1. Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet. Issue 1 (31st December 2022) Authors: Tsai, Yung-Hsiang; Kung, Hsien-Feng; Lin, Chung-Saint; Hwang, Chiu-Chu; Lou, Su-Shing; Huang, Chun-Yung; Chang, Sam K. C.; Lee, Yi-Chen Journal: International journal of food properties Issue: Volume 25:Issue 1(2022) Page Start: 872 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp. (October 2021) Authors: Tsai, Yung-Hsiang; Hwang, Chiu-Chu; Lin, Chung-Saint; Lin, Chih-Ying; Ou, Tsung-Yin; Chang, Tien-Hsiang; Lee, Yi-Chen Journal: Innovative food science & emerging technologies Issue: Volume 73(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology. (August 2022) Authors: Tsai, Yung-Hsiang; Hwang, Chiu-Chu; Kao, Jun-Cheng; Ou, Tsung-Yin; Chang, Tien-Hsiang; Lee, Shih-Hsiung; Lee, Yi-Chen Journal: Innovative food science & emerging technologies Issue: Volume 80(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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°C in Taiwan. (March 2022) Authors: Lee, Yi-Chen; Tsai, Yung-Hsiang; Hwang, Chiu-Chu; Lin, Chih-Ying; Huang, Yu-Ru Journal: Food control Issue: Volume 133:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage. Issue 1 (1st January 2021) Authors: Lin, Chung-Saint; Lee, Yi-Chen; Ciou, Jhih-Wei; Hwang, Chiu-Chu; Kung, Hsien-Feng; Tsai, Yung-Hsiang Journal: CyTA: journal of food Issue: Volume 19:Issue 1(2021) Page Start: 762 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Retardation of quality loss and extension of shelf life of prepackaged hard clam heating by a novel microwave-assisted induction heating (MAIH) during refrigerated storage. (November 2022) Authors: Tsai, Yung-Hsiang; Hwang, Chiu-Chu; Zeng, Wei-Han; Huang, Yu-Ru; Ou, Tsung-Yin; Chang, Tien-Hsiang; Lee, Shih-Hsiung; Lee, Yi-Chen Journal: Food control Issue: Volume 141(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