Shiou-Huei Chao

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 et al. · International Journal of Food Microbiology · 2009 · 110 citations

Food Chemistry, Food Fermentation, Health Sciences +8

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

Shiou-Huei Chao, Yasuaki Tomii, Koichi Watanabe et al. · International Journal of Food Microbiology · 2008 · 103 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +7

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 et al. · Food Microbiology · 2012 · 65 citations

Food Fermentation, Plate Count Method, Bacterial Diversity +8

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

Shiou-Huei Chao, Yuko Kudo, Ying-Chieh Tsai et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 2011 · 44 citations

Biology, Gram-stain-positive Strains, Lactobacillus Futsaii Sp +15

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 et al. · Evidence-based Complementary and Alternative Medicine · 2013 · 25 citations · Full text