2026

Hung, Y. H. R., Yang, C. H., Lai, Y. T., Khumsupan, D., Hung, W. T., Chen, C. H., Santoso, S. P., Jantama, K., Hsieh, C. W., Cheng, K. C. 2026. Impact of rice koji enzymatic mashing and sequential co-fermentation by fruit peel-isolated yeast on wort composition, volatile profiles, and sensory characteristics of rice beer. Journal of Cereal Science, 104501 [SCIE, Impact factor 4.3, Ranked 67/187 (35.8%, Q2) in Food Science & Technology, based on JCR 2025]

期刊論文

2026

Chen, C. H., Cai, S. Q., Hung, Y. H. R., Tsai, T. Y., Yerer‐Aycan, M. B., Regnier, T. J., Chen, M. H., Cheng, K. C. 2026. Fermentation performance and microbial interactions of selected aroma‐producing yeasts co‐cultivated with lactic acid bacteria in winemaking. Journal of Food Science, 91(5), e71136. [SCIE, Impact factor 4.1, Ranked 70/187 (37.4%, Q2) in Food Science & Technology, based on JCR 2025]

期刊論文

2026

Assatarakul, K., Simarani, K., Hsieh, C. C., Lin, S. P., Kijpatanasilp, I., Hung, Y. H. R., Jafari, S., Cheng, K. C. 2026. Ganoderma formosanum—advances in biotechnological fermentation, bioactive metabolites, and health-promoting applications: a critical review (2017–2025). Critical Reviews in Food Science and Nutrition, 1-19. [SCIE, Impact factor 10.6, Ranked 8/187 (4.3%, Q1) in Food Science & Technology, based on JCR 2025]

期刊論文

2025

Hung, Y. H. R., Chang, Y. H., Lin, H. J., Chiang, L. H., Lin, H. T. V. 2025. Enhanced antioxidant activity of brown seaweed Laminaria japonica by fermentation using isolated Bacillus subtilis. Bioresources and Bioprocessing, 12, 69. [SCIE, Impact factor 6.3, Ranked 28/180 (15.6%, Q1) in Biotechnology & Applied Microbiology, based on JCR 2025]

期刊論文

2025

Hung, Y. H. R., Sauvageau D., Bressler, D. C. 2025. An adaptive, continuous substrate feeding strategy based on evolved gas to improve fed-batch ethanol fermentation. Applied Microbiology and Biotechnology, 109, 64. [SCIE, Impact factor 4.7; Ranked 50/180 (27.8%, Q2) in Biotechnology & Applied Microbiology, based on JCR 2025]

期刊論文

2023

Hung, Y. H. R., Chae, M., Sauvageau D., Bressler, D. C. 2023. Adapted feeding strategies in fed-batch fermentation improve sugar delivery and ethanol productivity. Bioengineered, 14, 2250950. [SCIE, Impact factor 4.2, Ranked 44/174 (25.3%, Q2) in Biotechnology & Applied Microbiology, based on JCR 2023]

期刊論文

2023

Hung, Y. H. R., Peng, C. Y., Huang, M. Y., Lu, W. J., Lin, H. J., Hsu, C. L., Fang, M. C., Lin, H. T. V. 2023. Monitoring the aroma compound profiles in the microbial fermentation of seaweeds and their effects on sensory perception. Fermentation, 9, 135. [SCIE, Impact factor 3.3, Ranked 74/174 (41.3%, Q2) in Biotechnology & Applied Microbiology, based on JCR 2023]

期刊論文

2023

Hung, Y. H. R., Lin, H. J., Lee, E. C., Lu, W. J., Lin, Y. T., Huang, B. B., Lin, T. C., Lin, H. T. V. 2023. Effect of lemon essential oil on the microbial control, physicochemical properties, and aroma profiles of peeled shrimp. LWT, 173, 114340. [SCIE, Impact factor 6.0, Ranked 20/173 (11.6%, Q1) in Food Science & Technology, based on JCR 2023]

期刊論文

2021

Hung, Y. H. R., Chen, G. W., Pan, C. L., Lin, H. T. V. 2021. Production of ulvan oligosaccharides with antioxidant and angiotensin-converting enzyme-inhibitory activities by microbial enzymatic hydrolysis. Fermentation, 7, 160. [SCIE, Impact factor 5.1, Ranked 44/159 (27.7%, Q2) in Biotechnology & Applied Microbiology, based on JCR 2021]

期刊論文