研究成果 ACHIEVEMENT

 

◆期刊論文◆
2026
  1. Chien, H. I., Huang, C. H., Chen, Y. C., Tsai, Y. H., and Lee, Y. C.*. High-pressure processing combined with Shio-koji marination extends the shelf life of marlin meat during refrigerated storage. Food Control. 2026, 180, 111668. (本人為通訊作者)
2025
  1. Lin, C. S., Huang, C. H., Wei, P. C., Lee, Y. C., Ye, D. J., Chien, H. I.,* and Tsai, Y. H.*. Miso marination as a technology to extend cold storage of escolar meats. Applied Food Research. 2025, 5, 101502.
  2. Parushi Nargotra., Zhang, Y. X., Lee, Y. C., David Wang, H. M., Chiu, C. C., Tsai, Y. H., Liu, Y. C., and Kuo, C. H. Efficient Extraction and Physicochemical Characterization of Soy Protein from Soybean Meal for Application in Protein‑Enriched Biscuits. Waste and Biomass Valorization. 2025.
  3. Huang, Y. R.*, Wu, P. C., Lo, C. J., Lee, Y. C., and Tsai, Y. H. Comparative Analysis of Chemical Composition and Food Safety of Commercial Fish Sauces from Four Asian Countries. Foods. 2025, 14, 3134.
  4. Lee, Y. C.†*, Hwang, C. C.†, Tsai, Y. H.* and Huang, Y. T. Preparation of in-package savory rice pudding using a novel microwave-assisted induction heating technology. Innovative Food Science & Emerging Technologies. 2025, 104, 104140. (本人為第一及通訊作者)
  5. Hwang, C. C., Chien, H. I., Huang, Y. R., Hsieh, C. D., Kuo, C. H., Lee, Y. C., and Tsai, Y. H. Delaying quality deterioration of refrigerated prepackaged chicken breasts with an emerging microwave-assisted induction heating system. Applied Food Research. 2025, 5, 101077.
  6. Lee, Y. C.†*, Hwang, C. C.†, Tsai, Y. H.* and Huang, Y. T. Development and pasteurization of in-packaged ready-to-eat rice products prepared with novel microwave-assisted induction heating (MAIH) technology. Applied Food Research. 2025, 5, 100697. (本人為第一及通訊作者)
  7. Wei, P. C., Lee, Y. C.*, Kang, C., Tsai, Y. H.*, and Arakawa O. High-hydrostatic pressure on Escolar meats: Impact on the microbial, chemical, and organoleptic qualities and bacterial community by using high-throughput sequencing. LWT-Food Science and Technology. 2025, 215, 117196. (本人為共同通訊作者)
  8. Wei, P. C., Lin, C. S., Lee, Y. C., Kang, C., Kuo, C. H., Hsu, T.**, and Tsai, Y. H.*. Application of high-hydrostatic pressure to extend shelf life of miso-marinated escolar loins during cold storage. Food Control. 2025, 169, 101031.
2024
  1. Hwang, C. C., Huang, Y. R., Hsieh, C. D., and Lee, Y. C.*. Developing novel microwave-assisted induction heating (MAIH) technology for heating in-packaged ready-to-eat chicken breast products. Innovative Food Science & Emerging Technologies. 2024, 98, 103843. (本人為通訊作者)
  2. Lee, Y. C.*, Hwang, C. C., and Huang, Y. T. Application of novel microwave-assisted induction heating technology for extending the shelf life of ready-to-eat rice through microbial, physical, and chemical quality preservation. Innovative Food Science & Emerging Technologies. 2024, 93, 103640. (本人為第一及通訊作者)
  3. Chien, H. I., Yen, Y. F., Lee, Y. C.*, Wei, P. C., Hwang, C. C., Tseng, C. H., Yen, F. L., and Tsai, Y. H.*. Determination of the bacterial community of mustard pickle products and their microbial and chemical qualities. Biology. 2024, 12, 258. (本人為共同通訊作者)
2023
  1. Chien, H. I., Lee, Y. C., Yen, Y. F., Wei, P. C., Hwang, C. C., Kuo, C. H., Yen, F. L., and Tsai, Y. H.*. Replacing the addition of sulfite in mustard pickle products by high-hydrostatic-pressure processing to delay quality deterioration during storage. Foods. 2023, 12, 317.
