Shu-Ting Lin, Kai-Wei Liao, Tan-Chui Xuan, Tai-Ying Chiou, Zih-Ee Lin, and Wei-Ju Lee. Determination, Distribution, and Health Risk Assessment of Twelve Heavy Metals in Edible Oils in Taiwan. JSFA reports, 4175–183(2024).
Kanako Yoshida, Kazuki Watanabe, Tai-Ying Chiou, Masaaki KonishiOptimization of medium components for protein production by Escherichia coli with a high-throughput pipeline that uses a deep neural network. Journal of Bioscience and Bioengineering, 1374304-312(2024).
Kanako Yoshida, Kazuki Watanabe, Tai-Ying Chiou, Masaaki Konishi. Artificial intelligence-assisted analysis reveals amino acid effects and interactions on Limosilactobacillus fermentum growth. Bioscience, Biotechnology, and Biochemistry, 8791068-1076(2023).
Kanako Yoshida, Kazuki Watanabe, Tai-Ying Chiou, Masaaki KonishiHigh throughput optimization of medium composition for Escherichia coli protein expression using deep learning and Bayesian optimization. Journal of Bioscience and Bioengineering,1352127-133(2023).
Tai-Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya Takahashi. Draft Genome Sequence of Lentilactobacillus kosonis NBRC 111893, Isolated from a Japanese Sugar-Vegetable Fermented Beverage called Kôso. Microbiology Resource Announcements, 1110e00775-22(2022).
Chiaki Matsuzaki, Tsukasa Shiraishi, Tai-Ying Chiou, Yukari Nakashima, Yasuki Higashimura, Shin-ichi Yokota, Kenji Yamamoto, and Tomoya TakahashiRole of Lipoteichoic Acid from the Genus Apilactobacillus in Inducing a Strong IgA Response. Applied and Environmental Microbiology, 88(8)e0019022(2022).
Kazuki Morimoto, Tai-Ying Chiou, Masaaki KonishiTorulaspora quercuum shows great potential for bioethanol production from macroalgal hydrolysate. Bioresource Technology Reports,17100952(1-8)(2022).
Tai-Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya TakahashiLentilactobacillus kosonis sp. nov., isolated from kôso, a Japanese sugar-vegetable fermented beverage. International Journal of Systematic and Evolutionary Microbiology, 71005128(2021).
Seiga Tachibana, Tai-Ying Chiou, and Masaaki Konishi. Machine learning modeling of the effects of media formulated with various yeast extracts on heterologous protein production in Escherichia coli. MicrobiologyOpen, 10e1214(2021).
Naofumi Ohtsu, Masataka Gtoh, Kazuya Shirakawa, Tai-Ying Chiou, Yasutaka Shimotori, Yoshihito Kohari, Yuichi Nagata, and Miki Murata.天然食用色素としての応用に向けた和種薄荷乾燥粉末への温水処理効果の解析 [Hot-water treatment of Japanese peppermint dried powder toward the application of natural food coloring] 分析化学, 70(4-5), 225-230(2021)
Ping-Yi Wu, Hsuan Chen, Nan-Wei Su, Tai-Ying Chiou and Wei-Ju Lee. First Determination of Glycidyl Ester Species in Edible Oils by Reverse-Phase Ultra-Performance Liquid Chromatography Coupled with an Evaporative Light-Scattering Detector. Molecules, 262702, 1-11(2021). Ching-Hsing Lin, Yi-Tang Chang, Mei-Chou Lai, Tai-Ying Chiou, Chien-Sen Liao*. Continuous Biodiesel Production fromWaste Soybean Oil Using a Nano-Fe3O4 Microwave Catalysis. Processes, 9(5), 756, 1-10(2021).
Mako Oiwa, Kaho Yamaguchi, Takayoshi Shibayama, Tai-Ying Chiou, Tohru Saitoh. Sorption of Antibiotics, Pharmaceuticals, and Personal Care Products in Water on Didodecyldimethylammonium Bromide-Montmorillonite Organoclay. Journal of Chemical Engineering of Japan, 53(10), 608-615(2020).
Chien Sen Liao, Yong-Han Hong, Yoshikazu Nishikawa, Eriko Kage-Nakadai, Tai-Ying Chiou, Chien-Chang .WuImpacts of Endocrine Disruptor di-n-Butyl Phthalate Ester on Microalga Chlorella vulgaris Verified by Approaches of Proteomics and Gene Ontology. Molecules, 25(18), 4304, 1-16(2020)
Wen-Chieh Sung, Ming-Hsuan Chi, Tai-Ying Chiou, Shyh-Hsiang Lin, Wei-Ju Lee. Influence of caramel addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing. Journal of the Science of Food and Agriculture, 100, 4512-4520(2020).
Yasutaka Shimotori, Takumi Watanabe, Yoshihito Kohari, Tai-Ying Chiou, Naofumi Ohtsu, Yuichi Nagata, Miki Murata. Enzyme-assisted extraction of bioactive phytochemicals from Japanese peppermint (Mentha arvensis L. cv. ’Hokuto’). Journal of Oleo Science, 69(6), 635-642(2020).
Tai-Ying Chiou, Shiori Nomura, Masaaki Konishi, Chien-Sen Liao, Yasutaka Shimotori, Miki Murata, Naofumi Ohtsu, Yoshihito Kohari, Wei-Ju Lee, Tsung-Yu Tsai, Yuichi Nagata, Tohru Saitoh. Conversion and hydrothermal decomposition of major components of mint essential oil by small-scale subcritical water treatment. Molecules, 25(8), 1953, 1-10(2020).
