Publications by authors named "Fa Jui Tan"

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Evaluation of Washing with Sodium Hypochlorite, Ultraviolet Irradiation, and Storage Temperature on Shell Egg Quality During Storage.
Hui-Chuan Yu, I-Chi Chen, Fa-Jui Tan

Foods· June 2025

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The Defeathering Effect by Scalding in Chickens Follows Their Intrinsic Dermal Histologies.
Chia-Cheng Shung, Kun-Yi Hsin, Fa-Jui Tan, Shuen-Ei Chen

Animals (Basel)· August 2023

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Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments.
Chonlathee Kaewkot, Wen-Ling Cheng, Fa-Jui Tan

Anim Sci J· May 2023

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Effects of Hard and Soft Scalding on Defeathering and Carcass Quality of Different Breeds of Chickens.
Chia-Cheng Shung, Kun-Yi Hsin, Fa-Jui Tan, Shuen-Ei Chen

Animals (Basel)· November 2022

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Effect of freeze-thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick.
Chonlathee Kaewkot, Yung-Hsun Hung, Fa-Jui Tan

Anim Sci J· June 2022

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Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing.
Yi-Chao Chen, Ren-Bao Liaw, Yu-Sheng Liao, Amornrat Wanangkarn, Wen-Shyan Chen, Fa-Jui Tan

Anim Sci J· December 2021

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Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage).
Nuttawadee Hongthong, Wanwisa Chumngoen, Fa-Jui Tan

Anim Sci J· September 2020

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Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu.
Yi-Chao Chen, Wei-Ting Wang, Wen-Shyan Chen, Fa-Jui Tan

Anim Sci J· August 2019

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Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.
Wanwisa Chumngoen, Chih-Feng Chen, Fa-Jui Tan

Anim Sci J· January 2018

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Optimization of ultrasonic-assisted enzymatic hydrolysis conditions for the production of antioxidant hydrolysates from porcine liver by using response surface methodology.
Hui-Chuan Yu, Fa-Jui Tan

Asian-Australas J Anim Sci· November 2017

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Antioxidant properties of porcine liver proteins hydrolyzed using .
Hui-Chuan Yu, Jue-Liang Hsu, Chi-I Chang, Fa-Jui Tan

Food Sci Biotechnol· October 2017

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Determination of the quality of stripe-marked and cracked eggs during storage.
Yu Chi Liu, Ter Hsin Chen, Ying Chen Wu, Fa Jui Tan

Asian-Australas J Anim Sci· July 2017

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Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin.
Liang-Kun Lin, Fa-Jui Tan

Asian-Australas J Anim Sci· June 2017

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Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.
Wanwisa Chumngoen, Hsin-Yi Chen, Fa-Jui Tan

Anim Sci J· December 2016

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Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs.
Yu-Chi Liu, Ter-Hsin Chen, Ying-Chen Wu, Yi-Chain Lee, Fa-Jui Tan

Food Chem· November 2016

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Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.
Wanwisa Chumngoen, Fa-Jui Tan

Asian-Australas J Anim Sci· July 2015

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Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis.
Amornrat Wanangkarn, Deng-Cheng Liu, Adisorn Swetwiwathana, Aphacha Jindaprasert, Chirapiphat Phraephaisarn, Fa-Jui Tan

Int J Food Microbiol· September 2014

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An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life.
Amornrat Wanangkarn, Deng-Cheng Liu, Adisorn Swetwiwathana, Fa-Jui Tan

Food Chem· November 2012

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Synthesis and characterization of collagen/hyaluronan/chitosan composite sponges for potential biomedical applications.
Yen-Chih Lin, Fa-Jui Tan, Kacey G Marra, Shyh-Shyan Jan, Deng-Cheng Liu

Acta Biomater· September 2009

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