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 Biography 

(Lilly) Hsin-I Hsiao (1976) is an associate professor in Department of Food Science, National Taiwan Ocean University. She obtained her Master degree in food science at National Taiwan Ocean University in Taiwan in 2000, In 2009 she obtained her doctor degree in Management Studies at Wageningen University. Her current research interest focuses on food safety management, food quality, cold chain logistics, risk assessment in agrifood industry.


 Education 

  • Ph.D. Wageningen University, 2009
  • MSc Erasmus University Rotterdam, 2002
  • MSc National Taiwan Ocean University, 2000
  • B. National Taiwan Ocean University, 1998


 Publication 
2022

  1. Ndraha, N., H. I. Hsiao*(2022)A climate-driven model for predicting the level of Vibrio parahaemolyticus in oysters harvested from Taiwanese farms using elastic net regularized regression.Microbial Risk Analysis.
  2. Liu, C. Y., G.J. Tsai, C. L. Pang, K. C. Shang, H. J. Tseng, H. J. Chai, H. I. Hsiao *(2022)Dual bacterial strains TTI for monitoring fish quality in food cold chain.Journal of Food Science.
  3. Ndraha, N. Goh, A. P., Tran, G. D., Chen, C. Q., H. I. Hsiao*(2022)Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms.Journal of Food Science.
  4. Ndraha, N., L. Huang, V. C. H. WU, H. I. Hsiao*(2022)Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food- safety intervention approaches.Current Opinion in Food Science.
  5. Chou, K., C. T. Yan, H. I. Hsiao*(2022)Identification of postbaking mold contamination through onsite monitoring of baking factory environment: A case study of bakery company in Taiwan.Food Control.


2021

  1. Tan, J. N., C. A. Hwang. L. Huang, V. C. H. Wu, H.I. Hsiao*(2021)A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods.Journal of Food Safety
  2. Gallo, A., R. Accorsi, A. Goh, H. Hsiao, R. Manzini (2021), A traceability-support system to control safety and sustainability indicators in food distribution. Food Control, 120:107501 (Impact factor 4.258, 12/130 (9.2%))
  3. Kuo, S. C., H. I. Hsiao (2021), Factors influencing successful hazard analysis and critical control point (HACCP) implementation in hypermarket stores. The TQM Journal, 33(1):1-15.


2020

  1. Wu, J.Y., H. I. Hsiao(2020) Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis. Food Control, 120:107501 (Impact factor 4.258, 12/130 (9.2%))
  2. Ndraha, N., H. I. Hsiao* (2020). Influence of climatic factors on the temporal occurrence and distribution of total and pathogenic Vibrio parahaemolyticus in oyster culture environments in Taiwan. Food Microbiology (in press).
  3. Tan, J. N., C. A. Hwang, L. Huang, V. C. H. Wu, H. I. Hsiao(2020) In Situ Generation of Chlorine Dioxide for Decontamination of Salmonella, Listeria monocytogenes, and Pathogenic Escherichia coli on Cantaloupes, Mung Beans, and Alfalfa Seeds. Journal of Food Protection, 83 (2):287-294 (SCI, impact factor 1.599, 125/162 (77%))
  4. Ndraha, N., J. Vlajic, C. C. Chang, H. I. Hsiao(2020) Chapter 22 Challenges with food waste management in the food cold chains. Food Industry Wastes: Assessment, Recuperation of Commodities, and Prevention
  5. Sung, W. C., E. T. Chiu, A. Sun, H. I. Hsiao(2020) Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties. Journal of Food Science, 85(3): 545-555. (SCI, impact factor 2.018, 54/133 (40%))
  6. Ndraha, N., J. Vlajic, C. C. Chang, H. I. Hsiao. Chapter 22 Challenges with food waste management in the food cold chains. Food Industry Wastes: Assessment, Recuperation of Commodities, and Prevention. UK: Elsevier. 2020: 467-483.
  7. Ndraha, N., H. C. Wong, H. I. Hsiao(2020) Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review. Comprehensive reviews in Food Science and Food Safety(in press) (SCI, impact factor 8.738, 1/135 (0.7%))
  8. Liang, Z. R., H. I. Hsiao*, D. J. Jhang(2020) Synergistic antibacterial effect of nisin,ethylenediaminetetraacetic acid (EDTA), and sulfite on native microflora of fresh white shrimp during ice storage. Journal of Food Safety, 40: 40:e12794.(SCI, Impact factor 1.665, 120/162 (74%))


