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     經國管理暨健康學院 ~餐旅管理系~                     

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1 Chen, Ying-Chang. 2016. A Study on Consumer Intentional Behavior of the Promotion of Green Food Mark and Green Food Hotel in Taiwan Using Quantiles Regression Analysis. Advance Journal of Food Science and Technology 10(3): 222-227.(EI)
2 Chen, Ying-Chang. 2014. A Study on Implementation of Taiwan Train Quali Scorecard to HACCP Certified Box-Meal Supplier in Taiwan. International Journal of Management Sciences. 4(9):406-412.
3 Wen-Cheng Wang, Wen-Chien Cho, and Ying-Chang Chen, 2014“Analysis of the Influence of Quantile Regression Model on Mainland Tourists’ Service Satisfaction Performance,” The Scientific World Journal, vol. 2014, Article ID 763573, 7 pages, 2014. doi:10.1155/2014/763573 (SCI)
4 Wei-Li Ho, Ying-Chang Chen., and Chih-Ming Chiang. 2013. The Study of Effects of Tobacco Hazards Prevention Act in Hospitality Industry. Journal of International Academia-Industry Cooperation and Management, 4(1):22-36.
5 Chen, Ying-Chang. 2013. Cognition and Consumption Decisions of Consumers in the Greater Taipei Area for Green Hotels. International Journal of Hospitality Management (IJHM). 32(1):209-224.
6 Chen, Ying-Chang, Chen, Yu-Ta. 2012. The Advantages of Green Management for Hotel Competitiveness in Taiwan - in the Viewpoint of Senior Hotel Managers. Journal of management and sustainability. 2(2):211-218.
7 Chen, Ying-Chang. 2011. A Study of Hotel Managers’ Job Satisfaction –Based on the Viewpoint of Career Development. Journal of International Hospitality and Tourism Management. 1(1): 65-80.
8 Ying-Chang Chen, Ying-Chien Chu, Wen-Cheng Wang. 2011. The development strategy in china hospitality: a comparison of Jinjang group and Marriot international. The Journal of Technology innovation and enterprise management . 1(1):33-49.
9 Chen, Ying-Chang, Chen, Chiu-Wen, Lin, Shu-Hung. 2011. The Cognitive Behavior Analysis of Foreign Tourists and the Study of Food and Beverage Issues in Tourism. The Journal of Technology innovation and enterprise management . 1(1)1-22.
10 Chen, Ying-Chang, Wang ,Wen Cheng & Chu, Ying Chien. 2011. A Case Study on the business performance management of Hilton Hotels Corp. International Business Research. 4(2):213-218.
11 Chen, Ying-Chang, Wang ,Wen Cheng & Chu, Ying Chien. 2011. Infiltration of the Multicultural Awareness in Multinational Enterprise Strategy Management. International Journal of Business and Management. 6(2):72-76.
12 Wen-Cheng Wang, Ying-Chang Chen, Ying-Chien Chu. 2010. A Case Study on Motorola China's Localization Strategy. Journal of International Management Studies. 5(1): 54-61. (ABI)
13 Ying-Chang Chen, Wen-Cheng Wang, Ying-Chien Chu. 2010. Structural investigation of the relationship between working satisfaction and employee turnover. Journal of Human Resource and Adult Learning. 6(1):41-50. (Ulrich’s、Cabell's Directory)
14 Ying-Chang Chen, Ying-Chien Chu, Wen-Cheng Wang. 2010. Using Product Life Cycle to Analysis the Tourism Development. Journal of International Academia-Industry Cooperation and Management, 1(3):1-5.
15 Wen-Cheng Wang, Ying-Chang Chen, Ying-Chien Chu. 2009. A Study of Customer Loyalty Management in Chinese Retail Supermarket. International Journal of Business and Management. 4(11):85-95. (Ulrich’s、AMICUS、APAIS)
16 Wen-Cheng Wang, Ying-Chien Chu, Ying-Chang Chen. 2009. The Strategic Marketing Management Analysis of Lenovo Group,Journal of Global Business Management (JGBM). 5(2):151-157.(Cabell's Directory)
17 Wen-Cheng Wang, Ying-Chien Chu, Ying-Chang Chen. 2009. Consuming Research on Brand Recognition on Mobile Phones Purchase in Beijing,Journal of International Management Studies. 4(2):185-192.(Ulrich’s )
18 陳盈璋. 汪文政. 2009. 國際觀光旅館業高階管理者領導能力對工作績效之關連性研究. 多國籍企業管理評論, VOL. 3(1):205-218.
19 Y.C. Chen and B.H. Chen. 2003. Determination of Polycyclic Aromatic Hydrocarbons in Fumes from Fried Chicken Legs. J. Argic. Food Chem. 51:4162-4167.(SCI)
20 Chen, Y.C., C. P. Chiu and B.H. Chen. 2003. Mutagenicity of Fumes from Fried Chicken Legs. J. Food Prot. 66(7):1269-1276.(SCI)
21 Chen, B.H. and Y.C. Chen. 2001. Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids. J. Agric. Food Chem. 49:5238-5243. (SCI)
22 Chen, Y.C. and B.H. Chen. 2001. Stability of polycyclic aromatic hydrocarbons during heating. J. Food & Drug Anal. 9:33-39. (SCI)
23 Chen, J.F., C.-Y. Tai, Y.C. Chen, B.H. Chen. 2000. Effects of conjugated linoleic acid on the oxidation stability of model lipids during heating and illumination. Food Chem. 72:199-206. (SCI)
24 Tai, C-Y., Y.C. Chen and B.H. Chen. 2000. Analysis, formation and inhibition of cholesterol oxidation products in foods: an overview (Part II). J. Food & Drug Analysis. 8:1-15.
25 Tai, C-Y., Y.C. Chen and B.H. Chen. 1999. Analysis, formation and inhibition of cholesterol oxidation products in foods: an overview (Part I). J. Food & Drug Analysis. 7:243-257.
26 陳盈璋, 陳炳輝 1998. 黑色食品的營養與開發. 1998台北國際食品專刊.
27 陳盈璋, 陳炳輝 1997. 魷魚的營養與開發. 1997台北國際食品專刊.
28 Chen, B.H. and Y.C. Chen. 1994. Evaluation of the analysis of cholesterol oxides by liquid chromatography. J. Chromatogr. 661:127-136.(SCI)
29 Chen, Y.C., C.P. Chiu and B.H. Chen. 1994. Determination of cholesterol oxides in heated lard by liquid chromatography. Food Chem. 50:53-58.(SCI)
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