Tam, L. G., E. P. Berg, D. E. Gerrard, E. B. Sheiss, F. J. Tan, M. R. Okos, and J. C. Forrest*. 1998. Effect of Halothane Genotype on Porcine Meat Quality and Myoglobin Autoxidation. Meat Sci. 49(1):41-53. (SCI)
Tan, F. J., M. T. Morgan, L. I. Ludas, J. C. Forrest, and D. E. Gerrard. 2000. Assessment of fresh pork color with color machine vision. J. Animal Sci. 78:3078-3085. (SCI)
Tan, F. J.* and H. W. Ockerman. 2006. Microbiological quality of marinated broiler drumsticks treated with the lactoperoxidase system and with or without thermal treatment. Asian-Aust. J. Anim. Sci. 19(1):109-112. (SCI)
Tan, F. J.* and H. W. Ockerman. 2006. Applicability of nisin and tumbling to improve the microbiological quality of marinated chicken drumsticks. Asian-Aust. J. Anim. Sci. 19(2):292-296. (SCI)
Tan, F. J.* and H. W. Ockerman. 2006. Physical and sensory characteristics of marinated chicken drumsticks treated with lactoperoxidase system and thermal treatment. Br. Poult. Sci. 47(3):281-285. (SCI)
Tan, F. J.*, F. Y. Liao, Y. J. Jhan, and D. C. Liu. 2006. Effect of replacing pork backfat with yams on quality characteristics of Chinese sausage. J. Food Engineering. 79: 858-863. (SCI)
Tan, F. J., K. C. Hsu, and H. W. Ockerman. 2006. Effect of ripening temperature on quality characteristics of Chinese-style sausages. J. Muscle Foods 17: 367-374. (SCI)
Tan, F. J.* and H. W. Ockerman. 2008. Changes in physical and sensory characteristics of marinated broiler drumsticks treated with nisin and lactoperoxidase system. Int. J. Food Sci. Technol. 43: 30-34. (SCI)
Lin, Y. C., F. J. Tan, K. G. Marra, S. S. Jan, and D. C. Liu*. 2009. Synthesis and characterization of collagen/hyaluronan/chitosan composite sponges for potential biomedical applications. Acta Biomaterialia. 5(7):2591-2600. (SCI)
Tan, F. J., W. T. Dai, and K. C. Hsu*. 2009. Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinations. J. Cereal Sci. 49: 285–289. (SCI)
Liu, D. C., R. T. Tsau, Y. C. Lin, S. S. Jan andF. J. Tan*. 2009. Effect of various levels of rosemary or Chinese mahogany on the qualities of fresh chicken sausage during refrigerated storage. Food Chem. 117:106–113. (SCI)
Lin, Y. C., F. J. Tan, K. G. Marra, S. S. Jan, and D. C. Liu. 2009. Synthesis and characterization of collagen/hyaluronan/chitosan composite sponges for potential biomedical applications. Acta Biomaterialia. 5(7):2591-2600. (SCI)
Liu, D. C., S. W. Wu, andF. J. Tan*. 2010. Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages. Food Chem. 118(2):245-250. (SCI)
Tan, F. J., K. M. Lai, and K. C. Hsu*. 2010. A comparative study on physical properties and chemical interactions of gels from tilapia meat pastes induced by heat and pressure. J. Texture Studies. 41(2): 153-170. (SCI)
Hsu, K. C., D. C. Liu, H. W. Ockerman, and F. J. Tan*. 2011. Potential uses of mechanically deboned bullfrog (Rana catesbeiana) meat to partially replace lean pork to produce emulsified meatballs. J Food Quality 34: 245-251. (SCI)
Chang, H. L., Y. C. Chen, F. J. Tan*. 2011. Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage. Food Chemistry 124(2): 589-595. https://doi.org/10.1016/j.foodchem.2010.06.080. (SCI)
Jin, S. Y., F. J. Tan, K. S. Liu, C. K. Wang, Y. C. She, and C. Y. Chang*. 2012. Implementation of the hazard analysis and critical control point (HACCP) system of an enteral feeding system at a private local hospital in Taichung of Taiwan. J. Food Drug Analysis. 20(3): 705-710.
