Refereed Paper

1.     Tanaka, K. and Shann-Tzong Jiang* 1976. Attempt of some immersion pretreatment in some seasoning solutions in order to reduce the drip loss from the frozen shucked sea squirt. Refrigeration (Japan), 51: 1045-1053.

2.     Jiang, Shann-Tzong* 1977. Studies on the denaturation of mullet muscle proteins during frozen storage. Refrigeration (Japan), 52: 621-629.

3.     Tanaka, K. and Shann-Tzong Jiang* 1977. Freezing preservation of boiled and fresh sea cucumber. Refrigeration (Japan), 52: 789-792.

4.     Jiang, Shann-Tzong*, M. S. Chen and C. H. Wu. 1977. Freezing preservation of fresh shucked oyster---I, Reduction of drip loss of frozen shucked oyster. J. Fish. Soc. Taiwan, 6(1): 56-64.

5.     Jiang, Shann-Tzong* and D. D. Li. 1978. Studies on freezing preservation of fresh eel, I. Effect of some pretreatment on improving the quality of frozen eel. Food Science (Taiwan), 5(2): 25-32.

6.     Jiang, Shann-Tzong*, M. S. Chen and S. S. Chang 1978. Studies on decreasing the darkening discoloration and drip loss of frozen Antarctic krill on thawing. Fisheries China, No. 297, pp. 22-26.

7.     Jiang, Shann-Tzong*, M. S. Chen, and S. S. Chang. 1979. Freezing preservation of fresh Antarctic krill. J. Fish. Soc. Taiwan, 6(2): 13-24.

8.     Jiang, Shann-Tzong* 1980. Effect of pretreatment on improving the quality of frozen Antarctic krill, J. Chinese Agric. Chem. Soc., 18(1-2): 70-76.

9.     Tsao, C. Y., K. C. Chou and Shann-Tzong Jiang* 1980. Studies on freezing preservation of raw material of minced fish products---I. Effect of freshness on quality of frozen mackerel harvested in Taiwan. J. Chinese Agric. Chem. Soc., 18(1-2): 77-85.

10.  Chiou, T. K. and Shann-Tzong Jiang* 1983. Quality changes of sulfite treated shrimps during cold- and ice-storage. J. Chinese Agric. Chem. Soc., 21(1-2): 52-63.

11.  Jiang, Shann-Tzong* 1984. Effect of free amino acids and freezing conditions on protein denaturation of frozen fish. Doctorate Dissertation, Department of Food Science & Nutrition, University of Rhode Island.

12.  Jiang, Shann-Tzong*, David T. Y. Chu, C. C. Lan and T. C. Lee. 1984. New approach to improve the quality of minced fish products using freeze-thawed cuttlefish. Proceedings of Chinese-American Academic and Professional Convention, S 3.3.1-S 3.3.5, Los Angeles, California, June 29-July 2, 1984.

13.  Jiang, Shann-Tzong*, M. L. Ho and T. C. Lee. 1985. Optimization of the freezing conditions on mackerel and amberfish for manufacturing minced fish. J. Food Sci. 50: 727-732 (SCI).

14.  Jiang Shann-Tzong* and T. C. Lee. 1985. Changes in free amino acids and protein denaturation of fish muscle during frozen storage. J. Agric. Food Chem. 33: 839-844 (SCI).

15.  Jiang, Shann-Tzong*, C. Y. Tsao and M. L. Ho. 1985. Effect of the temperature fluctuation on the meat quality of frozen mackerel. Proceedings of the Meeting of International Institute of Refrigeration, Commission C2 and D3, PP. 45-50, Oct., 1985, Aberdeen, UK.

16.  Jiang, Shann-Tzong*, C. Y. Tsao and T. C. Lee. 1985. Prevention of browning discoloration and drip loss of frozen shucked oyster. Proceedings of the Meeting of International Institute of Refrigeration, Commission C2 and D3, PP. 293-298, Oct., 1985, Aberdeen, UK.

17.  Ho. M. L., H. H. Cheng and Shann-Tzong Jiang* 1986. Effect of modified ice storage on the shelf-life of shrimp. Bull. Jap. Soc. Sci. Fish. 53(3): 479-488. (SCI)

18.  Jiang, Shann-Tzong*, C. C. Lan and C. Y. Tsao 1986. New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel. J. Food Sci. 51(2): 310-312. (SCI)

19.  Jiang, Shann-Tzong*, B. S. Hwang and C. Y. Tsao 1987. Protein denaturation and changes in nucleotides of fish muscle during frozen storage. J. Agric. Food Chem. 35: 22-27. (SCI)

20.  Jiang, Shann-Tzong*, B. S. Hwang and C. Y. Tsao 1987. Effect of adenosine-nucleotides and their derivatives on the denaturation of myofibrillar proteins in vitro during frozen storage at -20C. J. Food Sci., 52(1): 117-123. (SCI)

21.  Jiang, Shann-Tzong*, C. Y. Tsao and T. C. Lee 1987. Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage. J. Agric. Food Chem. 35: 28-33. (SCI)

22.  Lan, C. C., B. S. Pan and Shann-Tzong Jiang* 1987. Effect of reducing agents on protein denaturation of frozen minced lizard fish and textural properties of the cooked product. J. Chinese Agric. Chem. Soc. 25(2): 159-168.

