Publications by authors named "Roch Chui Yu"

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Atmospheric cold plasma-assisted pineapple peel waste hydrolysate detoxification for the production of bacterial cellulose.
Shella Permatasari Santoso, Shin-Ping Lin, Tan-Ying Wang, Yuwen Ting, Chang-Wei Hsieh, Roch-Chui Yu

Int J Biol Macromol· April 2021

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Bioactive compounds with anti-oxidative and anti-inflammatory activities of hop extracts.
Chun-Nan Wu, Li-Chin Sun, Yung-Lin Chu, Roch-Chui Yu, Chang-Wei Hsieh

Food Chem· November 2020

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Protective and Detoxifying Effects Conferred by Dietary Selenium and Curcumin against AFB1-Mediated Toxicity in Livestock: A Review.
Aniket Limaye, Roch-Chui Yu, Cheng-Chun Chou, Je-Ruei Liu, Kuan-Chen Cheng

Toxins (Basel)· January 2018

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Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk.
Hung Yi Song, Roch Chui Yu

J Food Drug Anal· January 2018

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Corrigendum to "Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer" [J Food Drug Anal 24 (2016) 788-795].
Kuan-I Chen, Yijun Yao, Hong-Jhang Chen, Yi-Chen Lo, Roch-Chui Yu

J Food Drug Anal· January 2017

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Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer.
Kuan-I Chen, Yijun Yao, Hong-Jhang Chen, Yi-Chen Lo, Roch-Chui Yu

J Food Drug Anal· October 2016

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Bisdemethoxycurcumin Inhibits Adipogenesis in 3T3-L1 Preadipocytes and Suppresses Obesity in High-Fat Diet-Fed C57BL/6 Mice.
Ching-Shu Lai, Ying-Yi Chen, Pei-Sheng Lee, Nagabhushanam Kalyanam, Chi-Tang Ho, Roch-Chui Yu

J Agric Food Chem· February 2016

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The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.
Yu-Ting Hung, Chi-Te Liu, I-Chen Peng, Chin Hsu, Roch-Chui Yu

J Food Drug Anal· September 2015

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E
Effect of heat shock on the fatty acid and protein profiles of Cronobacter sakazakii BCRC 13988 as well as its growth and survival in the presence of various carbon, nitrogen sources and disinfectants.
Po-Ting Li, Wan-Ling Hsiao, Roch-Chui Yu, Cheng-Chun Chou

Food Microbiol· December 2013

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Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase.
Kuan-I Chen, Yi-Chen Lo, Chia-Wei Liu, Roch-Chui Yu, Cheng-Chun Chou

Food Chem· August 2013

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Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress.
Meng-Hsuan Lin, Tsung-Yu Tsai, Shu-Chen Hsieh, Roch-Chui Yu, Cheng-Chun Chou

Food Microbiol· May 2013

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Effect of ethanol shock pretreatment on the tolerance of Cronobacter sakazakii BCRC 13988 exposed to subsequent lethal stresses.
Yi-Ting Huang, Kuan-Chen Cheng, Roch-Chui Yu, Cheng-Chun Chou

Foodborne Pathog Dis· February 2013

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Antiproliferative and anticytotoxic effects of cell fractions and exopolysaccharides from Lactobacillus casei 01.
Chu-Ting Liu, Fang-Jung Chu, Cheng-Chun Chou, Roch-Chui Yu

Mutat Res· April 2011

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Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd.
Yen-Yi Li, Roch-Chui Yu, Cheng-Chun Chou

J Agric Food Chem· April 2010

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Beneficial preventive effects of gastric mucosal lesion for soy-skim milk fermented by lactic acid bacteria.
Chin-Feng Liu, Chun-Ling Hu, Shen-Shih Chiang, Kuo-Chuan Tseng, Roch-Chui Yu

J Agric Food Chem· May 2009

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Protein expression in Vibrio parahaemolyticus 690 subjected to sublethal heat and ethanol shock treatments.
Ming-Lun Chiang, Wei-Li Ho, Roch-Chui Yu, Cheng-Chun Chou

J Food Prot· November 2008

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Possible mechanisms of antimutagenicity in fermented soymilk prepared with a coculture of Streptococcus infantis and Bifidobacterium infantis.
Meng-Li Hsieh, Shao W Fang, Roch-Chui Yu, Cheng-Chun Chou

J Food Prot· April 2007

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Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.
Hsuan-Wen Shen, Roch-Chui Yu, Cheng-Chun Chou

Int J Food Microbiol· March 2007

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Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria.
Yi-Chieh Wang, Roch-Chui Yu, Cheng-Chun Chou

Food Microbiol· April 2006

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Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus.
Ming-Lun Chiang, Roch-Chui Yu, Cheng-Chun Chou

Int J Food Microbiol· October 2005

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Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
Yi-Chieh Wang, Roch-Chui Yu, Cheng-Chun Chou

Int J Food Microbiol· June 2004

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Determinations of the antimutagenic activities of several probiotic bifidobacteria under acidic and bile conditions against benzo[a]pyrene by a modified Ames test.
Pei-Ren Lo, Roch-Chui Yu, Cheng-Chun Chou, E-Chu Huang

Int J Food Microbiol· June 2004

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Susceptibility of Vibrio parahaemolyticus to various environmental stresses after cold shock treatment.
Ching Lin, Roch-Chui Yu, Cheng-Chun Chou

Int J Food Microbiol· April 2004

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Effect of iron limitation on the growth and cytotoxin production of Salmonella choleraesuis SC-5.
Wei-Li Ho, Roch-Chui Yu, Cheng-Chun Chou

Int J Food Microbiol· February 2004

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