Concepedia

Bo‐Kang Liou

BL

12

Publications

414

Citations

11

H-Index

2007

Active since

Affiliations

Central Taiwan University of Science and Technology(Current)

National Chung Hsing University

National Taiwan University

China Medical University

China Medical University Hospital

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

Top concepts

HealthEngineeringFood ChemistryFood QualityMicrobiologyBiotechnologyFood FermentationNutritionBiochemical EngineeringMedicine

Publications per year

2007–2022

12

Publications

12

Utilization of acetate buffer to improve bacterial cellulose production by Gluconacetobacter xylinus

Chia‐Hung Kuo, Jinghua Chen, Bo‐Kang Liou et al. · Food Hydrocolloids · 2015 · 113 citations

Gluconacetobacter Xylinus, Biomanufacturing, Bacterial Cellulose Production +10

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 et al. · LWT · 2021 · 76 citations · Full text

Biosynthesis, Final Wine Product, Food Fermentation +15

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 · 2007 · 38 citations

Nutrition, Food Analysis, Sensory Science +17

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 et al. · Journal of Food Science · 2020 · 33 citations

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 et al. · Food Science and Human Wellness · 2018 · 29 citations · Full text

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