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蕭心怡副教授

發表年度 作者 著作名稱 著作類別
2021
蕭心怡
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%))
期刊論文
2021
蕭心怡
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.
期刊論文
2020
蕭心怡
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%))
期刊論文
2020
蕭心怡
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).
期刊論文
2020
蕭心怡
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%))
期刊論文
2020
蕭心怡
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
專書與其他
2020
蕭心怡
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%))
期刊論文
2020
蕭心怡
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.
期刊論文
2020
蕭心怡
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%))
期刊論文
2020
蕭心怡
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%))
期刊論文
2019
蕭心怡
Tran, G. D., N., Ndraha, H. I. Hsiao* (2019), Development of Predictive Model for the Remaining Shelf-life of Tilapia Fillet under Variable Temperature Conditions, Journal of the Fisheries Society of Taiwan, 46(1): 1-13
期刊論文
2019
蕭心怡
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%)
期刊論文
2019
蕭心怡
Ndraha, N., H. I. Hsiao(2019) Exposure assessment and sensitivity analysis for chilled shrimps during distribution A case study of home delivery in Taiwan. Journal Food Science, https://doi.org/10.1111/1750-3841.14498 (SCI, impact factor 2.018, 54/133 (40%))
期刊論文
2019
蕭心怡
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, 7:1746-1753 (SCI, impact factor 1.521, 76/133=57%)
期刊論文
2019
蕭心怡
Ndraha, N., H. I. Hsiao(2019) The risk assessment of Vibrio parahaemolyticus in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios. Food Control
期刊論文