Chang‐Wei Hsieh - Publications, H-index & Citations

Chang‐Wei Hsieh

National Chung Hsing University

39H指数

259论文数

4.4K被引数

收录论文 148

发表时间

Mixed Fermentation of Non-Saccharomyces Yeast and Lactic Acid Bacteria Enhances Aroma Complexity and Sensory Quality of Kyoho Wine 非酿酒酵母与乳酸菌混合发酵可增强巨峰葡萄酒的香气复杂性和感官品质

Fermentation-Basel

IF3.3

2026-09-08

OAAI

Chien-Hao Chen; Sheng-Qi Cai; Saeid Jafari; Katarzyna Świąder; Christelle Bou-Mitri; Liviu Gaceu; Chang-Wei Hsieh; Kuan-Chen Cheng

Fermentation-driven remodeling of whey macromolecules: Mechanisms, functional outcomes, and industrial implications 发酵驱动的乳清大分子重塑：机制、功能结果及工业意义

Food Hydrocolloids

IF12.4

2026-09-04

PREAI

Feliz Louie Salazar; Hui-Wen Lin; Saeid Jafari; Christelle Bou-Mitri; Katarzyna Swiader; Chang-Wei Hsieh; Lotis Escobin Mopera; Kuan-Chen Cheng

Synergistic effects of pulsed electric field and controlled freezing point storage on quality maintenance and metabolite regulation in broccoli (Brassica oleracea)脉冲电场和控温冷冻点储藏对西兰花（Brassica oleracea）品质维持和代谢物调控的协同效应

Food Chemistry

IF9.8

2026-08-30

PREAI

Chang, Chao-Kai; Lee, Wei-Ting; Tsai, Sheng-Yen; Mulyani, Rizka; Santoso, Shella Permatasari; Cheng, Kuan-Chen; Hsieh, Chang-Wei

Correction: Chang et al. Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods 2025, 14, 166 更正：Chang等人优化非热磁场以最小化重量损失和组织降解：识别可能的酶抑制机制。Foods 2025, 14, 166

Foods

IF5.1

2026-08-01

OAAI

Chao-Kai Chang; Prakoso Adi; Rizka Mulyani; Chun-Fu Lin; Ratna Sari Listyaningrum; Shella Permatasari Santoso; Mohsen Gavahian; Chang-Wei Hsieh

Optimization of sequential co-fermentation with Hanseniaspora opuntiae enhances aroma-active ester biosynthesis and sensory quality of rice beer 使用奥朴特酵母汉逊酵母优化序批式共发酵，增强米酒中香气活性酯的生物合成和感官品质

Food Bioscience

IF5.9

2026-08-01

PREAI

Hung, Wei-Ting; Ng, Kai-Ler; Lai, Yen-Tso; Hsieh, Chang-Wei; Chen, Chien-Hao; Sutopo, Christoper Caesar Yudho; Santoso, Shella Permatasari; Jantama, Kaemwich; Lin, Hui-Wen; Cheng, Kuan-Chen

Impact of rice koji enzymatic mashing and sequential co-fermentation by fruit peel-isolated yeast on wort composition, volatile profiles, and sensory characteristics of rice beer 稻麴酶解和由水果皮分离酵母进行的序贯共发酵对大米啤酒麦汁成分、挥发性物质谱及感官特性的影响

Journal of Cereal Science

IF3.7

2026-06-29

PREAI

Yueh-Hao Ronny Hung; Chen-Hsun Yang; Yen-Tso Lai; Darin Khumsupan; Wei-Ting Hung; Chien-Hao Chen; Shella Permatasari Santoso; Kaemwich Jantama; Chang-Wei Hsieh; Kuan-Chen Cheng

Molecular Docking Results Facilitate the Elucidation of Lipid Antioxidant Properties and SOD Activity of Resveratrol Butyrate Esters 3,4′-di-O-Butanoylresveratrol (ED2) and 3-O-Butanoylresveratrol (ED4)分子对接结果有助于阐明白藜芦醇丁酸酯3,4′-二-O-丁酰基白藜芦醇（ED2）和3-O-丁酰基白藜芦醇（ED4）的脂质抗氧化特性及SOD活性

Journal of Food Biochemistry

IF4.2

2026-04-06

OAAI

Hua-Jin Fan; Yu-Wei Chen; Ping-Hsiu Huang; Chih-Yao Hou; Yi-Chung Liu; Shin-Yu Chen; Chang-Wei Hsieh; Ming-Kuei Shih

Determination of the Lethal Concentrations of Two Phenolic Acid Derivatives Originated From the Edible Red Marine Macroalga (Bangia fuscopurpurea) Using the In Vivo Zebrafish Eleutheroembryo Model and Their In Silico Structure–Toxicity Relationship Study 使用体内斑马鱼卵胚模型测定两种源自食用红色海洋巨藻 (Bangia fuscopurpurea) 的酚酸衍生物的致死浓度及其计算机结构-毒性关系研究

Food Science & Nutrition

IF3.8

2026-01-21

OAAI

Shi-Ying Huang; Guiling Li; Yi-Jia Shih; Chang-Wei Hsieh; Yun-Sheng Lin; Jingwen Liu; Tao Sun; Chien-Wei Feng

