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

My URL
https://livedna.org/886.19855

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Area of Interest:

Chemistry
Agricultural Chemicals
Chemical Compounds
Polymer Chemistry
Food Chemistry

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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Member since October, 2017