23.  Jiang, Shann-Tzong*, Hwang, D. C. and Tsao, C. Y. 1987. Functionality changes in myofibrillar proteins of milkfish (Chanos chanos) during icing. Proceedings of the XVIIth International Congress of Refrigeration, C2-7, Aug. 24 - 29, 1987, Vienna, Austria.

24.  Jiang, Shann-Tzong*, Hwang, D. C. and C. S. Chen 1988. Denaturation and change in SH group of actomyosin from milkfish (Chanos chanos) during storage at -20C. J. Agric. Food Chem. 36: 433-437. (SCI)

25.  Tsao, C. Y., Hwang, B. S. and Shann-Tzong Jiang* 1988. Effect of prechilling on the quality of frozen shrimp. J. Chinese Agric. Chem. Soc. 26(2): 156-164.

26.  Chen, C. S., Hwang, D. C. and Shann-Tzong Jiang* 1988. Purification and characterization of milkfish (Chanos chanos) myosin. Nippon Suisan Gakkaishi (Bull. Jap. Soc. Sci. Fish) 54: 1423- 1427. (SCI)

27.  Jiang, Shann-Tzong* and T. C. Lee 1988. Effect of modified ice storage on the quality and prevention of darkening discoloration of shrimp (Solenccera prominentis). Nippon Suisan Gakkaishi (Bull. Jap. Soc. Sci. Fish) 54(8): 1415-1422. (SCI)

28.  Jiang, Shann-Tzong*, D. C. Hwang and C. S. Chen 1988. Effect of storage temperatures on the formation of disulfide and denaturation of milkfish actomyosin (Chanos chanos). J. Food Sci. 53: 1333-1335. (SCI)

29.  Jiang, Shann-Tzong* and T. C. Lee 1988. Development of the instant minced fish soup using frozen Alaska pollack. J. Chinese Agric. Chem. Soc. 26(3): 372-378.

30.  Chen, C. S., C. Y. Tsao and Shann-Tzong Jiang* 1989. Purification and characterization of proteases from the viscera of milkfish (Chanos chanos). J. Food Biochem. 12: 269-288. (SCI)

31.  Jiang, Shann-Tzong*, P. C. San and Lenda S. Japit 1989. Effect of storage temperatures on the formation of disulfide and denaturation of tilapia hybrid actomyosin (Tilapia nilotica X T. aurea). J. Agric. Food Chem. 37: 633-636. (SCI)

32.  Tsai, S. F., C. H. Wang and Shann-Tzong Jiang* 1989. The stability of muscle proteins from some subtropic fish. J. Agric. Food Chem. 37: 749-752. (SCI)

33.  Chen, C. S., D. C. Hwang and Shann-Tzong Jiang* 1989. Effect of storage temperatures on the formation of disulfide and denaturation of milkfish myosin (Chanos chanos). J. Agric. Food Chem. 37: 1228-1232. (SCI)

34.  Jiang, Shann-Tzong*, F. C. Wang and C. S. Chen 1989. The properties of actin and stability of the actomyosin reconstituted from milkfish (Chanos chanos) actin and myosin. J. Agric. Food Chem. 37: 1333-1336. (SCI)

35.  Chen, H. C., M. W. Moody and Shann-Tzong Jiang* 1990. Changes in biochemical quality and bacterial contamination of grass prawn during transportation by icing and oxygenating. J. Food Sci. 55(3): 670-673. (SCI)

36.  Jiang, Shann-Tzong*, H. C. Chen and M. W. Moody 1990. Effect of pretreatment and freezing conditions on the quality of grass shrimp (Penaeus monodon). Proceedings of the Meeting on Chilling and Freezing of New Fish Products (C2 Commission of International Institute of Refrigeration), pp. 281-288, September 18-20, 1990, Aberdeen, UK.

37.  Jiang, Shann-Tzong*, C. Y. Tsao, Y. T. Wang and C. S. Chen 1990. Purification and characterization of proteases from milkfish muscle (Chanos chanos). J. Agric. Food Chem. 38: 1458-1463. (SCI)

38.  Jiang, Shann-Tzong*, Y. T. Wang, B. S. Gau and C. S. Chen 1990. Role of pepstatin-sensitive proteases on the postmortem changes of tilapia (Tilapia nilotica X T. aurea) muscle myofibrils. J. Agric. Food Chem. 38: 1464-1468. (SCI)

39.  Jiang, Shann-Tzong* 1990. New approach to prevent the darkening discoloration of iced and frozen shrimp. Proceedings of the Food Pacific 1990, pp. 195-198, Ed. by the Australian and New Zealand Institutes of Food Science and Technology.