Artificial Intelligence-Based In Silico Evaluation of the Pharmacological Potential and In Vitro Anti-Malignancy Effect in the Human Glioblastoma Cell Line of the Hydrate of the Coumarin Compound Meranzin Originating From the Edible Macroalga (Bangia fuscopurpurea)基于人工智能的人类胶质母细胞瘤细胞系中香豆素化合物Meranzin的水合物的药理潜力和体外抗恶性肿瘤作用的计算机评估源自食用大藻 (Bangia fuscopurpurea)

FOOD SCIENCE & NUTRITION

IF3.8

2025-12-29

OAAI

Huang, Shi-Ying; Chang, Yi-Chen; Chiu, Charles Chien-Chih; Hsieh, Chang-Wei; Feng, Chien-Wei; Chen, Zhi-Cheng; Chen, Nan-Fu; Lee, Yung-Kuo; Chu, Tian-Huei; Fang, Cheng-Chieh; Huang, Nan-Chieh

Proteomic profiling of Monascus-fermented djulis (Chenopodium formosanum) identifies ACE-inhibitory peptides through integrated in silico and in vitro approaches Monascus发酵的台湾藜麦（Chenopodium formosanum）的蛋白质组学分析，通过整合计算机模拟和体外方法鉴定血管紧张素转换酶（ACE）抑制肽。

Food Chemistry

IF9.8

2025-12-09

PREAI

Jheng-Jhe Lu; Kuan-Chen Cheng; Darin Khumsupan; Chen-Che Hsieh; Chang-Wei Hsieh; Shella Permatasari Santoso; Artik Elisa Angkawijaya; Hsing-Chun Kuo

Current Status and Future Directions on Cyclodextrin-Based Metal–Organic Frameworks for Adsorption and Controlled Release of Gaseous/Volatiles in Active Food Packaging 基于环糊精的金属有机框架在活性食品包装中吸附和控制释放气体/挥发物的现状和未来方向

Trends in Food Science & Technology

IF15.4

2025-11-26

PREAI

Ratna Sari Listyaningrum; Prakoso Adi; Rizka Mulyani; Sheng-Yen Tsai; Bara Yudhistira; Chang-Wei Hsieh

Sustainable repeated-batch fermentation of immobilized Ganoderma formosanum for enhanced production of anti-melanogenic bioactive compounds 固定化台湾灵芝的可持续重复批次发酵以增强抗黑色素生物活性化合物的生产

npj Science of Food

IF7.8

2025-11-21

OAAI

Chen-Che Hsieh; Yi-Wen Chen; Yi-Cheng Huang; Shin-Ping Lin; Kai-Wen Cheng; Cheng-Chih Hsu; Chang-Wei Hsieh; Artik Elisa Angkawijaya; Shella Permatasari Santoso; Hui-Wen Lin; Kuan-Chen Cheng

Sustainable 3D-Printed immobilization system with soybean meal coating for high-yield Lactococcus lactis bioprocessing 可持续的3D打印固定化系统，带有大豆粉涂层，用于高产Lactococcus lactis生物加工

Process Biochemistry

IF4

2025-10-21

PREAI

Yi-Cheng Huang; Darin Khumsupan; Shin-Ping Lin; Kaemwich Jantama; Shella Permatasari Santoso; Chang-Wei Hsieh; Hui-Wen Lin; Kuan-Chen Cheng

Phosphate Removal by ZIF-8 and Magnetic Fe3O4/ZIF-8: A Comparative Study of Capacity, Kinetics, and Regeneration 通过ZIF-8和磁性Fe3O4/ZIF-8去除磷酸盐: 容量，动力学和再生的比较研究

ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING

IF1.6

2025-10-01

OAAI

Ernest, Edward Hartman; Stefani, Maria; Ondang, Immanuel Joseph; Angkawijaya, Artik Elisa; Santoso, Shella Permatasari; Hsu, Hsien-Yi; Soetaredjo, Felycia Edi; Cheng, Kuan-Chen; Lin, Shin-Ping; Hsieh, Chang-Wei; Ismadji, Suryadi

Neuroprotective Effect of Resveratrol Propionate Esters on Apoptosis of SH-SY5Y Cells Induced by Hydrogen Peroxide 白藜芦醇丙酸酯对过氧化氢诱导的SH-SY5Y细胞凋亡的神经保护作用

Biochemistry Research International

IF3.4

2025-09-10

OAAI

Chun-Yung Huang; Chih-Yao Hou; Shin-Yu Chen; Chang-Wei Hsieh; You-Lin Tain; Mei-Chun Lin; Yu-Wei Chen; Ming-Kuei Shih

Comparing Carbon Footprint and Environmental Impact of Local and Imported Raw Materials in Black Tea Latte and Sesame Ice Cream Production Using Life Cycle Assessment: A Case Study in Taiwan 使用生命周期评估比较黑茶拿铁和芝麻冰淇淋生产中本地与进口原材料的碳足迹及环境影响：台湾案例研究

Food and Bioprocess Technology

IF5.8

2025-09-05

PREAI

Yu-Ching Huang; Wei-Lun Zhu; Chao-Kai Chang; Mohsen Gavahian; Yeh Chen; Chang-Wei Hsieh