| 公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
1 | 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 | 1 | 0 | |
2 | 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 | |
3 | 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 | |
4 | 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 | |
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 | |
6 | 2012 | Cold shock treatments affect the viability of Streptococcus thermophilus BCRC 14085 in various adverse conditions | Fang, Shiu Hui; Chiang, Shu Hua; SHUN-YAO HSU ; Chou, Cheng Chun | Journal of Food and Drug Analysis | 4 | 0 | |
7 | 2011 | Antihypertensive effect of mung bean sprout extracts in spontaneously hypertensive rats | Hsu, Guoo Shyng Wang; Lu, Yi Fa; Chang, Shu Hwa; SHUN-YAO HSU | Journal of Food Biochemistry | 22 | 15 | |
8 | 2008 | 應用電解水在芽苗菜培育上之研究 (2)-黃豆芽 | 許順堯 | | | | |
9 | 2008 | 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 | 海大漁推 | | | |
10 | 2008 | The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wans | Yu, Shih-Sung; SHUN-YAO HSU | 臺灣農業化學與食品科學 | | | |
11 | 2008 | Application of electrolyzed water in the food industry | Huang, Y.-R.; Hung, Y.-C.; SHUN-YAO HSU ; Huang, Y.-W.; Hwang, D.-F. | Food Control | | | |
12 | 2007 | 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 | 中華生質能源學會會誌 | | | |
13 | 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 | | | |
14 | 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 | | | |
15 | 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 | | | |
16 | 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 | |
17 | 2006 | 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 | 臺灣農業化學與食品科學 | | | |
18 | 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 | |
19 | 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 | | | |
20 | 2006 | Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wans | Hsu, Shun-Yao ; Sun, Lung-Yueh | Journal of Food Engineering | 0 | 0 | |
21 | 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 | | | |
22 | 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 | | | |
23 | 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 | |
24 | 2005 | Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water | SHUN-YAO HSU | Journal of Food Engineering | | | |
25 | 2004 | Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing water | Hsu, Shun-Yao ; Kao, H.-Y. | Journal of Food Engineering | | | |
26 | 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 | | | |
27 | 2003 | 製造條件對電解水品質影響的研究(II) | 許順堯 | | | | |
28 | 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 | |
29 | 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 | | | |
30 | 2003 | Cooking effects on low-fat Kung-wans formulated with plant oils | SHUN-YAO HSU ; Yu, S.H. | Journal of Food Engineering | | | |
31 | 2002 | 製造條件對電解水品質影響的研究 | 許順堯 | | | | |
32 | 2002 | Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans | SHUN-YAO HSU ; Yu, S.H. | Journal of Food Engineering | | | |
33 | 2001 | 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 | | | | |
34 | 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 | | | |
35 | 2000 | 低脂低鹽貢丸之研究—以較低量植物油取代豬脂肪 | 許順堯 | | | | |
36 | 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 | | | |
37 | 2000 | Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes | SHUN-YAO HSU ; Chung, H.-Y. | Journal of Food Engineering | | | |
38 | 1999 | 低脂低鹽貢丸之研究(一) | 許順堯 | | | | |
39 | 1999 | Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball) | SHUN-YAO HSU ; Chung, H.-Y. | Journal of Food Engineering | | | |
40 | 1999 | Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball | SHUN-YAO HSU ; Yu, S.H. | Journal of Food Engineering | | | |
41 | 1998 | Effects of processing factors on qualities of emulsified meatball | SHUN-YAO HSU | Journal of Food Engineering | 47 | 37 | |
42 | 1995 | 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 | 食品科學 | | | |
43 | 1995 | Optimization of the surimi processing system with a central composite design method | SHUN-YAO HSU | Journal of Food Engineering | | | |
44 | 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 | | | |
45 | 1994 | Depletion of Pesticides Via Chicken Eggs | 許順堯 ; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao ; Shen, Tian-Fuh | The 81th Annual Meeting of the Poultry Science Association | | | |
46 | 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 | | | |
47 | 1994 | 以Rhodococcus Equi No.23降低蛋黃粉膽固醇之研究 | 許順堯 | | | | |
48 | 1994 | Optimization of Surimi Processing System with a Central Composite Design Method | Hsu, Shun-Yao | Journal of Food Engineering | | | |
49 | 1994 | Depletion of Pesticides Via Chicken Eggs | 許順堯 ; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao ; Shen, Tian-Fuh | Poultry Science | | | |
