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Fa-Jui Tan

9PUBLICATIONS

10CO-AUTHORS

Food packaging, preservation and processingOenology and viticultureFood chemistry and food sensory science

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Publications (9)

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|Mar 11, 2024

Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage.

C Kaewkot, M-D Wu, F-J Tan

|Jun 02, 2023

Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs.

G-Z Chen, W Chumngoen, C Kaewkot

|Apr 27, 2023

Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments.

Chonlathee Kaewkot, Wen-Ling Cheng, Fa-Jui Tan

|Jun 07, 2022

Effect of freeze-thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick.

Chonlathee Kaewkot, Yung-Hsun Hung, Fa-Jui Tan

|Jul 21, 2021

Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness.

F-J Tan, D-C Li, C Kaewkot

|Jun 08, 2021

Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing.

Yi-Chao Chen, Ren-Bao Liaw, Yu-Sheng Liao

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Frequent Collaborators

3 joint publications

Chonlathee Kaewkot

2 joint publications

W Chumngoen

1 joint publications

D-C Li

1 joint publications

H-D I Wu

1 joint publications

K Świąder

1 joint publications

H-C Yu

1 joint publications

C-F Chen

1 joint publications

G-Z Chen

1 joint publications

Y-M Sun

1 joint publications

Yung-Hsun Hung

Frequent Collaborators

3 joint publications

Chonlathee Kaewkot

2 joint publications

W Chumngoen

1 joint publications

D-C Li

1 joint publications

H-D I Wu

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