Tong‐Rong Chen

Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk

Que‐King Wei, Tong‐Rong Chen, Jyun-Ting Chen · International Journal of Food Microbiology · 2007 · 103 citations

Food Chemistry, Food Fermentation, Biotechnology +6

Use of novel PCR primers specific to the genes of staphylococcal enterotoxin G, H, I for the survey of Staphylococcus aureus strains isolated from food-poisoning cases and food samples in Taiwan

Tong‐Rong Chen, Chien‐Shun Chiou, Hau‐Yang Tsen · International Journal of Food Microbiology · 2004 · 84 citations

Food-poisoning Cases, Staphylococcal Enterotoxin G, Pathogen Detection +12

Sequencing of an internal transcribed spacer region of 16S–23S rRNA gene and designing of PCR primers for the detection of Salmonella spp. in food

Tasi-Hsin Chiu, Tong‐Rong Chen, Wen‐Zhe Hwang et al. · International Journal of Food Microbiology · 2004 · 59 citations

Pathogen Detection, Foodborne Pathogens, Food Microbiology +8

Use of <i>Bacillus subtilis</i> to enrich isoflavone aglycones in fermented natto

Que‐King Wei, Tong‐Rong Chen, J.-C. Chen · Journal of the Science of Food and Agriculture · 2008 · 25 citations

Nutrition, Bacteriology, Microbial Physiology +16

Antioxidant Activity and Isoflavonoid Components in Different Sections of Pueraria lobata Root

Tong‐Rong Chen, Shu-Cheng Shih, Hsieh-Ping Ping et al. · Journal of Food and Drug Analysis · 2012 · 14 citations