C. Hwang

发表

Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil

Yi-Chen Lee, Hsien-Feng Kung, Y. Tsai, 2020, Food science & nutrition.

Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage

Yi-Chen Lee, Hsien-Feng Kung, Chung-Saint Lin, 2021, CyTA - Journal of Food.

Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish

Yi-Chen Lee, Hsien-Feng Kung, Y. Tsai, 2020, Foods.

Determination of Histamine in Japanese Spanish Mackerel (Scomberomorus niphonius) Meat Implicated in a Foodborne Poisoning.

Yi-Chen Lee, Hsien-Feng Kung, Chun-Yung Huang, 2019, Journal of food protection.

Histamine formation in flying fish contaminated with Staphylococcus xylosus

Yi-Chen Lee, Hsien-Feng Kung, Chun-Yung Huang, 2016, International Aquatic Research.

Histamine production by Enterobacter aerogenes in tuna dumpling stuffing at various storage temperatures

Yi-Chen Lee, Chia-min Lin, Hsien-Feng Kung, 2012 .

Chemical characterisation, biogenic amines contents, and identification of fish species in cod and escolar steaks, and salted escolar roe products

D. Hwang, Chia-min Lin, Chun-Yung Huang, 2012 .

Bacteriological quality and histamine-forming bacteria associated with fish meats and environments in HACCP and non-HACCP fish processing factories

D. Hwang, Hsien-Feng Kung, Chung-Saint Lin, 2011 .

Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology

Yi-Chen Lee, Cheng-I. Wei, Chung-Saint Lin, 2021, Applied Sciences.

Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria

Yi-Chen Lee, Chung-Saint Lin, Y. Tsai, 2012 .

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

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

Paralytic toxins in four species of coral reef crabs from Kenting National Park in southern Taiwan

P. Hwang, D. Hwang, Y. Tsai, 2006 .

Histamine Fish Poisoning and Histamine Production by Raoultella ornithinolytica in Milkfish Surimi.

Yi-Chen Lee, Y. Tsai, C. Hwang, 2020, Journal of food protection.

Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel (Scomberomorus niphonius) Stored at Various Temperatures.

Yi-Chen Lee, Cheng-I. Wei, Chung-Saint Lin, 2019, Journal of food protection.

Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (Meretrix lusoria)

Yi-Chen Lee, Chung-Saint Lin, Y. Tsai, 2021, Foods.

Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage

Yi-Chen Lee, F. Yen, Hung-I Chien, 2023, Foods.

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

Weizhen Zeng, Yu-Ru Huang, Yi-Chen Lee, 2022, Food Control.

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

Yu-Ru Huang, Yi-Chen Lee, Y. Tsai, 2021, Food Control.

Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp

Yi-Chen Lee, Chung-Saint Lin, Y. Tsai, 2021 .

Developmental exposures to waterborne abused drugs alter physiological function and larval locomotion in early life stages of medaka fish.

Te-Hao Chen, Pei-Han Liao, Pei-Jen Chen, 2015, Aquatic toxicology.

Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos).

Yi-Cheng Su, Deng-Fwu Hwang, D. Hwang, 2012, Food chemistry.