1. Development of immobilized laccase-based time temperature indicator by electrospinning zein fiber. (March 2020) Authors: Jhuang, Jhao-Rong; Lin, Shih-Bin; Chen, Li-Chen; Lou, Shyi-Neng; Chen, Shih-Hsin; Chen, Hui-Huang Journal: Food packaging and shelf life Issue: Volume 23(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Drying effect on flavonoid composition and antioxidant activity of immature kumquat. (15th March 2015) Authors: Lou, Shyi-Neng; Lai, Yi-Chun; Huang, Jia-De; Ho, Chi-Tang; Ferng, Lin-Huei A.; Chang, Yung-Chung Journal: Food chemistry Issue: Volume 171(2015) Page Start: 356 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Immobilizing laccase on electrospun chitosan fiber to prepare time-temperature indicator for food quality monitoring. (July 2020) Authors: Jhuang, Jhao-Rong; Lou, Shyi-Neng; Lin, Shih-Bin; Chen, Shih Hsin; Chen, Li-Chen; Chen, Hui-Huang Journal: Innovative food science & emerging technologies Issue: Volume 63(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Phenolic content, antioxidant activity and effective compounds of kumquat extracted by different solvents. (15th April 2016) Authors: Lou, Shyi-Neng; Lai, Yi-Chun; Hsu, Ya-Siou; Ho, Chi-Tang Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