公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
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 | |
2004 | Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water | Hsu, Shun-Yao ; Kim, C.; Hung, Y.-C.; Prussia, S.E. | International Journal of Food Science and Technology | | | |
2007 | Effects of Coconut Oil, Soybean Oil, Salt and Phosphates on Qualities of Low-fat Emulsified Meatballs | 許順堯; 游世勳; 駱秋英; SHUN-YAO HSU | 臺灣農業化學與食品科學 | 0 | 0 | |
1989 | Effects of Cutting and Cooking Methods on the Shape Forming Properties of Cocktail Shrimp | 許順堯 ; Lin, K. P.; Hsu, G. W.; Hsu, Shun-Yao | Journal of Fisheries Society of Taiwan | | | |
1989 | Effects of Cutting and Cooking Methods on the Shape Forming Properties of Cocktail Shrimp Made of Tiger Prawn | Shun-Yao Hsu; King-Pong Lin; Guoo-Shyng W. Hsu; 許順堯; 林金鵬; 王果行; SHUN-YAO HSU | 臺灣水產學會刊 | | | |
2018 | Effects of electrode gap and electric current on chlorine generation of electrolyzed deep ocean water | Hsu, Guoo Shyng Wang; SHUN-YAO HSU | Journal of Food and Drug Analysis | 0 | 0 | |
2016 | Effects of electrode gap and electric potential on chlorine generation of electrolyzed deep ocean water | Hsu, Guoo Shyng Wang; SHUN-YAO HSU | Journal of Food and Drug Analysis | 6 | 5 | |
2015 | Effects of electrode settings on chlorine generation efficiency of electrolyzing seawater | Hsu, Guoo Shyng Wang; Hsia, Chih Wei; SHUN-YAO HSU | Journal of Food and Drug Analysis | 25 | 21 | |
2017 | Effects of electrolysis time and electric potential on chlorine generation of electrolyzed deep ocean water | Hsu, Guoo Shyng Wang; Lu, Yi Fa; SHUN-YAO HSU | Journal of Food and Drug Analysis | 16 | 12 | |
2005 | Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water | Hsu, Shun-Yao; SHUN-YAO HSU | Journal of Food Engineering | 104 | 89 | |
1999 | Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball | Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU | Journal of Food Engineering | 42 | 35 | |
2015 | Effects of process conditions on chlorine generation and storage stability of electrolyzed deep ocean water | Hsu, Guoo Shyng Wang; Hsia, Chih Wei; SHUN-YAO HSU | Journal of Food and Drug Analysis | 15 | 11 | |
1989 | Effects of Processing Conditions on the Shape-Forming Properties of Cocktail Shrimp | 許順堯 ; Lin, K. P.; Hsu, G. S. W.; Hsu, Shun-Yao | The Second Asian Fisheries Forum | | | |
1998 | Effects of processing factors on qualities of emulsified meatball | SHUN-YAO HSU | Journal of Food Engineering | 47 | 37 | |
2006 | Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball | Hsu, Shun-Yao ; Sun, L.-Y. | Journal of Food Engineering | | | |
2006 | Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins | 許順堯; 孫瓏月; 駱秋英; SHUN-YAO HSU | 臺灣農業化學與食品科學 | 0 | 0 | |