Chyuan‐Yuan Shiau

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Hui-Chun Wu, Hua‐Ming Chen, Chyuan‐Yuan Shiau · Food Research International · 2003 · 978 citations

Food Chemistry, Protein Hydrolysates, Scomber Austriasicus +7

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

S.C. Huang, Chyuan‐Yuan Shiau, Tianran Liu et al. · Meat Science · 2005 · 171 citations

Food Chemistry, Food Physic, Food Analysis +7

Antioxidant activities of carnosine, anserine, some free amino acids and their combination

H.-C. Wu, Chyuan‐Yuan Shiau, H.-M. Chen et al. · Journal of Food and Drug Analysis · 2020 · 141 citations · Full text

Isolation and characterization of acid and pepsin-solubilized collagens from the skin of balloon fish (Diodon holocanthus)

Yu‐Ru Huang, Chyuan‐Yuan Shiau, Hui‐Huang Chen et al. · Food Hydrocolloids · 2011 · 130 citations

Food Chemistry, Physiology, Balloon Fish +3

Biochemical, Microbiological, and Sensory Changes of Sea Bass (<i>Lateolabrax japonicus</i>) under Partial Freezing and Refrigerated Storage

Ke Liang B. Chang, Jejia Chang, Chyuan‐Yuan Shiau et al. · Journal of Agricultural and Food Chemistry · 1998 · 97 citations

Shelf Life, Engineering, Aquaculture System +17