Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing by Chiu-Chu Hwang, Chung-Saint Lin, Yun-Ting Hsiao, Ya-Ling Huang, Feng-Lin Yen, Yi-Chen Lee, Yung-Hsiang Tsai

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Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (<i>Meretrix lusoria</i>) by Yi-Chen Lee, Chung-Saint Lin, Wei-Han Zeng, Chiu-Chu Hwang, Kuohsun Chiu, Tsung-Yin Ou, Tien-Hsiang Chang, Yung-Hsiang Tsai

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Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing by Chih-Hsiung Huang, Chung-Saint Lin, Yi-Chen Lee, Jhih-Wei Ciou, Chia-Hung Kuo, Chun-Yung Huang, Chih-Hua Tseng, Yung-Hsiang Tsai

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Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage by Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Chung-Saint Lin, Yun-Ting Hsiao, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai

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Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology by Chiu-Chu Hwang, Chung-Saint Lin, Yi-Chen Lee, Cheng-I Wei, Hung-Nan Tung, Tsung-Yin Ou, Tai-Yuan Chen, Yung-Hsiang Tsai

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