Yuan‐Tay Shyu - Concepedia

Author

Yuan‐Tay Shyu

National Taiwan University

Also Known As

YUAN‐TAY SHYU, Yuan-Tay Shyu, Yuantay Shyu, Yuan‐Tay Shyu, yuan-tay shyu

Publications

Citations

H-Index

Concepts

All Affiliations

National Taiwan University Food Industry Research and Development Institute Tainan University of Technology National Pingtung University of Science and Technology University of California, Davis

About

Yuan‐Tay Shyu is an author at National Taiwan University specializing in medicine, microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	15	18	808
2	Health Sciences	8	8	813
3	Engineering	5	5	326
4	Natural Sciences	3	3	56
5	Public Health	1	1	14

Yuan‐Tay Shyu

Publications

Citations

H-Index

Page 1

	Year	Citations
Current status and future trends of high-pressure processing in food industry Hsiao‐Wen Huang, Sz‐Jie Wu, Jen-Kai Lu, Food Control High Hydrostatic PressureHigh-pressure ProcessingPressure ProcessingFood IndustryFood Processing	2016	397
Antioxidant and Antimicrobial Activity of Zingiberaceae Plants in Taiwan I-Nan Chen, Chen-Chin Chang, Chang‐Chai Ng, Plant Foods for Human Nutrition Zingiberaceae PlantsBotanyMedicinePhytopharmacologyPhytochemical	2007	245
Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage Chung‐Yi Wang, Pei-Rong Lin, Chang‐Chai Ng, Anaerobe ProbioticBreast-fed InfantsFood FermentationLactic Acid BacteriaProbiotic Properties	2010	159
Purification and characterization of a novel halostable cellulase from Salinivibrio sp. strain NTU-05 Chung‐Yi Wang, Yi-Ru Hsieh, Chang‐Chai Ng, Enzyme and Microbial Technology EngineeringSalinivibrio SpBiocatalysisBiochemical EngineeringBiotechnology	2009	109
Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation Chung‐Yi Wang, Sz‐Jie Wu, Yuan‐Tay Shyu Journal of Bioscience and Bioengineering Certain CerealsFood FermentationFood MicrobiologyFood BioprocessingMicrobiology	2013	108
Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata Chang‐Chai Ng, Chung‐Yi Wang, Yaping Wang, Journal of Bioscience and Bioengineering BiosynthesisEngineeringFood FermentationBiotechnologyFood Bioprocessing	2010	104
Antioxidant activities of citrus herbal product extracts Min-Sheng Su, Yuan‐Tay Shyu, Po‐Jung Chien Food Chemistry MedicineToxicologyAntioxidant ActivitiesPhytochemicalPharmacology	2008	96
Influence of preprocessing methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA) accumulation by lactic acid bacteria Wan-Chung Liao, Chung‐Yi Wang, Yuan‐Tay Shyu, Journal of Functional Foods EngineeringFood FermentationIn Vitro Fermentationγ-Aminobutyric AcidLactic Acid Bacteria	2013	83
Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria Chung‐Yi Wang, Chang‐Chai Ng, Hsuan Su, International Journal of Food Sciences and Nutrition	2009	76
Revealing the Saline Adaptation Strategies of the Halophilic Bacterium Halomonas beimenensis through High-throughput Omics and Transposon Mutagenesis Approaches Yan-Huey Chen, Chia‐Wei Lu, Yuan‐Tay Shyu, Scientific Reports	2017	58

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