Search Results - Yang, Binghuei Barry

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  1. 1
    Recent Advances in Food Processing Using High Hydrostatic Pressure Technology

    Recent Advances in Food Processing Using High Hydrostatic Pressure Technology by Wang, Chung-Yi, Huang, Hsiao-Wen, Hsu, Chiao-Ping, Yang, Binghuei Barry

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  2. 2
    Responses of microorganisms to high hydrostatic pressure processing

    Responses of microorganisms to high hydrostatic pressure processing by Huang, Hsiao-Wen, Lung, Hsiang-Mei, Yang, Binghuei Barry, Wang, Chung-Yi

    Published in Food control
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  3. 3
    Effects of high pressure processing on immunoreactivity and microbiological safety of crushed peanuts

    Effects of high pressure processing on immunoreactivity and microbiological safety of crushed peanuts by Huang, Hsiao-Wen, Yang, Binghuei Barry, Wang, Chung-Yi

    Published in Food control
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  4. 4
    The relationship between inactivation and morphological damage of Salmonella enterica treated by high hydrostatic pressure

    The relationship between inactivation and morphological damage of Salmonella enterica treated by high hydrostatic pressure by Wang, Chung-Yi, Hsu, Chiao-Ping, Huang, Hsiao-Wen, Yang, Binghuei Barry

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  5. 5
    Potential Utility of High‐Pressure Processing to Address the Risk of Food Allergen Concerns

    Potential Utility of High‐Pressure Processing to Address the Risk of Food Allergen Concerns by Huang, Hsiao‐Wen, Hsu, Chiao‐Ping, Yang, Binghuei Barry, Wang, Chung‐Yi

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  6. 6
    Gene expression profiling of sesaminol triglucoside and its tetrahydrofuranoid metabolites in primary rat hepatocytes

    Gene expression profiling of sesaminol triglucoside and its tetrahydrofuranoid metabolites in primary rat hepatocytes by Jan, Kuo-Ching, Yang, Binghuei-Barry, Liu, Tristan C.

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  7. 7
    In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability

    In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stabili... by Gavahian, Mohsen, Chen, Yu-Ming, Mousavi Khaneghah, Amin, Barba, Francisco J., Yang, Binghuei Barry

    Published in Food hydrocolloids
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  8. 8
    Microbial decontamination of food by electron beam irradiation

    Microbial decontamination of food by electron beam irradiation by Lung, Hsiang-Mei, Cheng, Yu-Chi, Chang, Yin-Hsuan, Huang, Hsiao-Wen, Yang, Binghuei Barry, Wang, Chung-Yi

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  9. 9
    Advances in the extraction of natural ingredients by high pressure extraction technology

    Advances in the extraction of natural ingredients by high pressure extraction technology by Huang, Hsiao-Wen, Hsu, Chiao-Ping, Yang, Binghuei Barry, Wang, Chung-Yi

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  10. 10
    Inactivation and morphological damage of Vibrio parahaemolyticus treated with high hydrostatic pressure

    Inactivation and morphological damage of Vibrio parahaemolyticus treated with high hydrostatic pressure by Wang, Chung-Yi, Huang, Hsiao-Wen, Hsu, Chiao-Ping, Shyu, Yuan-Tay, Yang, Binghuei Barry

    Published in Food control
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  11. 11
    Pulsed light sterilization of packaging materials

    Pulsed light sterilization of packaging materials by Chen, Bang-Yuan, Lung, Hsiang-Mei, Yang, Binghuei Barry, Wang, Chung-Yi

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