A1.期刊論文

1. 王鐘毅(2020).A Review on the Potential Reuse of Functional Polysaccharides Extracted from the By-Products of Mushroom Processing.Food and Bioprocess Technology,13
2. 王鐘毅(2019).Antimicrobial Effects and Mechanisms of Ethanol Extracts of Psoralea corylifolia Seeds Against Listeria monocytogenes and Methicillin-Resistant Staphylococcus aureus.Foodborne Pathogens and Disease ,16
3. 王鐘毅(2019).Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of djulis hull.Journal of Food Science and Technology,56
4. 王鐘毅(2020).Effects of high-pressure processing and thermal pasteurization on quality and microbiological safety of jabuticaba (Myrciaria cauliflora) juice during cold storage.Journal of Food Science and Technology,
5. 王鐘毅(2019).Extraction of bioactive ingredients from fruiting bodies of Antrodia cinnamomea assisted by high hydrostatic pressure.Journal of Food Science and Technology,56
6. 王鐘毅(2020).Healthy expectations of high hydrostatic pressure treatment in food processing industry.Journal of Food and Drug Analysis,28
7. 王鐘毅(2020).High-Pressure Inactivation of Histamine-Forming Bacteria Morganella morganii and Photobacterium phosphoreum.Journal of Food Protection,
8. 王鐘毅(2020).Inactivation mechanism of Aspergillus flavus conidia by high hydrostatic pressure.Foodborne Pathogens and Disease,
9. 王鐘毅(2020).Microbial shelf-life, starch physicochemical properties and in vitro digestibility of pigeon pea milk altered by high pressure processing.Molecules,
10. 王鐘毅(2018).Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage.Journal of Food Science and Technology,55

A2.研討會

1. 王鐘毅(2020.8).Influences of high pressure processing on the quality and flavor of mei liqueur.International Union of Food Science and Technology (IUFoST) 20th World Congress,Auckland
2. 王鐘毅(2020.8).Effects of high pressure processing on microbial shelf-life and resistant starch content of pigeon pea milk.International Union of Food Science and Technology (IUFoST) 20th World Congress,Auckland
3. 王鐘毅(2019.7).Effects of high pressure and high temperature short time processing on microbiological shelf life, physicochemical properties, and non-enzymatic browning in atemoya juice.International Association for Food Protection (IAFP) 2019 Annual Meeting,Louisville, Kentucky
4. 王鐘毅(2019.7).The Relationship between Inactivation and Morphological Damage of aspergillus Flavus Treated By High Hydrostatic Pressure.International Association for Food Protection (IAFP) 2019 Annual Meeting,Louisville, Kentucky
5. 王鐘毅(2018.11).嘉寶果種子與果皮乙醇萃取物對食源性細菌之抗菌力分析.台灣食品科學技術學會第48次會員大會,台北