50 | 1993 | Processing Effects on the Color Qualities of Deep-Fried Rice Flakes | 許順堯 ; 彭明月$Peng, Min-Yueh; Hsu, Shun-Yao | Food Science | | | |
51 | 1993 | Processing Effects on the Qualities of Texturized Egg Products Made of Fresh Egg White | Hsu, Shun-Yao | Food Science | | | |
52 | 1993 | 國內家禽加工過程中屠體生菌數的變化 | 陳存傑; 許順堯 ; Hsu, Shun-Yao | 食品科學 | | | |
53 | 1993 | Processing Effects on the Textural Qualities of Deep-Fried Rice Flakes | 許順堯 ; 彭明月$Peng, Min-Yueh; Hsu, Shun-Yao | Food Science | | | |
54 | 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 | | | |
55 | 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 | | | |
56 | 1993 | 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 | 中華民國食品科學會第23屆年會 | | | |
57 | 1993 | 肉中殘留藥物之安全性 | 許順堯 | 大眾科學講座專輯 | | | |
58 | 1993 | 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 | 家禽加工研究成果彙編 | | | |
59 | 1992 | Processing Effects on the Qualities of Baked Rice Flake | Hsu, Shun-Yao | Food Science | | | |
60 | 1992 | 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 | 中國農業化學會誌 | | | |
61 | 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 | | | |
62 | 1992 | Processing Effects on the Qualities of Microwaved Rice Flakes | Hsu, Shun-Yao | Food Science | | | |
63 | 1992 | Changes of the Qualities of Scrambled Egg Products with Formula and Frozen Storage | Hsu, Shun-Yao | Food Science | | | |
64 | 1992 | Processing Effects on the Qualities of Texturized Egg Products | Hsu, Shun-Yao | Food Science | | | |
65 | 1992 | 利用Rhodococcus Equi No.23分解蛋黃膽固醇之探討 | 許順堯 | 中華民國營養學會第17屆年會 | | | |
66 | 1991 | Development of a Texturized Egg Product and the Effects of Some Processing Variables on Its Quality | Hsu, Shun-Yao | The 80th Annual Meeting of the Poultry Science Association | | | |
67 | 1991 | 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 | 食品科學 | | | |
68 | 1990 | 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 ; Hsu, Shun-Yao | 食品科學 | | | |
69 | 1990 | Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi | Hsu, Shun-Yao | Journal of Food Science | 12 | 10 | |
70 | 1990 | 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 ; Hsu, Shun-Yao | 中華民國食品科技學會第20屆年會 | | | |
71 | 1990 | The Effect of Selected Processing Variables on the Quality of Raw Surimi | SHUN-YAO HSU | Journal of Food Engineering | 2 | 0 | |
72 | 1990 | 明膠紡絲纖維耐熱性之探討 | 林金鵬; 張鴻民; 許順堯 ; Hsu, Shun-Yao | 中華民國食品科技學會第20屆年會 | | | |
73 | 1990 | 冷凍魚漿加工流程最佳化之研究 | 許順堯 | | | | |
74 | 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 | | | |
75 | 1989 | 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 | | | | |
76 | 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 | | | |
77 | 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 | | | |
78 | 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 | | | |
79 | 1989 | Optimization of Surimi Processing Systems:Effect of Various Process Parameters | Hsu, Shun-Yao | the 7th World Congress of Food Science Technology | | | |
80 | 1989 | Effect of Processing Conditions on the Quality of Direct-Expanded Rice and Banana Extrudates | Hsu, Shun-Yao | Food Science | | | |
81 | 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 | | | |
82 | 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 | | | |
83 | 1985 | 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 | | | | |
84 | 1985 | 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 | | | | |
85 | 1984 | Computer Aided Development of Whey Processing System | Hsu, Shun-Yao | Invited Presentation to the Whey Product Institute | | | |
86 | 1984 | PPDPAK:Preliminary Process Development Package for Whey Processing Systems | 許順堯 ; Okos, M. R.; Hsu, Shun-Yao | Computer | | | |
87 | 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 | | | | |
88 | 1981 | Flavor Volatiles of Scrambled Egg Products As Affected By Composition | 許順堯 ; Chen, T. C.; Hsu, Shun-Yao | Quarterly of Eggs | | | |
89 | 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 | | | |
90 | 1980 | 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 | 中國水產 | | | |
91 | 1980 | Characteristics of Scrambled Egg Products When Prepared by Different Cooking Methods | Chen, T. C.; 許順堯 ; Hsu, Shun-Yao | Poultry Science Association Annual Meeting, West Lafayette | | | |
92 | 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 | | | |
93 | 1979 | Chemical Compositions of Taiwan's Oyster and Clams | Jeng, S. S; 許順堯 ; Wang, G. S.; Hsu, Shun-Yao | Bulletin of the Institute of Zoology, Academia Sinica | | | |
94 | 1977 | 臺灣水產加工業實況:鹽醬品 | 許順堯 ; 王果行; 楊正義; Hsu, Shun-Yao | JCRR Fishery Series | | | |
95 | 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 | | | |