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Wei-Ju Lee

Assistant Professor

 https://orcid.org/0000-0003-2824-9572
  • 68 Citations
  • 3 h-Index
20112020

Research output per year

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Personal profile

Education

  • 2015 Ph.D., Department of Agricultural Chemistry, National Taiwan University
  • 2011 M.S., Department of Agricultural Chemistry, National Taiwan University
  • 2009 B.S., Department of Biochemical Science & Technology, National Taiwan University

Experience

  • 2018.03- Assistant Professor, School of Food Safety, Taipei Medical University
  • 2015.09-2018.03 Research Scientist, TaiRx, Inc.

Research Interests

  • Food analysis
  • Food quality and safety
  • Edible oil science and technology

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Projects

Investigation on the Occurrence and Formation Mechanism of Glycidyl Esters in Edible Oils and Oil-Containing Foods in Taiwan (1/3)

Lee, W.

8/1/19 → 7/31/20

Project: A - Government Institution › b - Ministry of Science and Technology

Study on the Shelf Life and Authenticity of Pressed Oils

Lee, W.

7/1/19 → 2/1/20

Project: A - Government Institution › b - Ministry of Science and Technology

The Effect of Adding Different Calcium Salts and Low Molecular Weight Chitosan on the Formation of Acrylamide in Brown Sugars

Lee, W.

1/1/19 → 12/31/19

Project: C - Project of Alliance › l - National Taiwan Ocean University

Formation of Glycidyl Esters during Processes of Interesterified Edible Oil Products

Lee, W.

6/1/18 → 5/31/19

Project: A - Government Institution › b - Ministry of Science and Technology

Research Output

  • 68 Citations
  • 3 h-Index
  • 13 Article

Conversion and hydrothermal decomposition of major components of mint essential oil by small-scale subcritical water treatment

Chiou, T. Y., Nomura, S., Konishi, M., Liao, C. S., Shimotori, Y., Murata, M., Ohtsu, N., Kohari, Y., Lee, W. J., Tsai, T. Y., Nagata, Y. & Saitoh, T., Apr 2020, In : Molecules. 25, 8, 1953.

Research output: Contribution to journal › Article

Open Access

    • Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar

    Lee, W. J., Chi, M. H. & Sung, W. C., May 1 2020, In : Journal of Food Science and Technology. 57, 5, p. 1636-1646 11 p.

    Research output: Contribution to journal › Article

    • Formation of Samin Diastereomers by Acid-Catalyzed Transformation of Sesamolin with Hydrogen Peroxide

    Tsai, H. Y., Lee, W. J., Chu, I. H., Hung, W. C. & Su, N. W., Jun 10 2020, In : Journal of Agricultural and Food Chemistry. 68, 23, p. 6430-6438 9 p.

    Research output: Contribution to journal › Article

    • Influence of caramel and molasses addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing

    Sung, W-C., Chi, M-H., Chiou, T-Y., Lin, S-H. & Lee, W-J., May 14 2020, In : Journal of the Science of Food and Agriculture.

    Research output: Contribution to journal › Article

    • Characteristics of Japanese mint extracts obtained by subcritical-water treatment

    Nomura, S., Lee, W. J., Konishi, M., Saitoh, T., Murata, M., Ohtsu, N., Shimotori, Y., Kohari, Y., Nagata, Y. & Chiou, T. Y., Jan 1 2019, In : Food Science and Technology Research. 25, 5, p. 695-703 9 p.

    Research output: Contribution to journal › Article

    • 2 Citations (Scopus)