公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
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 | Hsu, S.Y.; SHUN-YAO HSU | Journal of Food Engineering | 15 | 12 | |
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$Peng, Min-Yueh; Hsu, Shun-Yao | Food Science | | | |
1992 | Processing Effects on the Qualities of Baked Rice Flake | Hsu, Shun-Yao | Food Science | | | |
1992 | Processing Effects on the Qualities of Microwaved Rice Flakes | Hsu, Shun-Yao | Food Science | | | |
1992 | Processing Effects on the Qualities of Texturized Egg Products | Hsu, Shun-Yao | Food Science | | | |
1993 | Processing Effects on the Qualities of Texturized Egg Products Made of Fresh Egg White | Hsu, Shun-Yao | Food Science | | | |
1993 | Processing Effects on the Textural Qualities of Deep-Fried Rice Flakes | 許順堯 ; 彭明月$Peng, Min-Yueh; Hsu, Shun-Yao | Food Science | | | |
1981 | Quality Attributes of Whole Egg Albumen Mixtures Cooked by Different Methods | Chen, T. C.; 許順堯 ; Hsu, Shun-Yao | Journal of Food Science | | | |
2005 | Reaction Products of Sulfamethazine and Sodium Nitrite in Swine Muscle Tissues | 許順堯; 洪蘭心; SHUN-YAO HSU | 臺灣農業化學與食品科學 | 0 | 0 | |
2005 | Reaction products of sulfamethazine and sodium nitrite in swine muscle tissues. | Hsu, Shun-Yao ; Hung, Lan-Hsin. | Taiwanese Journal of Agricultural Chemistry and Food Science | | | |
1993 | Rhodococcus Equi No.23 中膽固醇氧化?吨恔C脂?犴 之生產條件研究 | Yu, Roch-Chui ; Hsu, Shun-Yao | 中華民國食品科技學會第23屆年會 | | | |
1976 | Studies on the Chemical Compositions of Cultured Oysters and Clams in Taiwan | Jeng, S. S.; 許順堯 ; Hsu, Shun-Yao | The Fisheries Society of Taiwan Annual Meeting | | | |
1989 | Studies on the Process of Spun Protein Fiber Using Na-Alginate and Collagen | Lin, K. P.; 張鴻民; 許順堯 ; Chang, Hung-Min; Hsu, Shun-Yao | The Annual Meeting of the Chinese Istitute of Food Science and Tehnology | | | |
2007 | Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil | Shun Yao Hsu ; Shih Sung Yu; Chu Ying Lou Chyr | Taiwan Taiwanese Journal of Agricultural Chemistry and Food Science | | | |
2008 | The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wans | Yu, Shih-Sung; Hsu, Shun-Yao; SHUN-YAO HSU | 臺灣農業化學與食品科學 | 0 | 0 | |