Yung‐Hsiang Tsai

National Kaohsiung Marine University — Taiwan

Biochemistry, Genetics and Molecular Biology · Life Sciences

35h-index3.8kcitations149works2.42yr avg
OpenAlex↗ORCID↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Polyamine Metabolism and Applications(65), Meat and Animal Product Quality(37), Microbial Inactivation Methods(26), Probiotics and Fermented Foods(24), Protein Hydrolysis and Bioactive Peptides(22)

Publications149 total

Unveiling the mechanism of ultrasound-assisted phenolic extraction from Psidium cattleianum leaves: Kinetic, mass transfer, and thermodynamic insights
Ultrasonics Sonochemistry·2025· 1 citedOpen Access
Miso marination as a technology to extend cold storage of escolar meats
Applied Food Research·2025Open Access
Efficient Extraction and Physicochemical Characterization of Soy Protein from Soybean Meal for Application in Protein-Enriched Biscuits
Waste and Biomass Valorization·2025
Comparative Analysis of Chemical Composition and Food Safety of Commercial Fish Sauces from Four Asian Countries
Foods·2025Open Access
High-pressure processing combined with Shio-koji marination extends the shelf life of marlin meat during refrigerated storage
Food Control·2025· 2 cited
Delaying quality deterioration of refrigerated prepackaged chicken breasts with an emerging microwave-assisted induction heating system
Applied Food Research·2025Open Access
Development and pasteurization of in-packaged ready-to-eat rice products prepared with novel microwave-assisted induction heating (MAIH) technology
Applied Food Research·2025· 6 citedOpen Access
High-hydrostatic pressure on Escolar meats: Impact on the microbial, chemical, and organoleptic qualities and bacterial community by using high-throughput sequencing
LWT·2024· 7 citedOpen Access
Application of high-hydrostatic pressure to extend shelf life of miso-marinated escolar loins during cold storage
Food Control·2024· 6 cited
High oxidative stability of a complex fish liver oil nano‐capsules in response to long‐term storage, and to hyperthermal and sunlight exposure
Journal of the Science of Food and Agriculture·2023Open Access
Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing
Biology·2023· 6 citedOpen Access
Use of high pressure processing in combination with acidic electrolyzed water depuration for the shelf-life extension of blood clam (Tegillarca granosa)
Food Control·2023· 28 cited
Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology
Foods·2023Open Access
Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology
Foods·2023· 7 citedOpen Access
Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage
Foods·2023· 14 citedOpen Access
Comparison of high-hydrostatic pressure and frozen treatments on raw freshwater clam marinated in soy sauce: Impact on microbiological and organoleptic qualities
Food Control·2023· 4 cited
Evaluation of Wheat Noodles Supplemented with Soy Protein Isolate for Nutritional, Textural, Cooking Attributes and Glycemic Index
Applied Sciences·2023· 15 citedOpen Access
Synthesis and Anticancer Evaluation of 4-Anilinoquinolinylchalcone Derivatives
International Journal of Molecular Sciences·2023· 6 citedOpen Access
Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities
Biology·2023· 9 citedOpen Access
Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage
Foods·2023· 2 citedOpen Access
page 1 of 8Next →

Frequent Co-authors

Hsien‐Feng Kung(21), Deng‐Fwu Hwang(17), Chung‐Saint Lin(9), Chia‐Min Lin(8), Yu‐Ru Huang(7), Cheng–I Wei(7), Ya‐Ling Huang(7), Hwi-Chang Chen(6), Chun-Yung Huang(6), Yi‐Chen Lee(5), Chiu‐Chu Hwang(5), WenChieh Chen(4), Shu-Chen Chang(4), Yi‐Chen Lee(4), Tsong-Ming Lee(3), Yi‐Chen Lee(3), Chia‐Hung Kuo(3), Sen-Shyong Jeng(3), Tien-Chiu Wu(3), Shu‐Ling Hsieh(3)