All Stories

  1. Dispersive clay flotation for the simultaneous removal of methylene blue and methyl orange from water

    Article • Analytical Sciences, January 2026, Springer Science + Business Media

    Tai-Ying Chiou

  2. Deep-learning-assisted medium optimization improves hyaluronic acid production by Streptococcus zooepidemicus

    Article • Journal of Bioscience and Bioengineering, June 2025, Elsevier

    Tai-Ying Chiou

  3. Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers

    Article • Foods, March 2025, MDPI AG

    Tai-Ying Chiou

  4. Antitumor Effect of Apilactobacillus kosoi 10H by Inducing Immunostimulatory Macrophages

    Article • Cellular Microbiology, January 2025, Wiley

    Tai-Ying Chiou

  5. Optimization of medium components for protein production by Escherichia coli with a high-throughput pipeline that uses a deep neural network

    Article • Journal of Bioscience and Bioengineering, April 2024, Elsevier

    Tai-Ying Chiou

  6. Artificial intelligence-assisted analysis reveals amino acid effects and interactions on Limosilactobacillus fermentum growth

    Article • Bioscience Biotechnology and Biochemistry, June 2023, Oxford University Press (OUP)

    Tai-Ying Chiou

  7. High throughput optimization of medium composition for Escherichia coli protein expression using deep learning and Bayesian optimization

    Article • Journal of Bioscience and Bioengineering, February 2023, Elsevier

    Tai-Ying Chiou

  8. Draft Genome Sequence of Lentilactobacillus kosonis NBRC 111893, Isolated from a Japanese Sugar-Vegetable Fermented Beverage called Kôso

    Article • Microbiology Resource Announcements, October 2022, ASM Journals

    Tai-Ying Chiou

  9. Role of Lipoteichoic Acid from the Genus Apilactobacillus in Inducing a Strong IgA Response

    Article • Applied and Environmental Microbiology, April 2022, ASM Journals

    Tai-Ying Chiou

  10. Lentilactobacillus kosonis sp. nov., isolated from kôso, a Japanese sugar-vegetable fermented beverage

    Article • INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, November 2021, Society for General Microbiology

    Tai-Ying Chiou

  11. First Determination of Glycidyl Ester Species in Edible Oils by Reverse-Phase Ultra-Performance Liquid Chromatography Coupled with an Evaporative Light-Scattering Detector

    Article • Molecules, May 2021, MDPI AG

    Tai-Ying Chiou

  12. Continuous Biodiesel Production from Waste Soybean Oil Using a Nano-Fe3O4 Microwave Catalysis

    Article • Processes, April 2021, MDPI AG

    Tai-Ying Chiou

  13. Sorption of Antibiotics, Pharmaceuticals, and Personal Care Products in Water on Didodecyldimethylammonium Bromide-Montmorillonite Organoclay

    Article • JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, October 2020, Taylor & Francis

    Tai-Ying Chiou

  14. Impacts of Endocrine Disruptor di-n-Butyl Phthalate Ester on Microalga Chlorella vulgaris Verified by Approaches of Proteomics and Gene Ontology

    Article • Molecules, September 2020, MDPI AG

    Professor Yoshikazu Nishikawa, Tai-Ying Chiou

  15. Influence of caramel and molasses addition on acrylamide and 5‐hydroxylmethylfurfural formation and sensory characteristics of non‐centrifugal cane sugar during manufacturing

    Article • Journal of the Science of Food and Agriculture, June 2020, Wiley

    Tai-Ying Chiou

  16. Conversion and Hydrothermal Decomposition of Major Components of Mint Essential Oil by Small-Scale Subcritical Water Treatment

    Article • Molecules, April 2020, MDPI AG

    Tai-Ying Chiou

  17. Hydrodistillation by Solvent-Free Microwave Extraction of Fresh Japanese Peppermint (Mentha arvensis L.)

    Article • Journal of Essential Oil Bearing Plants, January 2020, Taylor & Francis