  2. Hwang, C. C., Lin, C. S., Hsiao, Y. T., Huang, Y. L., Yen, F. L., Lee, Y. C.,* Tsai, Y. H.*. Inactivation kinetics of foodborne pathogens in carrot juice by high-pressure processing. Biology. 2023, 12, 1383. (本人為共同通訊作者)
  3. Wei, P. C., Lee, Y. C., Chen, Y. C., Lin, C. S., Chen, P. W., Hsu, T.**, and Tsai, Y. H.*. Comparison of high-hydrostatic pressure and frozen treatments on raw freshwater clam marinated in soy sauce: Impact on microbiological and organoleptic qualities. Food Control. 2023, 154, 109999.
  4. Chien, H. I.†, Hwang, C. C.†, Lee, Y. C., Huang, C. Y., Chen, S. C., Kuo, C. H., Tsai, Y. H.*. Determining the optimal vacuum frying conditions for silver herring (Spratelloides gracilis) using the response surface methodology. Foods. 2023, 12, 3533.
  5. Hwang, C. C.†, Chien, H. I.†, Lee, Y. C., Kao, J. C., Huang, Y. R., Huang, Y. L., Huang, C. Y., Tsai, Y. H.*. Physicochemical quality retention during cold storage of prepackaged barramundi meat processed with a new microwave-assisted induction heating technology. Foods. 2023, 12(16), 3140.
  6. Hwang, C. C., Chien, H. I., Lee, Y. C., Lin, C. S., Hsiao, Y. T., Kuo, C. H., Yen, F. L., Tsai, Y. H.*. Effect of high-pressure processing on the qualities of carrot juice during cold storage. Foods. 2023, 12(16), 3107.
  7. Nargotra, P., Sharma, V., Lee, Y. C., Tsai, Y. H., Liu, Y. C., Shieh, C. J., Tsai, M. L., Dong, C. D., Kuo, C. H. Microbial lignocellulolytic enzymes for the effective valorization of lignocellulosic biomass: A review. Catalysts. 2023, 13(1), 83.
  8. Tsai M. F., Huang C. Y., Nargotra P., Tang W. R., Liao K. T., Lee Y. C., Lin C. M., Lin C., Shieh C. J., Kuo C. H.*. Green extraction and purification of chondroitin sulfate from jumbo squid cartilage by a novel procedure combined with enzyme, ultrasound and hollow fiber dialysis. Journal of Food Science and Technology. 2023, 60, 1711–1722.
  9. Ou, T. Y., Lee Y. C., Chang, T. H., Lee, S. H, and Tsai, W. L.†. Design and Implementation of a Recommendation System for Buying Fresh Foods Online Based on Web Crawling. Journal of advanced computational intelligence and intelligent informatics. 2023, 27, 2.
2022
  1. Lin, C. S., Tsai, Y. H., Chen, P. W., Chen, Y. C., Wei, P. C., Tsai, M. L., Kuo, C. H. and Lee, Y. C.*. Impacts of high-hydrostatic pressure on the organoleptic, microbial, and chemical qualities and bacterial community of freshwater clam during storage studied using high-throughput sequencing. LWT-food science and technology. 2022, 171, 114124. (本人為通訊作者)
  2. Huang, C. H., Lin, C. S., Lee, Y. C.*, Ciou, J. W., Kuo, C. H., Huang, C. Y., Tseng, C. H. and Tsai, Y. H.*. Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing. Biology. 2022, 11, 1307. (本人為共同通訊作者)
  3. Ou, T. Ying., Tsai, W. Lung.*, Lee, Y. C., Chang, T. H., Lee, S. H. and Huang, F. F. Recommendation Model for Selling Rules in the Telecom Retail Industry. Axioms. 2022, 11, 265.
  4. Huang, C. H., Hsieh, C. Y., Lee, Y. C., Ou, T. Y., Chang, T. H., Lee, S. H., Tseng, C. H. and Tsai, Y. H.*. Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage. Biology. 2022, 11(5), 702.
  5. Hsiao, W. C., Hong, Y. H., Tsai, Y. H., Lee, Y. C., Patel, A. K., Guo, H. R., Kuo, C. H. and Huang, C. Y.*. Extraction, Biochemical Characterization, and Health Effects of Native and Degraded Fucoidans from Sargassum crispifolium. Polymers. 2022, 14(9), 1812.
