發表年度 | 作者 | 著作名稱 | 著作類別 |
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2024
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王上達
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Wang, S. T., Lin, H. T. V., Syu, Y. J., & Sung, W. C. (2024). Effect of drying time, frying conditions on the quality of pork rinds by response surface methodology. Food Science & Nutrition (Accepted). (SCI) IF: 3.5, 60/173 = 34.7%, FOOD SCIENCE & TECHNOLOGY.
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期刊論文
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2024
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王上達
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Wang, S. T., Chen, H. J., Fang, M., Huang, C. W., & Sung, W. C. (2024). The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake. International Journal of Food Science & Technology, 59(8), 5450-5461. (SCI) IF: 2.6, 85/173 = 49.13%, FOOD SCIENCE & TECHNOLOGY.
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期刊論文
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2024
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王上達
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Liu, C., Wang, S. T., Tan, C. H., Lin, Z. E., & Lee, W. J. (2024). Occurrence and risk assessment of glycidyl and 3-monochloropropanediol esters in infant formulas marketed in Taiwan. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 41(4), 352-364. (SCI) IF: 2.3, 35/74 = 47.29%, CHEMISTRY, APPLIED.
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期刊論文
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2024
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王上達
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Wang, S. T., Hsu, C. Y., Tsai, M. L. (2024) Study on the bioprocess for isolating chitin from shrimp waste. The 34th Annual International Conference of the Korean Society for Chitin and Chitosan—Sustainable Value-Creating Technologies for Future Natural Polymers Industry, Aug 21-23, 2024, Yeosu, South Korea.
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研討會論文
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2024
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王上達
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Shang-Ta Wang, Po-Jou Huang, Szu-Kai Chen, Chia-Rui Shen, Yi-Pin Chen, Min-Lang Tsai* (2024).Rheology, Stability, and Physicochemical Properties of NaOH-Tannic Acid Solvent for β-Chitin Dissolution.FOOD HYDROCOLLOIDS.
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期刊論文
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2024
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王上達
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Shang-Ta Wang, Hong-Jhang Chen, Mingchih Fang, Ching-Wen Huang, Wen-Chieh Sung (2024). The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten-free rice chiffon cake.International Journal of Food Science and Technology.
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期刊論文
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2024
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王上達
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徐靖亞,蔡敏郎,王上達。去除蝦殼廢棄物中礦物質萃取幾丁質之綠色製程開發。台灣水產學會113 年度學術論文發表會暨會員大會,Jan 16, 2024, Pingtung, Taiwan. (Poster Award)
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研討會論文
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2023
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王上達
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林禹承,吳亭潔,蔡慧君,許紫柔,曾聖有,王上達。低耗能新穎冷凍技術對漁獲保鮮品質之研究- 脈衝電場輔助水產品冷凍之應用。2023台灣食品科學技術學會第53次會員大會暨研討會,Nov 24, 2023, Tainan, Taiwan. (Poster Award)
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研討會論文
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2023
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王上達
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莊閔之、楊依庭、謝之芸、王上達、李偉如。新型複合油凝膠包覆魚油的物化性質及生物可及性之探討。2023台灣食品科學技術學會第53次會員大會暨研討會,Nov 24, 2023, Tainan, Taiwan.
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研討會論文
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2023
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王上達
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Wang, S. T., Tsai, M. L. (2023) Chitin and chitosan as saltiness enhancers for sodium reduction in foods. 13th Asia Pacific Chitin and Chitosan Symposium, Oct 31-Nov 2, 2023, Jeju Island, South Korea.
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研討會論文
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2023
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王上達
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Chan, D. S., Wang, S. T., Chen, M. Y., & Sung, W. C. (2023). The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake. Food Science and Technology International, 10820132231162164. (SCI) IF: 2.3, 38/72 = 52.77%, CHEMISTRY, APPLIED.
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期刊論文
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2022
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王上達
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Chen, S. K., Goh, W. N., Tsai, M. L., Wang, S. T. (Corresponding author), & Wu, J. Y. (2022). Novel applications of puffing gun in foods. Journal of The Fisheries Society of Taiwan, 49(2), 59-69.
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期刊論文
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2021
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王上達
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Wang, S. T., Lu, Y. Y., & Tsai, M. L. (2021). Formulation and evaluation of chitosan/NaCl/maltodextrin microparticles as a saltiness enhancer: study on the optimization of excipients for the spray-drying process. Polymers, 13(24), 4302. (SCI) IF: 4.329, 18/88 = 20.45%, POLYMER SCIENCE.
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期刊論文
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2021
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王上達
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Wang, S. T., Chen, J. A., Hsu, C., & Su, N. W. (2021). Microbial phosphorylation product of hesperetin by Bacillus subtilis BCRC 80517 improves oral bioavailability in rats. Journal of Agricultural & Food Chemistry, 69(35), 10184-10193. (SCI) IF: 5.729. 5/58 = 8.62%, AGRICULTURE, MULTIDISCIPLINARY.
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期刊論文
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2021
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王上達
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Wang S. T., Tsai C. C., Shih M. C., Tsai M. L. (2021). Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy. In: Advances in Polymer Science. Springer, Berlin, Heidelberg. Chitosan for Biomaterials III, 169-202. (SCI) IF: 10.125, 5/90 = 5.55%, POLYMER SCIENCE.
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期刊論文
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