40.  Jiang, Shann-Tzong*, J. H. Wang and C. S. Chen 1991. Purification and some properties of calpain II from tilapia muscle (Tilapia nilotica X T. aurea). J. Agric. Food Chem. 39: 237-241. (SCI)

41.  Wang, J. H. and Shann-Tzong Jiang* 1991. The properties of calpain II from tilapia muscle (Tilapia nilotica X T. aurea). Agric. Biol. Chem. 55: 339-345. (SCI)

42.  Jiang, Shann-Tzong*, M. W. Moody and H. C. Chen 1991. Purification and characterization of proteases from the digestive tract of grass shrimp (Penaeus monodon). J. Food Sci. 56: 322-326. (SCI)

43.  Jiang, Shann-Tzong*, Wang, Yuh-Tai and Chen, C. S. 1991. Purification and characterization of a protease identified as cathepsin D from tilapia muscle (Tilapia nilotica X T. aurea). J. Agric. Food Chem. 39: 1597-1601. (SCI)

44.  Jiang, Shann-Tzong*, B. S. Hwang, M. W. Moody and H. C. Chen 1991. Thermostability and freeze-denaturation of grass prawn muscle protein (Penaeus monodon). J. Agric. Food Chem. 39: 1998-2001. (SCI)

45.  Jiang, Shann-Tzong* and Lee, Jah-Jan 1991. Effect of pig liver transglutaminase and plasma Factor XIII on the quality of minced mackerel. Proceedings of the XVIIIth International Congress of Refrigeration, PP. 168 - 177, ed. by International Institute of Refrigeration.

46.  Chen, H. C*, Huang, M. Y., Moody, M. W. and Jiang, Shann-Tzong 1991. Distribution and hydrolytic enzyme activities of aerobic heterotrophic bacteria isolated from grass prawn. J. Fish. Soc. Taiwan 18(4): 301-310.

47.  Jiang, Shann-Tzong*, Wang, Y. T. and Chen, C. S. 1992. Lysosomal enzyme effect on the postmortem changes in tilapia (Tilapia nilotica X T. aurea). J. Food Sci.. 57(2): 277-279. (SCI)

48.  Wang, J. H. and Shann-Tzong Jiang* 1992. Stability of calcium-autolyzed calpain II from tilapia muscle (Tilapia nilotica X T. aurea). J. Agric. Food Chem. 40: 535-539 (SCI)

49.  Chen, H. C., W. L. Ho, Michael W. Moody and Shann-Tzong Jiang* 1992. Modification of Cellulomonas flavigena NTOU 1, Characteristics for the production of shrimp hydrolysates. J. Food Sci. 57: 271-276 (SCI)

50.  Jiang, Shann-Tzong*, Nei, F. P., Chen, H. C. and Wang, J. H. 1992. Comparative study on the cathepsin D from banded shrimp (Penaeus japonicus) and grass shrimp (Penaeus monodon). J. Agric. Food Chem. 40: 961-966 (SCI)

51.  Jiang, Shann-Tzong* and Lee, J. J. 1992. Purification, characterization and utilization of pig plasma factor XIIIa. J. Agric. Food Chem. 40: 1101-1107 (SCI)

52.  Chen, H. C., Huang, S. H., Moody, M. W. and Jiang, Shann-Tzong* 1992. Bactericidal and mutagenic effects of ozone on shrimp (Penaeus monodon) meat. J. Food Sci. 57: 923-927 (SCI)

53.  Jiang, Shann-Tzong* and Lee, J. J. 1992. Improvement of the quality of minced fish by pig plasma factor XIIIa. Proceedings of the International Seafood Conference: Facing the Challenge of the 21st Century, p.34, 6-10, September, 1992, Gold Coast, Queensland, Australia.

54.  Jiang, Shann-Tzong*, Her, Y. H., Lee, J. J., and Wang, J. H. 1993. Comparison of the cathepsin D from mackerel (Scomber australasicus) and milkfish (Chanos chanos) muscle. Biosci. Biotech. Biochem. (Tokyo, formerly known as Agricultural and Biological Chemistry before 1992) 57: 571-577. (SCI)

55.  Chen, H. C., Yildiz Karaibrahimoglu, M. W. Moody and Shann-Tzong Jiang* 1993. Shrimp-shell hydrolysation by Cellulomonas flavigena NTOU 1B and its application. J. Fish. Soc. Taiwan 20(1): 73-81.

