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發表年度 作者 著作名稱 著作類別
2024
蕭心怡
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
期刊論文
2024
蕭心怡
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.
期刊論文
2023
蕭心怡
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.
期刊論文
2023
蕭心怡
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.
期刊論文
2022
蕭心怡
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.
期刊論文
2022
蕭心怡
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.
期刊論文
2022
蕭心怡
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.
期刊論文
2022
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.
期刊論文
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.
期刊論文
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%))
期刊論文
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%))
期刊論文
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.
期刊論文
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.
期刊論文
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%))
期刊論文
2021
蕭心怡
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
期刊論文
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