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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., Huang, P. J., Chen, S. K., Shen, C. R., Chen, Y. P., & Tsai, M. L. (2024). Rheology, stability, and physicochemical properties of NaOH-tannic acid solvent for β-Chitin dissolution. Food Hydrocolloids, 110548. (SCI) IF: 11.0, 4/173 = 2.31%, 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
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
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
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
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)
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
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
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