56.  Lee, J. J., Chen, H. C. and Jiang, Shann-Tzong* 1993. Purification and characterization of proteinases identified as cathepsin L and L-like (58 kDa) from mackerel (Scomber australasics). Biosci. Biotech . Biochem. 57(9): 1470-1476. (SCI)

57.  Wang, J. H., Ma, W. C., Su, J. C., Chen, C. S. and Jiang, Shann-Tzong* 1993. Comparison of the properties of m-calpain from tilapia and grass shrimp muscles. J. Agric. Food Chem. 41: 1379-1384. (SCI)

58.  Jiang, Shann-Tzong*, Jai-Jaan Lee, and Hsing-Chen Chen 1994. Purification and Characterization of Cathepsin B from Ordinary Muscle of Mackerel (Scomber australasicus). J. Agric. Food Chem. 42: 1073-1079. (SCI)

59.  Jiang, Shann-Tzong*, Lee, J. J. and Chen, H. C. 1994. Purification and characterization of a novel cysteine proteinase from mackerel (Scomber australasicus). J. Agric. Food Chem. 42: 1639-1646. (SCI)

60.  Jiang, Shann-Tzong*, Wang, J. H., Chen, C. S. and Su, J. C. 1995. Substrate and calcium effects on the autolysis of tilapia muscle m-calpain, Biosci. Biotech. Biochem. 59(1): 119-120. (SCI)

61.  Tsai, Kuo-Jane*, Tsai, F. C. and Jiang, Shann-Tzong* 1995. Crosslinking of mackerel muscle proteins by microbial transglutaminase. J. Fish. Soc. Taiwan 22(2): 125-135.

62.  Chen, Jyh-Miin, Lin, J. J., Jiang, Shann-Tzong* and Chen, Ching-San* 1995. Characterization of rice prolamin genes. Proceedings of the Czech-Taiwan Symposium on Biotechnology, pp.1-7, Prague, June 5-8, 1995.

63.  Jiang, Shann-Tzong*, Lee, J. J. and Chen, H. C. 1996. Proteolysis of actomyosin by cathepsins B, L, L-like and X from mackerel (Scomber australasicus). J. Agric. Food Chem. 44: 769-773. (SCI)

64.  Lee, Jai-Jaan, Chen, Hsing-Chen and Jiang, Shann-Tzong*, 1996. Comparison of the kinetics of Cathepsins B, L, L-like and X from the dorsal muscle of mackerel on the hydrolysis of methylcoumarylamind substrates. J. Agric. Food Chem. 44: 774-778. (SCI)

65.  Tsai, Guo-Jane, Lin, Shang-May, and Jiang, Shann-Tzong*. 1996. Trasglutaminase from Streptoverticillium ladakanum and application to minced fish product. J. Food Sci. 61: 1234-1238. (SCI)

66.  Jiang Shann-Tzong*, Wang, Jeng-Hwan, Chang, Teng and Chen, Ching-San, 1997. A continuous method for measuring calpain activity. Anal. Biochem. 244: 233-238. (SCI)

67.  Chen, Hsing-Chen, Hsu, M. F. and Jiang, Shann-Tzong* 1997. Purification and characterization of an exo-N, N’-diacetylchitobiohydrolase-like enzyme from Cellulomonas flavigena NTOU 1. Enzyme and Microbial Technology 20(3): 191-197. (SCI)

68.  Jiang, Shann-Tzong*, Lee, B. L., Tsao, C. Y. and Lee, J. J. 1997. Mackerel cathepsins B and L effects on thermal degradation of surimi.  J. Food Sci. 62(2): 310-315. (SCI)

69.  Tsao, C. Y., Tsai, T. I. And Jiang, Shann-Tzong* 1997. Effects of pretreatment and freeze-drying conditions on the quality of freeze-dried marine foods. Food Sci. 24(2): 129-142.

70.  Chien F. N. and Jiang, Shann-Tzong* 1997. Feasibility study on the development of food binder produced from minced mackerel. J. Taiwan Fish. Res. 5(1): 89-96.

71.  Chen, H. C., Hsu, M. F. and Jiang, Shann-Tzong* 1997. Purification and characterization of an exo-N, N’-diacetyl-chitobiohydrolase-like enzyme from Cellulomonas flavigena NTOU 1, Enzyme & Microbial Technology 20(3): 1191-197. (SCI)

72.  Shann-Tzong Jiang*, Ming-Lang Ho, Sheng-Ho Jiang and Hsing-Chen Chen 1998. Purified NADPH-sulfite reductase from Saccharomyces cerevisiae effects on quality of ozonated mackerel surimi. J. Food Sci. 63(5): 777-781. (SCI)

73.  Shann-Tzong Jiang*, Ming-Lang Ho, Sheng-Ho Jiang, Leah Lo and Hsing-Chen Chen 1998. Color and quality of mackerel surimi as affected by alkaline washing and ozonation. J. Food Sci. 63(4): 652-655. (SCI)

74.  Shann-Tzong Jiang* 1998. Contribution of Muscle Proteinases to Meat Tenderization (a review). Proceedings of the National Science Council, Part B: Life Science 22(3): 97-107.