    Tai-Ying Chiou

  18. Enzyme-assisted Extraction of Bioactive Phytochemicals from Japanese Peppermint (<i>Mentha arvensis</i> L. cv. ‘Hokuto’)

    Article • Journal of Oleo Science, January 2020, Japan Oil Chemists' Society

    Tai-Ying Chiou

  19. Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat

    Article • AMB Express, October 2019, Springer Science + Business Media

    Tai-Ying Chiou

  20. Draft Genome Sequence of Sporolactobacillus inulinus NBRC 111894, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage

    Article • Microbiology Resource Announcements, October 2019, ASM Journals

    Tai-Ying Chiou

  21. The Control of Rice Blast Disease by the Novel Biofungicide Formulations

    Article • Sustainability, June 2019, MDPI AG

    Tai-Ying Chiou

  22. Characteristics of Japanese Mint Extracts Obtained by Subcritical-water Treatment

    Article • Food Science and Technology Research, January 2019, Japanese Society for Food Science and Technology

    Tai-Ying Chiou

  23. Recovery of Mint Essential Oil through Pressure-releasing Distillation during Subcritical Water Treatment

    Article • Food Science and Technology Research, January 2019, Japanese Society for Food Science and Technology

    Tai-Ying Chiou

  24. Draft Genome Sequence of Lactobacillus kosoi NBRC 113063, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage

    Article • Microbiology Resource Announcements, November 2018, ASM Journals

    Tai-Ying Chiou

  25. Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage

    Article • Antonie van Leeuwenhoek, January 2018, Springer Science + Business Media

    Tai-Ying Chiou

  26. Phosphorylation of Isoflavones by Bacillus subtilis BCRC 80517 May Represent Xenobiotic Metabolism

    Article • Journal of Agricultural and Food Chemistry, December 2017, American Chemical Society (ACS)

    Tai-Ying Chiou

  27. Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage

    Article • Bioscience Biotechnology and Biochemistry, November 2016, Taylor & Francis

    Tai-Ying Chiou

  28. Draft Genome Sequence of Lactobacillus farciminis NBRC 111452, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage

    Article • Genome Announcements, January 2016, ASM Journals

    Tai-Ying Chiou

  29. 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

    Article • Bioscience Biotechnology and Biochemistry, March 2013, Taylor & Francis

    Tai-Ying Chiou

  30. Characteristics and antioxidative ability of defatted rice bran extracts obtained using several extractants under subcritical conditions

    Article • Journal of Oleo Science, January 2013, Japan Oil Chemists' Society

    Tai-Ying Chiou

  31. Extraction of Defatted Rice Bran with Subcritical Aqueous Acetone

    Article • Bioscience Biotechnology and Biochemistry, August 2012, Taylor & Francis

    Tai-Ying Chiou

  32. Evaluation of Antioxidative Activity for Extracts from Defatted Rice Bran Using 5-Axe Cobweb Chart

    Article • Food Science and Technology Research, January 2012, Japanese Society for Food Science and Technology

    Tai-Ying Chiou

  33. Properties of Extract Obtained from Defatted Rice Bran by Extraction with Aqueous Ethanol under Subcritical Conditions

    Article • Food Science and Technology Research, January 2012, Japanese Society for Food Science and Technology

    Tai-Ying Chiou

  34. Antioxidative Ability of Defatted Rice Bran Extract Obtained by Subcritical Water Extraction in Bulk Oil and Aqueous Dispersion Systems

    Article • Japan Journal of Food Engineering, January 2011, Japan Society for Food Engineering

    Tai-Ying Chiou

  35. β-Glucosidase Isolated from Soybean Okara Shows Specificity toward Glucosyl Isoflavones

    Article • Journal of Agricultural and Food Chemistry, August 2010, American Chemical Society (ACS)

    Tai-Ying Chiou

  36. Effect of Temperature-rising Rate on the Antioxidative Ability of the Defatted Rice Bran Extract Obtained by Subcritical Water Treatment

    Article • Food Science and Technology Research, January 2010, Japanese Society for Food Science and Technology

    Tai-Ying Chiou