Bo-Kang Liou

Bo-Kang Liou

Central Taiwan University of Science & Technology - Kyoto / Taiwan
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4345877
京都大学
person_outline Bo-Kang Liou's MOST POPULAR ARTICLES
1-) Utilization of acetate buffer to improve bacterial cellulose production by Gluconacetobacter xylinusCH Kuo, JH Chen, BK Liou, CK LeeFood Hydrocolloids 53, 98-103, 2016822016
2-) Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine makingYT Lai, CW Hsieh, YC Lo, BK Liou, HW Lin, CY Hou, KC ChengLWT 154, 112653, 2022472022
3-) Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive testBK Liou, IU GrünJournal of Food Science 72 (8), S595–S604, 2007472007
4-) Implementation of food safety management systems that meets ISO 22000: 2018 and HACCP: A case study of capsule biotechnology products of chaga mushroomH Chen, BK Liou, KC Hsu, CS Chen, PT ChuangJournal of Food Science 86 (1), 40-54, 2021372021
5-) The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloringWS Lin, PH He, CF Chau, BK Liou, S Li, MH PanFood Science and Human Wellness 7 (3), 220-228, 2018322018