Yi-sheng Chen

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 et al. · Applied and Environmental Microbiology · 2007 · 140 citations · Full text

Food Preservatives, Antimicrobial Susceptibility, Weissellicin 110 +13

Diversity of Lactic Acid Bacteria Associated with Fresh Coffee Cherries in Taiwan

Kun‐hon Leong, Yi-sheng Chen, Shwu-fen Pan et al. · Current Microbiology · 2013 · 53 citations

Microbial Systematics, Food Fermentation, Microbial Contamination +8

Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd

Wei-tse Lan, Yi-sheng Chen, Hui‐Chung Wu et al. · Folia Microbiologica · 2012 · 52 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +5

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 · 2010 · 49 citations · Full text

Lactococcus Lactis Subsp, Food Fermentation, Microbial Contamination +13

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 et al. · Journal of the Science of Food and Agriculture · 2010 · 48 citations