| Utilization of acetate buffer to improve bacterial cellulose production by Gluconacetobacter xylinus CH Kuo, JH Chen, BK Liou, CK Lee Food Hydrocolloids 53, 98-103, 2016 | 106 | 2016 |
| Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test BK Liou, IU Grün Journal of Food Science 72 (8), S595–S604, 2007 | 46 | 2007 |
| Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making YT Lai, CW Hsieh, YC Lo, BK Liou, HW Lin, CY Hou, KC Cheng LWT 154, 112653, 2022 | 34 | 2022 |
| Implementation of food safety management systems that meets ISO 22000: 2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom H Chen, BK Liou, KC Hsu, CS Chen, PT Chuang Journal of Food Science 86 (1), 40-54, 2021 | 30 | 2021 |
| The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring WS Lin, PH He, CF Chau, BK Liou, S Li, MH Pan Food Science and Human Wellness 7 (3), 220-228, 2018 | 30 | 2018 |
| A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strains PH Lin, SY Huang, JL Mau, BK Liou, TJ Fang LWT-Food Science and Technology 43 (6), 971-976, 2010 | 23 | 2010 |
| Antioxidative activity of the methanolic extracts from various traditionally edible plants BK Liou, HY Chen, GC Yen JOURNAL-CHINESE AGRICULTURAL CHEMICAL SOCIETY 37, 105-116, 1999 | 21 | 1999 |
| Important sensory, association, and postprandial perception attributes influencing young Taiwanese consumers’ acceptance for Taiwanese specialty teas BK Liou, YM Jaw, GCC Chuang, NNJ Yau, ZY Zhuang, LF Wang Foods 9 (1), 100, 2020 | 17 | 2020 |
| Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000: 2018 based on the Taiwanese experience H Chen, BK Liou, FJ Dai, PT Chuang, CS Chen Food Control 111, 107071, 2020 | 16 | 2020 |
| Screening and identification of yeasts from fruits and their coculture for cider production CY Hou, PH Huang, YT Lai, SP Lin, BK Liou, HW Lin, CW Hsieh, ... Fermentation 8 (1), 1, 2021 | 14 | 2021 |
| Evaluation of sensory quality for taiwanese specialty teas with cold infusion using cata and temporal cata by taiwanese consumers SL Liu, YM Jaw, LF Wang, GCC Chuang, ZY Zhuang, YS Chen, BK Liou Foods 10 (10), 2344, 2021 | 12 | 2021 |
| Identifying sensory drivers of liking for plant‐based milk coffees: Implications for product development and application YL Chung, WY Kuo, BK Liou, PC Chen, YC Tseng, RY Huang, MC Tsai Journal of Food Science 87 (12), 5418-5429, 2022 | 10 | 2022 |
| Risk analysis method used in small-and medium-sized food enterprises implementing ISO 22000: 2018 and HACCP to conditionally determine “inspection-acceptance” as a critical … H Chen, BK Liou, CS Chen, PT Chuang Accreditation and Quality Assurance 25, 339-354, 2020 | 9 | 2020 |
| Investigation of Indonesian Muslims’ dietary situations in Taiwan to explore the Muslim-friendly standards implementable in the non-Muslim society LF Wang, P Oktawirani, BK Liou, YM Jaw, YH Tseng International Journal of Tourism and Hospitality Research 33 (4), 99-111, 2019 | 9 | 2019 |
| The Increase of Bioactive Ingredients by Solid State Fermentation of Inonotus obliquus with Spent Substrate HJ Chen, YS Chen, SL Liu, BK Liou, CS Chen Waste and Biomass Valorization 11, 6725-6739, 2020 | 7 | 2020 |
| Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics BK Liou University of Missouri Columbia, 2006 | 7 | 2006 |
| 數種傳統食用植物抗氧化性之研究 劉伯康 (LiouBo-Kang) 國立中興大學, 1997 | 7 | 1997 |
| The influence of submerged fermentation of Inonotus obliquus with control atmosphere treatment on enhancing bioactive ingredient contents HJ Chen, YS Chen, SL Liu, BK Liou, CS Chen Applied Biochemistry and Biotechnology 191 (1), 412-425, 2020 | 6 | 2020 |
| 食品感官品評: 理論與實務 劉伯康， 莊朝琪 新文京開發出版股份有限公司. 新北市, 2014 | 6 | 2014 |
| Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions MC Wu, BK Liou, YS Chen, SC Lee, JJ Xie, YM Jaw, SL Liu Foods 11 (19), 2989, 2022 | 2 | 2022 |
Chih Yao HouNational Kaohsiung University of Science and TechnologyVerified email at nkust.edu.tw
