Concepedia

Author

Hwei‐Ming Bau

Inserm

Also Known As

Hwei-Ming Bau, Hwei‐Ming Bau

8

Publications

471

Citations

6

H-Index

22

Concepts

All Affiliations

InsermGhent UniversityPhysiologie de la Nutrition et du Comportement Alimentaire
HB

About

Hwei‐Ming Bau is an author at Inserm specializing in in vitro fermentation, food preservatives, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

5

5

461

2

Engineering

4

4

385

3

Biochemistry

2

2

89

4

Medicine

1

1

76

5

Biology

1

1

31

Hwei‐Ming Bau

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5

Publications

461

Citations

5

H-Index

YearCitations

Effect of Germination on Chemical Composition, Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds

Hwei‐Ming Bau, C. Villaume, Jean-Pierre Nicolas,

Journal of the Science of Food and Agriculture

1997

270

Effect of a solid‐state fermentation using <i>Rhizopus oligosporus</i> sp.T‐3 on elimination of antinutritional substances and modification of biochemical constituents of defatted rapeseed meal

Hwei‐Ming Bau, C. Villaume, C.F. Lin,

Journal of the Science of Food and Agriculture

1994

76

Solid‐state fermentation of <i>Lathyrus sativus</i> seeds using <i>Aspergillus oryzae</i> and <i>Rhizopus oligosporus</i> sp T‐3 to eliminate the neurotoxin β‐ODAP without loss of nutritional value

Yu‐Haey Kuo, Hwei‐Ming Bau, Bernard Quéméner,

Journal of the Science of Food and Agriculture

1995

58

Reduction efficiency of the neurotoxin ?-ODAP in low-toxin varieties ofLathyrus sativus seeds by solid state fermentation withAspergillus oryzae andRhizopus microsporus varchinensis

Yu‐Haey Kuo, Hwei‐Ming Bau, Pascale Rozan,

Journal of the Science of Food and Agriculture

2000

31

Effect of Germination on Chemical Composition, Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds

Hwei‐Ming Bau, C. Villaume, Jean‐Pierre Nicolas,

Journal of the Science of Food and Agriculture

1997

26

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