Dr. Pi-jen Tsai
Professor
Food science
National Pingtung University
Taiwan
Biography
Dr. Dr. Pi-Jen Tsai is affiliated to foos science, National Pingtung University. Dr. Dr. Pi-Jen Tsai is currently providing services as Professor. Dr. Dr. Pi-Jen Tsai has authored and co-authored multiple peer-reviewed scientific papers and presented works at many national and International conferences. Dr. Dr. Pi-Jen Tsai contributions have acclaimed recognition from honourable subject experts around the world. Dr. Dr. Pi-Jen Tsai is actively associated with different societies and academies. Dr. Dr. Pi-Jen Tsai academic career is decorated with several reputed awards and funding. Dr. Dr. Pi-Jen Tsai research interests include .
Research Interest
Vegetables and Fruits Processing
Publications
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Tsai PJ, She CH. Significance of phenol− protein interactions in modifying the antioxidant capacity of peas. Journal of agricultural and food chemistry. 2006 Nov 1;54(22):8491-4.
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Tsai PJ, Huang HP. Effect of polymerization on the antioxidant capacity of anthocyanins in Roselle. Food Research International. 2004 May 31;37(4):313-8.
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TSAI PJ, HUANG HP, HUANG TC. Relationship between anthocyanin patterns and antioxidant capacity in mulberry wine during storage. Journal of food quality. 2004 Dec 1;27(6):497-505.
