C. Shiau

发表

Isolation and characterization of acid and pepsin-solubilized collagens from the skin of balloon fish (Diodon holocanthus)

Yu-Ru Huang, C. Shiau, Hui-Huang Chen, 2011 .

Biogenic Amines in the Flesh of Sailfish (Istiophorus plafypferus) Responsible for Scornbroid Poisoning

C. Shiau, D. Hwang, S. Chang, 1995 .

Evaluation of lanternfish (Benthosema pterotum) hydrolysates as antioxidants against hydrogen peroxide induced oxidative injury

Tsung-Lin Li, Yi-Lin Chan, Chang-Jer Wu, 2013 .

Composition characterization of Myctophids (Benthosema pterotum): Antioxidation and safety evaluations for Myctophids protein hydrolysates

Tsung-Lin Li, Yi-Lin Chan, Chang-Jer Wu, 2012 .

SERS Study of Histamine by Using Silver Film over Nanosphere Structure

H. Chiang, C. Shiau, T. Tsai, 2012, Plasmonics.

Comparative chemical, taste, and functional components in different tissues of giant grouper (Epinephelus lanceolatus)

Yu-Ru Huang, C. Shiau, Ann‐Chang Cheng, 2018 .

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.

C. Shiau, D. Hwang, S. C. Huang, 2005, Meat science.

Extractive component changes in the foot muscle of live small abalone during storage

C. Shiau, T. Chiou, M. Lai, 2002 .

Organization and promoter analysis of the zebrafish (Danio rerio) chemokine gene (CXC-64) promoter

Jen-Leih Wu, Jyh-Yih Chen, C. Shiau, 2010, Fish Physiology and Biochemistry.

Effects of Sizes and Conformations of Fish-Scale Collagen Peptides on Facial Skin Qualities and Transdermal Penetration Efficiency

Han-Ning Huang, Tsung-Lin Li, Yi-Lin Chan, 2010, Journal of biomedicine & biotechnology.

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Chyuan-Yuan Shiau, C. Shiau, Hua-Ming Chen, 2003 .

Free Amino Acids and Nucleotide-Related Compounds in Milkfish (Chanos chanos) Muscles and Viscera

C. Shiau, Tuu-jyi Chai, T. Chiou, 1996 .

Antioxidant activities of carnosine, anserine, some free amino acids and their combination

C. Shiau, Hua-Ming Chen, T. Chiou, 2020 .

Characterization of Oyster Shucking Liquid Wastes and Their Utilization as Oyster Soup

C. Shiau, T. Chai, 1990 .

Isolation and characterization of collagens from the skin of giant grouper (Epinephelus lanceolatus)

Yu-Ru Huang, C. Shiau, C. Hsieh, 2014 .

Carotenoids composition in Scutellaria barbata D. Don as detected by high performance liquid chromatography-diode array detection-mass spectrometry-atmospheric pressure chemical ionization

T. Kao, Bing‐Huei Chen, C. Shiau, 2014 .

Low-molecular-weight peptides as related to antioxidant properties of chicken essence

C. Shiau, B. Pan, Hui-Chun Wu, 2020, Journal of Food and Drug Analysis.

Changes in Biochemical Compositions and Quality of White Shrimp (Litopenaeus vannamei) During Storage

Yu-Ru Huang, C. Shiau, Mirtala Francisca Guevara Zelaya, 2016 .

Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam Meretrix lusoria During Storage at Different Temperatures

C. Shiau, T. Chiou, J. Lin, 1998 .

Seasonal variations of chemical constituents in the muscle and viscera of small abalone fed different diets

C. Shiau, T. Chiou, M. Lai, 2001 .

Change of Hygienic Quality and Freshness in Tuna Treated with Electrolyzed Water and Carbon Monoxide Gas during Refrigerated and Frozen Storage

Y. Hung, Yu-Ru Huang, C. Shiau, 2006 .

Preliminary study on puffer fish proteome-species identification of puffer fish by two-dimensional electrophoresis.

