公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2006 | Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins Taiwanese | Shun Yao Hsu ; Lung Yueh Sun; Chu Ying Lou Chyr | Taiwanese Journal of Agricultural Chemistry and Food Science | | | |
2004 | Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing water | Hsu, Shun-Yao ; Kao, H.-Y. | Journal of Food Engineering | | | |
2003 | Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator | Hsu, Shun-Yao | Journal of Food Engineering | 61 | 54 | |
2001 | Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs | SHUN-YAO HSU ; Chung, H.-Y. | Journal of Food Engineering | | | |
2007 | Efficacies of Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Mungbean Sprouts | Chu Ying Lou Chyr; Guoo Shyng Wang Hsu; Ting Wen Hsu; Wei Tang Chen; Shun Yao Hsu | Journal Biomass Energy Society of China | | | |
2007 | Efficacy of Chlorine Dioxide, Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Soybean Sprouts | Lou Chyr, Chu Ying; Chen, Wei Tang; Hsu, Shun Yao | Journal Biomass Energy Society of China | | | |
1981 | Flavor Volatiles of Scrambled Egg Products As Affected By Composition | 許順堯 ; Chen, T. C.; Hsu, Shun-Yao | Quarterly of Eggs | | | |
1994 | Influence of Cooking on Pesticides in Eggs | 許順堯 ; Epstein, Robert L.; Chiou, H. J.; 沈添富; Hsu, Shun-Yao ; Shen, Tian-Fuh | The 81th Annual Meeting of the Poultry Science Association | | | |
1993 | Influence of Cooking/Processing Conditions on Levamisole Residues in Swine Muscle Tissues | 許順堯 ; Epstein, R. L.; Hsu, Shun-Yao | Residues of Veterinary Druge in Food | | | |
2003 | Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs | SHUN-YAO HSU ; Yu, S.H. | Journal of Food Engineering | | | |
2000 | Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs | SHUN-YAO HSU ; Chung, H.-Y. | Journal of Food Engineering | | | |
1992 | The Microbiological Condition of Poultry Processing Operation in Taiwan | Chen, T. C.; 許順堯 ; Hsu, Shun-Yao | The 19th World's Poultry Congress | | | |
1983 | A Multi-Level Approach for Preliminary Process Development and a Demonstration on Developing Whey Processing Systems | 許順堯 ; Okos, M. R.; Reklaitis, G. V.; Hsu, Shun-Yao | | | | |
1979 | The Occurrence and Seasonal Variations of Na, K, Ca, Mg and Heavy Metals in Taiwan's Oysters and Clams | 許順堯 ; Wang, G. S.; Jeng, S. S.; Hsu, Shun-Yao | Bulletin of the Institute of Zoology, Academia Sinica | | | |
1994 | Optimization of Surimi Processing System with a Central Composite Design Method | Hsu, Shun-Yao | Journal of Food Engineering | | | |
1989 | Optimization of Surimi Processing Systems:Effect of Various Process Parameters | Hsu, Shun-Yao | the 7th World Congress of Food Science Technology | | | |
1995 | Optimization of the surimi processing system with a central composite design method | SHUN-YAO HSU | Journal of Food Engineering | | | |
1984 | PPDPAK:Preliminary Process Development Package for Whey Processing Systems | 許順堯 ; Okos, M. R.; Hsu, Shun-Yao | Computer | | | |
1994 | Processing Effects on Pesticide Residues in Swine Muscle Tissues | 許順堯 ; Epstein, R. L.; Hsu, Shun-Yao | the 13th International Pig Veterinary Society Congress | | | |
1993 | Processing Effects on the Color Qualities of Deep-Fried Rice Flakes | 許順堯 ; 彭明月$Peng, Min-Yueh; Hsu, Shun-Yao | Food Science | | | |