Jhih-Ting Hsiao

Determination of the soybean allergen Gly m 6 and its stability in food processing using liquid chromatography–tandem mass spectrometry coupled with stable-isotope dimethyl labelling

Jhih-Ting Hsiao, Kuan-Hong Chen, F. Sheu, 2022, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

17-(Allylamino)-17-demethoxygeldanamycin treatment induces the accumulation of heat shock proteins and alleviates senescence in broccoli

Jhih-Ting Hsiao, F. Sheu, Yen-Chou Kuan, 2022, Postharvest Biology and Technology.

Cold shock treatment delays broccoli flower bud yellowing by repressing the gene expression of glycine-rich RNA-binding protein 2, a senescence-associated protein involved in the regulation of stomata opening

Jhih-Ting Hsiao, F. Sheu, Yen-Chou Kuan, 2023, Postharvest Biology and Technology.

1 Feasibility of Utilizing Stable-Isotope Dimethyl 2 Labeling in Liquid Chromatography-Tandem Mass 3 Spectrometry-Based Determination for Food 4 Allergens — Case of Kiwifruit 5

Jhih-Ting Hsiao, F. Sheu, Y. Shih, 2019 .

Real-time PCR-based quantitative microbiome profiling elucidates the microbial dynamic succession in backslopping fermentation of Taiwanese pickled cabbage.

Jhih-Ting Hsiao, You‐Yun Hu, I‐Hsuan Lo, 2024, Journal of the science of food and agriculture.