Chiu‐Chu Hwang

507 total citations
30 papers, 411 citations indexed

About

Chiu‐Chu Hwang is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Chiu‐Chu Hwang has authored 30 papers receiving a total of 411 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 14 papers in Molecular Biology and 14 papers in Animal Science and Zoology. Recurrent topics in Chiu‐Chu Hwang's work include Polyamine Metabolism and Applications (14 papers), Meat and Animal Product Quality (14 papers) and Microbial Inactivation Methods (13 papers). Chiu‐Chu Hwang is often cited by papers focused on Polyamine Metabolism and Applications (14 papers), Meat and Animal Product Quality (14 papers) and Microbial Inactivation Methods (13 papers). Chiu‐Chu Hwang collaborates with scholars based in Taiwan and United States. Chiu‐Chu Hwang's co-authors include Yung‐Hsiang Tsai, Chung‐Saint Lin, Hsien‐Feng Kung, Yi‐Chen Lee, Deng‐Fwu Hwang, Pei‐Jen Chen, Te-Hao Chen, Yi‐Chen Lee, Chia‐Min Lin and Chun-Yung Huang and has published in prestigious journals such as Food Chemistry, Aquatic Toxicology and Food Control.

In The Last Decade

Chiu‐Chu Hwang

29 papers receiving 401 citations

Peers

Chiu‐Chu Hwang

ASZ

BIOTE

Zeng Qing-xiao China

Xiaoguo Ying China

Honghua Xu China

Krzysztof Surówka Poland

Chuck Crapo United States

Yongjiang Lou China

Yi‐Chen Lee Taiwan

A. Ruiter Netherlands

L. Gallart-Jornet Norway

Sumate Tantratian Thailand

Zeng Qing-xiao China

Chiu‐Chu Hwang

119 ×0.6

173 ×1.0

ASZ

166 ×1.1

40 ×0.5

BIOTE

5 ×0.1

Citations per year, relative to Chiu‐Chu Hwang Chiu‐Chu Hwang (= 1×) peers Zeng Qing-xiao

Countries citing papers authored by Chiu‐Chu Hwang

Since Specialization

Citations

This map shows the geographic impact of Chiu‐Chu Hwang's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Chiu‐Chu Hwang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chiu‐Chu Hwang more than expected).

Fields of papers citing papers by Chiu‐Chu Hwang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Chiu‐Chu Hwang. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Chiu‐Chu Hwang. The network helps show where Chiu‐Chu Hwang may publish in the future.

Co-authorship network of co-authors of Chiu‐Chu Hwang

This figure shows the co-authorship network connecting the top 25 collaborators of Chiu‐Chu Hwang. A scholar is included among the top collaborators of Chiu‐Chu Hwang based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Chiu‐Chu Hwang. Chiu‐Chu Hwang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Lee, Yi‐Chen, Chiu‐Chu Hwang, Yung‐Hsiang Tsai, & Yi-Ting Huang. (2025). Development and pasteurization of in-packaged ready-to-eat rice products prepared with novel microwave-assisted induction heating (MAIH) technology. Applied Food Research. 5(1). 100697–100697. 3 indexed citations

Hwang, Chiu‐Chu, Yu‐Ru Huang, Chia‐Jung Hsieh, et al.. (2025). Delaying quality deterioration of refrigerated prepackaged chicken breasts with an emerging microwave-assisted induction heating system. Applied Food Research. 5(2). 101077–101077.

