研究成果 ACHIEVEMENT


        期刊論文

  1. Kung, H. F.†, Lin, C. S.†, Lou, S. S., Huang, C. Y., Chiu, K., Lee, Y. C.*, and Tsai, Y. H.* (2022, Apr). High pressure processing extend the shelf life of milkfish flesh during refrigerated storage. Food Control, 133, 108768. (SCI, 19/143, Food Science and Technology). 
  2. Lee, Y. C.*, Tsai, Y. H., Hwang, C. C., Lin, C. Y., and Huang, Y. L. (2022, Mar). Evaluating the effect of an emerging microwave-assisted induction heating (MAIH) on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4℃in Taiwan. Food Control, 133, 105809. (SCI, 19/143, Food Science and Technology). 
  3. Lin, C. S.†, Lee, Y. C.†, Kung, H. F., Cheng, Q. L., Ou, T. Y., Chang, S. K. C.*, and Tsai, Y. H.* (2022, Mar). 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, 133, 108533. (SCI, 19/143, Food Science and Technology). 
  4. 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.* (2021, Oct). Physicochemical and microbial quality of prepackaged shrimp processed by a scaled-up microwave-assisted induction heating technology. Applied Sciences, 11, 9514. (SCI, 73/160, Physics,Applied Engineering).
  5. Lin, C. S., Lee, Y. C., Chiu, J. W., Hwang, C. C., Kung, H. F. and Tsai, Y. H.* (2021, Oct). Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage. CyTA-Journal of Food, 19(1), 762-770. (SCI, 88/143, Food Science and Technology).
  6. Tsai, Y. H.†, Hwang, C. C.†, Lin, C. S., Lin, C. Y., Ou, T. Y., Chang, T. H., and Lee, Y. C.* (2021, Oct). Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp. Innovative Food Science & Emerging Technologies, 73, 102787. (SCI, 15/143, Food Science and Technology). 
  7. Lee, Y. C.†, Lin, C. S.†, Zeng, W., Hwang, C. C., Chiu, K., Ou, T. Y., Chang, T. H. and Tsai, Y. H.* (2021, Sep). Effect of a novel microwave-assisted induction heating (MAIH) technology on the quality of pre-packaged Asia hard clam (Meretrix lusoria). Foods, 10, 2299. (SCI, 37/143, Food Science and Technology). 
  8. Lee, Y. C*., Lin, C. Y., Wei, C.I., Tung, N., Chiu, K. and Tsai, Y. H. (2021, Mar). Preliminary evaluation of a novel microwave-assisted induction heating (MAIH) system on white shrimp cooking. Foods, 10, 545. (SCI, 37/143, Food Science and Technology). 
  9. Hwang, C. C., * Lee, Y. C., Huang, C. Y., Kung, H. F., Cheng, H. H., and Tsai, Y. H., * (2020, Nov). Effect of brine concentrations on the bacteriological and chemical quality and histamine content of brined and dried milkfish. Foods, 9, 1597. (SCI, 37/143, Food Science and Technology).
  10. Hwang, C. C., Kung, H. F., Lee, Y. C.,* Wen, S. Y., Chen P. Y., Tsen D. I. and Tsai, Y. H.* (2020, May). Histamine fish poisoning and histamine production by Raoultella ornithinolytica in milkfish surimi. Journal of Food Protection, 83(5), 874-880. (SCI, 92/143, Food Science and Technology). 
  11. Kung, H. F.**, Lee, Y. C. **, Hwang, C. C., Wu, Y. C., Hsieh, C. Y., and Tsai, Y. H. (2020, May). Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil. Food Science & Nutrition, 8, 3435- 3441. (SCI, 68/143, Food Science and Technology). 
  12. Lee, Y. C.,* Hsieh, C. Y., Chen, M. L., Wang, C. Y., Lin, C. S., and Tsai, Y. H.* (2020, Mar). High pressure inactivation of histamine-forming bacteria Morganella morganii and Photobacterium phosphoreum. Journal of Food Protection, 83, 621-627. (SCI, 92/143, Food Science and Technology). 
  13. Lee, Y. C.,* Tsai, Y. H., Chen, S. L., Kung, H. F., Arakawa, O., and Wei, C. I. (2020, Mar). Inactivation and damage of histamine-forming bacteria by treatment with high hydrostatic pressure. Foods, 9(3), 266-275. (SCI, 37/143, Food Science and Technology). 
  14. 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. (2019, Nov). Effect of vacuum packaging on histamine production in Japanese spanish mackerel (Scomberomorus niphonius) stored at various temperatures. Journal of Food Protection, 82, 1931-1937. (SCI, 92/143, Food Science and Technology). 
  15. Hwang, C. C., Tseng, P. H., Lee, Y. C.*, Kung, H. F., Huang, C. Y., Chen, H. C., and Tsai, Y. H. (2019, Oct). Determination of histamine in Japanese Spanish mackerel (Scomberomorus niphonius) meat implicated in a foodborne poisoning. Journal of Food Protection, 82, 1643-1649. (SCI, 92/143, Food Science and Technology). 