Yoshihito Kohari, Shunsuke Yamashita, Tai-Ying Chiou, Yasutaka Shimotori, Naofumi Ohtsu, Yuichi Nagata, Miki Murata. Hydrodistillation by solvent-free microwave extraction of fresh Japanese peppermint (Mentha arvensis L.). Journal of Essential Oil Bearing Plants, 23(1), 77-84(2020)
Tai-Ying Chiou, Masaaki Konishi, Shiori Nomura, Yasutaka Shimotori, Miki Murata, Naofumi Ohtsu, Yoshihito Kohari, Yuichi Nagata, Tohru Saitoh. Recovery of mint essential oil through pressure-releasing distillation during subcritical water treatment. Food Science and Technology Research, 25(6), 793-799(2019).
Yu-Chun Chuang, Meng-Chun Cheng, Chia-Chia Lee, Tai-Ying Chiou, Tsung-Yu Tsai. Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat. AMB Express, 9163, 1-11(2019).
Tai-Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya Takahashi. Draft genome sequence of Sporolactobacillus inulinus NBRC 111894, isolated from a Japanese sugar-vegetable fermented beverage called kôso. Microbiology Resource Announcements, 8(41), e00751-19(2019).
Shiori Nomura, Wei-Ju Lee, Masaaki Konishi, Tohru Saitoh, Miki Murata, Naofumi Ohtsu, Yasutaka Shimotori, Yoshihito Kohari, Yuichi Nagata, Tai-Ying Chiou. Characteristics of Japanese mint extracts obtained by subcritical-water treatment. Food Science and Technology Research, 25(5), 695-703(2019).
Wen-Ching Chen, Tai-Ying Chiou, Aileen L. Delgado, Chien-Sen Liao.The control of rice blast disease by the novel biofungicide formulations. Sustainability, 11(12), 3449, 1-9(2019).
Tai-Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya Takahashi. Draft genome sequence of Lactobacillus kosoi NBRC 113063, isolated from kôso, a Japanese sugar-vegetable fermented beverage. Microbiology Resource Announcements, 7(20), e01173-18(2018).
Tai-Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya Takahashi. Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage. Antonie van Leeuwenhoek, 111(7), 1149-1156(2018)
Chen Hsu, Bo-Yuan Wu, Yu-Chuan Chang, Chi-Fon Chang, Tai-Ying Chiou, Nan-Wei Su. Phosphorylation of isoflavones by Bacillus subtilis BCRC 80517 may represent xenobiotic metabolism. Journal of Agricultural and Food Chemistry, 66(1), 127-137(2018).
Tai-Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Tomoya Takahashi. Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage. Bioscience, Biotechnology, and Biochemistry, 81(2), 403-410(2017).
Tai-Ying Chiou, Kenshiro Oshima, Wataru Suda, Masahir Hattori, Tomoya Takahashi. Draft Genome Sequence of Lactobacillus farciminis NBRC 111452, isolated from kôso, a Japanese sugar-vegetable fermented beverage. Genome Announcements, 4, e01514-e01515 (2016).
Tai-Ying Chiou, Takashi Kobayashi, Shuji Adachi. Characteristics and antioxidative activity of the acetone-soluble and -insoluble fractions of a defatted rice bran extract obtained by using an aqueous organic solvent under subcritical conditions. Bioscience, Biotechnology, and Biochemistry, 77(3), 624-630(2013).
Tai-Ying Chiou, Akane Ogino, Takashi Kobayashi, Shuji Adachi. Characteristics and antioxidative ability of defatted rice bran extracts obtained using several extractants under subcritical conditions. Journal of Oleo Science, 62(1), 1-8(2013).
Yuki Sha, Tai-Ying Chiou, Takashi Kobayashi, Shuji Adachi. Evaluation of antioxidative activity for extracts from defatted rice bran using 5-axe cobweb chart. Food Science and Technology Research, 18(6), 789-793(2012).
Tai-Ying Chiou, Tze Loon Neoh, Takashi Kobayashi, Shuji Adachi. Extraction of defatted rice bran with subcritical aqueous acetone. Bioscience, Biotechnology, and Biochemistry, 76(8), 1535-1539(2012).
Tai-Ying Chiou, Tze Loon Neoh, Takashi Kobayashi, Shuji Adachi. Properties of extract obtained from defatted rice bran by extraction with aqueous ethanol under subcritical conditions. Food Science and Technology Research, 18(1), 37-45(2012).
Tai-Ying Chiou, Tze Loon Neoh, Takashi Kobayashi, Shuji Adachi. Antioxidative ability of defatted rice bran extract obtained by subcritical water extraction in bulk oil and aqueous dispersion systems. Japan Journal of Food Engineering, 12(4), 147-154(2011).
Narumon Jeyashoke, Tai-Ying Chiou, Tze Loon Neoh, Yusuke Murayama, Takashi Kobayashi, Shuji Adachi. Effect of temperature-rising rate on the antioxidative ability of the defatted rice bran extract obtained by subcritical water treatment. Food Science and Technology Research, 16(3), 197-200 (2010).
Tai-Ying Chiou, Yi-Hsuan Lin, Nan-Wei Su, Min-Hsiung Lee. β-Glucosidase isolated from soybean okara shows specificity toward glucosyl isoflavones. Journal of Agricultural and Food Chemistry, 58(15), 8872-8878 (2010).
