論文發表

1. Refereed paper: 

Yu-Han Chang, Cheng-Ming Chang, Pei-Ting Chuang*, 2023. Shelf-life assessment of bread partially substituted with soy protein isolate. Applied Sciences, 13(6)3960. SCI. (corresponding author)  https://doi.org/10.3390/app13063960

Chiung-Yu Lai, Chih-Yao Hou, Pei-Ting Chuang, Wei-Hsuan Hsu*, She-Ching Wu*, 2022. Microbiota and mycobiota of soy sauce-supplied lactic acid bacteria treated with high pressure. Fermentation, 8(7), 338. SCI. (MOST 110-2314-B-415-001) https://doi.org/10.3390/fermentation8070338

Hsinjung Chen, Yi-Jyuan Chen, Hui-Ting Yang, Kuo-Chiang Hsu, Minyi Zhou, Chin-Shuh Chen*, Pei-Ting Chuang*, 2022. Implementation of food safety management systems that comply with ISO 22000:2018 and HACCP: A case study of a postpartum diet enterprise in Taiwan. Journal of Food Safety, 42(2), e12965. SCI. (co-corresponding author) https://doi.org/10.1111/jfs.12965

Bao-Hong Lee, Chia-Hsiu Chen, Yi-Yun Hsu, Pei-Ting Chuang, Ming-Kuei Shih, Wei-Hsuan Hsu*, 2021. Polysaccharides obtained from Cordyceps militaris alleviate hyperglycemia by regulating gut microbiota in mice fed a high-fat/sucrose diet. Foods, 10(8), 1870. SCI. (MOST 108-2636-B-006-005)  https://doi.org/10.3390/foods10081870

Hsinjung Chen, Jui-Min Hung, Kuo-Chiang Hsu, Pei-Ting Chuang*, Chin-Shuh Chen*, 2021. Effects of operating conditions on biogas production in an anaerobic digestion system of the food and beverage industry. Journal of the Science of Food and Agriculture, 101(7), 2974-2983. SCI. (co-corresponding author) https://doi.org/10.1002/jsfa.10930

Hsinjung Chen, Bo-Kang Liou, Kuo-Chiang Hsu, Chin-Shuh Chen*, Pei-Ting Chuang*, 2021. Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom. Journal of Food Science, 86(1), 40-54. SCI. (co-corresponding author) https://doi.org/10.1111/1750-3841.15553


Hsinjung Chen, Bo-Kang Liou, Chin-Shuh Chen, Pei-Ting Chuang*, 2020. Risk analysis method used in small- and medium-sized food enterprises implementing ISO 22000:2018 and HACCP to conditionally determine "inspection-acceptance" as a critical control point. Accreditation and Quality Assurance, 25(5-6), 339-354. SCI. (corresponding author) https://doi.org/10.1007/s00769-020-01447-3

Hsinjung Chen, Bo-Kang Liou, Fan-Jhen Dai, Pei-Ting Chuang*, Chin-Shuh Chen*, 2020. Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience. Food Control, 111, 107071. SCI. (co-corresponding author) https://doi.org/10.1016/j.foodcont.2019.107071

Pei-Ting Chuang, Szu-Chuan Shen, and James Swi-Bea Wu*, 2011. Browning in ethanolic solutions of ascorbic acid and catechin. Journal of Agricultural and Food Chemistry, 59(14): 7818-7824. SCI. (first author) (NSC-98-2313-B002-046-MY3) https://doi.org/10.1021/jf200817e

沈賜川、江國榮、莊培梃、何學斌、游若篍、吳瑞碧*. 2010. 加工前處理降低冷藏截切鳳梨總生菌數之研究,台灣農業化學與食品科學,48(3): 138-146. https://doi.org/10.6578/TJACFS.2010.017

Ching-Yi Wu, Yih-Ming Weng, Chu-Ting Liu, Pei-Ting Chuang, Sin-Yie Liu, Chin-Yin Tseng*, 2010. Hepatoprotective and antioxidant properties of Chinese herbal medicine Xiao-Chai-Hu-Tang formulated with Bupleurum kaoi Liu on carbon Tetrachloride-Induced acute hepatotoxicity in rats. Journal of Food and Drug Analysis. 18(6) 1-9. SCI. https://doi.org/10.38212/2224-6614.2233

