Extrusion puffing pretreated cereals for rapid production of high-maltose syrup by Hung-I Chien, Yung-Hsiang Tsai, Hui-Min David Wang, Cheng-Di Dong, Chun-Yung Huang, Chia-Hung Kuo

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Determining the Optimal Vacuum Frying Conditions for Silver Herring (<i>Spratelloides gracilis</i>) Using the Response Surface Methodology by Hung-I Chien, Chiu-Chu Hwang, Yi-Chen Lee, Chun-Yung Huang, Shu-Chuan Chen, Chia-Hung Kuo, Yung-Hsiang Tsai

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Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities by Hung-I Chien, Yu-Fan Yen, Yi-Chen Lee, Pi-Chen Wei, Chun-Yung Huang, Chih-Hua Tseng, Feng-Lin Yen, Yung-Hsiang Tsai

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Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage by Hung-I Chien, Yi-Chen Lee, Yu-Fan Yen, Pi-Chen Wei, Chiu-Chu Hwang, Chia-Hung Kuo, Feng-Lin Yen, 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 Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology by Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Jun-Cheng Kao, Yu-Ru Huang, Ya-Ling Huang, Chun-Yung Huang, Yung-Hsiang Tsai

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