  16. 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. (2019, Aug). Assessment of microbiological and chemical quality of bubble tea beverages vended in Taiwan. Journal of Food Protection, 82, 1384-1389. (SCI, 92/143, Food Science and Technology).
  17. Lee, Y. C., Huang, L. Y., Hwang, C. C., Huang, Y. L., Hou, C. H., and Tsai, Y. H.* (2018, Mar). Histamine Changes of Basa Fish Meats (Pangasius hypophthalmus) Stored at Various Temperatures. Journal of the Fisheries Society of Taiwan, 45(1):1-9. 
  18. Hsien-Feng Kung, Yi-Chen Lee, Chiang-Wei Lin, Yu-Ru Huang, Chao-An Cheng, Chia-Min Lin, Yung-Hsiang Tsai (2017, Dec). The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures. Journal of Food and Drug Analysis, 25, 812-818. (SCI, 12/143, Food Science and Technology).
  19. HSIEN-FENG KUNG, YI-CHEN LEE, YA-LING HUANG, YU-RU HUANG, YI-CHENG SU, AND YUNG-HSIANG TSAI* (2017, Sep). Degradation of Histamine by Lactobacillus plantarum Isolated from Miso Products. Journal of Food Protection, 80, 1682-1688 . (SCI, 92/143, Food Science and Technology).
  20. HSIEN-FENG KUNG, YI-CHEN LEE, YA-LENG TSENG, YA-LING HUANG, TAI-YUAN CHEN and YUNG-HSIANG TSAI (2016, Nov). Degradation of Histamine in Salted Fish Product by Halotolerant Bacillus Polymyxa. Journal of Food Safety, 36, 325-331. (SCI, 102/143, Food Science and Technology).
  21. Yi-Chen Lee, Yi-Fen Chen, Ya-Ling Huang, Hsien-Feng Kung, Tai-Yuan Chen, Yung-Hsiang Tsai, (2016, Oct). Hygienic quality, adulteration of pork and histamine production by Raoultella ornithinolytica in milkfish dumpling. Journal of Food and Drug Analysis, 24(4), 762–770. (SCI, 12/143, Food Science and Technology). 
  22. Hsien-Feng Kung, Yi-Chen Lee, Ya-Ling Huang, Chun-Yung Huang, Chiu-Chu Hwang, Yung-Hsiang Tsai (2016, Sep). Histamine formation in flying fish contaminated with Staphylococcus xylosus. International Aquatic Research, 8(3)217–226.
  23. Lee, Yi-Chen; Kung, Hsien-Feng; Huang, Ya-Ling; Wu, Chien-Hui; Huang, Yu- Ru; Tsai, Yung-Hsiang (2016, Sep). Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture. Journal of Food Protection, 79, 1556-1561. (SCI, 92/143, Food Science and Technology). 
  24. Yi-Chen Lee, Hsien-Feng Kung, Chun-Yung Huang, Tzou-Chi Huang, Yung-Hsiang Tsai (2016, Jan). Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture. Journal of Food and Drug Analysis, 24(1), 157–163. (SCI, 12/143, Food Science and Technology). 
  25. 李憶甄；蔡永祥；蔡文榮；曾湘媚；龔賢鳳（2019年02月）。市售秋刀魚之組織胺相關衛生品質探討。臺灣農業化學與食品科學， 57(1)，31-38。
  26. 李憶甄；蔡永祥；李佩霞； 曾湘媚；龔賢鳳；林仲聖（2019年02月）。不同包裝及貯存溫度對旗魚鬆衛生品質之探討。臺灣農業化學與食品科學，57(1)，50-59。
  27. 黃秋菊; 蔡永祥; 蔡婉玲; 鄭朝安; 李憶甄（2019年02月）。市售魚丸之衛生品質與過氧化氫殘留之分析。台灣農業化學與食品科學，57(1)，22-30。
  28. 李憶甄；楊流芳;江啟銘；蔡永祥（2018年08月）。市售櫻花蝦乾之衛生品質與貯藏試驗探討。臺灣農業化學與食品科學，56 (3)，59-68。
  29. 李憶甄、黃雅玲、李佩霞、龔賢鳳、林仲聖、蔡永祥（2016年10月）。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。
  30. 李憶甄、蔡婉玲、詹聖慶、蔡美玲、鄭朝安、蔡永祥（2016年04月）。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。
                                                                        研討會論文
  1. Yi-Chen Lee, Chung-Saint Lin, Siang-Mei Zeng, Yung-Hsiang Tsai and Yu-Ru Huang (2018, Apr). Histamine-related Quality Changes of Japanese Spanish Mackerel (Scomberomorus niphonius) Meats During Storage. International Association for Food Protection, Annual Meeting, 2018, 猶他州鹽湖城.