Investigation on the Quality of Commercially Available GABA Tea in Taiwan by Mu-Chen Wu, Shih-Lun Liu, Bo-Kang Liou, Chun-Yeh Chen, Yuh-Shuen Chen

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Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu by Ming-Kuei Shih, Qiao-Yu Hsu, Bo-Kang Liou, Yu-Han Peng, Chih-Yao Hou

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The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring by Wei-Sheng Lin, Pei Hua He, Chi-Fai Chau, Bo-Kang Liou, Shiming Li, Min-Hsiung Pan

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Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers’ Acceptance for Taiwanese Specialty Teas by Bo-Kang Liou, Yih-Mon Jaw, George Chao-Chi Chuang, Newton N. J. Yau, Zhen-Yu Zhuang, Li-Fei Wang

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Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions by Mu-Chen Wu, Bo-Kang Liou, Yuh-Shuen Chen, Shih-Chieh Lee, Jia-Jin Xie, Yih-Mon Jaw, Shih-Lun Liu

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Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers by Shih-Lun Liu, Yih-Mon Jaw, Li-Fei Wang, George Chao-Chi Chuang, Zhen-Yu Zhuang, Yuh-Shuen Chen, Bo-Kang Liou

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Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production by Chih-Yao Hou, Pei-Hsiu Huang, Yen-Tso Lai, Shin-Ping Lin, Bo-Kang Liou, Hui-Wen Lin, Chang-Wei Hsieh, Kuan-Chen Cheng

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