Concepedia
Statistics
Publications
68
Citations
3.6K
H-Index
32
Active since
1988
Affiliations
National Taiwan University(Current)
Tatung University
Kainan University
Ching Kuo Institute of Management and Health
Cheng‐Chun Chou is an author at National Taiwan University specializing in microbiology, food science, and agriculture.
Publications per year
1988–2013
Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
Yi-Chieh Wang, Roch‐Chui Yu, Cheng‐Chun Chou · Food Microbiology · 2005 · 276 citations
Agriculture, Food Science, Nutritional Sciences +14
Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715
Ming-Yen Juan, Cheng‐Chun Chou · Food Microbiology · 2009 · 261 citations
Agriculture, Biotechnology, Food Science +17
Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean
I-Hsin Lee, Yu-Hsiang Hung, Cheng‐Chun Chou · International Journal of Food Microbiology · 2007 · 234 citations
Agriculture, Food Science, Plant Sciences +17
Antibacterial activity of N-alkylated disaccharide chitosan derivatives
Tsui‐Chu Yang, Cheng‐Chun Chou, Chin-Fung Li · International Journal of Food Microbiology · 2004 · 208 citations
Pharmacy, Microbiology, Pharmaceutics +7
Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria
Yi-Chieh Wang, Roch‐Chui Yu, Hsin‐Yi Yang et al. · Food Microbiology · 2003 · 206 citations
Agriculture, Food Science, Microbiology +14
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