Yi‐Chen Lee

National Kaohsiung Marine University — Taiwan

Biochemistry, Genetics and Molecular Biology · Life Sciences

15h-index585citations36works12.72yr 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(14), Meat and Animal Product Quality(12), Microbial Inactivation Methods(11), Food Drying and Modeling(4), Protein Hydrolysis and Bioactive Peptides(4)

Publications36 total

Effect of the addition of soybean meal and transglutaminase on protein enrichment and quality attributes of wheat flour noodles
Journal of Cereal Science·2026
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
High-pressure processing combined with Shio-koji marination extends the shelf life of marlin meat during refrigerated storage
Food Control·2025· 2 cited
Preparation of in-package savory rice pudding using a novel microwave-assisted induction heating technology
Innovative Food Science & Emerging Technologies·2025
Effectiveness of a scenario-based simulation course on improving the clinical communication skills of dietetic students
BMC Medical Education·2025· 2 citedOpen 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
On Statistical Rates of Conditional Diffusion Transformers: Approximation, Estimation and Minimax Optimality
arXiv (Cornell University)·2024Open Access
Emergence of large-scale cell death through ferroptotic trigger waves
Nature·2024· 110 citedOpen Access
Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology
Foods·2023Open 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
Microbial Lignocellulolytic Enzymes for the Effective Valorization of Lignocellulosic Biomass: A Review
Catalysts·2022· 94 citedOpen Access
Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing
Biology·2022· 12 citedOpen Access
Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet
International Journal of Food Properties·2022· 12 citedOpen Access
Effect of High-Pressure Treatment on Blue Marlin (<i>Makaira nigricans</i>) Quality During Storage
Journal of Aquatic Food Product Technology·2022· 8 cited
Effects of high-hydrostatic-pressure processing on the chemical and microbiological quality of raw ready-to-eat hard clam marinated in soy sauce during cold storage
LWT·2022· 16 citedOpen Access
High pressure processing extend the shelf life of milkfish flesh during refrigerated storage
Food Control·2021· 19 cited
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
Food Control·2021· 16 cited
page 1 of 2Next →

Frequent Co-authors

Yung‐Hsiang Tsai(27), Hsien‐Feng Kung(13), Chun-Yung Huang(9), Chiu‐Chu Hwang(8), Chung‐Saint Lin(7), Chia‐Hung Kuo(5), Hung-I Chien(5), Ya‐Ling Huang(4), Chih-Hua Tseng(4), Pi-Chen Wei(4), Parushi Nargotra(3), Yu‐Ru Huang(3), Chia‐Min Lin(3), Osamu Arakawa(3), Kuo-Hsun Chiu(3), Chih-Hsiung Huang(3), Perry T. Kaye(3), Hannah K. C. Co(2), Chia‐Chou Wu(2), Sheng‐hong Chen(2)