| Issue Date | Title | Author(s) | Source | WOS | Fulltext/Archive link |
| 2011 | Logistics outsourcing by Taiwanese and Dutch food processing industries | Hsin-I Hsiao ; Kemp, R. G. M.; van der Vorst, Jgaj; Omta, S. W. F. | British Food Journal | 10 | |
| 2024/9/1 | Managing the microbiological safety of tilapia from farm to consumer | Ndraha, Nodali; Lin, Hung-Yun ; Hsiao, Hsin-, I ; Lin, Han-Jia | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | | |
| 2020 | Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review | Ndraha, Nodali; Wong, Hin-chung; Hsiao, Hsin-, I | COMPR REV FOOD SCI F | 18 | |
| 2021 | A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods | Tan, Jing Ni; Hwang, Cheng-An; Huang, Lihan; Wu, Vivian C. H.; Hsiao, Hsin-, I | JOURNAL OF FOOD SAFETY | 3 | |
| 2021 | Predictive models for the effect of environmental factors on the abundance of Vibrio parahaemolyticus in oyster farms in Taiwan using extreme gradient boosting | Ndraha, Nodali; Hsiao, Hsin-, I ; Hsieh, Yi-Zeng ; Pradhan, Abani K. | FOOD CONTROL | 8 | |
| 2022 | Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms | Ndraha, Nodali; Goh, Ai Ping; Gia Dieu Tran; Chen, Cheng-quan; Hsiao, Hsin-, I | JOURNAL OF FOOD SCIENCE | 1 | |
| 2021 | Production of Phenyllactic Acid from Porphyra Residues by Lactic Acid Bacterial Fermentation | Huang, Chung-Hsiung ; Chen, Wei-Chen; Gao, Yu-Huei; Hsiao, Hsin-, I ; Pan, Chorng-Liang | PROCESSES | 5 | |
| 2018 | PROXIMATE COMPOSITION AND FREE NITROGEN-CONTAINING COMPOUNDS IN RAW HYBRID ABALONE (HALIOTIS DISCUS HANNAI x H-DIVERSICOLOR DIVERSICOLOR), COMMERCIAL PROCESSED ABALONE AND ABALONE ANALOGUE PRODUCTS | Tsai, C. L.; Shiau, C. Y.; Wen-Chieh Sung ; Hsin-I Hsiao | Journal of Marine Science and Technology-Taiwan | 0 | |
| 2019 | Quality function deployment modified for the food industry: An example of a granola bar | Wang, T. Y.; Wen-Chieh Sung ; Hsin-I Hsiao | Food Science & Nutrition | 0 | |
| 2024/5/1 | Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage | Chou, Kelvin; Liu, Jinxin; Lu, Xiaonan; Hsiao, Hsin-, I | FOOD MICROBIOLOGY | | |
| 2023 | The Rapid Detection of Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus via Polymerase Chain Reaction Combined with Magnetic Beads and Capillary Electrophoresis | Ndraha, Nodali; Lin, Hung-Yun ; Tsai, Shou-Kuan; Hsiao, Hsin-, I ; Lin, Han-Jia | FOODS | | |
| 2019 | The risk assessment of Vibrio parahaemolyticus in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios | Ndraha, Nodali; Hsiao, Hsin-I | FOOD CONTROL | 5 | |
| 2018 | The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan | Huang, Yen-Shan; Hwang, Cheng-An; Huang, Lihan; Wu, Vivian Chi-Hua; Hsiao, Hsin-I | FOOD CONTROL | 18 | |
| 2020 | Synergistic antibacterial effect of nisin, ethylenediaminetetraacetic acid, and sulfite on native microflora of fresh white shrimp during ice storage | Liang, Z. R.; Hsin-I Hsiao ; Jhang, D. J. | Journal of Food Safety | 5 | |
| 2018 | The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans | Yu-Wei Chang ; Chou, Y. H.; Wen-Chieh Sung ; Hsin-I Hsiao | Food Chemistry | 18 | |
| 2018 | Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations | Ndraha, Nodali; Hsiao, Hsin-, I ; Vlajic, Jelena; Yang, Ming-Feng ; Lin, Hong-Ting Victor | FOOD CONTROL | 147 | |
| 2016 | Time-temperature transparency in the cold chain | Hsiao, Hsin-I ; Huang, Kuan-Lin | FOOD CONTROL | 28 | |
| 2021 | A traceability-support system to control safety and sustainability indicators in food distribution | Gallo, A.; Accorsi, R.; Goh, A.; Hsin-I Hsiao ; Manzini, R. | FOOD CONTROL | 21 | |
| 2019 | Use of Predictive Modelling for Fish Quality Evaluation Under Temperature Fluctuations | Gia-Dieu Tran; Nodali Ndraha; Hsin-I Hsiao ; Guo-Jane Tsai ; Hsiang-Jung Tseng | | | |
| 2022 | Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches | Ndraha, Nodali; Huang, Lihan; Wu, Vivian C. H.; Hsiao, Hsin-, I | CURRENT OPINION IN FOOD SCIENCE | 3 | |
