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Shyu, Yuan-Tay
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1

Physicochemical characteristics and retardation effects on ..:

Chen, Hsiao-Ho ; Shyu, Yuan-Tay ; Wu, Sz-Jie
LWT.  180 (2023)  - p. 114688 , 2023
Link: https://doi.org/10.1016/..
 
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2

Evaluating the Anti-Inflammatory and Antioxidant Effects of..:

Ke, Yi-Yuan ; Shyu, Yuan-Tay ; Wu, Sz-Jie
Foods.  10 (2021)  1 - p. 167 , 2021
Link: https://doi.org/10.3390/..
 
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3

Flooding Stress and High-Pressure Treatment Enhance the GAB..:

Shiu, Man-Shin ; Shyu, Yuan-Tay ; Wu, Sz-Jie
Agriculture.  10 (2020)  5 - p. 175 , 2020
Link: https://doi.org/10.3390/..
 
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4

Increasing γ-Aminobutyric Acid Content in Vegetable Soybean..:

Wu, Sz-Jie ; Chang, Chia-Yu ; Lai, Yen-Ting.
Foods.  9 (2020)  11 - p. 1673 , 2020
Link: https://doi.org/10.3390/..
 
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5

Characterization of candidate genes involved in halotoleran..:

Chen, Yan-Huey ; Shyu, Yuan-Tay ; Lin, Shih-Shun.
PLOS ONE.  13 (2018)  8 - p. e0201346 , 2018
Link: https://doi.org/10.1371/..
 
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6

Quality changes in high hydrostatic pressure and thermal pa..:

Wang, Chung-Yi ; Wang, Yi-Ting ; Wu, Sz-Jie.
Journal of Food Science and Technology.  55 (2018)  12 - p. 5115-5122 , 2018
Link: https://doi.org/10.1007/..
 
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7

Revealing the Saline Adaptation Strategies of the Halophili..:

Chen, Yan-Huey ; Lu, Chia-Wei ; Shyu, Yuan-Tay.
Scientific Reports.  7 (2017)  1 - p. , 2017
Link: https://doi.org/10.1038/..
 
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8

Current status and future trends of high-pressure processin..:

Huang, Hsiao-Wen ; Wu, Sz-Jie ; Lu, Jen-Kai..
Food Control.  72 (2017)  - p. 1-8 , 2017
Link: https://doi.org/10.1016/..
 
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9

Anti-inflammatory properties of high pressure-assisted extr..:

Wu, Sz-Jie ; Chen, Ying-Wei ; Wang, Chung-Yi.
International Journal of Food Science & Technology.  52 (2017)  3 - p. 671-678 , 2017
Link: https://doi.org/10.1111/..
 
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10

Antioxidant properties of certain cereals as affected by fo..:

Wang, Chung-Yi ; Wu, Sz-Jie ; Shyu, Yuan-Tay
Journal of Bioscience and Bioengineering.  117 (2014)  4 - p. 449-456 , 2014
Link: https://doi.org/10.1016/..
 
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11

Inactivation and morphological damage of Vibrio parahaemoly..:

Wang, Chung-Yi ; Huang, Hsiao-Wen ; Hsu, Chiao-Ping..
Food Control.  32 (2013)  2 - p. 348-353 , 2013
Link: https://doi.org/10.1016/..
 
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12

Influence of preprocessing methods and fermentation of adzu..:

Liao, Wan-Chung ; Wang, Chung-Yi ; Shyu, Yuan-Tay..
Journal of Functional Foods.  5 (2013)  3 - p. 1108-1115 , 2013
Link: https://doi.org/10.1016/..
 
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13

Anti-inflammatory activity of Lactobacillus-fermented adlay..:

Wu, Sz-jie ; Fang, Jong-Yi ; Ng, Chang-Chai..
Food Research International.  52 (2013)  1 - p. 262-268 , 2013
Link: https://doi.org/10.1016/..
 
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14

Halomonas beimenensis sp. nov., isolated from an abandoned ..:

Wang, Chung-Yi ; Wu, Sz-Jie ; Ng, Chang-Chai..
International Journal of Systematic and Evolutionary Microbiology.  62 (2012)  Pt_12 - p. 3013-3017 , 2012
Link: https://doi.org/10.1099/..
 
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15

Cardiovascular and intestinal protection of cereal pastes f..:

Wang, Chung-Yi ; Wu, Sz-jie ; Fang, Jong-Yi..
Food Research International.  48 (2012)  2 - p. 428-434 , 2012
Link: https://doi.org/10.1016/..
 
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