2019

  1. Ndraha, N., H. I. Hsiao* (2019). Exposure Assessment and Sensitivity Analysis for Chilled Shrimp during Distribution: A Case Study of the Home-Delivery Services in Taiwan, Journal of Food Science (in press) (SCI, impact factor 2.018, 54/133 (40%))
  2. Wang, T. Y., H. I. Hsiao* (2019) Quality Function Deployment Modified for the Food Industry: an Example of a Granola Bar, Journal of Food Science & Nutrition (in press) (SCI, impact factor 1.521, 76/133=57%)
  3. Chen, Y. R., C. A. Hwang, L. Huang,* V. C.H. Wu, H. I. Hsiao* (2019) Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures, Food Control, 100:204-211 (Impact factor 3.496, 12/130 (9.2%))
  4. Ndraha, N., W. C. Sung, H. I. Hsiao* (2019) Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan, Journal of Food Engineering, 242: 21-30 (SCI, Impact factor 3.197, 23/133, 17%)

2018

  1. Nodali, N., H. I. Hsiao*, J. Vlajic, M. F. Yang, H. T. V. Lin. (2018) Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations. Food Control. 89: 12-21. (Impact factor 3.496, 12/130 (9.2%))
  2. Huang, Y. S., C. A. Hwang, L. Huang, V. C. H. Wu, H. I. Hsiao*(2018) The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan. Food Control, 86:101-109. (Impact factor 3.496, 12/130 (9.2%))
  3. Tsai, C. L., C. Y., Shiau, H. I. Hsiao*, W. C. Sung (2018) Proximate Composition and Free Nitrogen-Containing Compounds in Raw Hybrid Abalone (Haliotis Discus Hannai × H. Diversicolor Diversicolor), Commercial Processed Abalone and Abalone Analogue Products, Journal of Marine Science and Technology, 26 (1): 137-143 (SCI, Impact factor 0.838, 7/14, Q2)

2017

  1. Hsiao, H. I., M. Tu, M. F. Yang, W. C. Tseng. 2017. Deteriorating inventory model for ready-to-eat food under fuzzy environment.International Journal of Logistics Research and Applications, DOI: 10.1080/13675567.2017.1351532. (Impact factor 1.018, 149/194(76.6%)
  2. Sung, W. C., Y. W. Chang, Y. H. Chou, H. I. Hsiao*. 2017. The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry, 243:141-144. (SCI, Impact factor 4.529, 7/72 (9.7%))
  3. Ndraha, N., H. I. Hsiao*, W. C. C. Wang. 2017. Comparative study of imported food control systems of Taiwan, Japan, the United States, and the European Union. Food Control, 78:331-341. (Impact factor 3.496, 12/130 (9.2%))
  4. 蕭心怡・徐錚・張祐程。2017。輸入食品安全管理。食品資訊。N0.280，頁34-36。

2016

  1. Lin, H. T., W. J. Lu, G. J. Tsai, C. T. Chou, H. I. Hsiao, P. A. Hwang. 2016. Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis. Process Biochemistry, 51(12): 1945-1953. doi: 10.1016/j.procbio.2016.08.024 (SCI, Impact factor 2.52, 35/135 (25.9%))
  2. Hsiao, H. I.*, J. N. Chang. 2016. Developing a microbial time–temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets. Journal of Food Processing and Preservation, 1-9. DOI 10.1111/jfpp.13158. (SCI, impact factor 0.894, 81/125(64.8%))
  3. Hsiao, H. I., M. S. Jan*, H. J. Chi. 2016. Impacts of Climatic Variability on Vibrio parahaemolyticus Outbreaks in Taiwan, International Journal of Environmental Research and Public Health, 13, 188; doi:10.3390/ijerph13020188 (Impact factor 2.063)
  4. Hsiao, H. I*. K. L. Huang. 2016. Time-temperature transparency in the cold chain, Food Control, 64 (June), p 181-188 (Impact factor 3.388)

2015

  1. Hsiao, H. I.*, C. C Chang, C. H. Wu, 2015. Decision Making Factors for Country-of-origin Agriculture Branding in International Markets: The Case of Orchids in Taiwan, Journal of Horticulture, 2:2, http://dx.doi.org/10.4172/2376-0354.1000134.
  2. 易琮凱、劉騰文、蔡雅雲、陳柏旋、黃立曄、蕭心怡、潘崇良，2015，青海菜去鹽水解液以批式厭氧發酵生產生質丁醇之探討。臺灣農業化學會年會 (53th)，2015年6月27日，臺北。A017。
  3. 林枝揚、劉騰文、易琮凱、張勝凱、蕭心怡、潘崇良  2015.  龍鬚菜水解液以饋料批式發酵生產生質乙醇之探討。台灣水產學會

2014

  1. Chang, R. N., H.I. Hsiao (2014) Development of a Microbial Time Temperature Indicator Prototype for Monitoring the Quality of Chilled Grouper Fillets, 2014 European Symposium on Food Safety 7-9 May 2014, Budapest, Hungry
  2. Lee, T. R. (J. S) Lee, H.I Hsiao*, Min Chih Hsu & K. Ganesh (2014) Rice-Buying Behavior of Chinese People in Mainland China, Hong Kong, Singapore, and Canada, Journal of Food Products Marketing00:1-20.

