Yung-Hsiang Tsai

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 11

Top Topics

Listeria Monocytogenes

High Throughput Sequencing

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

International journal of molecular sciences

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

Publications

Hung-I Chien, Yu-Fan Yen, Yi-Chen Lee, Pi-Chen Wei, Chung-Yung Huang, Chih-Hua Tseng, Feng-Lin Yen, Yung-Hsiang Tsai
Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities. Biology 12 (2) (2023)
Hung-I Chien, Yi-Chen Lee, Yu-Fan Yen, Pi-Chen Wei, Chiu-Chu Hwang, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai
Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage. Foods (Basel, Switzerland) 12 (2) (2023)
Hung-I Chien, Yi-Chen Lee, Yu-Fan Yen, Pi-Chen Wei, Chiu-Chu Hwang, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai
Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage. Foods (Basel, Switzerland) 12 (2) (2023)
Hung-I Chien, Chiu-Chu Hwang, Yi-Chen Lee, Chung-Yung Huang, Shu-Chuan Chen, Chia-Hung Kuo, Yung-Hsiang Tsai
Determining the Optimal Vacuum Frying Conditions for Silver Herring ( Spratelloides gracilis ) Using the Response Surface Methodology. Foods (Basel, Switzerland) 12 (19) (2023)
Hung-I Chien, Yi-Chen Lee, Yu-Fan Yen, Pi-Chen Wei, Chiu-Chu Hwang, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai
Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage. Foods (Basel, Switzerland) 12 (2) (2023)
Cheng-Yao Yang, Min-Yu Lee, Yeh-Long Chen, Jun-Ping Shiau, Yung-Hsiang Tsai, Chia-Ning Yang, Hsueh-Wei Chang, Chih-Hua Tseng
Synthesis and Anticancer Evaluation of 4-Anilinoquinolinylchalcone Derivatives. International journal of molecular sciences 24 (7) (2023)
Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Jun-Cheng Kao, Yu-Ru Huang, Ya-Ling Huang, Chung-Yung Huang, Yung-Hsiang Tsai
Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology. Foods (Basel, Switzerland) 12 (16) (2023)
Hung-I Chien, Yu-Fan Yen, Yi-Chen Lee, Pi-Chen Wei, Chung-Yung Huang, Chih-Hua Tseng, Feng-Lin Yen, Yung-Hsiang Tsai
Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities. Biology 12 (2) (2023)
Chiu-Chu Hwang, Chung-Saint Lin, Yun-Ting Hsiao, Ya-Ling Huang, Feng-Lin Yen, Yi-Chen Lee, Yung-Hsiang Tsai
Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing. Biology 12 (11) (2023)
Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Chung-Saint Lin, Yun-Ting Hsiao, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai
Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage. Foods (Basel, Switzerland) 12 (16) (2023)
Hsien-Feng Kung, Yi-Chen Lee, Chiu-Chu Hwang, Ying-Chuan Wu, Ching-Yu Hsieh, Yung-Hsiang Tsai
Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil. Food science & nutrition 8 (7) (2020)