Results 1-96 of 96 (Search time: 0.004 seconds).

Issue DateTitleAuthor(s)TypescopusWOSFulltext/Archive link
12018Effects of electrode gap and electric current on chlorine generation of electrolyzed deep ocean waterHsu, Guoo Shyng Wang; SHUN-YAO HSU journal article00
22017Effects of electrolysis time and electric potential on chlorine generation of electrolyzed deep ocean waterHsu, Guoo Shyng Wang; Lu, Yi Fa; SHUN-YAO HSU journal article42
32016Effects of electrode gap and electric potential on chlorine generation of electrolyzed deep ocean waterHsu, Guoo Shyng Wang; SHUN-YAO HSU journal article53
42015Effects of electrode settings on chlorine generation efficiency of electrolyzing seawaterHsu, Guoo Shyng Wang; Hsia, Chih Wei; SHUN-YAO HSU journal article1411
52015Effects of process conditions on chlorine generation and storage stability of electrolyzed deep ocean waterHsu, Guoo Shyng Wang; Hsia, Chih Wei; SHUN-YAO HSU journal article98
62012Cold shock treatments affect the viability of Streptococcus thermophilus BCRC 14085 in various adverse conditionsFang, Shiu Hui; Chiang, Shu Hua; SHUN-YAO HSU ; Chou, Cheng Chunjournal article40
72011Antihypertensive effect of mung bean sprout extracts in spontaneously hypertensive ratsHsu, Guoo Shyng Wang; Lu, Yi Fa; Chang, Shu Hwa; SHUN-YAO HSU journal article1110
82008應用電解水在芽苗菜培育上之研究 (2)-黃豆芽許順堯 report
92008The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wansYu, Shih-Sung; Hsu, Shun-Yao; SHUN-YAO HSU journal article00
102008Application of electrolyzed water in the food industryHuang, Y.-R.; Hung, Y.-C.; Hsu, S.-Y.; Huang, Y.-W.; Hwang, D.-F.; SHUN-YAO HSU journal article381322
112008電解氧化水於水產品衛生品質與水產養殖業之應用黃鈺茹; 許順堯; 黃登?; SHUN-YAO HSU journal article
122007Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oilShun Yao Hsu ; Shih Sung Yu; Chu Ying Lou Chyrjournal article
132007Efficacy of Chlorine Dioxide, Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Soybean SproutsLou Chyr, Chu Ying; Chen, Wei Tang; Hsu, Shun Yao journal article
142007Efficacies of Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Mungbean SproutsChu Ying Lou Chyr; Guoo Shyng Wang Hsu; Ting Wen Hsu; Wei Tang Chen; Shun Yao Hsu journal article
152007Effects 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 journal article00
162007電解氧化水與振動方式對於接菌雞蛋之殺菌效果許順堯 ; 張淑美; 駱秋英journal article
172006文火慢煮對以非肉蛋白質製造之低脂貢丸之影響許順堯 ; 孫瓏月; 駱秋英journal article
182006Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins許順堯; 孫瓏月; 駱秋英; SHUN-YAO HSU journal article00
192006Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatballHsu, S.Y.; Sun, L.-Y.; Hsu, Shun-Yao journal article2824
202006Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins TaiwaneseShun Yao Hsu ; Lung Yueh Sun; Chu Ying Lou Chyrjournal article
212006Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wansHsu, Shun-Yao ; Sun, Lung-Yuehjournal article00
222005Reaction products of sulfamethazine and sodium nitrite in swine muscle tissues.Hsu, Shun-Yao ; Hung, Lan-Hsin.journal article
232005Reaction Products of Sulfamethazine and Sodium Nitrite in Swine Muscle Tissues許順堯; 洪蘭心; SHUN-YAO HSU journal article00
242005Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing waterHsu, Shun-Yao; SHUN-YAO HSU journal article7766
252004Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing waterHsu, S.-Y.; Kim, C.; Hung, Y.-C.; Prussia, S.E.; Hsu, Shun-Yao journal article1713
262004Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing waterHsu, S.-Y.; Kao, H.-Y.; Hsu, Shun-Yao journal article3531
272003製造條件對電解水品質影響的研究(II)許順堯 report
282003Cooking effects on low-fat Kung-wans formulated with plant oilsHsu, S.Y.; Yu, S.H.; SHUN-YAO HSU journal article126
