
未殺菌液蛋於蛋品廠冷鏈過程之沙門氏菌風險評估
A Risk Assessment for Salmonella spp. in Unpasteurized Liquid Eggs Cold Chain at Egg Products Manufacturer
張冬靜
蕭心怡
108
乳酸菌細菌素之組合對腸炎弧菌抗菌效果之研究
Study on Antibacterial Effect of Lactic Acid Bacterial Bacteriocins Against Vibrio parahaemolyticus
徐少茹
蕭心怡
108
影響食品製造業食物浪費之因子探討
Exploring of Factors Affecting Food Waste in Food Manufacturing Industry
胡智祥
蕭心怡
108
影響中藥產業實施追蹤追溯系統之因子
Factors Affecting the Implementation of Traceability System in the Chinese Medicine Industry
麥哲綸
蕭心怡
107
沙門氏菌風險評估應用於分切禽肉製品食品安全管制系統規劃之研究
A Risk Assessment of Salmonella spp. Applied to Design of Food Safety Management System for Poultry Cuts
胡家瑜
蕭心怡
107
台灣致病性腸炎弧菌之預測生長模型建立與驗證: 以熟蝦為例
Development and Validtion of a Predictive Model for the Growth of Pathogenic Vibrio parahaemolyticus in Taiwan: Illustrated by Cooked Shrimp
張凱珍
蕭心怡
107
微生物風險評估應用於低溫食品倉儲及運輸溫度管理之研究
Application of Microbial Risk Assessment on Temperature Management of Cold Food Storage and Transportation
諾達里
蕭心怡
106
以微生物風險評估及品質變化評估用於宅配冷鏈物流配送溫度決策:以冷藏及冷凍蝦為例
Distribution Temperature Management Decision in Home Delivery Cold Chain by Using Microbial Risk Assessment and Quality Evaluation: Illustrated by Chilled and Frozen Shrimp
李泰瑩
蕭心怡
106
以風險為基礎之食品安全監測規畫:以臺灣連鎖餐飲業者之輸入原料管理為例
Risk-Based Food Safety Monitoring Planning: Perspectives of Chain Restaurants in Taiwan on Imported Food Materials Management
王姿雲
蕭心怡
106
品質機能展開修正模型:以燕麥棒為例
Quality Function Deployment Modified for Food Industry: an Example of Granola Bar
黃晏珊
蕭心怡
105
探討台灣地區消費者暴露於腸炎弧菌 之風險及有效之干預措施: 以帶殼生牡蠣為例
Risk Assessment of Vibrio parahaemolyticus and Effectiveness of Intervention Steps for Shelled Raw Oysters in Taiwan
陳映蓉
蕭心怡
105
腸炎弧菌之預測生長模型發展-以冷藏白蝦為例
Development of Predictive Growth Model for Vibrio parahaemolyticus: Illustrated by Chilled White Shrimp
郭士琦
蕭心怡
105
量販店即食食品製造業者實施HACCP系統之關鍵成功因素探討
Key Success Factors of Implementing HACCP System in Hypermarket Ready-to-eat Food Manufacturers
翁渝婷
蕭心怡
105
冷藏食品之溫度管理決策分析 : 以臺灣地區仙人掌桿菌在即食性飯糰之微生物風險評估為例
Analysis of Handling Temperature Decision : Illustrated by Microbial Risk Assessment of Bacillus cereus in Ready-To-Eat Rice Balls in Taiwan
梁正融
蕭心怡
105
乳酸鏈球菌素及亞硫酸鹽對白蝦冷藏期間之品質影響
The Effect of Nisin and Sulfite on the Quality of White Shrimp during Refrigerated Storage
戴依理
蕭心怡
105
低溫物流業冰淇淋表面溫度驗收標準推估之研究
Surface Temperature Requirements on Ice Cream Receiving in Temperature- controlled Logistics Industry
吳星宏
蕭心怡 蕭泉源
104
鰻魚燒烤產品化學組成與品質之探討
Studies on chemical compositions and quality of roasted eel products
馮開頤
蕭心怡
104
常溫高油脂烘焙食品之快速架售期評估:以市售包裝鳳梨酥為例
Prediction of Shelf-life of High Lipid Content Bakery Product under Room temperature: Illustrated by Packed Pineapple Cake Products
康琇雯
蕭心怡
103
臺灣食品業之低溫物流操作實務及其對食品安全與物流績效之影響
The Effects of Temperature-Controlled Logistics Operational Practice on Food Safety and Logistics Performance in Taiwanese Food Industry
張芮寧
蕭心怡
103
可監控真空包裝冷藏石斑魚片品質變化微生物型時間溫度指示劑之開發
Development of a Microbial Time-Temperature Indicator for Monitoring Quality Change of Chilled Grouper Fillets in Vaccum Package
林枝揚
蕭心怡
103
以龍鬚菜生產生質乙醇之最適條件及產業生命週期評估之探討
Study on the Optimal Conditions and Life Cycle Assessment of Bioethanol Production from Gracilaria sp.
黃冠霖
蕭心怡
102
食品製造業之溫度資訊分享決策及對食品品質績效之影響
Decision-making of Temperature Information Sharing and its Influence in Food Quality Performance in Food Manufacturing Industry
紀惠茹
蕭心怡
102
臺灣地區腸炎弧菌食品中毒與氣候變異之關係
The Relationship between Food Poisoning Caused by Vibiro parahaemolyticus and Climate Variation in Taiwan
游莉菁
蕭心怡
102
利用連續溫度資訊於食品架售期預測與倉儲控管-以18 ℃即食食品為例
Application of Continuous Temperature Information on Shelf-life Prediction and Inventory Control:a case of 18℃ Ready-to-eat Food
振農
蕭心怡 曹欽玉
101
鮮度與幾丁聚醣對虱目魚魚漿品質之影響
Effect of Freshness and Chitosan on the Quality of Milkfish Surimi
林育廷
蕭心怡
101
探討微生物交互作用對水煮白蝦保存期限之影響:以Brochothrix thermosphacta , Carnobacterium maltaromaticum 及 Pseudomonas fluorescens為例
Effects of Microorganism Interaction on Shelf-life of Cooked Shrimps: illustrated by Brochothrix thermosphacta, Carnobacterium maltaromaticum and Pseudomonas fluorescens
楊寶月
蕭心怡
101
食品製造業之自主管理及其對食品原料品質及安全之影響
Self-regulation in the Food Manufacturing Industry and its Impacts on Quality and Safety of Food Materials
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