| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
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2025
|
王上達
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Chou, C. T., Vivian Christabel, Le, M. A., Tsai, M. L., Wang, S. T. (2025). Effects of light conditions on the leaf growth and steviol glycoside yields of hydroponically cultivated stevia across growth stages. Horticulturae, 11(3), 316. (SCI) IF: 3.0, 7/45 = 14.4%, HORTICULTURE.
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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), 978. (SCI) IF: 5.1, 42/181 = 22.9%, FOOD SCIENCE & TECHNOLOGY.
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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, 110548. (SCI) IF: 12.4, 4/181 = 1.9%, FOOD SCIENCE & TECHNOLOGY.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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