Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu

by Ming-Kuei Shih, Qiao-Yu Hsu, Bo-Kang Liou, Yu-Han Peng, Chih-Yao Hou
Published 2020-12-01

The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring

by Wei-Sheng Lin, Pei Hua He, Chi-Fai Chau, Bo-Kang Liou, Shiming Li, Min-Hsiung Pan
Published 2018-09-01

Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces Cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins

by Phoency F.-H. Lai, Po-Chun Hsu, Bo-Kang Liou, Rupesh D. Divate, Pei-Ming Wang, Yun-Chin Chung
Published 2020-11-01

Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers’ Acceptance for Taiwanese Specialty Teas

by Bo-Kang Liou, Yih-Mon Jaw, George Chao-Chi Chuang, Newton N. J. Yau, Zhen-Yu Zhuang, Li-Fei Wang
Published 2020-01-01