研究成果

第 1 到 50 筆結果，共 50 筆。

公開日期標題作者來源出版物WOS全文
12024/7/1Characterization of Functional Ingredients Extracted with Ethanol Solvents from Ponkan (<i>Citrus reticulata</i>) By-Products Using the Microwave Vacuum Drying Method Combined with Ultrasound-Assisted ExtractionChang, Yu-Wei ; Chen, Yen-Ling; Park, Sung Hoon; Yap, Encarnacion Emilia S.; Sung, Wen-Chieh FOODS
22024/6/23The effect of yam (<i>Dioscorea japonica</i>) addition on aroma and properties of gluten-free rice chiffon cakeWang, Shang-Ta ; Chen, Hong-Jhang; Fang, Mingchih ; Huang, Ching-Wen; Sung, Wen-Chieh INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
32023/12/1Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao <i>Gelidium</i> SeaweedSung, Wen-Chieh ; Lin, Hong-Ting (Victor); Liao, Wei-Chih; Fang, Mingchih FOODS
42023/11/17Prediction and optimization of frying conditions of air fried pork rind using a direct linking modelChan, Der-Sheng; Lin, Hong-Ting Victor ; Huang, Yu-Hsiang; Syu, Yu-Jin; Sung, Wen-Chieh INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
52023The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon CakeDer-Sheng Chan; Shang-Ta Wang ; Mei-Yan Chen; Wen-Chieh Sung Food Science and Technology International
62022A Kinetic Model of Acrylamide Formation inside of the Heat Boundary LayerChan, Der-Sheng; Lin, Hong-Ting Victor ; Kao, Ling-Yu; Sung, Wen-Chieh J FOOD ENG0
72022Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin- and nisin-producing lactic acid bacteria against food pathogens and bread spoilage moldsSung, Wen-Chieh ; Lu, Szu-Hsaun; Chen, Yi-Chen; Pan, Chorng-Liang ; Hsiao, Hsin-, I JOURNAL OF FOOD SAFETY1
82022Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried BiscuitsFang, Mingchih ; Ting, Yen-Shu; Sung, Wen-Chieh POLYMERS0
92022Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose-Asparagine Model Solution and the Functional Characteristics of the ResultantsLin, Hong-Ting Victor ; Ting, Yen-Shu; Ndraha, Nodali; Hsiao, Hsin-, I ; Sung, Wen-Chieh POLYMERS1
102021Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum FryingLin, Hong-Ting Victor ; Chan, Der-Sheng; Huang, Yu-Hsiang; Sung, Wen-Chieh FOODS0
112021Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different ThicknessLin, Hong-Ting Victor ; Hou, Po-Han; Sung, Wen-Chieh FOODS1
122021Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model SystemsLin, Hong-Ting Victor ; Chan, Der-Sheng; Kao, Ling-Yu; Sung, Wen-Chieh POLYMERS2
132021Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of Osteoblast Differentiation in Osteoblast-Like CellsHsu, Fu-Yin ; Chen, Jheng-Jie; Sung, Wen-Chieh ; Hwang, Pai-An MATERIALS8
142021Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum fryingFang, Mingchih ; Huang, Guan-Jing; Sung, Wen-Chieh LWT-FOOD SCIENCE AND TECHNOLOGY26
152021The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)Shyu, Yung-Shin; Hwang, Jean-Yu; Shen, Shih-Ting; Sung, Wen-Chieh APPLIED SCIENCES-BASEL2
162021Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniorsLin, Hong-Ting Victor ; Wu, Hao-Xuan; Sung, Wen-Chieh INTERNATIONAL JOURNAL OF FOOD PROPERTIES1
172020Influence of caramel and molasses addition on acrylamide and5-hydroxylmethylfurfuralformation and sensory characteristics ofnon-centrifugalcane sugar during manufacturingWen-Chieh Sung ; Chi, M. H.; Chiou, T. Y.; Lin, S. H.; Lee, W. J.Journal of the Science of Food and Agriculture
182020Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugarLee, W. J.; Chi, M. H.; Wen-Chieh Sung Journal of Food Science and Technology-Mysore
192020Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical propertiesWen-Chieh Sung ; Chiu, E. T.; Sun, A.; Hsin-I Hsiao Journal of Food Science8
202020The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free CakesWu, S. C.; Shyu, Y. S.; Tseng, Y. W.; Wen-Chieh Sung Processes
212020Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systemsYu-Wei Chang ; Zeng, X. Y.; Wen-Chieh Sung Lwt-Food Science and Technology
222020Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) MuscleGrygier, M. J.; Fan, Y. W.; Wen-Chieh Sung Processes