C. Shiau, D. Hwang, Cheng-I. Wei, 2004, Journal of agricultural and food chemistry.

Food-Derived Bioactive Peptides with Antioxidative Capacity, Xanthine Oxidase and Tyrosinase Inhibitory Activity

Yu-Wei Chang, Tsui-Chin Huang, S. Hsia, 2021, Processes.

Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability

C. Shiau, Chun-Ju Chang, Wen-Chieh Sung, 2017 .

Seasonal variations of free amino acids and nucleotide‐related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes

C. Shiau, D. Hwang, S. Jeng, 2000 .

COMPARISON OF MEAT QUALITY RELATED CHEMICAL COMPOSITIONS OF WILD-CAPTURED AND CAGE-CULTURED COBIA

C. Shiau, J. Chuang, R. Lin, 2010 .

Molecular cloning and functional analysis of zebrafish (Danio rerio) chemokine genes.

Jen-Leih Wu, Jyh-Yih Chen, C. Hui, 2008, Comparative biochemistry and physiology. Part B, Biochemistry & molecular biology.

Biogenic amines content, histamine-forming bacteria and adulteration of bonito in tuna candy products.

Yu-Ru Huang, C. Shiau, Yi-Chen Lee, 2010 .

Study on biochemical divergences of the meat and egg of freshwater prawns (Macrobrachium rosenbergii)

Yu-Wei Chang, C. Shiau, Ying Cheng, 2019, Food science & nutrition.

Identification of puffer fish species by native isoelectric focusing technique

C. Shiau, T. Noguchi, D. Hwang, 2003 .

Electrophoretic identification of muscle proteins in several puffer species with Coomassie blue/silver staining

C. Shiau, D. Hwang, Tai-Yuan Chen, 2002 .

Identification of species and measurement of tetrodotoxin in dried dressed fillets of the puffer fish, Lagocephalus lunaris.

C. Shiau, D. Hwang, Y. Tsai, 2002, Journal of Food Protection.

Identification of four Thunnus tuna species using mitochondrial cytochrome b gene sequence and PCR-RFLP analysis

C. Shiau, D. Hwang, Wen-Feng Lin, 2020, Journal of Food and Drug Analysis.

Changes in chemical constituents and physical indices during processing of dried-seasoned squid

C. Shiau, T. Chiou, Leah Lo, 2000 .

Extractive nitrogenous components ot cultured milkfish and tilapia

C. Shiau, Tuu-jyi Chai, T. Chiou, 1990 .

Effect of growth on the levels of free histidine and amino acids in white muscle of milkfish (Chanos chanos)

C. Shiau, Tuu-jyi Chai, T. Chiou, 1997 .

Functional components in Scutellaria barbata D. Don with anti-inflammatory activity on RAW 264.7 cells

T. Kao, Bing‐Huei Chen, C. Shiau, 2017, Journal of food and drug analysis.

Protein rRcovered from Oyster Wash Water by Ultrafiltration and Their Utilization as Oyster Sauce Through Fermentation

Chyuan-Yuan Shiau, Tun-jyi Chai, C. Shiau, 1999, Journal of Marine Science and Technology.

Applying DNA techniques to the identification of the species of dressed toasted eel products.

C. Shiau, D. Hwang, Y. Hsieh, 2004, Journal of Agricultural and Food Chemistry.

Smoked Dogfish Processing and Its Refrigerated Storage Stability

C. Shiau, T. Chai, 1985 .

Proximate composition, Free amino acids and peptides contents in commercial chicken and other meat essences

C. Shiau, H-C. Wu, 2020 .

Seasonal Variations of Free Amino Acids in the Muscle and Viscera of Small Abalone Haliotis diversicolor.

C. Shiau, D. Hwang, T. Chiou, 1997 .

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.

C. Shiau, D. Hwang, S. C. Huang, 2005, Meat science.