Dr. Wang Tseng-Hsing
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Dr. Wang Tseng-Hsing

Researcher
China Grain Products Research and Development Institute, Taiwan

Highest Degree
Ph.D. in Agricultural Chemistry from National Taiwan University, Taiwan

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Area of Interest:

Chemistry
100%
Agricultural Chemicals
62%
Chemical Compounds
90%
Polymer Chemistry
75%
Food Chemistry
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Wang, T.H., 2017. Salting yolks directly using fresh duck egg yolks with salt and maltodextrin. J. Poultry Sci., 10.2141/jpsa.0160027.
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  2. Wang, T.H., 2015. Synthesis of neofructooligosaccharides. Org. Chem. Insights, 5: 1-6.
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  3. Wang, T.H. and S. Lu, 2013. Production of xylooligosaccharide from wheat bran by microwave assisted enzymatic hydrolysis. Food Chem., 138: 1531-1535.
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  4. Wang, T.H. and T.F. Lin, 2007. Monascus rice products. Adv. Food Nut. Res., 53: 123-159.
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  5. Cheng, C., H.F. Shang, T.F. Lin, T.H. Wang, H.S. Lin And S.H. Lin, 2005. Effect of fermented soy milk on the intestinal bacterial ecosystem. World J., Gastroenterol, 11: 1225-1227.
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  6. Shen, W.C., S.R. Bhaumik, H.C. Causton, I. Simon And X. Zhu,et al 2003. Systematic analysis of essential yeast TAFs in genome-wide transcription and preinitiation complex assembly. EMBO J., 22: 3395-3402.
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