| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
|
2026
|
王上達
|
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.
|
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.
|
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.
|
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.
|
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.
|
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.
|
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.
|
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.
|
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.
|
期刊論文
|
|
2024
|
王上達
|
Wu, S., Wang, S. T., Chen, G. Y., Hsu, C., Chen, Y. H., Tsai, H. Y., Weng, T. I., Chen, C. L., Wu, Y. F. and Su, N. W. (2024). Monophosphate derivatives of luteolin and apigenin as efficient precursors with improved oral bioavailability in rats. Antioxidants, 13(12), 1530. (SCI) IF: 6.6, 8/72 = 10.4%, CHEMISTRY, MEDICINAL.
|
期刊論文
|
|
2024
|
王上達
|
Li, R., Hsueh, P. H., Ulfadillah,S. A., Wang, S. T., and Tsai, M. L. (2024). Exploring the sustainable utilization of deep eutectic solvents for chitin isolation from diverse sources. Polymers, 16(22), 3187. (SCI) IF: 4.9, 19/94 = 19.7%, POLYMER SCIENCE.
|
期刊論文
|
|
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, 12(12), 10194-10120. (SCI) IF: 3.8, 59/181 = 32.3%, FOOD SCIENCE & TECHNOLOGY.
|
期刊論文
|
|
2024
|
王上達
|
Wang, S. T., Chen, H. J., Fang, M. C., 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: 3.1, 84/181 = 46.1%, 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: 2.2, 39/75 = 51.3%, CHEMISTRY, APPLIED.
|
期刊論文
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