Yung‐Shin Shyu

Publications

599

Citations

H-Index

2002

Active since

Affiliations

National Kaohsiung University of Hospitality and Tourism(Current)

Chung Hwa University of Medical Technology

Asia University

National Taiwan Ocean University

National Taiwan University

Yung‐Shin Shyu is an author at National Kaohsiung University of Hospitality and Tourism specializing in food chemistry, health sciences, and food technology.

Top concepts

Food ChemistryHealthEngineeringFood ProcessingFood TechnologyMedicineRheologyBiochemistryFood QualityBiotechnology

Publications per year

2002–2021

Publications

Antioxidative activity of the crude extract of lignan glycosides from unroasted Burma black sesame meal

Yung‐Shin Shyu, Lucy Sun Hwang · Food Research International · 2002 · 205 citations

Food Chemistry, Nutrition, Lignan Glycosides +7

Grape wine lees improves the rheological and adds antioxidant properties to ice cream

Jean‐Yu Hwang, Yung‐Shin Shyu, Cheng‐Kuang Hsu · LWT · 2008 · 144 citations

Food Chemistry, Grape Wine, Antioxidant Properties

Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase

Jean‐Yu Hwang, Yung‐Shin Shyu, Yuh‐Tai Wang et al. · LWT · 2009 · 103 citations

Food Chemistry, Engineering, Biochemistry +9

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

Yung‐Shin Shyu, Guanwen Chen, Shao-Ching Chiang et al. · Molecules · 2019 · 33 citations · Full text

Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid

Yung‐Shin Shyu, Jean‐Yu Hwang, Cheng‐Kuang Hsu · LWT · 2007 · 32 citations

Food Chemistry, Wheat Dough, Engineering +7

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