| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
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2023
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王上達
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Huang, P. J., Chen, S. K., Wang, S. T. (Corresponding author), & Tsai, M. L. (2023). Solution properties of a novel aqueous solvent system composed of NaOH/tannic acid for dissolving β-chitin. International Journal of Biological Macromolecules. (Revising). (SCI) IF: 8.2, 7/72 = 9.72%, CHEMISTRY, APPLIED.
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期刊論文
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2023
|
王上達
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Wang, S. T., Chen, H. J., Fang, M., Huang C. W., & Sung, W. C. (2023). The Effect of Yam (Dioscorea japonica.) Addition on Aroma and Properties of Gluten-Free Rice Chiffon Cake. LWT Food Science and Technology. (Reviewing) (SCI) IF: 6.0, 19/169 = 11.24%, FOOD SCIENCE & TECHNOLOGY.
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期刊論文
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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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2023
|
王上達
|
Chen, S. K., Goh, W. N., Tsai, M. L., Wang, S. T. (Corresponding author), & Wu, J. Y.*(2023). Novel applications of puffing gun in foods. Journal of the Fisheries Society of Taiwan. (Accepted) (科技部認定國內學術研究優良期刊)
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期刊論文
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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.
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期刊論文
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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.
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期刊論文
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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.
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期刊論文
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2020
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王上達
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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.
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期刊論文
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2019
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王上達
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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. (科技部認定國內學術研究優良期刊)
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期刊論文
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2019
|
王上達
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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.
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期刊論文
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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.
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期刊論文
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2019
|
王上達
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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
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期刊論文
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2018
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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。(科技部認定國內學術研究優良期刊)
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期刊論文
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2017
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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.
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期刊論文
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2017
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王上達
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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.
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期刊論文
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