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Journal of Food Science|May 4, 2011
The antiallergic effect of kefir LactobacilliWei-Sheng Hong, Yen-Po Chen, Ming-Ju Chen
Foods (Basel, Switzerland)|December 16, 2020
Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural PropertiesKatarzyna Świąder, Anna Florowska, Zuzanna Konisiewicz, et al.
Archives of Microbiology|December 21, 2023
Recent trends in lactic acid-producing microorganisms through microbial fermentation for the synthesis of polylactic acidVignesh Kumar Balasubramanian, Jothi Basu Muthuramalingam, Yen-Po Chen, et al.
Journal, Genetic Engineering & Biotechnology|August 25, 2025
Understanding the landscape of cross-species transmission, epidemiology, phylogenetics, and antigenicity of HPAI strain A(H5N1) causing a recent outbreak in the USAChiranjib Chakraborty, Yen-Po Chen, Manojit Bhattacharya, et al.
Journal of the Science of Food and Agriculture|July 7, 2015
Effects of Lactobacillus paracasei 01 fermented milk beverage on protection of intestinal epithelial cell in vitroYen-Po Chen, Chih-An Hsu, Wei-Ting Hung, et al.
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