292003Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generatorHsu, Shun-Yao; Hsu, Shun-Yao journal article5145
302003Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballsHsu, S.Y.; Yu, S.H.; SHUN-YAO HSU journal article63
312002製造條件對電解水品質影響的研究許順堯 report
322002Comparisons on 11 plant oil fat substitutes for low-fat Kung-wansHsu, S.Y.; Yu, S.H.; SHUN-YAO HSU journal article5857
332001低脂低鹽貢丸之研究(III)- 以非肉蛋白質為豬脂肪取代物許順堯 report
342001Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballsHsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU journal article4749
352000低脂低鹽貢丸之研究—以較低量植物油取代豬脂肪許順堯 report
362000Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutesHsu, S.-Y.; Chung, H.-Y.; SHUN-YAO HSU journal article1413
372000Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballsHsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU journal article3328
381999低脂低鹽貢丸之研究(一)許順堯 report
391999Comparisons 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 article3230
401999Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatballHsu, S.Y.; Yu, S.H.; SHUN-YAO HSU journal article3833
411998Effects of processing factors on qualities of emulsified meatballSHUN-YAO HSU journal article4535
421995利用Rhodococcus Equi No.23 酵素分解蛋黃膽固醇之研究游若萩; 巫峻陽; 許順堯 ; Yu, Roch-Chui ; Hsu, Shun-Yao journal article
431995Optimization of the surimi processing system with a central composite design methodHsu, S.Y.; SHUN-YAO HSU journal article1512
441994Depletion of Pesticides Via Chicken Eggs許順堯 ; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao ; Epstein, Robert L.; Shen, Tian-Fuhconference paper
451994Influence of Cooking on Pesticides in Eggs許順堯 ; Epstein, Robert L.; Chiou, H. J.; 沈添富; Hsu, Shun-Yao ; Epstein, Robert L.; Chiou, H. J.; Shen, Tian-Fuhconference paper
461994Processing Effects on Pesticide Residues in Swine Muscle Tissues許順堯 ; Epstein, R. L.; Hsu, Shun-Yao ; Epstein, R. L.conference paper
471994Optimization of Surimi Processing System with a Central Composite Design MethodHsu, Shun-Yao journal article
481994Depletion of Pesticides Via Chicken Eggs許順堯 ; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao ; Epstein, Robert L.; Chiou, Huei-Jen; Shen, Tian-Fuhjournal article
491994以Rhodococcus Equi No.23降低蛋黃粉膽固醇之研究許順堯 report
501993Processing Effects on the Color Qualities of Deep-Fried Rice Flakes許順堯 ; 彭明月$Peng, Min-Yueh; Hsu, Shun-Yao ; 彭明月$Peng, Min-Yuehjournal article
511993Processing Effects on the Qualities of Texturized Egg Products Made of Fresh Egg WhiteHsu, Shun-Yao journal article
521993Processing Effects on the Textural Qualities of Deep-Fried Rice Flakes許順堯 ; 彭明月$Peng, Min-Yueh; Hsu, Shun-Yao ; 彭明月$Peng, Min-Yuehjournal article
531993國內家禽加工過程中屠體生菌數的變化陳存傑; 許順堯 ; 陳存傑; Hsu, Shun-Yao journal article
541993肉中殘留藥物之安全性許順堯 conference paper
551993豬肉中殘留之磺胺二甲嘧啶在加工中之變化許順堯 ; 郭志宏; Hsu, Shun-Yao ; 郭志宏conference paper
561993氯水在家禽屠體冷卻過程中殺菌效果的評估陳存傑; 許順堯 ; 鄒屏芝; Hsu, Shun-Yao ; 鄒屏芝conference paper
571993Influence of Cooking/Processing Conditions on Levamisole Residues in Swine Muscle Tissues許順堯 ; Epstein, R. L.; Hsu, Shun-Yao conference paper
581993Rhodococcus 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 conference paper
591992Processing Effects on the Qualities of Baked Rice FlakeHsu, Shun-Yao journal article
601992以明膠及褐藻酸鈉製備人造魚翅之研究林金鵬; 許順堯 ; Hsu, Shun-Yao journal article
611992The Microbiological Condition of Poultry Processing Operation in TaiwanChen, T. C.; 許順堯 ; Chen, T. C.; Hsu, Shun-Yao conference paper
621992Changes of the Qualities of Scrambled Egg Products with Formula and Frozen StorageHsu, Shun-Yao journal article
631992Processing Effects on the Qualities of Microwaved Rice FlakesHsu, Shun-Yao journal article
