Fa-Jui Tan (F-J Tan)

Researcher Name Resolver ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 11

Top Topics

Microbial Community

Duchenne Muscular Dystrophy

Top Venues

Animal science journal = Nihon chikusan Gakkaiho

British poultry science

This page only lists publications with an associated author ORCID identifier.

Publications

C Kaewkot, M-D Wu, Fa-Jui Tan
Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage. British poultry science 65 (3) (2024)
C Kaewkot, M-D Wu, Fa-Jui Tan
Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage. British poultry science (2024)
Chonlathee Kaewkot, Wen-Ling Cheng, Fa-Jui Tan
Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments. Animal science journal = Nihon chikusan Gakkaiho 94 (1) (2023)
Guan-Zhen Chen, Wanwisa Chumngoen, Chonlathee Kaewkot, Yu-Mei Sun, Fa-Jui Tan
Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs. British poultry science (2023)
Chonlathee Kaewkot, Wen-Ling Cheng, Fa-Jui Tan
Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments. Animal science journal = Nihon chikusan Gakkaiho 94 (1) (2023)
Chonlathee Kaewkot, Yung-Hsun Hung, Fa-Jui Tan
Effect of freeze-thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick. Animal science journal = Nihon chikusan Gakkaiho 93 (1) (2022)
Fa-Jui Tan, D-C Li, Chonlathee Kaewkot, H-D I Wu, Katarzyna Świąder, H-C Yu, Chih-Feng Chen, Wanwisa Chumngoen
Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness. British poultry science (2021)
Yi-Chao Chen, Ren-Bao Liaw, Yu-Sheng Liao, Amornrat Wanangkarn, Wen-Shyan Chen, Fa-Jui Tan
Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing. Animal science journal = Nihon chikusan Gakkaiho 92 (1) (2021)
Nuttawadee Hongthong, Wanwisa Chumngoen, Fa-Jui Tan
Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage). Animal science journal = Nihon chikusan Gakkaiho 91 (1) (2019)
Yi-Chao Chen, Wei-Ting Wang, Wen-Shyan Chen, Fa-Jui Tan
Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu. Animal science journal = Nihon chikusan Gakkaiho 90 (8) (2019)
Wanwisa Chumngoen, Chih-Feng Chen, Fa-Jui Tan
Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat. Animal science journal = Nihon chikusan Gakkaiho 89 (1) (2017)