公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2011 | Antihypertensive effect of mung bean sprout extracts in spontaneously hypertensive rats | Hsu, Guoo Shyng Wang; Lu, Yi Fa; Chang, Shu Hwa; SHUN-YAO HSU | Journal of Food Biochemistry | 22 | 15 | |
2008 | Application of electrolyzed water in the food industry | Huang, Y.-R.; Hung, Y.-C.; Hsu, S.-Y.; Huang, Y.-W.; Hwang, D.-F.; SHUN-YAO HSU | Food Control | 517 | 431 | |
1992 | Changes of the Qualities of Scrambled Egg Products with Formula and Frozen Storage | Hsu, Shun-Yao | Food Science | | | |
1980 | Characteristics of Scrambled Egg Products When Prepared by Different Cooking Methods | Chen, T. C.; 許順堯 ; Hsu, Shun-Yao | Poultry Science Association Annual Meeting, West Lafayette | | | |
1979 | Chemical Compositions of Taiwan's Oyster and Clams | Jeng, S. S; 許順堯 ; Wang, G. S.; Hsu, Shun-Yao | Bulletin of the Institute of Zoology, Academia Sinica | | | |
2012 | Cold shock treatments affect the viability of Streptococcus thermophilus BCRC 14085 in various adverse conditions | Fang, Shiu Hui; Chiang, Shu Hua; SHUN-YAO HSU ; Chou, Cheng Chun | Journal of Food and Drug Analysis | 4 | 0 | |
2000 | Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes | Hsu, S.-Y.; Chung, H.-Y.; SHUN-YAO HSU | Journal of Food Engineering | 14 | 13 | |
1999 | Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball) | Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU | Journal of Food Engineering | 36 | 33 | |
2006 | Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wans | Hsu, Shun-Yao ; Sun, Lung-Yueh | Journal of Food Engineering | 0 | 0 | |
2002 | Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans | Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU | Journal of Food Engineering | 66 | 61 | |
1984 | Computer Aided Development of Whey Processing System | Hsu, Shun-Yao | Invited Presentation to the Whey Product Institute | | | |
2003 | Cooking effects on low-fat Kung-wans formulated with plant oils | Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU | Journal of Food Engineering | 12 | 6 | |
1994 | Depletion of Pesticides Via Chicken Eggs | 許順堯 ; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao ; Shen, Tian-Fuh | The 81th Annual Meeting of the Poultry Science Association | | | |
1994 | Depletion of Pesticides Via Chicken Eggs | 許順堯 ; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao ; Shen, Tian-Fuh | Poultry Science | | | |
1991 | Development of a Texturized Egg Product and the Effects of Some Processing Variables on Its Quality | Hsu, Shun-Yao | The 80th Annual Meeting of the Poultry Science Association | | | |
1990 | Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi | Hsu, Shun-Yao | Journal of Food Science | 12 | 10 | |
1987 | Effect of Glycerol and Cooking Methods on the Water Activity of Prok Liver | 許順堯 ; Hsu, P. C.; Hsu, Shun-Yao | The 47th Institute of Food Technologists Annual Meeting | | | |
1989 | Effect of Glycerol and Cooking Methods on Water Activity of Pork Liver Products | 許順堯 ; Hsu, P. C.; Hsu, Shun-Yao | Taiwan Sugar | | | |
1989 | Effect of Processing Conditions on the Quality of Direct-Expanded Rice and Banana Extrudates | Hsu, Shun-Yao | Food Science | | | |
1990 | The Effect of Selected Processing Variables on the Quality of Raw Surimi | SHUN-YAO HSU | Journal of Food Engineering | 2 | 0 | |