Daftar publikasi yang telah diterbitkan pada jurnal internasional dengan menggunakan jasa proofreader kami.

Ndraha, N., H. I. Hsiao. (2019). Exposure Assessment and Sensitivity Analysis for Chilled Shrimp during Distribution: A Case Study of the Home-Delivery Services in Taiwan, Journal of Food Science (in press) (SCI, impact factor 2.018, 54/133 (40%))

Wang, T. Y., H. I. Hsiao. (2019) Quality Function Deployment Modified for the Food Industry: an Example of a Granola Bar, Journal of Food Science & Nutrition (in press) (SCI, impact factor 1.521, 76/133=57%)

Chen, Y. R., C. A. Hwang, L. Huang, V. C.H. Wu, H. I. Hsiao. (2019) Kinetic analysis and dynamic prediction of growth of Vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures, Food Control, 100:204-211 (Impact factor 3.496, 12/130 (9.2%))

Ndraha, N., W. C. Sung, H. I. Hsiao. (2019) Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan, Journal of Food Engineering, 242: 21-30 (SCI, Impact factor 3.197, 23/133, 17%)

Nodali, N., H. I. Hsiao, J. Vlajic, M. F. Yang, H. T. V. Lin. (2018) Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations. Food Control. 89: 12-21. (Impact factor 3.496, 12/130 (9.2%))

Huang, Y. S., C. A. Hwang, L. Huang, V. C. H. Wu, H. I. Hsiao. (2018) The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan. Food Control, 86:101-109. (Impact factor 3.496, 12/130 (9.2%))

Tsai, C. L., C. Y., Shiau, H. I. Hsiao, W. C. Sung. (2018) Proximate Composition and Free Nitrogen-Containing Compounds in Raw Hybrid Abalone (Haliotis Discus Hannai × H. Diversicolor Diversicolor), Commercial Processed Abalone and Abalone Analogue Products, Journal of Marine Science and Technology, 26 (1): 137-143 (SCI, Impact factor 0.838, 7/14, Q2)

Hsiao, H. I., M. Tu, M. F. Yang, W. C. Tseng. (2017). Deteriorating inventory model for ready-to-eat food under fuzzy environment.International Journal of Logistics Research and Applications, DOI: 10.1080/13675567.2017.1351532. (Impact factor 1.018, 149/194(76.6%)

Sung, W. C., Y. W. Chang, Y. H. Chou, H. I. Hsiao. (2017). The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry, 243:141-144. (SCI, Impact factor 4.529, 7/72 (9.7%))

Ndraha, N., H. I. Hsiao, W. C. C. Wang. 2017. Comparative study of imported food control systems of Taiwan, Japan, the United States, and the European Union. Food Control, 78:331-341. (Impact factor 3.496, 12/130 (9.2%))