  6. Tsai, Y. H., Kung, H. F., Lin, C. S., Hwang, C. C., Lou, S. S., Huang, C. Y., Chang, Sam K. C. and Lee, Y. C.*. Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet. International Journal of Food Properties. 2022, 25(1), 872-884. (本人為通訊作者)
  7. Lee, Y. C., Kung, H. F., Cheng, Q. L., Lin, C. S., Tseng, C. H., Chiu, K. H. and Tsai, Y. H.*. Effects of high-hydrostatic-pressure processing on the chemical and microbiological quality of raw ready-to-eat hard clam marinated in soy sauce during cold storage. LWT- Food Science and Technology. 2022, 159(1), 113229. (本人為第一作者)
  8. Tsai, Y. H., Kung, H. F., Lin, C. S., Hsieh, C. Y., Ou, T. Y., Chang, T. H., and Lee, Y. C.*. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties. 2022, 25(1), 237-251. (本人為通訊作者)
  9. Lee, Y. C., Kung, H. F., Chen, S. L., Lin, C. S., Huang, C. Y., Arakawa, O., Tseng, C. H. and Tsai, Y. H.*. Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage. Journal of Aquatic Food Product Technology. 2022, 271-284. (本人為第一作者)
  10. Kung, H. F.†, Lin, C. S.†, Lou, S. S., Huang, C. Y., Chiu, K., Lee, Y. C.*, and Tsai, Y. H.*. High pressure processing extend the shelf life of milkfish flesh during refrigerated storage. Food Control. 2022, 133, 108768. (本人為共同通訊作者)
  11. Lin, C. S.†, Lee, Y. C.†, Kung, H. F., Cheng, Q. L., Ou, T. Y., Chang, S. K. C.*, and Tsai, Y. H.*. Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage. Food Control. 2022, 133, 108533. (本人為共同第一作者)
2021
  1. Hwang, C. C.†, Lin, C. S.†, Lee, Y. C.*, Wei, C. I., Tung, H. N., Ou, T. Y., Chen, T. Y., and Tsai, Y. H.*. Physicochemical and microbial quality of prepackaged shrimp processed by a scaled-up microwave-assisted induction heating technology. Applied Sciences. 2021, 11, 9514. (本人為共同通訊作者)
  2. Lee, Y. C.†, Lin, C. S.†, Zeng, W., Hwang, C. C., Chiu, K., Ou, T. Y., Chang, T. H. and Tsai, Y. H.*. Effect of a novel microwave-assisted induction heating (MAIH) technology on the quality of pre-packaged Asia hard clam (Meretrix lusoria). Foods. 2021, 10, 2299. (本人為第一作者)
  3. Lin, C. S., Lee, Y. C., Chiu, J. W., Hwang, C. C., Kung, H. F. and Tsai, Y. H.*. Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage. CyTA-Journal of Food. 2021, 19(1), 762-770.
  4. Lee, Y. C.*, Lin, C. Y., Wei, C.I., Tung, N., Chiu, K. and Tsai, Y. H.*. Preliminary evaluation of a novel microwave-assisted induction heating (MAIH) system on white shrimp cooking. Foods. 2021, 10, 545. (本人為第一與通訊作者)
2020
  1. Hwang, C. C.†, Lee, Y. C.†, Huang, C. Y., Kung, H. F., Cheng, H. H., and Tsai, Y. H.*. Effect of brine concentrations on the bacteriological and chemical quality and histamine content of brined and dried milkfish. Foods. 2020, 9, 1597. (本人為共同第一作者)
  2. Lee, Y. C., Tsai, Y. H., Chen, S. L., Kung, H. F., Arakawa, O., Wei, C. I. Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure. Foods. 2020, 9(3), 266-275. (本人為第一作者)
2019
  1. Lee, Y. C.,* Hsieh, C. Y., Chen, M. L., Wang, C. Y., Lin, C. S., and Tsai, Y. H.*. High Pressure Inactivation of Histamine-forming Bacteria Morganella morganii and Photobacterium phosphoreum. Journal of Food Protection. 2019, 83(4):621-627. (本人為第一作者)
  2. Lee, Y. C.,* Tseng, P. H., Hwang, C. C., Kung, H. F., Huang, Y. L., Lin, C. S., Wei, C. I. and Tsai, Y. H.*. Effect of vacuum packaging on histamine production in Japanese spanish mackerel (Scomberomorus niphonius) stored at various temperatures. Journal of Food Protection. 2019, 82(11), 1931-1937. (本人為第一作者)
  3. Hwang, C. C., Tseng, P. H., Lee, Y. C.,* Kung, H. F., Huang, C. Y., Chen, H. C., and Tsai, Y. H.*. Determination of histamine in Japanese Spanish mackerel (Scomberomorus niphonius) meat implicated in a foodborne poisoning. Journal of Food Protection. 2019, 82(10), 1643-1649. (本人為共同通訊作者)
  4. Lin, C. S., Yang, C. J., Chen, P. J., Liu, K. W., Lin, H. P., Lin, C. C., Lee, Y. C., Cheng, W. C., Wei, C. I. and Tsai, Y. H.*. Assessment of microbiological and chemical quality of bubble tea beverages vended in Taiwan. Journal of Food Protection. 2019, 82, 1384-1389.
