| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
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2026
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張祐維
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Sevi, T., Tsou. S.-F., Cagabhion, A.T., Simora, R. & Chang, Y.‐W.* (2026). Carbon Quantum Dots-Enhanced Polyvinyl Alcohol: A Comprehensive Approach to Food Preservation. Comprehensive Reviews in Food Science and Food Safety, 25:e70644. (SCIE, Impact factor 15.6, Ranked 3/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports). NSTC: 115-2923-B-019-001- MY2.
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期刊論文
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2026
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張祐維
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Wang, Y.-T., Tsou, S.-F., Chen & Chang, Y.‐W.* (2026). Evaluation of Osmotic Dehydration Pretreatment and Drying Method on Quality of Dried Taiwanese Red Guava (Psidium Guajava L.). Taiwan Journal of Agricultural Chemistry and Food Science, 64(2): 31-44. (國科會獎助國內優質期刊)
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期刊論文
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2026
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張祐維
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Bi, L., Chen G., Liu, W., Cagabhion, A.I.T., Chang, Y.-W., Yao, Z., Feng, J., Liu, Y., Chen, S. & Chen, Y.-H.* (2026). Psoralen and isopsoralen from psoralea corylifolia suppress NSCLC by dual mechanisms: STAT3 inhibition and ROS modulation. Pharmaceuticals, 19, 257. (SCIE, Impact factor 5.7, Ranked 16/72 (Q1) in Chemistry Medicinal, based on Thomson Reuters 2025 Journal Citation Reports)
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期刊論文
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2025
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張祐維
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Cagabhion, A.I.T., Ko, W.-L., Chuang, T.-J., Aluko, R. E.*, & Chang, Y.-W.* (2025). Identification and in vitro evaluation of milkfish (chanos chanos) frame proteins and hydrolysates with DPP-IV inhibitory and antioxidant activities. Foods. 14, 3456 (SCIE, Impact factor 6.0, Ranked 39/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports). NSTC: 111-2320-B-019-003-MY3.
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期刊論文
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2025
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張祐維
|
Bingye Yang, Shining Liu, Yu-Wei Chang, Chao Yi, Minxin You, Yung-Husan Chen*(2025) Fermentation Optimization of Ergosta-4,6,8(14),22-Tetraen- 3-One From Aspergillus oryzae and Its Anti-Inflammatory Mechanism via Multi-Pathway Inhibition of MyD88/NF-κB/MAPK/NLRP3 Signaling.食品科學與營養 Food Science & Nutrition.
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期刊論文
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2024
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張祐維
|
Cagabhion, A.I.T., Ko, W.-L., Chuang, T.-J., Aluko, R. E.*, & Chang, Y.-W.* (2025). Identification and in vitro evaluation of milkfish (chanos chanos) frame proteins and hydrolysates with DPP-IV inhibitory and antioxidant activities. Foods. 14, 3456 (SCIE, Impact factor 5.1, Ranked 43/132 (Q1) in Food Science and Technology, based on Thomson Reuters 2024 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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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, 29, 4402 (SCIE, Impact factor 5.1, Ranked 135/328 (Q2) in Biochemistry Chemistry and Molecular Biology, based on Thomson Reuters 2025 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 6.0, Ranked 39/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports). NSTC: 111-2320-B-019-003-MY3.
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期刊論文
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2024
|
張祐維
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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 5.0, Ranked 53/187 (Q2) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports). NSTC: 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
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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 5.0, Ranked 53/187 (Q2) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports). MOST: 110-2320-B-019-007.
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期刊論文
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2022
|
張祐維
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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 6.0, Ranked 39/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports). MOST: 109-2320-B-019-005.
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期刊論文
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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 6.0, Ranked 39/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports). MOST: 110-2320-B-019-007.
