35 results on '"Cheng, Chun"'
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2. Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress
3. The susceptibility of Streptococcus thermophilus 14085 to organic acid, simulated gastric juice, bile salt and disinfectant as influenced by cold shock treatment
4. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715
5. Survival of Vibrio parahaemolyticus under environmental stresses as influenced by growth phase and pre-adaptation treatment
6. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria
7. Factors affecting the susceptibility of Staphylococcus aureus CCRC 12657 to water soluble lactose chitosan derivative
8. Effect of heat shock on thermal tolerance and susceptibility of Listeria monocytogenes to other environmental stresses
9. Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria
10. Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks
11. Growth and survival of Escherichia coli O157:H7 during the fermentation and storage of diluted cultured milk drink
12. Effect of heat shock on the fatty acid and protein profiles of Cronobacter sakazakii BCRC 13988 as well as its growth and survival in the presence of various carbon, nitrogen sources and disinfectants
13. Behavior of Campylobacter jejuni during the manufacture and storage of Chinese-style sausage
14. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans
15. Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products
16. Response of Vibrio parahaemolyticus to ethanol shock
17. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
18. Effect of heat shock on the fatty acid and protein profiles of Cronobacter sakazakii BCRC 13988 as well as its growth and survival in the presence of various carbon, nitrogen sources and disinfectants
19. Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress
20. The susceptibility of Streptococcus thermophilus 14085 to organic acid, simulated gastric juice, bile salt and disinfectant as influenced by cold shock treatment
21. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans
22. Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products
23. Survival of Vibrio parahaemolyticus under environmental stresses as influenced by growth phase and pre-adaptation treatment
24. Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions
25. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria
26. Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi
27. Response of Vibrio parahaemolyticus to ethanol shock
28. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
29. Factors affecting the susceptibility of Staphylococcus aureus CCRC 12657 to water soluble lactose chitosan derivative
30. Effect of heat shock on thermal tolerance and susceptibility of Listeria monocytogenes to other environmental stresses
31. Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria
32. Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks
33. Growth and survival of Escherichia coli O157:H7 during the fermentation and storage of diluted cultured milk drink
34. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715
35. Growth and survival of Escherichia coliO157:H7 during the fermentation and storage of diluted cultured milk drink
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