| 年度 |
篇名 |
期刊等級 |
期刊名稱 |
第一作者 |
共同作者 |
卷期 |
起始頁 |
結束頁 |
總頁數 |
語言 |
相關網址 |
| 2026 |
Adsorption kinetics of azo dyes on an organic-inorganic zincophosphate hybrid |
SCI |
Materials Chemistry and Physics |
Pi-Chen Wei |
|
350 |
131902 |
0 |
0 |
|
|
| 2026 |
Nitrogen doped graphene quantum dots modified a crystalline zinc phosphite based non-enzymatic electrochemical sensor for the ultra-low detection of tyramine |
SCI |
Food Control |
Pi-Chen Wei |
|
182 |
11841 |
0 |
0 |
|
|
| 2025 |
Application of high-hydrostatic pressure to extend shelf life of miso-marinated escolar loins during cold storage |
SCI |
Food Control |
Pi-Chen Wei |
|
169 |
111031 |
0 |
0 |
|
|
| 2025 |
High-hydrostatic pressure on Escolar meats: Impact on the microbial, chemical, and organoleptic qualities and bacterial community by using high-throughput sequencing |
SCI |
LWT-Food Science and Technology |
Pi-Chen Wei |
|
215 |
117196 |
0 |
0 |
|
|
| 2025 |
Miso marination as a technology to extend cold storage of escolar meats |
SCI |
Applied Food Research |
Chung-Saint Lin |
|
5 |
101502 |
0 |
0 |
|
|
| 2025 |
Unique Organic−Inorganic Hybrid Copper(I) Phosphate with Ultralow Ractopamine Detection Limit and In Situ Sensing Ability |
SCI |
Inorganic Chemistry |
Pi-Chen Wei |
|
64 |
4408 |
0 |
0 |
|
|
| 2023 |
Comparison of high-hydrostatic pressure and frozen treatments on raw freshwater clam marinated in soy sauce: Impact on microbiological and organoleptic qualities |
SCI |
Food Control |
Pi-Chen Wei |
|
154 |
109999 |
0 |
0 |
|
|
| 2023 |
Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities |
SCI |
Biology |
Hung-I Chien |
|
|
0 |
0 |
0 |
|
|
| 2023 |
Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality
Deterioration during Storage |
SCI |
Foods |
Hung-I Chien |
|
|
0 |
0 |
0 |
|
|
| 2023 |
Structural Variants and Ultralow Detection Ability for Tryptamine in Two Polymorphs of a Zincophosphite Framework |
SCI |
Inorganic Chemistry |
Pi-Chen Wei |
|
|
0 |
0 |
0 |
|
|
| 2022 |
Impacts of high-hydrostatic pressure on the organoleptic, microbial, and chemical qualities and bacterial community of freshwater clam during storage studied using high-throughput sequencing |
SCI |
LWT-FOOD SCIENCE AND TECHNOLOGY |
Chung-Saint Lin |
|
171 |
0 |
0 |
0 |
|
|