75.  Jiang, Shann-Tzong*, Ho, M. L., Chang, T. and Kurth, L. B. 1998. Effects of elution conditions on the separation of calpastatin, m- and m-calpain on DEAE-Sephacel chromatography. Biosci. Biotechnol. Biochem. 62(11): 2270-2272. (SCI)

76.  Jiang, Shann-Tzong*, Leu, S. Z. and Tsai, G. J. 1998. Crosslinking of mackerel surimi actomyosin by microbial transglutaminase and UV irradiation. J. Agric. Food Chem. 46(12): 5278-5282. (SCI)

77.  Shann-Tzong Jiang* and Gen-Hung Chen 1999. Effect of Cathepsins B, L, L-like and Calpain on the Protein Degradation of Surimi. In "Quality Attributes of Muscle Foods", Chapter 26, pp. 393-405, ACS Symposium Series 215, Ed. by Y. L. Xiong, C. T. Ho & F. Shahidi, Academic/Plenum Publishers, New York, NY. (SCI)

78.  Shann-Tzong Jiang* 1999. Possibility on controlling the proteinases to improve the meat quality. In “Proceedings of the 10^th International Conference on the Food Science and Technology”, pp. 56-59, Sydney, Australia.

79.  Chen, G. H., Tan, S. J., Chen, C.S. and Jiang, Shann-Tzong*. 2000. Over expression of soluble-form chicken cystatin in E. coli and its purification. J. Agric. Food Chem. 48(6): 48(6): 2602-2607. (SCI)

80.  Jai-Jaan Lee, Shinn-Shuenn Tzeng and Shann-Tzong Jiang*. 2000. Purification and Characterization of Low Molecular Weight Kininogen from Pig Plasma. J. Food Sci. 65(1): 81-86. (SCI)

81.  Ming-Lang Ho, Shou-Zen Leu, Jung-Feng Hsieh and Shann-Tzong Jiang* 2000. Technical approach to simplify the purification method and characterization of microbial Transglutaminase produced from St. ladakanum. J. Food Sci. 65(1): 76-80. (SCI)

82.  Shann-Tzong, Jiang*, Jung-Feng, Hsieh, and Yun-Chin, Chung. 2000. Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-Bream and Pollack Surimi. J. Food Sci. 65(4): 694-699. (SCI)

83.  Shann-Tzong Jiang*, Jung-Feng Hsieh, Ming-Lung Ho and Yun-Chin Chung. 2000. Combination Effects of Microbial Transglutaminase, Reducing Agent and Protease Inhibitor on the Quality of Hairtail Surimi. J. Food Sci. 65(2): 241-245. (SCI)

84.  Jai-Jaan Lee, Shinn-Shuenn Tzeng, Juwen Wu and Shann-Tzong Jiang* 2000. Inhibition of the Thermal Degradation of Mackerel Surimi by Pig Plasma Protein and L-Kininogen. J. Food Sci. 65(7): 1124-1129. (SCI)

85.  Drewe M. Ferguson, Shann-Tzong Jiang, Helen Hearnshaw, Samantha R. Rymill and John M. Thompson. 2000. Effect of Electrical Stimulation on Protease Activity and Tenderness of Meat from Cattle with Different Proportions of Bos Indicus Content. Meat Sci. 55: 265-272. (SCI)

86.  Pong, Ching-Yung, Chiou, S. K., Ho, M. L. and Shann-Tzong Jiang* 2000. Effect of Polyethylene Package on the Metmyoglobin Reductase Activity and Color of Tuna Muscle during Low Temperature Storage. Fish. Sci. 66(2): 384-389. (SCI)

87.  Pong, Ching-Yung, Chiou, S. K., Nieh, F.P. and Shann-Tzong Jiang* 2000. Purification and characterization of Met-myoglobin reductase from tuna muscle. Fish. Sci. 66(3): 599-604 (SCI)

88.  Yun-Chin Chung, Ming-Long, Ho, Fu-Lin Chyan and Shann-Tzong Jiang* 2000. Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat. Fish. Sci. 66(1): 130-135 (SCI)

89.  Ming-Lang Ho, Gen-Hung Chen and Shann-Tzong Jiang*. 2000. Effects of Mackerel Cathepsins L, L-like and Calpain on the Degradation of Mackerel Surimi. Fish. Sci. 66(3): 558-568. (SCI)

90.  Shann-Tzong Jiang* 2000. Enzymes and their Effects on Seafood Texture, Chapter 15, pp. 411-450, In “Seafood Enzymes”, N.F. Haard & B.K. Simpson Eds., Pub. by Marcel Dekker, Inc., USA.

91.  Shann-Tzong Jiang* 2000. Effect of proteinases on the meat texture and seafood quality (a review). Food Sci. & Agric. Chem., 2(2): 55-74.