Pei-Ting Chuang, Szu-Chuan Shen, Ning-Jung Wu and James Swi-Bea Wu*, 2008. Anti-peroxidation effect of guava (Psidium guajava Linn.) leaf soluble solids in vitro and in streptozotocin/nicotinamide-induced diabetic rats. Journal of the Science of Food and Agriculture, 88(12): 2173-2179. SCI. (first author) (NSC-94-2313-B-214-001) https://doi.org/10.1002/jsfa.3329

蔣宗哲、李桂圓、莊培梃、曾慶瀛*. 2006. 桑椹酒陳化期間抗氧化活性之探討,台灣農業化學與食品科學,44(5): 315-325. https://doi.org/10.6578/TJACFS.2006.037

Chu-Ting Liu, Pei-Ting Chuang, Ching-Yi Wu, Yih-Ming Weng, Wenlung Chen and Chin-Yin Tseng*, 2006. Antioxidative and in vitro hepatoprotective activity of Bupleurum kaoi leaf infusion. Phytotherapy Research, 20(11): 1003-1008. SCI. (NSC-91-2317-B-415-002) https://doi.org/10.1002/ptr.1946

陳盈年、莊培梃、曾慶瀛*. 2006. 花生焙炒前後機能性成份之變化,台灣農業化學與食品科學,44(3): 192-200. https://doi.org/10.6578/TJACFS.2006.022

莊培梃、王鐘毅、吳思敬、曾慶瀛*. 2006. 明日葉之一般組成及抗氧化性質,台灣農業化學與食品科學,44 (3): 181-191. (first author) (NSC-94-2313-B-415-014) https://doi.org/10.6578/TJACFS.2006.021

王鐘毅、莊培梃、詹千慧、曾慶瀛*. 2005. 以 Bacillus subtilis natto 進行花生發酵之研究,台灣農業化學與食品科學,43(6): 394-401. https://doi.org/10.6578/TJACFS.2005.050


2. Conference paper: 

林貞宜、莊培梃. 2022. 消費者於網路購買經口使用成人用品的食品安全風險認知、知覺風險及購買行為. 臺灣食品科學技術學會第52次會員大會暨研討會 (台中,台灣). D054.

李卉筠、王郁鈞、鍾成沛、莊培梃. 2022. 香菇粉末經脈衝光處理製備藥膳烏魚軟性罐頭之品質及保存期限. 臺灣食品科學技術學會第52次會員大會暨研討會 (台中,台灣). C013.

王郁鈞、李卉筠、鍾成沛、蔡慧君、葉念慈、莊培梃. 2022. 鬼頭刀即食餐之有效期限評估. 台灣水產學會111年度會員大會暨學術論文發表會 (嘉義,台灣). PIVC-02.

王郁鈞、李卉筠、鍾成沛、蔡慧君、葉念慈、莊培梃. 2022.  鬼頭刀即食餐之感官品評篩選與評估. 台灣水產學會111年度會員大會暨學術論文發表會 (嘉義,台灣). PIVC-01.

張宇涵、張正明、 莊培梃. 2021. 吐司添加大豆分離蛋白之保存期限評估. 2021年保健學會會員大會暨後疫情時代保健食品科技國際研討會 (新北,台灣). 14. 

莊培梃、吳瑞碧. 2010. 抗壞血酸褐變產物對於模式系統中褐變之影響。2010 海峽兩岸食品科學與技術研討會 (江蘇無錫,中國). (Oral) (NSC-98-2313-B002-046-MY3) 

Pei-Ting Chuang, Sze-Chuan Shen, and James Swi-Bea Wu. 2010. Browning of ascorbic acid-containing ethanolic solutions. The 2010 Institute of Food Technologists Annual Meeting. (Chicago, IL, USA). 229-36. (NSC-98-2313-B002-046-MY3) 

莊培梃、吳瑞碧. 2009. 梅子浸漬酒及梅子氣泡酒中褐變因子探討。2009 年全國食品安全與人類健康博士生學術論壇 (北京,中國). TS04-14. (Oral) (NSC-98-2313-B002-046-MY3) 

Chin-Yin Tseng, Ching-Yi Wu, Yih-Ming Weng, Chu-Ting Liu, Pei-Ting Chuang, Cheng-Ming Wang, Ming-Huang Chang, 2009. Hepatoprotective and antioxidant properties of Chinese herbal medicine Xiao-Chai-Hu-Tang. The 2009 Institute of Food Technologists Annual Meeting. (Anaheim, CA, USA). 159-01. (NSC-92-2317-B-037-001)

江國榮、莊培梃、游若篍、吳瑞碧. 2008. 以真空穿透技術降低截切鳳梨生菌數之研究。第三屆兩岸三地食品暨生物科技研討會 (香港,中國). S6-4. 

