Tan, F. J. and H. W. Ockerman. 2006. Physical and sensory characteristics of marinated chicken drumsticks treated with lactoperoxidase system and thermal treatment. British Poultry Sci. 47(3):281-285. (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. 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. 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).
10. Tan, F. J., F. Y. Liao, Y. J. Jhan, and D. C. Liu. 2007. Effect of replacing pork backfat with yams on quality characteristics of Chinese sausage. J. Food Engineering. 79:858-863. (SCI).
Tan, F. J. and H. W. Ockerman. 2007. Changes in physical and sensory characteristics of marinated broiler drumsticks treated with nisin and lactoperoxidase system. Int. J. Food Sci. Technol. (accepted) (SCI).
Hsu, K. C., F. J. Tan, and H. Y. Chi. 2008. Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage. LWT. 41:367–375. (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)
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 and F. 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, and F. J. Tan. 2010. Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages. Food Chem. 118(2):245-250. (SCI).
F. J. Tan, 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.
Lin, Y. C., F. J. Tan, K. G. Marra, and D. C. Liu. 2010. Evaluation of pepsin digestion of atelocollagen from different chicken combs at low temperature. Food Chem. (In Press). (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. (accepted).
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.
Wanangkarn, A.*, F. J. Tan, K. Fongsawad, and M. Tirasaros. 2019. Bioactivity screening of Thai spice extracts for applying as natural food preservatives. Journal of Applied Botany and Food Quality 92: 160-171, DOI:10.5073/JABFQ.2019.092.022
Wanangkarn, A.*, F. J. Tan, and T. Udaiy. 2019. 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.
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. (SCI). In press. https://doi.org/10.1111/asj.13312
