Bo‐Kang Liou - Concepedia

Author

Bo‐Kang Liou

Central Taiwan University of Science and Technology ORCID

Also Known As

B.K. Liou, Bo-Kang Liou, Bo‐Kang Liou

Publications

454

Citations

H-Index

Concepts

All Affiliations

Central Taiwan University of Science and Technology National Chung Hsing University National Taiwan University China Medical University China Medical University Hospital

About

Bo‐Kang Liou is an author at Central Taiwan University of Science and Technology specializing in health sciences, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	206
2	Engineering	5	5	240
3	Medicine	2	2	151
4	Management	1	1	24
5	Behavioral Sciences	1	1	24

Bo‐Kang Liou

Publications

414

Citations

H-Index

Page 1

	Year	Citations
Utilization of acetate buffer to improve bacterial cellulose production by Gluconacetobacter xylinus Chia‐Hung Kuo, Jinghua Chen, Bo‐Kang Liou, Food Hydrocolloids Gluconacetobacter XylinusBiomanufacturingBacterial Cellulose ProductionEngineeringAcetate Buffer	2015	113
Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making Yen‐Tso Lai, Chang‐Wei Hsieh, Yi‐Chen Lo, LWT BiosynthesisFinal Wine ProductFood FermentationBiochemistryFlavoromics	2021	76
Effect of Fat Level on the Perception of Five Flavor Chemicals in Ice Cream with or without Fat Mimetics by Using a Descriptive Test Bo‐Kang Liou, Ingolf U. Grün Journal of Food Science NutritionFood AnalysisSensory ScienceFood ChoiceFood Chemistry	2007	38
Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom Hsinjung Chen, Bo‐Kang Liou, Kuo‐Chiang Hsu, Journal of Food Science	2020	33
The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring Weisheng Lin, Pei Hua He, Chi‐Fai Chau, Food Science and Human Wellness	2018	29
A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strains Peng-Hsiang Lin, Shuyuan Huang, Jeng‐Leun Mau, LWT Food ChemistryEngineeringFood FermentationNovel Alcoholic BeverageBiotechnology	2010	25
Identifying sensory drivers of liking for plant‐based milk coffees: Implications for product development and application Y. Chung, Wan‐Yuan Kuo, Bo‐Kang Liou, Journal of Food Science NutritionNovel FoodAgricultural EconomicsPlant-based Milk CoffeesPerception	2022	24
Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers’ Acceptance for Taiwanese Specialty Teas Bo‐Kang Liou, Yih‐Mon Jaw, George Chao‐Chi Chuang, Foods	2020	22
Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers Shih-Lun Liu, Yih‐Mon Jaw, Li-Fei Wang, Foods Food ChemistryNutritionTaiwanese ConsumersTaiwanese Specialty TeasTemporal Cata	2021	17
Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production Chih‐Yao Hou, Pei‐Hsiu Huang, Yen‐Tso Lai, Fermentation EngineeringFlavoromicsTheir CocultureFood ChemistryBiosynthesis	2021	15

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