Wanangkarn, A., D. C. Liu, A. Swetwiwathana, and F. J. Tan*. 2012. An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life. Food Chemistry 135, 515–521. (SCI)
Chumngoen, W. and F. J. Tan*. 2015. Relationships between descriptive sensory attributes and physicochemical analysis of broiler and Taiwan native chicken breast meat. Asian-Australasian Journal of Animal Science. 28: 1028-1037. (SCI)
Chumngoen, W., H. Y. Chen, and F. J. Tan*. 2016. Validation of feasibility and quality of chicken breast meat cooked under various water cooking conditions. Animal Science Journal 87(12): 1536-1544. (SCI)
Chumngoen, W., C. F. Chen, H. Y. Chen, and F. J. Tan*. 2016. Influence of end-point heating temperature on the quality attributes of broiler and Taiwan native chicken breast meat. British Poultry Science 57(6): 740-750. (SCI)
Liu, Y. C., T. H. Chen, Y. C. Wu, Y. C. Lee, and F. J. Tan*. 2016. Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs. Food Chemistry 211: 687-693. (SCI)
Lin, L. K. and F. J. Tan*. 2017. Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin. Asian-Australasian Journal of Animal Science 30(6): 872-877. (SCI)
Liu, Y. C., T. H. Chen, Y. C. Wu, and F. J. Tan.*. 2017. Determination of the quality of stripe-marked and cracked eggs during storage. Asian-Australasian Journal of Animal Science 30(7): 1013-1020. (SCI)
Yu, H. C. and F. J. Tan.* 2017. Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates. International Journal of Food Science and Technology 52(6):1392-1399. (SCI)
Yu, H. C. and F. J. Tan.* 2017. Optimization of ultrasonic-assisted enzymatic hydrolysis conditions for the production of antioxidant hydrolysates from porcine liver by using response surface methodology. Asian-Australasian Journal of Animal Science 30(11): 1612-1619. (SCI)
Yu, H. C., J. L. Hsu, C. I. Chang, and F. J. Tan*. 2017. Antioxidant properties of porcine liver proteins hydrolyzed using Monascus purpureus. Food Science and Biotechnology 26(5): 1217-1215. (SCI)
Chumngoen, W., C. F. Chen, H. Y. Chen, and F. J. Tan*. 2018. Effects of moist- and dry-heat cooking on the meat quality, microstructure, and sensory characteristics of native chicken meat. Animal Science Journal 89(1): 193-201. (SCI)
Wanangkarn, A.*, F. J. Tan, K. Fongsawad, and M. Tirasaros. 2018. Bioactivity screening of Thai spice extracts for applying as natural food preservatives. International Journal of Agricultural Technology 14(5): 783-796.
Wanangkarn, A.*, F. J. Tan, and T. Udaiy. 2018. Evaluation of selected Thai herb and spice extracts as natural preservative on the shelf life of chicken nuggets. International Journal of Agricultural Technology 14(6): 949-964.
陳姿伶(Tzy-Ling Chen) ； 譚發瑞(Fa-Jui Tan) ； 黃至盛(Jyh-Sheng Hwang) ； 邱錦英(Jing Ying Chiou). 2018. 食品業者原料肉產品屬性、CAS標章肉品知覺價值與選用意圖之研究. A Study on the Effects of Product Attributes and Perceived Value of CAS Labeled Meats on Food Manufacturers' Procurement Intention of CAS Labeled Meats. 農林學報 ； 66卷2期 (2018 / 06 / 01) ， P107 – 116. DOI： 10.30089/JAF.201806_66(2).0004
Chen, Y. C., W. T. Wang, W. S. Chen, and F. J. Tan*. 2019. Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu. Animal Science Journal 90(8): 1070-1077. (SCI)
Świąder, K.*, K. Wegner, A. Piotrowska, F. J. Tan, and A. Sadowska. 2019. Plants as a source of natural high-intensity sweeteners: a review. Journal of Applied Botany and Food Quality 92, 160-171, DOI:10.5073/JABFQ.2019.092.022.
Hongthong, N., W. Chumngoen, and F. J. Tan*. 2019. Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage). Animal Science Journal. 91(1): e13312. https://doi.org/10.1111/asj.13312. (SCI).
楊曉媛、Wanwisa Chumngoen、陳朝榮、林德育、譚發瑞、黃三元*。2019。不同嫩度及多汁性台灣土雞胸大肌之蛋白質差異表現。中國畜牧學會會誌 48(4)：289~323。Differential protein expression in the pectoralis major muscle of Taiwan country chickens with different tenderness and juiciness
吳鍺湘、Wanwisa Chumngoen、陳朝榮、林德育、廖欣儀、譚發瑞、黃三元*。2021。不同嫩度臺灣土雞股二頭肌之蛋白質差異表現。中國畜牧學會會誌50(2)：137~174。Differential protein expression in Biceps femoris muscles with different tenderness in Taiwan country chickens
Tan, F. J., W. Rungruengpet, U. Simsiri, C. Kaewkot, Y. M. Sun, W. Chumngoen*. 2021. Influence of cold chain integrity during postwashing processing and storage on chicken egg quality. Brazilian Journal of Poultry Science. 23(4) 001-008. http://dx.doi.org/10.1590/1806-9061-2021-1458. (SCI).