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期刊論文
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2021
|
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 3.4, Ranked 102/183 (Q3) in Engineering, Chemical based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2020
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張祐維
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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 6.0, Ranked 39/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2020
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張祐維
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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 7.1, Ranked 24/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2019
|
張祐維
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Gomez, H.L., Peralta, J.P., Tejano, L.A. & Chang, Y.‐W.* (2019). In silico and in vitro assessment of Portuguese oyster (Crassostrea angulate) proteins as precursor of bioactive peptides. International Journal of Molecular Sciences, 20, 5191 (SCIE, Impact factor 5.6, Ranked 72/328 (Q1) in Biochemistry & Molecular Biology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2019
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張祐維
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Tejano, L.A., Peralta, J.P., Yap, E.E.S., Panjaitan, F.C.A. & Chang, Y.‐W.* (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 5.6, Ranked 72/328 (Q1) in Biochemistry & Molecular Biology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2019
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張祐維
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Tejano, L.A., Peralta, J.P., Yap, E.E.S., Panjaitan & Chang, Y.‐W.* (2019). Bioactivities of enzymatic protein hydrolysates derived from Chlorella sorokiniana. Food Science and Nutrition, 00:1-10 (SCIE, Impact factor 5.0, Ranked 53/187 (Q2) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2019
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張祐維
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Sung, W.C., Lin, J. R., Chiou, T. K. & Chang, Y.‐W.* (2019). Selected quality attributes of frozen farmed giant grouper (Epinephelus lanceolatus) as a function of storage temperature. Journal of Marine Science and Technology, 27(3), 257-265 (SCIE, Impact factor 0.9, Ranked 126/178 (Q3) in Engineering, Multidisciplinary, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2019
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張祐維
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Nguyen, T. M. T., Chen, T. Y., Shiau, C. Y., Cheng, Y. T. & Chang, Y.‐W.* (2019). Study on biochemical divergences of the meat and egg of freshwater prawns (Macrobrachium rosenbergii). Food Science and Nutrition, 7(4), 2017–2023 (SCIE, Impact factor 5.0, Ranked 53/187 (Q2) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2019
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張祐維
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Lee, Y.-T., Hsieh, C.-H. & Chang, Y.‐W.* (2019). Amino acids analysis and product development of seawater and freshwater tilapia (Oreochromis spp.) by-products. Journal of the Fisheries Society of Taiwan, 46(3), 1-10.
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期刊論文
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2018
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張祐維
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Hsieh, C. H., Lai, T.H., Chen, M. R., Liao, J. H. & Chang, Y.‐W.* (2018). Investigation on ORC technology applied to the heat waste from food industries. Taiwan Journal of Agricultural Chemistry and Food Science, 56(6): 168-172. (國科會獎助國內優質期刊)
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期刊論文
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2018
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張祐維
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Panjaitan, F.C.A., Gomez, H.L. & Chang, Y.-W.* (2018). In silico analysis of bioactive peptides released from giant grouper (Epinephelus lanceolatus) roe proteins identified by proteomics approach. Molecules, 23(11), 2910 (SCIE, Impact factor 5.1, Ranked 135/328 (Q2) in Biochemistry Chemistry and Molecular Biology, based on Thomson Reuters 2025 Journal Citation Reports). MOST 106-2311-B-019-001.
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期刊論文
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2018
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張祐維
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Chang, Y.-W., Lin C.-C. & Sung, W.-C.* (2018). Studies on the development of small abalone (Haliotis Diversicolor supertexta) essence and its antioxidative properties. Journal of Aquatic Food Product Technology, 6, 733-748, (SCIE, Impact factor 1.2, Ranked 153/187 (Q4) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2018
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張祐維
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Sung, W.-C., Chang, Y.-W., Chou, Y.-H. & Hsiao, H.-I* (2018). The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry (short communication), 243, 141-144 (SCIE, Impact factor 10.4, Ranked 10/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2017
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張祐維
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Lin, H.-C., Alashi, A.M., Aluko, R.E., Sun Pan, B. & Chang Y.-W.* (2017). Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates. Food & Nutrition Research, 61, 1391666 (SCIE, Impact factor 4.5, Ranked 61/187 (Q2) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports). MOST 106-2311-B-019-001.
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期刊論文
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2017
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張祐維
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Chen, P.H., Lin, X.Z., Yang, C.-H., Tang, X., Chang, Y.-W., Zheng W.B., Luo, L.Z., Xu, C.G. & Chen Y.-H.* (2017). Study on chemical profile and neuroprotective activity of myrica rubra leaf extract. Molecules, 22, 1226 (SCIE, Impact factor 5.1, Ranked 135/328 (Q2) in Biochemistry Chemistry and Molecular Biology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2016
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張祐維
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Chang, Y.-W., Sung, W.-C.* & Chen, J.-Y. (2016). Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products. Food Chemistry, 199, 581-589 (SCIE, Impact factor 10.4, Ranked 10/187 (Q1) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2016
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張祐維
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Chang, Y.-W., Liu, C.-S., Chiang, C.-C., Tsai, J.-S. & Sung, W.-C.* (2016). Functional characteristics and quality of ultraviolet-irradiated partially insoluble fish gelatin as shark fin analogs. Journal of Marine Science and Technology, 24, 888-895. (SCIE, Impact factor 0.9, Ranked 126/178 (Q3) in Engineering, Multidisciplinary, based on Thomson Reuters 2025 Journal Citation Reports).
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期刊論文
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2015
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張祐維
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Huang, B.-B., Lin, H.-C. & Chang, Y.-W.*(2015). Analysis of proteins and potential bioactive peptides from tilapia (Oreochromis spp.) processing co-products using proteomic techniques coupled with BIOPEP database. Journal of Functional Foods, 9, 629-640. (SCIE, Impact factor 3.9, Ranked 74/187 (Q2) in Food Science and Technology, based on Thomson Reuters 2025 Journal Citation Reports.)
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期刊論文
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