Concepedia

Author

Shiou-Huei Chao

National Yang Ming Chiao Tung University

Also Known As

Shiou-Huei Chao

8

Publications

368

Citations

6

H-Index

14

Concepts

All Affiliations

National Yang Ming Chiao Tung UniversityYakult Central Institute
SC

About

Shiou-Huei Chao is an author at National Yang Ming Chiao Tung University specializing in microbiology, food fermentation, and lactic acid bacteria.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Microbiology

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5

343

2

Health Sciences

4

4

322

3

Medicine

4

4

299

4

Biology

2

2

65

5

Public Health

1

1

44

Shiou-Huei Chao

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6

Publications

368

Citations

6

H-Index

YearCitations

Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

Shiou-Huei Chao, Ruei-Jie Wu, Koichi Watanabe,

International Journal of Food Microbiology

2009

110

Diversity of lactic acid bacteria in fermented brines used to make stinky tofu

Shiou-Huei Chao, Yasuaki Tomii, Koichi Watanabe,

International Journal of Food Microbiology

2008

103

Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

Chia-Li Wei, Shiou-Huei Chao, Wen-Bin Tsai,

Food Microbiology

2012

65

Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products

Shiou-Huei Chao, Yuko Kudo, Ying-Chieh Tsai,

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

2011

44

Immunomodulatory Activity of<i>Lactococcus lactis</i>A17 from Taiwan Fermented Cabbage in OVA-Sensitized BALB/c Mice

Hui‐Ching Mei, Yen-Wenn Liu, Yi-Chin Chiang,

Evidence-based Complementary and Alternative Medicine

2013

25

Lactobacillus odoratitofui sp. nov., isolated from stinky tofu brine

Shiou-Huei Chao, Masae Sasamoto, Yuko Kudo,

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

2010

21

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