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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 |
|---|---|---|---|---|
|
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
|
|
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
|
|
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
|