呂靖玟

方銘志

113

植物性烤魚香料之合成與香氣化合物分析

Synthesis and analysis of aroma compounds in plant-based grilled fish reaction flavor

陳有謙

方銘志

113

植物性烤魚香料之合成與香氣化合物分析

Development of a rapid analysis method for fatty acids in microalgae

張麗緹

方銘志

113

白蝦風味受養殖方式之影響

White shrimp flavor affected by culturing methods

張麗緹

方銘志

112

白蝦風味受養殖方式之影響

White shrimp flavor affected by culturing methods

林純玉

方銘志

112

以藻油取代動物油脂製備植物性水產品香料

Algal oil as a replacer of animal fats for the production of plant-based artificial seafood flavor

林騰耀

方銘志

112

利用稻米與薏苡仁副產物開發功能性發酵液之可行性評估

Evaluation of function liquid fermented by mixture of rice bran and coix seed

詹怡軒

方銘志

111

以人工智慧評估氣體與光學感測器訊號於水產品鮮度預測之應用

Artificial Intelligence Assisted Freshness Prediction of Marine Products through Multiple Gas and Optical Sensors

廖玉芊

方銘志

111

以電子鼻及光譜感測器結合機器學習評估點帶石斑魚片鮮度

Application of Electronic Nose, Spectroscopy Sensor, and Machine Learning for the Freshness Evaluation of Fish Fillet

林祐世

方銘志

111

茶與乳間香氣形成之交互作用及香氣模型之建立

Milk tea, Flavor interaction between non-dairy creamer and tea, a model study

劉惠茹

方銘志

110

烏魚子熱加工香氣變化與分析

Characterization of Thermal Generated Aroma in Taiwan Dried Mullet Roe

郭祐瑄

方銘志

110

手沖咖啡滴濾用具之風味特性鑑別

Flavor Characterization of Coffee Brewed by Various Drippers

陳佳琳

方銘志

110

進口與臺灣在地阿拉比卡咖啡之香氣化合物與風味分析

Aroma Characterization in the Imported and Domestic Arabica Coffee of Taiwan

謝偉洛

方銘志

109

以高效液相層析搭配非目標物分析技術檢驗咖啡摻偽

HPLC Based Chemometric Analysis for Coffee Adulteration