| Issue Date | Title | Author(s) | Source | WOS | Fulltext/Archive link |
| 2021 | Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors | Lin, Hong-Ting Victor ; Wu, Hao-Xuan; Sung, Wen-Chieh | INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 1 | |
| 2015 | Impact of Ultraviolet Treatment on Improving Gel Strength of Tilapia Skin Gelatin | Wu, C. K.; Wen-Chieh Sung ; Jenn-Shou Tsai | International Journal of Food Properties | 6 | |
| 2020 | Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties | Wen-Chieh Sung ; Chiu, E. T.; Sun, A.; Hsin-I Hsiao | Journal of Food Science | 8 | |
| 2020 | Influence of caramel and molasses addition on acrylamide and5-hydroxylmethylfurfuralformation and sensory characteristics ofnon-centrifugalcane sugar during manufacturing | Wen-Chieh Sung ; Chi, M. H.; Chiou, T. Y.; Lin, S. H.; Lee, W. J. | Journal of the Science of Food and Agriculture | | |
| 2022 | Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin- and nisin-producing lactic acid bacteria against food pathogens and bread spoilage molds | Sung, Wen-Chieh ; Lu, Szu-Hsaun; Chen, Yi-Chen; Pan, Chorng-Liang ; Hsiao, Hsin-, I | JOURNAL OF FOOD SAFETY | 1 | |
| 2022 | A Kinetic Model of Acrylamide Formation inside of the Heat Boundary Layer | Chan, Der-Sheng; Lin, Hong-Ting Victor ; Kao, Ling-Yu; Sung, Wen-Chieh | J FOOD ENG | 0 | |
| 2021 | Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying | Lin, Hong-Ting Victor ; Chan, Der-Sheng; Huang, Yu-Hsiang; Sung, Wen-Chieh | FOODS | 0 | |
| 2021 | Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness | Lin, Hong-Ting Victor ; Hou, Po-Han; Sung, Wen-Chieh | FOODS | 1 | |
| 2021 | Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying | Fang, Mingchih ; Huang, Guan-Jing; Sung, Wen-Chieh | LWT-FOOD SCIENCE AND TECHNOLOGY | 26 | |
| 2023/11/17 | Prediction and optimization of frying conditions of air fried pork rind using a direct linking model | Chan, Der-Sheng; Lin, Hong-Ting Victor ; Huang, Yu-Hsiang; Syu, Yu-Jin; Sung, Wen-Chieh | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | | |
| 2021 | Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of Osteoblast Differentiation in Osteoblast-Like Cells | Hsu, Fu-Yin ; Chen, Jheng-Jie; Sung, Wen-Chieh ; Hwang, Pai-An | MATERIALS | 8 | |
| 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 | |
| 2019 | SELECTED QUALITY ATTRIBUTES OF FROZEN FARMED GIANT GROUPER (EPINEPHELUS LANCEOLATUS) AS A FUNCTION OF STORAGE TEMPERATURE | Lin, J. R.; Chiou, T. K.; Yu-Wei Chang ; Wen-Chieh Sung | Journal of Marine Science and Technology-Taiwan | | |
| 2019 | SELECTED QUALITY ATTRIBUTES OF FROZEN FARMED GIANT GROUPER (EPINEPHELUS LANCEOLATUS) AS A FUNCTION OF STORAGE TEMPERATURE | Sung, Wen-Chieh ; Lin, Jing-Rong; Chiou, Tze-Kuei; Chang, Yu-Wei | JOURNAL OF MARINE SCIENCE AND TECHNOLOGY-TAIWAN | 3 | |
| 2017 | Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability | Pi, T. H.; Shiau, C. Y.; Chang, C. J.; Wen-Chieh Sung | Journal of Aquatic Food Product Technology | | |
| 2018 | Studies on the Development of Small Abalone (Haliotis diversicolor supertexta) Essence and its Antioxidative Properties | Chang, Yu-Wei ; Lin, Chun-Che; Sung, Wen-Chieh | J AQUAT FOOD PROD T | 1 | |
| 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 | |
| 2014 | UV treatment and gamma irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse | Wen-Chieh Sung ; Chen, Z. Y. | Radiation Physics and Chemistry | 13 | |
| 2015 | UV treatments on the physicochemical properties of tilapia skin and pig skin gelatin | Wu, C. K.; Chen, Z. Y.; Wen-Chieh Sung ; Jenn-Shou Tsai | Food Science and Technology International | 3 | |
