發表年度 | 作者 | 著作名稱 | 著作類別 |
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2024
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蕭心怡
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Chou, K., J. Liu, X. Lu, H. I. Hsiao (2024). Quantitative Microbial Spoilage Risk Assessment of Aspergillus nigerin White Bread That Retail Storage Temperature and Mold Comntamination During Factory Cooling Are the Main Factor to influence Spoilage. Food Microbiology,119: 104443
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期刊論文
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2024
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蕭心怡
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Liao, B. K., A. P. Goh, C. I. Lio, H. I. Hsiao (2024). Kinetic models applied to quality change and shelf-life prediction of fresh-cut pineapple in food cold chain. Food Chemistry, 137803.
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期刊論文
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2023
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蕭心怡
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Chou, K., C. T. Yan, H. I. Hsiao* (2023, Mar). Identification of postbaking mold contamination through onsite monitoring of baking factory environment: A case study of bakery company in Taiwan. Food Control, 145, 109495.
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期刊論文
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2023
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蕭心怡
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Ndraha, N., H. Y. Lin, H. J. Lin, H. I. Hsiao (2023). Modeling the risk of Vibrio parahaemolyticus in oysters in Taiwan by considering seasonal variations, time periods, climate change scenarios, and post-harvest interventions. Microbial Risk Analysis, 25, 100275.
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期刊論文
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2022
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蕭心怡
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Sung,W. C., S. H. Lu, Y. C. Chen, C. L. Pan, H. I. Hsiao (2022).Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin- and nisin-producing lactic acid bacteria against food pathogens and bread spoilage molds. Journal of Food Safety, 43(1), e13020.
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期刊論文
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2022
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蕭心怡
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Liu, C. Y., G.J. Tsai, C. L. Pang, K. C. Shang, H. J. Tseng, H. J. Chai, H. I. Hsiao* (2022). Dual bacterial strains TTI for monitoring fish quality in food cold chain. Journal of Food Science, 2022, 1-11.
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期刊論文
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2022
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蕭心怡
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Ndraha, N. Goh, A. P., Tran, G. D., Chen, C. Q., H. I. Hsiao* (2022). Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms. Journal of Food Science, 2022, 1-11.
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期刊論文
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2022
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蕭心怡
|
Ndraha, N., H. I. Hsiao (2022). A climate-driven model for predicting the level of Vibrio parahaemolyticus in oysters harvested from Taiwanese farms using elastic net regularized regression. Microbial Risk Analysis, 21, 100201.
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期刊論文
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2022
|
蕭心怡
|
Ndraha, N., L. Huang, V. C. H. WU, H. I. Hsiao* (2022). Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food- safety intervention approaches☆. Current Opinion in Food Science, 48 (2022) 100927.
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期刊論文
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2021
|
蕭心怡
|
Nraha, N., H. I. Hsiao* (2021) Influence of climatic factors on the temporal occurrence and distribution of total and pathogenic Vibrio parahaemolyticus in oyster culture environments in Taiwan, Food Microbiology, 98:103765 (IF 4.155 Food Science & Technology 25/139(17.9%))
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期刊論文
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2021
|
蕭心怡
|
Ndraha, N., H. I. Hsiao, Y. Z. Hsieh, A. K. Pradhan (2021) Predictive models for the effect of environmental factors on the abundance of Vibrio parahaemolyticus in oyster farms in Taiwan using extreme gradient boosting, Food Control, 130:108353 (IF 4.258, Food Science & Technology 19/139(13.7%))
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期刊論文
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2021
|
蕭心怡
|
Tan, J. N., C. A. Hwang. L. Huang, V. C. H. Wu, H.I. Hsiao (2021). A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods. Journal of Food Safety, e12937.
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期刊論文
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2021
|
蕭心怡
|
Huang, C. H., W. C. Chen, Y. H. Gao, H. I. Hsiao, C. L. Pan (2021). Production of Phenyllactic Acid from Porphyra Residues by Lactic Acid Bacterial Fermentation. Processes, 9:678.
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期刊論文
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2021
|
蕭心怡
|
Gallo, A., R. Accorsi, A. Goh, H. I. Hsiao, R. Manzini (2021) A traceability-support system to control safety and sustainability indicators in food distribution, Food Control, 124:107866 (IF 4.258, Food Science & Technology19/139(13.7%))
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期刊論文
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2021
|
蕭心怡
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Wu, J. Y., H. I. Hsiao*(2021) Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis, Food Control, 120:107501 (IF 4.258, Food Science & Technology 19/139 (13.7%))本人通訊作者
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期刊論文
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