92.  Jiang, Shann-Tzong*, Juwen Wu, Mei-Jui Su, and Shinn-Shuenn Tzeng 2000. Purification and Characterization of Calpastatin from Grass Shrimp Muscle (Penaeus monodon). J. Agric. Food Chem. 48(9): 3851-3856. (SCI)

93.  Juwen Wu, Chia-Yun Li, M. L. Ho, and Shann-Tzong Jiang* 2000. Quality improvement of mackerel surimi with NADPH-sulfite reductase from Escherichia coli. J. Food Sci. 65(8): 1400-1403. (SCI)

94.  Shann-Tzong Jiang. 2001. A Review on the Study and Application of Transglutaminase (A Review). J. Bioindustry  12(3): 166-180.

95.  Chen, G. H., Tan, S. J., Chen, Ching-San, and Jiang, Shann-Tzong*. 2001. High level production of the recombinant chicken cystatin by Pichia pastoris and its application to mackerel surimi. J. Agric. Food Chem. 49(2): 641-646. (SCI)

96.  Li-Jung Yin and Shann-Tzong Jiang* 2001. Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage. J. Food Sci. 66(5): 742-746. (SCI).

97.  Tzeng, Shinn-Shuenn, Gen-Hung Chen, Chung, Y. C. and Jiang, Shann-Tzong*. 2001. Expression of soluble form carp (Cyprinus carpio) ovarian cystatin in E. coli and its purification. J. Agric. Food Chem. 49(9): 4224-4230. (SCI).

98.  Tze-Kuei Chiou, Ching-Yung Pong, Fang-Pei Nieh and Shann-Tzong Jiang* 2001. Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage. Fish. Sci. 67: 694-702. (SCI)

99.  Shann-Tzong Jiang* and Li-Jung Yin. 2001. Application of Transglutaminase in Seafood and Meat Processings (A Review). J. Fish. Sci. Taiwan. 28(3): 151-162.

100.   Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang* 2002. Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. J. Food Sci. 67(2): 786-792. (SCI).

101.   Mei-Ling Chen, Tze-kuei Chiou and Shann-Tzong Jiang*. 2002. Isolation of Ice-nucleating Active Bacterium from Mackerel and its Properties. Fish. Sci. 68 (4): 937-941. (SCI)

102.   Shinn-Shuenn Tzeng, Gen-Hung Chen, and Shann-Tzong Jiang*. 2002. Expression of soluble thioredoxin fused-carp (Cyprinus carpio) ovarian cystatin in Escherichia coli.  J. Food Sci. 67(6): 2309-2316. (SCI)

103.   Jung-Feng Hsieh, Guo-Jane Tsai and Shann-Tzong Jiang*.  2002. Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi. J. Food Sci. 67(8): 3120-3125. (SCI)

104.   Jung-Feng Hsieh, Guo-Jane Tsai and Shann-Tzong Jiang*. 2002. Improvement of hairtail surimi gel properties by NADPH-sulfite reductase, recombinant cystatin and microbial transglutaminase. J. Food Sci. 67(8): 3152-3158. (SCI)

105.   Shann-Tzong Jiang*, Shinn-Shuenn Tzeng, Wun-Tsai Wu and Gen-Hung Chen. Enhanced expression of chicken cystatin as thioredoxin fusion form in Escherichia coli AD494 (DE3) pLysS and its effect on the prevention of surimi gel softening. J. Agric. Food Chem. 50(13): 3731-3737. (SCI)

106.   Shann-Tzong Jiang*, Gen-Hung Chen, Shye-Jye Tang, and Ching-San Chen. 2002. Effect of Glycosylation Modification (N-Q-¹⁰⁸I ®N-Q-¹⁰⁸T) on the Freezing Stability of Recombinant Chicken Cystatin Over-expressed in Pichia pastoris X-33.  J. Agric. Food Chem. 50(19): 5313-5317. (SCI)

107.   Ching-Yu Tsao, Yu-Chen Kao, Jung-Feng Hsieh and Shann-Tzong Jiang*. 2002. A New Approach that Improves the Gel Forming Ability of Soybean Proteins Using Sodium Bisulfite and Microbial Transglutaminase. Food Sci. & Agric. Chem. 4(2): 50-56. (SCI)

108.   Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang*. 2002. New technology for producing paste-like fish products using lactic acid bacteria fermentation. J. Food Sci. 67(8): 3114-3118. (SCI)

109.   Li-Jung Yin, Heng-Yi Lin and Shann-Tzong Jiang*. 2002. Purification and characterization of Escherichia coli sulfite reductase and its application in surimi processing. J. Food Sci. 67(9): 3329-3334. (SCI)

110.   Ching-Yu Tsao, Yu-Chen Kao, Jung-Feng Hsieh and Shann-Tzong Jiang*. 2002. Use of soy protein and microbial transglutaminase as a binder in low-sodium restructured meats. J. Food Sci. 67(9): 3502-3506. (SCI)

111.   Jiang, Shann-Tzong*. 2002. The effect of catheptic proteinases on gel softening of surimi and its prevention by recombinant cystatins.  Food Sci. & Agric. Chem. 4(2): 37-49. (SCI)

112.   Cheng-Kuang Hsu, Shann-Tzong Jiang, Hsiao-Ching Chen and Yun-Chin Chung. 2002. Performances of the Growth and Antimicrobial of Bifidobacterium bifidum in Three Different Media. Agric. Chem. & Food Chem. 40(5): 385-389.

