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Chang-Wei Hsieh

National Chung Hsing University - Department of Food Science and Biotechnology

Taichung

Taiwan

  • National Chung Hsing University - Department of Food Science and Biotechnology

SCHOLARLY PAPERS

4

DOWNLOADS

405

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Using the Response Surface Methodology to Establish the Optimal Conditions for the Preservation of Bananas (Musa Acuminata) in a Pulsed Electric Field and to Decrease Browning Induced by Low-Temperature Storage

Number of pages: 27 Posted: 22 Jul 2021 Last Revised: 04 Feb 2022
Bo-Kuen Chen, Chao-Kai Chang, Kuan-Chen Cheng, Chih-Yao Hou, Jer-An Lin, Min-Hung Chen, Shella Permatasari Santoso and Chang-Wei Hsieh
National Chung Hsing University - Department of Food Science and Biotechnology, Da-Yeh University - College of Biotechnology and Bioresources, National Taiwan University - Graduate Institute of Food Science and Technology, National Kaohsiung University of Science and Technology - Department of Seafood Science, National Chung Hsing University - Graduate Institute of Food Safety, Agriculture & Food Agency Council of Agriculture, Widya Mandala Surabaya Catholic University - Department of Chemical Engineering and National Chung Hsing University - Department of Food Science and Biotechnology
Downloads 146 (511,933)

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Pulsed electric field, Response surface methodology, Banana (Musa acuminata), Chilling injury, quality

2.

Solid-State Bioreactor Fermentation for Large-Scale Production of Fermented Chenopodium Formosanum (Djulis) Sprouts and Their Metabolites Analysis

Number of pages: 38 Posted: 14 Oct 2022
Chen-Che Hsieh, Shu-Han YU, Kai-Wen Cheng, Yu-Wei Liou, Cheng-Chih Hsu, Chang-Wei Hsieh, Chia-Hung Kuo and Kuan-Chen Cheng
National Taiwan University, National Taiwan University, National Taiwan University, National Taiwan University, National Taiwan University - Department of Chemistry, National Chung Hsing University - Department of Food Science and Biotechnology, National Kaohsiung University of Science and Technology and National Taiwan University - Graduate Institute of Food Science and Technology
Downloads 106 (659,652)

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Chenopodium formosanum, Rhizopus oligosporus, solid-state bioreactor fermentation, Germination, bioactive compounds, bioactive peptides

3.

Influence of Sequential Inoculation on Physicochemical Properties, Microbial Community, and Flavor Metabolites of Pineapple Wine by Non-Saccharomyces Yeast and Lactic Acid Bacteria

Number of pages: 40 Posted: 25 Jan 2024
Ting-Yu Hsu, Chien-Hao Chen, Yen-Tso Lai, Chen-Che Hsieh, Chang-Wei Hsieh and Kuan-Chen Cheng
National Taiwan University, National Taiwan University, National Taiwan University, National Taiwan University, National Chung Hsing University - Department of Food Science and Biotechnology and National Taiwan University - Graduate Institute of Food Science and Technology
Downloads 96 (753,595)
Citation 1

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pineapple, malolactic fermentation, non-Saccharomyces, Hanseniaspora uvarum, Co-Culture, Lactic acid bacteria

4.

Comparative Investigation of Resveratrol Butyrate Esters Ed2 and Ed4: Molecular Docking Results Enabled Lipid Antioxidant Properties and Sod Activity

Number of pages: 31 Posted: 21 Jun 2024
Hua-Jin Fan, Yu-Wei Chen, Chih-Yao Hou, Yi-Chung Liu, Asif Ali Bhat, Shin-Yu Chen, Chang-Wei Hsieh and MING-KUEI SHIH
National Kaohsiung University of Hospitality and Tourism, National Chung Hsing University, National Kaohsiung University of Science and Technology - Department of Seafood Science, National Health Research Institutes, affiliation not provided to SSRN, National Pingtung University of Science and Technology, National Chung Hsing University - Department of Food Science and Biotechnology and National Kaohsiung University of Hospitality and Tourism
Downloads 57 (1,000,027)

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Resveratrol Butyrate Ester, Purified Ester Derivative, Lipid Antioxidant, SOD, Macromolecular Docking. Anti-Oxidant