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發表年度 作者 著作名稱 著作類別
2024
王上達
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.
期刊論文
2024
王上達
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.
期刊論文
2024
王上達
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.
期刊論文
2024
王上達
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.
研討會論文
2024
王上達
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.
期刊論文
2024
王上達
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.
期刊論文
2024
王上達
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)
研討會論文
2023
王上達
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)
研討會論文
2023
王上達
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.
研討會論文
2023
王上達
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.
研討會論文
2023
王上達
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.
期刊論文
2022
王上達
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.
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
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., 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.
期刊論文
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