Chen, Yi-Chao, Ren-Bao Liaw, Yu-Sheng Liao, Amornrat Wanangkarn, Wen-Shyan Chen, and Fa-Jui Tan*. 2021. Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing. Anim Sci J. 2021;92:e13567.
Tan, F. J., D. C. Li, C. Kaewkot, H. D. I. Wu, K. Świąder, H. C. Yu, C. F. Chen, and W. Chumngoen*. 2022. Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness. British Poultry Science. 63(2): 164-170. https://doi.org/10.1080/00071668.2021.1955330. (SCI).
Tan, F. J., W. Rungruengpet, U. Simsiri, C. Kaewkot, Y. M. Sun, and W. Chumngoen. 2022. Influences of egg washing and storage temperature on quality and shelf life of duck eggs during storage. Brazilian Journal of Poultry Science. 24(4), 001-008. http://dx.doi.org/10.1590/1806-9061-2021-1554. (SCI)
Kaewkot, C., Y. H. Hung, F. J. Tan*. 2022. Effect of freeze–thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick. Animal Science Journal. 93:e13742. DOI: 10.1111/asj.13742. (SCI).
Shung, C. C., K. Y. Hsin, F. J. Tan*, and S. E. Chen*. 2022. Effects of hard and soft scalding on defeathering and carcass quality of different breeds of chickens. Animals, 12(22), 3145. https://doi.org/10.3390/ani12223145.
李凱克、莊縉、程文伶、譚發瑞*。2022。結合高週波回溫及水浸解凍對豬背最長肌品質之影響。中國畜牧學會會誌。第51卷，第4期。353-368頁。Chonlathee Kaewkot, Jin Chuang, Wen-Ling Cheng and Fa-Jui Tan.* 2022. Effect of radio-frequency tempering combined with water immersion thawing treatments on meat quality of porcine Longissimus dorsi muscle. J. Chin. Anim. Sci. 51(4): 353-368. DOI:https//10.30194/JCSAS.202212_51(4).0004
Kaewkot, C., Wen-Ling Cheng, and F. J. Tan*. 2023. Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments. Animal Science Journal, https://doi.org/10.1111/asj.13836. (SCI) e13836
Tan, F. J., U. Simsiri, W. Rungruengpet, C. Kaewkot, Y. M. Sun, and W. Chumngoen*. 2023. Effect of cold chain on chicken egg quality in a simulated postwashing processing and consumer storage model. Brazilian Journal of Poultry Science. 25(3), 001-008 (SCI) https://doi.org/10.1590/1806-9061-2021-1598.
Chen, Guan-Zhen, Wanwisa Chumngoen, Chonlathee Kaewkot, Yu-Mei Sun, and Fa-Jui Tan*. 2023. Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs. British Poultry Science (SCI). DOI: 10.1080/00071668.2023.2220113
Chia-Cheng Shung, Kun-Yi Hsin, Fa-Jui Tan*, and Shuen-Ei Chen*. 2023. The defeathering effect by scalding in chickens follows their intrinsic dermal histologies. Animals, 13, 2584. https://doi.org/10.3390/ani13162584
李凱克、吳岷鍀、陳祥良、Pitchaporn Ungkusonmongkol、李鳳嬌、譚發瑞*。2023。綜論：木質化胸肉、凍融循環及高週波解凍對雞肉品質之影響。中國畜牧學會會誌。第五十二卷第3期。Chonlathee Kaewkot, Min-De Wu, Shiang-Liang Chen, Pitchaporn Ungkusonmongkol, Wanwisa Chumngoen, andFa-Jui Tan*. 2023. Effects of wooden breast chicken, freeze–thaw cycling and radio-frequency thawing on chicken meat quality. J. Chin. Anim. Sci. 52(3):
Kaewkot, C., M. D. Wu, and F. J. Tan*. 2024. Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage. British Poultry Science. (SCI) https://doi.org/10.1080/00071668.2024.2316865
