Yi-sheng Chen - Concepedia

Author

Yi-sheng Chen

Also Known As

Y S Chen, YI-SHENG CHEN, Yi-Sheng CHEN, Yi-Sheng Chen, Yi-sheng CHEN, Yi-sheng Chen, Yisheng CHEN, Yisheng Chen, Yi‐Sheng Chen, Yi‐sheng Chen

Publications

709

Citations

H-Index

Concepts

All Affiliations

University of Yamanashi Ming Chuan University

About

Yi-sheng Chen is an author at University of Yamanashi specializing in microbiology, lactic acid bacteria, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	369
2	Health Sciences	7	7	244
3	Public Health	4	4	229
4	Social Sciences	1	1	13
5	Biochemistry	1	1	140

Yi-sheng Chen

Publications

650

Citations

H-Index

Page 1

	Year	Citations
Weissellicin 110, a Newly Discovered Bacteriocin from <i>Weissella cibaria</i> 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand Sirinat Srionnual, Fujitoshi Yanagida, Li-Hsiu Lin, Applied and Environmental Microbiology Food PreservativesAntimicrobial SusceptibilityWeissellicin 110BiochemistryWeissella Cibaria 110	2007	140
Diversity of Lactic Acid Bacteria Associated with Fresh Coffee Cherries in Taiwan Kun‐hon Leong, Yi-sheng Chen, Shwu-fen Pan, Current Microbiology Microbial SystematicsFood FermentationMicrobial ContaminationFresh Coffee CherriesLactic Acid Bacteria	2013	53
Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd Wei-tse Lan, Yi-sheng Chen, Hui‐Chung Wu, Folia Microbiologica ProbioticFood FermentationLactic Acid BacteriaWax GourdFood Microbiology	2012	52
Isolation and characteristics of lactic acid bacteria isolated from ripe mulberries in Taiwan Yi-sheng Chen, Hui‐Chung Wu, Fujitoshi Yanagida Brazilian Journal of Microbiology Lactococcus Lactis SubspFood FermentationMicrobial ContaminationLactic Acid BacteriaBacteriology	2010	49
Isolation and characterization of lactic acid bacteria from <i>jiang‐sun</i> (fermented bamboo shoots), a traditional fermented food in Taiwan Yi-sheng Chen, Hui‐Chung Wu, Chia-hua Liu, Journal of the Science of Food and Agriculture	2010	48
Searching for bacteriocin-producing lactic acid bacteria in soil Fujitoshi Yanagida, Yi-sheng Chen, Takashi Shinohara The Journal of General and Applied Microbiology Antimicrobial SusceptibilityAntibioticsDurancin L28-1aNovel SubstancesLactic Acid Bacteria	2006	42
Lactobacillus pobuzihii sp. nov., isolated from pobuzihi (fermented cummingcordia) Yi-sheng Chen, Mika Miyashita, Ken‐ichiro Suzuki, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY Food FermentationLactic Acid BacteriaBacteriologyRepresentative Pobuzihi IsolatesNew Isolates	2009	35
Isolation and characterization of lactic acid bacteria from lakes Fujitoshi Yanagida, Yi-sheng Chen, Masatoshi Yasaki Journal of Basic Microbiology	2007	32
Leucocin C-607, a Novel Bacteriocin from the Multiple-Bacteriocin-Producing Leuconostoc pseudomesenteroides 607 Isolated from Persimmon Yi-sheng Chen, Hui‐Chung Wu, Cheng-yu Kuo, Probiotics and Antimicrobial Proteins Leucocin C-607Multiple-bacteriocin-producing LeuconostocAntibioticsBacteriologyNovel Bacteriocin	2017	32
Isolation and characterisation of lactic acid bacteria from <i>yan‐jiang</i> (fermented ginger), a traditional fermented food in Taiwan Chi-huan Chang, Yi-sheng Chen, Fujitoshi Yanagida Journal of the Science of Food and Agriculture	2011	30

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