Y
Yuan-Tay Shyu
Researcher at National Taiwan University
Publications - 46
Citations - 1712
Yuan-Tay Shyu is an academic researcher from National Taiwan University. The author has contributed to research in topics: Fermentation & Lactobacillus plantarum. The author has an hindex of 20, co-authored 45 publications receiving 1425 citations.
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Current status and future trends of high-pressure processing in food industry
TL;DR: The U.S. Food and Drug Administration has officially approved HPP as a non-thermal pasteurization technology that can replace traditional pasteurisation in the food industry.
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Antioxidant and Antimicrobial Activity of Zingiberaceae Plants in Taiwan
TL;DR: A positive demonstration of the utility of screening Taiwan’s endemic Zingiberaceous plants for their food and medicinal uses is demonstrated.
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Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.
TL;DR: Five potential probiotic Lactobacillus strains isolated from the feces of breast-fed infants and from Taiwanese pickled cabbage showed the ability to adhere to Caco-2 cells and elicited antibacterial activity against both Gram-positive and -negative pathogens.
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Purification and characterization of a novel halostable cellulase from Salinivibrio sp. strain NTU-05
Chung-Yi Wang,Yi-Ru Hsieh,Chang-Chai Ng,Helen Chan,Hsin-Tang Lin,Wen-Sheng Tzeng,Yuan-Tay Shyu +6 more
TL;DR: The deduced internal amino acid sequence of the Salinivibrio sp.
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Antioxidant activities of citrus herbal product extracts
TL;DR: In this paper, the total phenolic content, DPPH free radical-scavenging activity, hydrogen peroxide-scaving activity, ferrous ion-chelating activity and ferric-reducing antioxidant power (FRAP) of four citrus herbal products, Citri Reticulatae Pericarpium (CRP), CRVP, Aurantii Immaturus Fructus (AIF) and Aurantius Fructuses (AF) extracts were determined.