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發表年度 作者 著作名稱 著作類別
2023
張祐維
Chen, Y.-H., Chang, Y.-W.*, Ma, C.-W., Luo, L.-Z., Lu, T.-J. & Yao, J.-Y (2023) Identification of bioactive compounds, and inhibitory effects of TNF-α and COX-2 in the extract from cultured three-spot seahorse (H. trimaculatus). Food Science and Nutrition, 2023;00:1-10 (SCIE, Impact factor 3.9, Ranked 51/142 (Q2) in Food Science and Technology, based on Thomson Reuters 2022 Journal Citation Reports). MOST: 110-2320-B-019-007.
期刊論文
2023
張祐維
Chang, Y.-W.*, Hsin, Y.-C. & Chang Y.-S., Determination of Active Components in Cinnamomum Osmophloeum Powder and Hydrosol after Different Drying Methods by High-Performance Liquid Chromatography, 51th International Sy mposium on High Performance Liquid Phase Separation and Related Techniques (HPLC 2023), Duesseldorf, Germany, 2023
研討會論文
2022
張祐維
Chen, Y.-L. & Chang, Y.-W.*. Study on Characterization of Active Ingredients and the Pectin Extracted from Ponkan (Citrus reticulata) By-products Using Microwave Vacuum Drying Method, The 52th Taiwan Association for Food Science and Technology Annual Conference Taichung, Taiwan, 2022.
研討會論文
2022
張祐維
Chang, C.-Y. & Chang, Y.-W.*. Study of Drying Methods on Active Components and Antioxidant Capacity in Pitaya (Hylocereus costaricensis) Peel, The 52th Taiwan Association for Food Science and Technology Annual Conference Taichung, Taiwan, 2022.
研討會論文
2022
張祐維
Lin, C.-T. & Chang, Y.-W.*. Analysis of proteins and potential bioactive peptides from pumpkin (Cucurbita maxima) seed, The 52th Taiwan Association for Food Science and Technology Annual Conference Taichung, Taiwan, 2022.
研討會論文
2022
張祐維
Panjaitan, F.C.A., Chen, T.-Y., Ku, H.-H. & Chang, Y.-W.* (2022) In silico and in vitro analyses of angiotensin-I converting enzyme inhibitory and antioxidant activities of enzymatic protein hydrolysates from Taiwan mackerel (Scomber australasicus) steaming juice. Foods, 11, 1785 (SCIE, Impact factor 5.561, Ranked 35/143 (Q1) in Food Science and Technology, based on Thomson Reuters 2021 Journal Citation Reports). MOST: 109-2320-B-019-005.
期刊論文
2022
張祐維
張祐維 05/16/2022。雞湯雙享鮑圖。商標註冊號數:02221792
專利
2021
張祐維
Chung, Y.-N. & Chang, Y.-W.*. Preparation of DPP-IV inhibitory peptides from Taiwanese Giant Grouper (Epinephelus lanceolatus) Roe and evaluation of their effects on type 2 diabetic mice, The 51th Taiwan Association for Food Science and Technology Annual Conference Taipei, Taiwan, 2021.
研討會論文
2021
張祐維
Chang, K.-W. & Chang, Y.-W.*. Study on the Powder of Mackerel (Scomber australasicus) Steaming Juice Prepared by Vacuum Microwave Drying and their Potential Bioactive Peptides and Biological Properties, The 51th Taiwan Association for Food Science and Technology Annual Conference Taipei, Taiwan, 2021.
研討會論文
2021
張祐維
Zulaikha, Y., Yao, S.-H. & Chang, Y.-W.* (2021). Physicochemical and functional properties of snack bars enriched with tilapia (Oreochromis niloticus) by-product powders. Foods, 10, 1908 (SCIE, Impact factor 5.561, Ranked 35/143 (Q1) in Food Science and Technology, based on Thomson Reuters 2021 Journal Citation Reports). MOST: 110-2320-B-019-007.
期刊論文
2021
張祐維
Thaha, A., Wang, B.-S., Chang, Y.-W., Hsia, S.-M., Huang, T.-C., Shiau, C.-Y., Hwang, D.-F. & Chen, T.-Y.* (2021). Food-derived bioactive peptides with antioxidative capacity, xanthine oxidase and tyrosinase inhibitory activity. Processes, 9, 747 (SCIE, Impact factor 3.352, Ranked 69/142 (Q2) in Engineering, Chemical based on Thomson Reuters 2021 Journal Citation Reports).
期刊論文
2020
張祐維
Ling, M.-P.*, Huan, J.-D., Hsiao, H.-A., Chang, Y.-W. & Kao, Y.-T. (2020). Risk assessment of the dietary phosphate exposure in Taiwan population using a total diet study. Foods, 9, 1574 (SCIE, Impact factor 5.561, Ranked 35/143 (Q1) in Food Science and Technology, based on Thomson Reuters 2021 Journal Citation Reports).
期刊論文
2020
張祐維
Chang, Y.-W., Zeng, X.-Y. & Sung, W.-C.* (2020). Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Millard reaction products in glucose/fructose-asparagine model systems. LWT-Food Science and Technology, 119, 108879 (SCIE, Impact factor 6.056, Ranked 29/143 (Q1) in Food Science and Technology, based on Thomson Reuters 2021 Journal Citation Reports).
期刊論文
2019
張祐維
周吟庭、張祐維。2019年11月29日。利用高壓脈衝電產技術輔助吳郭魚蛋白質萃取及改善水解率。
專書與其他
2019
張祐維
謝佳樺、李玗庭、張祐維。2019年11月29日。耐鹽台灣鯛特色與其副產物之產品開發。
專書與其他