Pei-Ting Chuang, Szu-Chuan Shen and James Swi-Bea Wu, 2007. Anti-peroxidation effect of guava (Psidium guajava L.) leaf extracts in vitro and in Streptozotocin-nicotinamide-induced diabetic rats. The 2007 Institute of Food Technologists Annual Meeting. (Chicago, IL, USA). 191-28. (NSC-94-2313-B-214-001) 

Chin-Yin Tseng, Ying-Nien Chen, Pei-Ting Chuang, Wenlung Chen, Yih-Ming Weng, 2007. The manufacture of lavender-flavor peanut by a low-pressure-soaking technique. The 2007 Institute of Food Technologists Annual Meeting. (Chicago, IL, USA). 011-15. 

蕭奕夫、莊培梃、詹千慧、陳文龍、曾慶瀛. 2006. 以數種不同蔬果開發具 SOD-like 活性飲料之研究。臺灣食品科學技術學會第36次會員大會 (基隆,台灣). C-2. 

Chin-Yin Tseng, Pei-Ting Chuang, Ching-Yi Wu, Chu-Ting Liu, Yih-Ming Weng, and Wenlung Chen, 2005. Effects of ultrasound-assisted extraction on the antioxidant activity of xiao-chai-hu-tang. The 2005 Institute of Food Technologists Annual Meeting. (New Orleans, LA, USA). 18B-21.

李桂圓、莊培梃、曾慶瀛、蔣宗哲. 2005. 以酵母菌發酵桑椹酒之最適菌株及發酵條件探討. 臺灣食品科學技術學會. 第35次會員大會 (台中,台灣). C-1.

陳盈年、莊培梃、曾慶瀛 2005. 薰衣草調味帶殼花生產品貯存安定性之研究. 臺灣食品科學技術學會. 第35次會員大會 (台中,台灣). C-2. 

莊培梃、曾慶瀛. 2005. 明日葉對攝食高膽固醇飲食倉鼠之血脂質影響. 臺灣食品科學技術學會. 第35次會員大會 (台中,台灣). E-1. (NSC-94-2313-B-415-014)

李桂圓、莊培梃、曾慶瀛、蔣宗哲. 2005. 桑椹酒陳化期間抗氧化活性及香氣成分之變化. 臺灣食品科學技術學會第35次會員大會. (台中,台灣). E-2.

陳韋帆、李寶如、莊培梃、劉新裕、曾慶瀛. 2005. 山藥多樣化品系之抗氧化活性及其機能性成分與物化性之探討. 臺灣食品科學技術學會第35次會員大會 (台中,台灣). E-39.

詹千慧、莊培梃、曾慶瀛. 2005. 花生納豆對攝食高膽固醇飲食倉鼠之血脂質影響. 臺灣食品科學技術學會第35次會員大會 (台中,台灣). E-44. 

陳韋帆、吳靜宜、莊培梃、曾慶瀛. 2005. 以擠壓技術製成組織化山藥素肉產品加工前後抗氧化活性之探討. 臺灣食品科學技術學會第35次會員大會 (台中,台灣). F-15.

陳韋帆、莊培梃、曾慶瀛. 2005. 以擠壓技術製成組織化山藥素肉產品加工前後物化性質之探討. 臺灣食品科學技術學會第35次會員大會 (台中,台灣). F-16. 

莊培梃、曾慶瀛. 2004. 明日葉之毒性研究. 臺灣食品科學技術學會第34次會員大會 (台北,台灣). E-28. (NSC-94-2313-B-415-014)

莊培梃、曾慶瀛. 2004. 明日葉甲醇萃取液之抗氧化活性探討. 台灣保健食品學會. 第三屆第二次會員大會 (台北,台灣). PA-13. (NSC-94-2313-B-415-014)


3. Book:

邱致穎、侯智耀、許淑真、曾貽湧、陳武郎、高彩華、徐慶琳、李中正、黃俊霖、莊培梃、黃湘玲 譯. 2021. 罐頭食品殺菌技術,華格那企業有限公司,台中市,台灣。(原著:Y. Martin Lo, Ph. D., Commercially Sterile Packaged Foods (CSPF) Training Manual)

周琦淳、莊培梃、黃大維、李亞潔、張家瑋、黃姵嘉、洪惠玲、魏中帆、王紀新. 2009. 圖解食品安全全書,易博士出版社,台北市,台灣。 

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