232019SELECTED QUALITY ATTRIBUTES OF FROZEN FARMED GIANT GROUPER (EPINEPHELUS LANCEOLATUS) AS A FUNCTION OF STORAGE TEMPERATURESung, Wen-Chieh ; Lin, Jing-Rong; Chiou, Tze-Kuei; Chang, Yu-Wei JOURNAL OF MARINE SCIENCE AND TECHNOLOGY-TAIWAN3
242019Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar CookiesShyu, Y. S.; Fang, J. Y.; Wen-Chieh Sung ; Hsin-I Hsiao Processes1
252019SELECTED QUALITY ATTRIBUTES OF FROZEN FARMED GIANT GROUPER (EPINEPHELUS LANCEOLATUS) AS A FUNCTION OF STORAGE TEMPERATURELin, J. R.; Chiou, T. K.; Yu-Wei Chang ; Wen-Chieh Sung Journal of Marine Science and Technology-Taiwan
262019Quality function deployment modified for the food industry: An example of a granola barWang, T. Y.; Wen-Chieh Sung ; Hsin-I Hsiao Food Science & Nutrition0
272019Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut ApplesShyu, Y. S.; Chiang, S. C.; Wen-Chieh Sung ; Guan-Wen Chen Molecules5
282019Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in TaiwanNdraha, Nodali; Sung, Wen-Chieh ; Hsiao, Hsin-, I Journal of Food Engineering20
292019Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin GelatinWu, C. K.; Wen-Chieh Sung ; Jenn-Shou Tsai Molecules0
302018Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai x H-diversicolor diversicolor)Tsai, C. L.; Shiau, C. Y.; Wen-Chieh Sung Journal of Food Processing and Preservation
312018EFFECT OF DIFFERENT ALGAL LEES ON PHYSICOCHEMICAL QUALITIES OF BAKED POTATO CHIPSChang-Jer Wu ; Lin, Y. C.; Wen-Chieh Sung ; Chorng-Liang Pan Journal of Marine Science and Technology-Taiwan0
322018The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosansYu-Wei Chang ; Chou, Y. H.; Wen-Chieh Sung ; Hsin-I Hsiao Food Chemistry18
332018PROXIMATE COMPOSITION AND FREE NITROGEN-CONTAINING COMPOUNDS IN RAW HYBRID ABALONE (HALIOTIS DISCUS HANNAI x H-DIVERSICOLOR DIVERSICOLOR), COMMERCIAL PROCESSED ABALONE AND ABALONE ANALOGUE PRODUCTSTsai, C. L.; Shiau, C. Y.; Wen-Chieh Sung ; Hsin-I Hsiao Journal of Marine Science and Technology-Taiwan0
342018Studies on the Development of Small Abalone (Haliotis diversicolor supertexta) Essence and its Antioxidative PropertiesChang, Yu-Wei ; Lin, Chun-Che; Sung, Wen-Chieh J AQUAT FOOD PROD T1
352017Studies on the Development and Quality of Fish Chiffon Cake and its Storage StabilityPi, T. H.; Shiau, C. Y.; Chang, C. J.; Wen-Chieh Sung Journal of Aquatic Food Product Technology
362016FUNCTIONAL CHARACTERISTICS AND QUALITY OF ULTRAVIOLET-IRRADIATED PARTIALLY INSOLUBLE FISH GELATIN AS SHARK FIN ANALOGSYu-Wei Chang ; Liu, C. S.; Chiang, C. C.; Wen-Chieh Sung ; Jenn-Shou Tsai Journal of Marine Science and Technology-Taiwan1
372016Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction productsYu-Wei Chang ; Chen, J. Y.; Wen-Chieh Sung Food Chemistry27
382016Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chipsLuo, H. M.; Pang-Hung Hsu ; Wen-Chieh Sung ; Tai-Yuan Chen Journal of Food and Drug Analysis19
392015Characteristics of Gelatin from Giant Grouper (Epinephelus Lanceolatus) SkinLin, C. C.; Chiou, T. K.; Wen-Chieh Sung International Journal of Food Properties13
402015Impact of Ultraviolet Treatment on Improving Gel Strength of Tilapia Skin GelatinWu, C. K.; Wen-Chieh Sung ; Jenn-Shou Tsai International Journal of Food Properties6
412015UV treatments on the physicochemical properties of tilapia skin and pig skin gelatinWu, C. K.; Chen, Z. Y.; Wen-Chieh Sung ; Jenn-Shou Tsai Food Science and Technology International3
422014UV treatment and gamma irradiation processing on improving porcine and fish gelatin and qualities of their premix mousseWen-Chieh Sung ; Chen, Z. Y.Radiation Physics and Chemistry13
432013Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flourWen-Chieh Sung Journal of Food and Drug Analysis26
442012EFFECT OF MULBERRY LEES ADDITION ON THE QUALITY OF BREAD AND ANTHOCYANIN CONTENTHwang, J. Y.; Wen-Chieh Sung Journal of Marine Science and Technology-Taiwan2
452008麥芽糖基海藻糖漿對烘焙產品物化性質之影響徐永鑫; 廖漢雄; 宋文杰 ; 黃湞鈺
462008以消費者觀點探討中式連鎖速食業之行銷策略黃靖淑; 黃鈺娟; 宋文杰 
472008添加澱粉液化酵素對麵糰及土司品質之影響黃湞鈺; 宋文杰 ; 徐永鑫
482008消費者飲食行為與健康主題餐廳需求之關係研究黃靖淑; 宋文杰 
492006以卡德蘭膠製作夾心麵條之可行性研究宋文杰 ; 曾鑫順; 黃靖淑; 劉博文
502005製麴用小麥粉配粉條件探討宋文杰 ; 廖宏儒; 吳昆崙