Lee, Yi‐Chen, Chiu‐Chu Hwang, & Yi-Ting Huang. (2024). Application of novel microwave-assisted induction heating technology for extending the shelf life of ready-to-eat rice through microbial, physical, and chemical quality preservation. Innovative Food Science & Emerging Technologies. 93. 103640–103640. 7 indexed citations

Hwang, Chiu‐Chu, Yu‐Ru Huang, Chia‐Jung Hsieh, & Yi‐Chen Lee. (2024). Developing novel microwave-assisted induction heating (MAIH) technology for heating in-packaged ready-to-eat chicken breast products. Innovative Food Science & Emerging Technologies. 98. 103843–103843. 2 indexed citations

Hwang, Chiu‐Chu, Yi‐Chen Lee, Chung‐Saint Lin, et al.. (2023). Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage. Foods. 12(16). 3107–3107. 9 indexed citations

Hwang, Chiu‐Chu, Chung‐Saint Lin, Ya‐Ling Huang, et al.. (2023). Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing. Biology. 12(11). 1383–1383. 4 indexed citations

Hwang, Chiu‐Chu, Yi‐Chen Lee, Yu‐Ru Huang, et al.. (2023). Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology. Foods. 12(16). 3140–3140. 6 indexed citations

Lee, Yi‐Chen, et al.. (2023). Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage. Foods. 12(2). 317–317. 1 indexed citations

Tsai, Yung‐Hsiang, Chiu‐Chu Hwang, Yu‐Ru Huang, et al.. (2022). Retardation of quality loss and extension of shelf life of prepackaged hard clam heating by a novel microwave-assisted induction heating (MAIH) during refrigerated storage. Food Control. 141. 109187–109187. 7 indexed citations

10.

Lin, Chung‐Saint, et al.. (2021). Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage. CyTA - Journal of Food. 19(1). 762–770. 7 indexed citations

11.

Lee, Yi‐Chen, Yung‐Hsiang Tsai, Chiu‐Chu Hwang, C. S. LIN, & Yu‐Ru Huang. (2021). Evaluating the effect of an emerging microwave-assisted induction heating (MAIH) on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4°C in Taiwan. Food Control. 133. 108509–108509. 12 indexed citations

12.

Hwang, Chiu‐Chu, Chung‐Saint Lin, Yi‐Chen Lee, et al.. (2021). Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology. Applied Sciences. 11(20). 9514–9514. 7 indexed citations

13.

Hwang, Chiu‐Chu, et al.. (2020). Histamine Fish Poisoning and Histamine Production by Raoultella ornithinolytica in Milkfish Surimi. Journal of Food Protection. 83(5). 874–880. 11 indexed citations

14.

Kung, Hsien‐Feng, et al.. (2020). Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil. Food Science & Nutrition. 8(7). 3435–3441. 10 indexed citations

15.

Hwang, Chiu‐Chu, Yi‐Chen Lee, Hsien‐Feng Kung, et al.. (2019). Determination of Histamine in Japanese Spanish Mackerel (Scomberomorus niphonius) Meat Implicated in a Foodborne Poisoning. Journal of Food Protection. 82(10). 1643–1649. 16 indexed citations

16.

Lee, Yi‐Chen, Chiu‐Chu Hwang, Hsien‐Feng Kung, et al.. (2019). Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel (Scomberomorus niphonius) Stored at Various Temperatures. Journal of Food Protection. 82(11). 1931–1937. 12 indexed citations

17.

Kung, Hsien‐Feng, Yi‐Chen Lee, Ya‐Ling Huang, et al.. (2016). Histamine formation in flying fish contaminated with Staphylococcus xylosus. International aquatic research.. 8(3). 217–226. 4 indexed citations

18.

Hwang, Chiu‐Chu, et al.. (2015). Developmental exposures to waterborne abused drugs alter physiological function and larval locomotion in early life stages of medaka fish. Aquatic Toxicology. 165. 84–92. 52 indexed citations

19.

Hwang, Chiu‐Chu, Chia‐Min Lin, Hsien‐Feng Kung, et al.. (2012). Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos). Food Chemistry. 135(2). 839–844. 26 indexed citations

20.

Hwang, Chiu‐Chu, Hsien‐Feng Kung, Chung‐Saint Lin, Deng‐Fwu Hwang, & Yung‐Hsiang Tsai. (2011). Bacteriological quality and histamine-forming bacteria associated with fish meats and environments in HACCP and non-HACCP fish processing factories. Food Control. 22(10). 1657–1662. 20 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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