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發表年度 作者 著作名稱 著作類別
2021
王上達
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.
期刊論文
2021
王上達
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.
期刊論文
2021
王上達
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.
期刊論文
2020
王上達
Hsu, C., Wang, S. T., Wu, B. Y., Hung, Y. T., & Su N. W. (2020). A two-stage chromatographic procedure for isolation of individual isoflavones from soybeans. Food Chemistry, 331:127312. (SCI) IF: 7.514, 7/144 = 4.86%, FOOD SCIENCE & TECHNOLOGY.
期刊論文
2019
王上達
Wang, S. T., Chang, H. S., Hsu, C., & Su, N. W. (2019). Osteoprotective effect of genistein 7-O-phosphate, a derivative of genistein with high bioavailability, in ovariectomized rats. Journal of Functional Foods. 58, 171-179. IF: 4.451, 35/144 = 24.31%, FOOD SCIENCE & TECHNOLOGY
期刊論文
2019
王上達
Tsai, W. C., Wang, S. T. (First author), Chang, K. L. B., & Tsai, M. L. (2019). Enhancing saltiness perception using chitin nanomaterials. Polymers, 11:719. (SCI) IF: 4.329, 18/88 = 20.45%, POLYMER SCIENCE.
期刊論文
2019
王上達
Wang, S. T., Feng, Y. J., Lai, Y. J., & Su, N. W. (2019). Complex tannins isolated from jelly fig achenes affect pectin gelation through non-specific inhibitory effect on pectin methylesterase. Molecules, 24(8): 1601. (SCI) IF: 4.411, 63/178 = 35.39%, CHEMISTRY, MULTIDISCIPLINARY.
期刊論文
2019
王上達
Lu, Y. Y., Wang, S. T. (Corresponding author), Shih, M. C., & Tsai, M. L. (2019). Chitosan/NaCl microparticles used as sodium reduction strategy: studies on the physicochemical characteristics and optimization of preparation conditions. Journal of the Fisheries Society of Taiwan, 46(1):65-77.
期刊論文
2018
王上達
Wang, S. T., Hsu, C., Su, N. W. (2018). Method for treatment or prevention of a disease associated with a decrease in bone mass and method of improving bone architecture and bio mechanical strength of bone. US10881634B2/ EP3494973B1/ KR102376603B1/TWI756495/ P2019-99579A, US/EU/KR/TW/JP.
專利
2018
王上達
王上達,劉麗雲 & 蘇南維 (2018). 利用體外小鼠淋巴瘤細胞tk試驗法評估蛋黃油及蛋黃熱加工品之基因毒性. 臺灣農業化學與食品科學, 56 (3/4) 96-100。
期刊論文
2017
王上達
Su, N. W., Hsu, C., Wang, S. T. (2017). Method of biotransformation of benzopyrone compounds into the corresponding phosphate-conjugated derivatives. US10421768B2/ TWI670374B, US/TW.
專利
2017
王上達
Wang, S. T., Chou, C. T., & Su, N. W. (2017). A food-grade self-nanoemulsifying delivery system for enhancing oral bioavailability of ellagic acid. Journal of Functional Foods, 34, 207-215. (SCI) IF: 4.451, 35/144 = 24.31%, FOOD SCIENCE & TECHNOLOGY.
期刊論文
2017
王上達
Wang, S. T., Chang, W. C., Hsu, C., & Su, N. W. (2017). Anti-melanogenic effect of urolithin A and urolithin B, the colonic metabolites of ellagic acid, in B16 melanoma cells. Journal of Agricultural and Food Chemistry, 65(32):6870-6876. (SCI) IF: 5.729. 5/58 = 8.62%, AGRICULTURE, MULTIDISCIPLINARY.
期刊論文
2015
王上達
Chou, C. T., Lin, H. T., Hwang, P. A., Wang, S. T., Hsieh, C. H., & Hwang, D. F. (2015). Taurine resumed neuronal differentiation in arsenite-treated N2a cells through reducing oxidative stress, endoplasmic reticulum stress, and mitochondrial dysfunction. Amino Acids, 47(4), 735. (SCI) IF: 3.520, 174/297 = 58.58%, BIOCHEMISTRY & MOLECULAR BIOLOGY.
期刊論文
2015
王上達
Wang, S. T., Fang, T. F., Hsu, C., Chen, C. H., Lin, C. J., & Su, N. W. (2015). Biotransformed product, genistein 7-O-phosphate, enhances the oral bioavailability of genistein. Journal of Functional Foods, 13, 323-335. Journal of Functional Foods. 58, 171-179. IF: 4.451, 35/144 = 24.31%, FOOD SCIENCE & TECHNOLOGY.
期刊論文