Shin-Ping Lin (Shin-Pin Lin)

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 7

Top Topics

Combination Therapy

Escherichia Coli

Top Venues

Journal of food science

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

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

Publications

Yen-Tso Lai, Chih-Yao Hou, Shin-Ping Lin, Yi-Chen Lo, Chien-Hao Chen, Chang-Wei Hsieh, Hui-Wen Lin, Kuan Chen Cheng
Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine. Journal of food science 88 (3) (2023)
Yen-Tso Lai, Chih-Yao Hou, Shin-Ping Lin, Yi-Chen Lo, Chien-Hao Chen, Chang-Wei Hsieh, Hui-Wen Lin, Kuan Chen Cheng
Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine. Journal of food science 88 (3) (2023)
Darin Khumsupan, Shin-Ping Lin, Chang-Wei Hsieh, Shella Permatasari Santoso, Yu-Jou Chou, Kuan-Chen Hsieh, Hui-Wen Lin, Yuwen Ting, Kuan Chen Cheng
Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry. Molecules (Basel, Switzerland) 28 (13) (2023)
Yen-Tso Lai, Chih-Yao Hou, Shin-Ping Lin, Yi-Chen Lo, Chien-Hao Chen, Chang-Wei Hsieh, Hui-Wen Lin, Kuan Chen Cheng
Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine. Journal of food science (2023)
Yen-Tso Lai, Chih-Yao Hou, Shin-Ping Lin, Yi-Chen Lo, Chien-Hao Chen, Chang-Wei Hsieh, Hui-Wen Lin, Kuan Chen Cheng
Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine. Journal of food science 88 (3) (2023)
Kuan Chen Cheng, Hsiang-Chun Hsiao, Yu-Chen Hou, Chang-Wei Hsieh, Hsien-Yi Hsu, Hung-Yueh Chen, Shin-Ping Lin
Improvement in Violacein Production by Utilizing Formic Acid to Induce Quorum Sensing in Chromobacterium violaceum . Antioxidants (Basel, Switzerland) 11 (5) (2022)
Hung-Yueh Chen, Chang-Wei Hsieh, Pin-Cheng Chen, Shin-Ping Lin, Ya-Fen Lin, Kuan Chen Cheng
Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity. Molecules (Basel, Switzerland) 26 (18) (2021)