113.   Fang-Pei Nieh Jung-Feng Hsieh and Shann-Tzong Jiang* 2003. Conditions for the Production of Microbial Transglutaminase and Its Effect on the Gelation of Soybean proteins. Agric. Chem. & Food Chem. 41(1): 37-44.

114.   Mei-Ling Chen, Tze-kuei Chiou, Ching-Yu Tsao and Shann-Tzong Jiang*. 2002. Enhancement on the expression of ice-nucleation activity of Pseudomonas fluorescens MACK-4 isolated from mackerel. Fish. Sci. 68(6): 195-203 (SCI)

115.   Ching-Yu Tsao, Yun-Zu Pan and Shann-Tzong Jiang*. 2003. Purification and characterization of amylase from small abalone (Sulculus diversicolor aquatilis). J. Agric. Food Chem. 51(6): 1064-1070. (SCI)

116.   Li-Jung Yin, Chien-Wei Wu and Shann-Tzong Jiang* 2003. Bacteriocins from Pediococcus pentosaceus L and S from Pork Meat. J. Agric. Food Chem. 51(6): 1071-1076. (SCI)

117.   Jung-Feng Hsieh, Guo-Jane Tsai and Shann-Tzong Jiang* 2004. Interactive Effects of Microbial Transglutaminase and Recombinant Cystatin on the Mackerel Muscle Protein. J. Agric. Food Chem. 52(11): 3617-3625. (SCI)

118.   Shinn-Shuenn Tzeng and Shann-Tzong Jiang* 2004. Glycosylation modification improved the characteristics of recombinant chicken cystatin and its application on mackerel surimi. J. Agric. Food Chem. 52(11): 3612-3616. (SCI)

119.   Ching-Yu Tsao, Yen-Hsin Hsu, Li-Min Chao, and Shann-Tzong Jiang*. 2004. Purification and Characterization of Amylase from Viscera of Hard Clam (Meretrix lusoria). Fish. Sci. 70(1): 173-181. (SCI)

120.   Chien-Wei Wu, Li-Jung Yin and Shann-Tzong Jiang*. 2004. Purification and Characterization of Bacteriocin from Pediococcus pentosaceus ACCEL. J. Agric. Food Chem. 52: 1146-1151. (SCI)

121.   Shann-Tzong Jiang* and Li-Jung Yin. 2004. Surimi enzymology and biotechnology.  Proceedings of the Annual Meeting of American Meat Science Association, Presented at “Reciprocal Meat Conference” of the Annual Meeting of American Meat Science Association, Kentucky, USA.

122.   Li-Jung Yin, Ming-Chu Lu, Chorng-Liang Pan and Shann-Tzong Jiang*. 2005. Effect of Monascus Fermentation on the Characteristics of Mackerel Mince. J. Food. Sci. 70(1): S66-S72. (SCI)

123.   Chien-Wei Wu, Li-Jung Yin, Todd Hsu and Shann-Tzong Jiang*. 2005. Comparative study on the antibacterial effect of pediocin ACCEL and nisin against fluorescence stained Listeria monocytogenes BCRC 14845. J. Food. Sci. 70(1): M75-M80. (SCI)

124.   Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Effect of combination use of proteolysis and lactic acid bacterial fermentation on the characteristics of minced Mackerel. J. Food. Sci. 70 (3): S186-S192. (SCI)

125.   Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Improvement of the Functionality of Minced Mackerel by Hydrolysis and subsequent Lactic Acid Bacterial Fermentation. J. Food. Sci. 70 (3): M172-M178. (SCI)\

126.   Shinn-Shuenn Tzeng Li-Jung Yin, Gen-Hung Chen and Shann-Tzong Jiang*. 2005. Molecular cloning of microbial transglutaminase from Streptoverticillium ladakanum BCRC 12422. J. Fish. Sci. Taiwan. 32(1): 53-67.

127.   Li-Jung Yin, Mei-Ling Chen, Shinn-Shuenn Tzeng, Tze-Kuei Chiou and Shann-Tzong Jiang*. 2005. Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of food materials. Fish. Sci. 71(4): 941-947. (SCI)

128.   Shann-Tzong Jiang*. 2006. Effect of proteinases and Their Inhibitor, Recombinant cystatin on the Quality of Surimi. J. Fish. Soc. Taiwan. 33(4): 295-314.

129.   Li-Jung Yin, Jein-Hwa Lee and Shann-Tzong Jiang*. 2006. Isolation of a Keratinase-Producing Bacterium and Purification of its Keratinase. J. Fish. Soc. Taiwan. 33(4): 377-390.

