| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
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2026
|
王上達
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Wang, S. T., Huang, C. J., Huang, G. J., Sung, W. C. (2026). Role of skin thickness in governing water loss and oil uptake during deep-fat frying of fish skins. Applied Food Research, 6(2), Article 102276. (SCI) IF: 6.2, 25/182 = 13.7%, FOOD SCIENCE & TECHNOLOGY.
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期刊論文
|
|
2026
|
王上達
|
Wu, T. J., Chai, H. J., Tseng, S. Y., Hsu T. R., Lin, Y. C., Lee, W. J., Wang, S. T. (Corresponding author) (2026). Impact of pulse width and field strength variations in pulsed electric field-assisted freezing on hybrid giant tiger grouper fillets and freezing energy consumption. LWT-Food Science & Technology, 251, Article 119546. (SCI) IF: 6.6, 22/182 = 12.1%, FOOD SCIENCE & TECHNOLOGY.
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期刊論文
|
|
2026
|
王上達
|
Chou, C. T., Christabel, V., Le, M. A., Tsai, M. L., & Wang, S. T. (Corresponding author) (2026). Effect of red–blue light ratios on leaf development and steviol glycoside production at different growth stages in hydroponic stevia. Agronomy, 16(8), Article 770. (SCI) IF: 3.4, 21/129 = 16.3%, AGRONOMY.
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期刊論文
|
|
2026
|
王上達
|
Goh, W. N., Li, R., Wang, S. T. (Corresponding author), & Tsai, M. L. (2026). Establishment of mark–houwink–sakurada equations for chitin in multiple solvent systems and their implications for solution conformation. Polymers, 18(4), Article 531. (SCI) IF: 4.9, 19/94 = 19.7%, POLYMER SCIENCE.
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期刊論文
|
|
2026
|
王上達
|
Lin, H. T. V., Wang, S. T., Chen, L. A., Sung, W. C. (2026). The effects of using shortwave infrared lamp-drying and alkali pretreatment on the color, texture, and volatile compounds of gongliao Gelidium amansii seaweed and its jelly qualities. Processes, 14(2), Article 345. (SCI) IF: 2.8, 95/176=54.0%, ENGINEERING, CHEMICAL.
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期刊論文
|
|
2025
|
王上達
|
Chai, H. J., Wang, S. T., Chung, Y. E., Pan, Y. T., Lin, Y. C., & Sung, W. C. (2025). Physicochemical properties on the bone of hairtail (Trichiurus lepturus) under various treatments of cooking pressure and vinegar. International Journal of Gastronomy and Food Science, Article 101358. (SCI) IF: 3.6, 65/182=35.7%, FOOD SCIENCE & TECHNOLOGY.
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期刊論文
|
|
2025
|
王上達
|
Lu, S. A., Lee, I. T., Tan, C. X., Wang, S. T., & Lee, W. J. (2025). Dietary strategies for optimizing omega-3 fatty acid intake: a nutrient database-based evaluation in Taiwan. Frontiers in Nutrition, 12, Article 1661702. (SCI) IF: 5.1, 16/113=12.0%, NUTRITION & DIETETICS.
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期刊論文
|
|
2025
|
王上達
|
Chou, C. T., Vivian Christabel, Le, M. A., Tsai, M. L., Wang, S. T. (Corresponding author) (2025). Effects of light conditions on the leaf growth and steviol glycoside yields of hydroponically cultivated stevia across growth stages. Horticulturae, 11(3), Article 316. (SCI) IF: 3.0, 7/45 = 14.4%, HORTICULTURE.
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期刊論文
|
|
2025
|
王上達
|
Sung, W. C., Tan, C. X., Lai, P. H., Wang, S. T., Chiou, T. Y. and Lee, W. J. (2025). Enhancing the functional and emulsifying properties of potato protein via enzymatic hydrolysis with papain and bromelain for gluten-free cake emulsifiers. Foods, 14(6), Article 978. (SCI) IF: 5.1, 42/181 = 22.9%, FOOD SCIENCE & TECHNOLOGY.
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期刊論文
|
|
2025
|
王上達
|
Wang, S. T., Huang, P. T., Chen, S. K., Shen, C. R., Chen, Y. P., Tsai, M. L. (2025). Rheology, stability, and physicochemical properties of NaOH-tannic acid solvent for β-chitin dissolution. Food Hydrocolloids, 158, Article 110548. (SCI) IF: 12.4, 4/181 = 1.9%, FOOD SCIENCE & TECHNOLOGY.
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期刊論文
|
|
2025
|
王上達
|
許紫柔、翁順祥、蔡慧君、曾聖有、王上達。脈衝電場前處理對乾燥鎖管之產品特性及其製程耗能之研究。台灣農業化學會114 年度研討會暨第63次會員大會，Jun 25, 2025, Taipei, Taiwan. (Poster award)
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研討會論文
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|
2024
|
王上達
|
許紫柔、林禹承、蔡慧君、曾聖有、王上達。脈衝電場前處理對乾燥鎖管之產品特性及其製程耗能之研究。2024台灣食品科學技術學會第54次會員大會暨研討會，Nov 29, 2024, New Taipei, Taiwan.
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研討會論文
|
|
2024
|
王上達
|
鄭竹亨、王上達。探討龍眼籽於美式淡色愛爾蘭啤酒對於抗氧化能力之影響。2024台灣食品科學技術學會第54次會員大會暨研討會，Nov 29, 2024, New Taipei City, Taiwan.
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研討會論文
|
|
2024
|
王上達
|
倪振越、王上達。利用可切換親水性溶劑對鱘龍魚肝萃取魚肝油並與其他萃取法之比較。2024台灣食品科學技術學會第54次會員大會暨研討會，Nov 29, 2024, New Taipei City, Taiwan.
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研討會論文
|
|
2024
|
王上達
|
邵詩淳、王上達。探討膨發槍內不同釋放壓力與物料之不同水分含量對龍鬚菜膨發之物理性質。2024台灣食品科學技術學會第54次會員大會暨研討會，Nov 29, 2024, New Taipei City, Taiwan.
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研討會論文
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