2013

  1. 蕭心怡 黃冠霖 游莉菁。2013。低溫食品物流與溫度管理。食品資訊N0.258，頁30-33
  2. Hsiao, H. I., P. S. Huang (2013) Probabilistic Model for Listeria monocytogenes Growth during Distribution of Chilled and Frozen Food Using Continuous Temperature Data, The 3rd Asia Pacific International Conference on Food Safety, 29 Oct-1 November, Taipei, Taiwan
  3. Chi, H. J. and H. I. Hsiao (2013) Modeling the impact of climatic variables on Vibrio parahaemolyticus outbreaks in Taiwan (2000-2011), 2013 International Association for Food Protection, Charlotte, USA.
  4. Iao, L.C., H.I. Hsiao, M.F. Yang (2013) Temperature Monitoring for Quality Prediction and Inventory Control in Cold Chain: a Case of 18℃ Ready-to-eat Food in Taiwan, 7 th International European Forum (Igls-Forum) on System Dynamics and Innovation in Food Networks, Innsbruck, Austria.

2012

  1. Ching-Ta Chuang, Jun-Yu Chen, Hsin-I Hsiao and Jyun-Long Chen (2012), Revitalizing the rural area: a case study of Lungong community, Food & Fertilizer Technology Center, Extension Bulletin 658.
  2. Hsiao, H. I., T. R. Lee, ( 2012) Power driven quality-controlled logistics integration in agri-food supply chains, 4th P&OM World Conference: Amsterdam, The Netherlands.
  3. Hsiao, H. I, Chang, C. C., Wu, C. H., Wen, F. I., (2012) Factors influencing country branding development in agrifood products: The Case of Phalaenopsis orchids in Taiwan, IFAMA: Shanghai, China.

2011

  1. Hsiao, H. I., Kemp, R.G.M., Van der Vorst, J.G.A.J., (Onno) Omta, S.W.F. Logistics Outsourcing in the Dutch and Taiwanese food processing industries, British Food Journal, 113(4): 550-570.
  2. 蕭心怡 (2011) 荷蘭花卉產業之永續力, 台北產經, 3:18-22.
  3. 吳佳勳, 溫芳宜, 蕭心怡, 張靜貞 (2011) 我國蝴蝶蘭產業國際行銷策略之探討, 農產運銷, 144 (07): 69-81

2010

  1. Hsiao, H. I., Van der Vorst, J.G.A.J., Kemp, R.G.M., (Onno) Omta, S.W.F. (2010) Developing a decision-making framework for levels of logistics outsourcing in food supply chain networks, International Journal of Physical Distribution and Logistics Management, 40(5): 395-414.
  2. Hsiao, H. I., Kemp, R.G.M., Van der Vorst, J.G.A.J., (Onno) Omta, S.W.F. (2010) The impact of level of logistics outsourcing on service performance in the food processing industry, International Journal of Production Economics, 124:p75-86. (SCI)

2009

  1. Hsiao, H. I., Kemp, R.G.M., Van der Vorst, J.G.A.J., (Onno) Omta, S.W.F. (2009) Make-or-buy decisions and level of logistics outsourcing An empirical analysis in the food manufacturing industry, Journal of Chain and Network Science, 9(2): p105-118.

2005-2008

  1. Hsiao, H. I., Van der Vorst, J.G.A.J., (Onno) Omta, S.W.F. (2008) Make-or-buy decision in logistics: an empirical analysis, 8th International Conference on Management in AgriFood Chains and Networks on 2008, Ede, The Netherlands.
  2. Hsiao, H. I., Van der Vorst, J.G.A.J., (Onno) Omta, S.W.F. (2005) A Decision Framework for Level of Outsourcing for Food Supply Chain Networks, International Conferences on Economics and Management of Networks (EMNET) 2005, Budapest, Hungary.
  3. Hsiao, H. I., Van der Vorst, J.G.A.J., (Onno) Omta, S.W.F. (2006) Logistics Outsourcing in Food Supply Chain Networks, 7th International Conference on Management in AgriFood Chains and Networks on 2006, Ede, The Netherlands.
  4. Hsiao, H. I., Van der Vorst, J.G.A.J., (Onno) Omta, S.W.F. (2006) Logistics Outsourcing in Food Supply Chain Networks. In J. Bijman, S.W.F. Omta, J.H. Trienekens, J.H.M. Wijnands, E.F.M. Wubben, International agri-food chains and networks: management and organization. Wageningen Academic Publishers, The Netherlands, pp. 135-150.