| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
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2024
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張祐維
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Ko, W.-L., Chuang, T.-J. & Chang, Y.-W.*, Preparation and effects on hepatocytes of DPP-IV inhibitory peptides from milkfish frame (Chanos chanos), 22nd World Congress of Food Science and Technology, Rimini, Italy, 2024.
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研討會論文
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2024
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張祐維
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Panjaitan, F.C.A., Shie, S.-T., Park, S. H., Sevi, T., Ko, W.-L., Aluko, R. E. & Chang, Y.-W.* (2024). Bioactive properties of enzymatic gelatin hydrolysates based on in silico, in vitro, and in vivo studies. Molecules, 2024, 29, 4402 (SCIE, Impact factor 4.2, Ranked 88/313 (Q2) in Biochemistry Chemistry and Molecular Biology, based on Thomson Reuters 2023 Journal Citation Reports). NSTC: 111-2320-B-019-003-MY3.
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期刊論文
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2024
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張祐維
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Chang, Y.-W., Chen, Y.-L, Park, S.H., Yap, E.E.S., & Sung, W.-C* (2024). Characterization of functional ingredients extracted with ethanol solvents from ponkan (citrus reticulata) by-products using the microwave vacuum drying method combined with ultrasound-assisted extraction. Foods, 13, 2129 (SCIE, Impact factor 5.2, Ranked 34/142 (Q1) in Food Science and Technology, based on Thomson Reuters 2022 Journal Citation Reports). NSTC: 111-2320-B-019-003-MY3.
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期刊論文
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2024
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張祐維
|
Lin, C.-T., Tejano, L.A., Panjaitan, F.C.A., Permata, V.N.S., Sevi, T., & Chang, Y.-W.* (2024). Protein Identification and potential bioactive peptides from pumpkin (Cucurbita maxima) seeds. Food Science and Nutrition, 2024;00:1-15 (SCIE, Impact factor 3.9, Ranked 51/142 (Q2) in Food Science and Technology, based on Thomson Reuters 2022 Journal Citation Reports). MOST: 111-2320-B-019-003-MY3.
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期刊論文
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2023
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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.
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期刊論文
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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
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研討會論文
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2022
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張祐維
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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.
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研討會論文
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2022
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張祐維
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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.
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研討會論文
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2022
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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.
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研討會論文
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2022
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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.
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期刊論文
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2022
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張祐維
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張祐維 05/16/2022。雞湯雙享鮑圖。商標註冊號數：02221792
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專利
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2021
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張祐維
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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.
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研討會論文
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2021
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張祐維
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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.
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研討會論文
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2021
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張祐維
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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.
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期刊論文
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2021
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張祐維
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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).
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期刊論文
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