| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
|
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 4.350, Ranked 37/144 (Q2) in Food Science and Technology, based on Thomson Reuters 2020 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 2.753, Ranked 59/143 in Engineering, Chemical based on Thomson Reuters 2019 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 4.092, Ranked 27/139 in Food Science and Technology, based on Thomson Reuters 2019 Journal Citation Reports)
|
期刊論文
|
|
2020
|
張祐維
|
Min-Pei Ling*, Jun-Da Huan, Huai-An Hsiao, Yu-Wei Chang, Yi-Ting Kao(2020) Risk Assessment of the Dietary Phosphate Exposure in Taiwan Population Using a Total Diet Study. Foods
|
期刊論文
|
|
2020
|
張祐維
|
Yu-Wei Chang, Xiang You Zeng, Wen-Chieh Sung∗(2020) Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems. LWT - Food Science and Technology, 119, 108879 (SCIE, Impact factor 3.714, Ranked 23/135 in Food Science and Technology, based on Thomson Reuters 2018 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
|
|
2019
|
張祐維
|
陳穎宣、張祐維。2019年11月29日。不同方分粹取醬油粕髒未及其應用。
|
專書與其他
|
|
2019
|
張祐維
|
Honey Lyn R. Gomez, Jose P. Peralta, Lhumen A. Tejano, Yu-Wei Chang*(2019) In silico and in vitro assessment of Portuguese oyster (Crassostrea angulate) proteins as precursor of bioactive peptides. International Journal of Molecular Sciencess, 20, 5191 (SCIE, Impact factor 4.183, Ranked 78/298 in Biochemistry & Molecular Biology, based on Thomson Reuters 2017 Journal Citation Reports).
|
期刊論文
|
|
2019
|
張祐維
|
Yu-Ting Lee, Chia-Hua Hsieh, Yu-Wei Chang*(2019) Amino acids analysis and product development of seawater and freshwater tilapia (Oreochromis spp.) by-products. Journal of the Fisheries Society of Taiwan
|
期刊論文
|
|
2019
|
張祐維
|
Chen, Y.-H.,＆ Chang, Y.-W.*, Flavor extraction of soy sauce mash residue by different methods and its application, The 49th Taiwan Association for Food Science and Technology Annual Conference, Taichung, Taiwan, 2019.
|
研討會論文
|
|
2019
|
張祐維
|
Hsieh, C.-H., Lee, Y.-T.＆ Chang, Y.-W.*, Characteristic and product development of seawater tilapia (Oreochromis spp.) by-products, The 49th Taiwan Association for Food Science and Technology Annual Conference, Taichung, Taiwan, 2019.
|
研討會論文
|
|
2019
|
張祐維
|
Chou, Y.-T., ＆ Chang, Y.-W.*, Study on high voltage pulsed electric fields (PEF) assisted protein extraction and improvement of hydrolysis from Tilapia (Oreochromis niloticus) flesh, The 49th Taiwan Association for Food Science and Technology Annual Conference, Taichung, Taiwan, 2019.
|
研討會論文
|
|
2019
|
張祐維
|
Lhumen A. Tejano, Jose P. Peralta, Encarnacion Emilia S. Yap, Yu‐Wei Chang*(2019) Bioactivities of enzymatic protein hydrolysates derived from Chlorella sorokiniana. Food Science & Nutrition, 00:1-10 (SCIE, Impact factor 1.747, Ranked 67/135 in Food Science and Technology, based on Thomson Reuters 2018 Journal Citation Reports).
|
期刊論文
|
|
2019
|
張祐維
|
Lhumen A. Tejano, Jose P. Peralta, Encarnacion Emilia S. Yap, Fenny Crista A. Panjaitan and Yu-Wei Chang*(2019) Prediction of bioactive peptides from Chlorella sorokiniana proteins using proteomic techniques in combination with bioinformatics analyses. International Journal of Molecular Sciences, 20, 1786 (SCIE, Impact factor 4.183, Ranked 78/298 in Biochemistry & Molecular Biology, based on Thomson Reuters 2017 Journal Citation Reports).
|
期刊論文
|