  5. 黃秋菊、蔡永祥、蔡婉玲、鄭朝安、李憶甄* (2019) 市售魚丸之衛生品質與過氧化氫殘留之分析，臺灣農化與食品科學，57 (1)，22-30。
  6. 李憶甄*、蔡永祥、蔡文榮、曾湘媚、龔賢鳳 (2019)市售秋刀魚之組織胺相關衛生品質探討，臺灣農化與食品科學，57 (1)，31-38。
  7. 李憶甄*、蔡永祥、李佩霞、曾湘媚、龔賢鳳、林仲聖 (2019) 不同包裝及貯存溫度對旗魚鬆衛生品質之探討，臺灣農化與食品科學，57 (1)，50-59。
2018
  1. Lee, Y. C., Huang, L. Y., Hwang, C. C., Huang, Y. L., Hou, C. Y., and Tsai, Y. H.* .Histamine Changes of Basa Fish Meats (Pangasius hypophthalmus) Stored at Various Temperatures. Journal of the Fisheries Society of Taiwan. 2018, 45(1), 1-9.
2017
  1. Kung, H. F., Lee, Y. C., Lin, C. W., Huang, Y. R., Cheng, C. A., Lin, C. M. and Tsai, Y. H.*. The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures. Journal of Food and Drug Analysis. 2017, 25, 812-818.
  2. Kung, H. F., Lee, Y. C., Huang, Y. L., Huang, Y. R., Su, Y. C. and Tsai, Y. H. *. Degradation of histamine by Lactobacillus plantarum isolated from miso products. Journal of Food Protection. 2017, 80, 1682-1688 (SCI).
2016
  1. Kung, H. F., Lee, Y. C., Huang, Y. L., Huang, C. Y., Hwang, C. C. and Tsai, Y. H.*. Histamine formation in flying fish contaminated with Staphylococcus xylosus. International Aquatic Research. 2016, 8, 217-226.
  2. Lee, Y. C., Chen, Y. F., Huang, Y. L., Kung, H. F., Chen, T. Y. and Tsai, Y. H.*. Hygienic quality, adulteration of pork and histamine production by Raoultella ornithinolytica in milkfish dumpling. Journal of Food and Drug Analysis. 2016, 24, 762-770.
  3. 李憶甄、黃雅玲、李佩霞、龔賢鳳、林仲聖、蔡永祥* (2016) 市售魚鬆之組織胺相關衛生品質與禽畜肉摻入探討，臺灣農化與食品科學，54 (5)，189-199。
  4. 李憶甄、蔡婉玲、詹聖慶、蔡美玲、鄭朝安、蔡永祥* (2016) 乙基麥芽醇造成魚丸之過氧化氫偽陽性探討，臺灣農化與食品科學，54 (2)，107-114。
  5. 李憶甄、鄭凱元、林仲聖、黃鈺茹、龔賢鳳、蔡永祥* (2016) 開發快速簡易去除魷魚墨囊臭味之方法，臺灣農化與食品科學，54 (1)，20-27。
◆技術轉移◆
  1. 松果菊苷之有效成分純化與抗菌效果檢測，授權單位：昇漢科技有限公司，簽約日期：2024/04/11，技轉金額：8萬元
  2. 山麦冬之有效成分萃取技術，授權單位：昇漢科技有限公司，簽約日期：2023/03/01，技轉金額：10萬元
  3. 瑪卡(MACA)之有效成分萃取技術，授權單位：昇漢科技有限公司，簽約日期：2021/08/01，技轉金額：10萬元
◆專利◆
  1. 新型創作人:蔡永祥、李憶甄、楊智榮、邱治瑋，專利權人:國立高雄海洋科技大學，公告日:2018/4/01，新型名稱：水果果乾乾燥裝置，中華民國專利證書新型號:M557521號。
  2. 發明人:黃俊勇、蔡永祥、林家民、李憶甄、鄭凱元、李志豪，申請人:國立高雄海洋科技大學，公告日:2017/1/11，專利名稱:墨魚囊除臭方法，中華民國發明專利證書號:I565419號。