641992Processing Effects on the Qualities of Texturized Egg ProductsHsu, Shun-Yao journal article
651992利用Rhodococcus Equi No.23分解蛋黃膽固醇之探討許順堯 conference paper
661991Development of a Texturized Egg Product and the Effects of Some Processing Variables on Its QualityHsu, Shun-Yao conference paper
671991氯水在家禽屠體冷卻過程中殺菌效果的評估陳存傑; 許順堯 ; 鄒屏芝; Hsu, Shun-Yao ; 鄒屏芝journal article
681990豬皮膠原蛋白與褐藻酸鈉在蛋白質紡絲纖維加工上之利用林金鵬; 張鴻民; 許順堯 ; 林金鵬; Hsu, Shun-Yao journal article
691990Effect of Frozen Storage and Other Processing Factors on the Quality of SurimiHsu, Shun-Yao journal article1210
701990The Effect of Selected Processing Variables on the Quality of Raw SurimiHsu, Shun-Yao journal article20
711990應用明膠及褐藻酸鈉製備蛋白質紡絲纖維之研究林金鵬; 張鴻民; 許順堯 ; 林金鵬; Hsu, Shun-Yao conference paper
721990冷凍魚漿加工流程最佳化之研究許順堯 report
731990明膠紡絲纖維耐熱性之探討林金鵬; 張鴻民; 許順堯 ; 林金鵬; Hsu, Shun-Yao conference paper
741990the effect of selected processing variables on the quality of raw surimiHsu, S.Y.; SHUN-YAO HSU journal article20
751989Effects 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 ; Hsu, G. W.journal article
761989世界生物技術之發展與管理許順堯 ; 蕭寧馨 ; 王果行; Hsu, Shun-Yao ; Shaw, Ning-Sing book
771989Optimization of Surimi Processing Systems:Effect of Various Process ParametersHsu, Shun-Yao conference paper
781989Effect of Processing Conditions on the Quality of Direct-Expanded Rice and Banana ExtrudatesHsu, Shun-Yao journal article
791989Effect of Glycerol and Cooking Methods on Water Activity of Pork Liver Products許順堯 ; Hsu, P. C.; Hsu, Shun-Yao journal article
801989Effects of Processing Conditions on the Shape-Forming Properties of Cocktail Shrimp許順堯 ; Lin, K. P.; Hsu, G. S. W.; Hsu, Shun-Yao ; Hsu, G. S. W.conference paper
811989Studies on the Process of Spun Protein Fiber Using Na-Alginate and CollagenLin, K. P.; 張鴻民; 許順堯 ; Lin, K. P.; Chang, Hung-Min; Hsu, Shun-Yao conference paper
821989Effects of Cutting and Cooking Methods on the Shape Forming Properties of Cocktail Shrimp Made of Tiger PrawnShun-Yao Hsu; King-Pong Lin; Guoo-Shyng W. Hsu; 許順堯; 林金鵬; 王果行; SHUN-YAO HSU journal article
831987Effect of Glycerol and Cooking Methods on the Water Activity of Prok Liver許順堯 ; Hsu, P. C.; Hsu, Shun-Yao ; Hsu, P. C.conference paper
841985利用Rhodococcus Equi No.23酵素分解蛋黃膽固醇之研究游若萩; 許順堯 ; 巫峻陽; Yu, Roch-Chui ; Hsu, Shun-Yao ; 巫峻陽book
851985利用Rhodococcus Equi No.23酵素分解蛋黃膽固醇之研究游若萩; 許順堯 ; 巫峻陽; Yu, Roch-Chui ; Hsu, Shun-Yao ; 巫峻陽report
861984Computer Aided Development of Whey Processing SystemHsu, Shun-Yao conference paper
871984PPDPAK:Preliminary Process Development Package for Whey Processing Systems許順堯 ; Okos, M. R.; Hsu, Shun-Yao ; Okos, M. R.conference paper
881983A 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 ; Okos, M. R.; Reklaitis, G. V.report
891981Quality Attributes of Whole Egg Albumen Mixtures Cooked by Different MethodsChen, T. C.; 許順堯 ; Chen, T. C.; Hsu, Shun-Yao journal article
901981Flavor Volatiles of Scrambled Egg Products As Affected By Composition許順堯 ; Chen, T. C.; Hsu, Shun-Yao ; Chen, T. C.conference paper
911980Characteristics of Scrambled Egg Products When Prepared by Different Cooking MethodsChen, T. C.; 許順堯 ; Chen, T. C.; Hsu, Shun-Yao conference paper
921980臺灣牡蠣與文蛤之生菌數及大腸菌群數王果行; 許順堯 ; 鄭森雄; Hsu, Shun-Yao journal article
931979Chemical Compositions of Taiwan's Oyster and ClamsJeng, S. S; 許順堯 ; Wang, G. S.; Jeng, S. S; Hsu, Shun-Yao ; Wang, G. S.journal article
941979The 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 ; Jeng, S. S.journal article
951977臺灣水產加工業實況:鹽醬品許順堯 ; 王果行; 楊正義; Hsu, Shun-Yao journal article
961976Studies on the Chemical Compositions of Cultured Oysters and Clams in TaiwanJeng, S. S.; 許順堯 ; Hsu, Shun-Yao conference paper