Pi-Chen Wei
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View article: Miso marination as a technology to extend cold storage of escolar meats
Miso marination as a technology to extend cold storage of escolar meats Open
View article: Unique Organic–Inorganic Hybrid Copper(I) Phosphate with Ultralow Ractopamine Detection Limit and In Situ Sensing Ability
Unique Organic–Inorganic Hybrid Copper(I) Phosphate with Ultralow Ractopamine Detection Limit and In Situ Sensing Ability Open
We successfully synthesized and characterized the first-ever organic-inorganic hybrid metal phosphate, NTOU-10, featuring lower-valence copper nodes under hydrothermal conditions. The crystalline structure, confirmed through single-…
View article: High-hydrostatic pressure on Escolar meats: Impact on the microbial, chemical, and organoleptic qualities and bacterial community by using high-throughput sequencing
High-hydrostatic pressure on Escolar meats: Impact on the microbial, chemical, and organoleptic qualities and bacterial community by using high-throughput sequencing Open
View article: Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities
Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities Open
We assessed the microbial and chemical qualities and microbiomes of 14 mustard pickle products coded sequentially from A to N and sold in traditional Taiwanese markets. The results showed that the aerobic plate count and lactic acid bacter…
View article: Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage
Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage Open
This study aimed to assess the use of the high-hydrostatic-pressure (HHP) method (200–600 MPa, 5 min) for bleaching mustard pickle products as an alternative to the conventional method of sulfite addition. The aerobic plate count (APC) and…
View article: Impacts of high-hydrostatic pressure on the organoleptic, microbial, and chemical qualities and bacterial community of freshwater clam during storage studied using high-throughput sequencing
Impacts of high-hydrostatic pressure on the organoleptic, microbial, and chemical qualities and bacterial community of freshwater clam during storage studied using high-throughput sequencing Open
This study was to determine the effects of high pressure processing (HPP; 200–600 MPa for 3 min) on the microbial, chemical, and organoleptic properties and the bacterial flora of freshwater clam (Corbicula fluminea) during cold storage. T…