130.   Shann-Tzong Jiang* and Tung-Ching Lee. 2007. Processing Frozen seafoods, In “Handbook of Food Products Manufacturing”, Section XVI: Seafood, Chapter 84, YH Hui, RC Chandan, S Clark, N Cross, J Dobbs, WJ Hurst, LML Nollet, E Shimoni, N Sinha, EB Smith, S Surapat, A Titchenal and F Toldra Eds., Pub. by Wiley-Interscience, A John Wiley & Sons, Inc., Hoboken, New Jersey, pp.855-892.

131.   Gen-Hung Chen, Li-Jung Yin, I-Hua Chiang and Shann-Tzong Jiang*. 2007. Expression and Purification of Goat Lactoferrin from Pichia pastoris expression system. J. Food. Sci. 72(2): M67-M71. (SCI)

132.   Li-Jung Yin, Pei-Chien Wu, and Shann-Tzong Jiang*. 2007. Conditions for the induction of some selective enzymes from Bacillus subtilis and their hydrolysis ability against mackerel and gracilar (asparagus, Gracilaria verrucosa). Fish. Sci. 73 (3): 711-721. (SCI)

133.   Li-Jung Yin, Chien-Wei Wu and Shann-Tzong Jiang*. 2007. Biopreservative Effect of Pediocin ACCEL on the Refrigerated Seafood. Fish. Sci. 73 (4): 907-912. (SCI)

134.   Shann-Tzong Jiang* and Wei-Ming Chen. 2007. Quality Improvement in Monascus Fermented Fish Paste and Steamed Rice. J. Fish. Soc. Taiwan. 34(2): 225-236.

135.   Meng-Shun Hsieh, Li-Jung Yin and Shann-Tzong Jiang*. 2008. Purification and Characterization of the Amylase from a Small Abalone, Haliotis sieboldii. Fish. Sci. 74(2): 425-432.(SCI).

136.   Gen-Hung Chen, Li-Jung Yin, I-Hua Chiang and Shann-Tzong Jiang*. 2008. Cloning and Expression of Antibacterial Goat Lactoferricin from E. coli AD494(DE3)pLysS Expression System. J. Food Prot. 71(12): 2523-2525.(SCI)

137.   Wei-Ming Chen, Gen-Hung Chen, Ching-San Chen, Shann-Tzong Jiang*. 2009. Cloning, Expression and Purification of Bacillus cereus Endochitinase in Escherichia coli AD494(DE3)pLysS Expression System.  Biosci. Biotech. Biochem. 73(5):1172-4. (SCI)

138.   Hsin-Hung Lin, Li-Jung Yin and Shann-Tzong Jiang*. 2009. Cloning, Expression and Purification of Pseudomonas aeruginosa keratinase in Escherichia coli AD494(DE3)pLysS Expression System.  J. Agri. Food Chem. 57: 3506–3511. (SCI)

139.   Hsin-Hung Lin, Li-Jung Yin and Shann-Tzong Jiang*. 2009. Functional Expression and Characterization of keratinase from Pseudomonas aeruginosa in Pichia pastoris.  J. Agri. Food Chem. 57: 5321-5325. (SCI)

140.   Hsin-Hung Lin, Li-Jung Yin and Shann-Tzong Jiang*. 2009. Expression and Purification of Pseudomonas aeruginosa Keratinase in Bacillus subtilis DB104 Expression System. J. Agri. Food Chem. 57: 7779-7784. (SCI)

141.   Gen-Hung Chen, Wei-Ming Chen, Kai-Chih Sung and Shann-Tzong Jiang^*. 2009. Expression of recombinant Antibacterial Lactoferricin-related peptides from Pichia pastoris Expression System. J. Agri. Food Chem. 57 (20); 9509–9515. (SCI)

142.   Li-Jung Yin, Hsin-Hung Lin, Yen-I Chiang and Shann-Tzong Jiang*. 2010. Bio-properties and Purification of Xylanase from Bacillus sp. YJ6. J. Agri. Food Chem. 58: 557–562. (SCI)

143.   Li-Jung Yin, Hsin-Hung Lin and Shann-Tzong Jiang*. 2010. Bio-properties of Potent Nattokinase from Bacillus subtilis YJ1.  J. Agri. Food Chem. 58: 5737-5742. (SCI)

144.   Li-Jung Yin, Shen-Hei Pon and Shann-Tzong Jiang*. 2010. Screening of cellulase-producing bacteria and its application in cell wall hydrolysis of chlorella. Submitted to J. Agri. Food Chem.  for publication.

145.   Wei-Ming Chen, Gen-Hung Chen, Ching-San Chen, Shann-Tzong Jiang*. 2010. Cloning and Expression of Bacillus cereus Endochitinase in Pichia pastoris Expression System, and its Biochemical Property. Submitted to J. Agri. Food Chem. for publication.

 (*: Correspondent Author)