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Institution	Date	Title	Author
國立臺灣海洋大學	2019-02	Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan	Nodali Ndraha; Wen Chieh Sung; Hsin I Hsiao
國立臺灣海洋大學	2019-02	Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan.	Hsin I Hsiao; Wen Chieh Sung; Nodali Ndraha
國立臺灣海洋大學	2019-01	Functional chacteristics of ultraviolet-irradiated tilapia fish skin gelatin.	Wen Chieh Sung; Jenn Shou Tsai; Cheng Kuo Wu
國立臺灣海洋大學	2019	Quality function deployment modified for the food industry: An example of a granola bar.	Wen Chieh Sung; Hsin I. Hsiao; Tzu Yun Wang
國立臺灣海洋大學	2018-06	Effect of resistant starch on physicochemical properties of wheat dough and bread	Yung Shin Shyu; Jean Yu Hwang; Tzu Ching Huang; Wen Chieh Sung
國立臺灣海洋大學	2018-06	Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: Effects of deep-sea water culturing	Bonnie Sun Pan; Hoa En Chen; Wen Chieh Sung
國立臺灣海洋大學	2018-06	Studies on the Development of Small Abalone (Haliotis Diversicolor supertexta) Essence and Its Antioxidative Properties	Yu-Wei Chang; Chun-Che Lin; Wen-Chieh Sung
國立臺灣海洋大學	2018-06	Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: effects of deep-sea water culturing.	Wen Chieh Sung; Hoa En Chen; Bonnie Sun Pan
國立臺灣海洋大學	2018-06	Studies on the development of small abalone (Haliotis diversicolor supertexta) essence and its antioxidative properties.	Wen Chieh Sung; Chun Che Lin; Yu Wei Chang
國立臺灣海洋大學	2018-05	Effects of blanching and refrigerated storage on quality attributes of hybride abalone	Wen-Chieh Sung; Chyuan-Yuan Shiau; Cheng-Lin Tsai
國立臺灣海洋大學	2018-05	Effect of resistant starch on physicochemical properties of wehat dough and bread.	Wen-Chieh Sung; Tzu Ching Huang; Jean Yu Hwang; Yung Shin Shyu
國立臺灣海洋大學	2018-04	Effect of different algal lees on physicochemical qualities of baked potato chips	Wen Chieh Sung; Chang Jer Wu; Chorng Liang Pan; Yu Chin Lin
國立臺灣海洋大學	2018-02	Study on sponge cake qualities made from hen, duck and ostrich eggs	Jean Yu Hwang; Yung Shin Shyu; Lieh Te Yeh; Wen Chieh Sung
國立臺灣海洋大學	2018-02	Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)	Cheng Lin Tsai; Chyuan Yuan Shiau; Wen Chieh Sung
國立臺灣海洋大學	2018-02	Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs.	Wen-Chieh Sung; Lieh-Te Yeh; Yung Shin Shyu; Jean-Yu Hwang
國立臺灣海洋大學	2018-01	Proximate composition and free nitrogen-containing compounds in hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor), commercial processed abalone analogue products	Cheng Lin Tsai; Chyuan Yuan Shiau; Hsin I Hsiao; Wen Chieh Sung
國立臺灣海洋大學	2018	The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans	Wen-Chieh,Sung; Yu-Wei,Chang; Yu-Hao,Chou; Hsin-I,Hsiao
國立臺灣海洋大學	2017-12	Quality changes after oven-drying and frozen storage of bluestripe herring (Herklotsichthys quadrimaculatus)	Wen Chieh Sung; Mindia Adinda Sari
國立臺灣海洋大學	2017-08	Studies on the development and quality of fish chiffon cake and its storage stability.	Chun-Ju Chang; Chyuna-Yuan Shiau; Tung-Hai Pi; Wen-Chieh Sung
國立臺灣海洋大學	2017-05	Influence of cookies formulation on the formation of acrylamide	Wen Chieh Sung; Chih Ya Chen
國立臺灣海洋大學	2017	Effect of flaxseed flour and xanthan gum on gluten-free cake properties.	Wen Chieh Sung; Pei-Shan Chai
國立臺灣海洋大學	2017	Qualities of cookie made with beeswax-coconut oil organogels as replacement for shortening	Wen-Chieh Sung; Yu-Chin Lin
國立臺灣海洋大學	2017	Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability	Tung-Hai Pi; Chyuan-Yuan Shiau; Chun-Ju Chang; Wen-Chieh Sung
國立臺灣海洋大學	2017	Effect of Ingredients of Cookies on the Formation of Acrylamide and the Physicochemical Properties of Cookies	Wen Chieh Sung; Chih Ya Chen
國立臺灣海洋大學	2016-05	Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products	Yu-Wei Chang; Wen-Chieh Sung; Jing-Yi Chen

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