| Issue Date | Title | Author(s) | Source | scopus | WOS | Fulltext/Archive link |
| 2008 | Analysis for Seismic Response of Dry Storage Facility for Spent Fuel | Ko, Y.Y.; Hsu, S.Y.; Chen, C.H. | Nuclear Engineering and Design | 14 | 11 | |
| 2006 | Analysis of diffusive interface resistance for measurements with perpendicular current in FeNb multilayers | Huang, S.Y.; Lee, S.F.; Yu, C.Y.; Hsu, S.Y.; Yao, Y.D.; SSU-YEN HUANG | Journal of Applied Physics | 5 | 0 | |
| 2009 | Analysis of the proximity effect and the interface transparency with perpendicular current in Ni/Nb system | Huang, S.Y.; Chiu, Y.C.; Liang, J.J.; Lin, L.K.; Tsai, T.C.; Hsu, S.Y.; Lee, S.F.; SSU-YEN HUANG | Journal of Applied Physics | 3 | 5 | |
| 2008 | Application of electrolyzed water in food industry. | Huang, Y.R.; Hung, Y.C.; Hsu, S.Y.; Huang, Y.W. ,Hwang, D.F. | Food Control | | | |
| 2004 | Application to reservoir operation rule-curves | Hsu, S.Y.; Tung, C.P.; Chen, C.J.; Wang, C.F.; CHING-PIN TUNG | the 2004 World Water and Environmetal Resources Congress: Critical Transitions in Water and Environmetal Resources Management | 1 | | |
| 2004 | Application to reservoir operation rule-curves | Hsu, S.Y.; Tung, C.P.; Chen, C.J.; Wang, C.F.; SHAO-YIU HSU | the 2004 World Water and Environmetal Resources Congress: Critical Transitions in Water and Environmetal Resources Management | 1 | | |
| 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 | 34 | 31 | |
| 2000 | Comparisons of three cooking methods on qualities of low fat Kung-wans formulated with gum-hydrate fat substitutes. | Hsu, S.Y.; Chung, H-Y. | Journal of Food Engineering | | | |
| 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 | 64 | 61 | |
| 1995 | Cooking effects on chloramphenicol residues in swine muscle tissue. | Hsu, S.Y.; Tang, J.J.; Epstein, R.L.; Lee, K.S. | Food Science | | | |
| 2003 | Cooking effects on low fat Kung-wans formulated with plant oils. | Hsu, S.Y.; Yu, S.H. | Journal of Food Engineering | | | |
| 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 |  |
| 1995 | Depletion of pesticides through chicken eggs. | Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-jen ,Shen, Tian-fuh. | Food Science | | | |
| 1995 | Depletion of pesticides through chicken eggs. | Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-Jen; Shen, Tian-fuh Shen | 食品科學 | | | |
| 2008 | Dimensional crossover and flux pinning of decoupled Cu<inf>50</inf>Ni <inf>50</inf>/Nb multilayers | Huang, S.Y.; Liang, J.-J.; Tsai, T.C.; Lin, L.K.; Lin, M.S.; Hsu, S.Y.; SSU-YEN HUANG ; SSU-YEN HUANG | Journal of Applied Physics | 5 | 4 | |
| 2003 | The Effect of Polyethylene Glycol on Proline Accumulation in Rice Leaves | Hsu, S.Y.; Hsu, Y.T.; Kao, C.H. | Biologia Plantarum | | |  |
| 1995 | Effects of cooking on pesticide residues in chicken eggs. | Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-Jen; Tian-Fuh Shen | 食品科學 | | | |
| 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 | 41 | 35 | |
| 2006 | Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball | Hsu, S.Y.; Sun, L.-Y.; Hsu, Shun-Yao | Journal of Food Engineering | 33 | 28 | |
| 2006 | Effects of simmering on low fat emulsified meatballs formulated with non-meat proteins. | Hsu, S.Y.; Sun, Lung-Yueh; Chyr Lou, Chu-Ying. | Taiwanese Journal of Agricultural Chemistry and Food Science | | | |
