Projects
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Results 1-70 of 70 (Search time: 0.005 seconds).

Start DateTitleP-InvestigatorFunding Organization/經費來源
2019適用於無線照護系統之壓縮感知技術與電路實現AN-I(ANDY) YEHMinistry of Science and Technology
2019適用於智慧型霧運算架構之多模式情感運算學習電路與系統AN-I(ANDY) YEHMinistry of Science and Technology
2018奈米/次微米幾丁質懸浮液之製備與形成薄膜之機制AN-I(ANDY) YEHMinistry of Science and Technology
2018適用於無線照護系統之壓縮感知技術與電路實現AN-I(ANDY) YEHMinistry of Science and Technology
2018適用於智慧型霧運算架構之多模式情感運算學習電路與系統AN-I(ANDY) YEHMinistry of Science and Technology
2018提升在IEEE電路與系統理事會之領導力與影響力規劃(2/2)AN-I(ANDY) YEHMinistry of Science and Technology
2017奈米/次微米幾丁質懸浮液之製備與形成薄膜之機制AN-I(ANDY) YEHMinistry of Science and Technology
2017適用於無線照護系統之壓縮感知技術與電路實現AN-I(ANDY) YEHMinistry of Science and Technology
2017適用於智慧型霧運算架構之多模式情感運算學習電路與系統AN-I(ANDY) YEHMinistry of Science and Technology
2017多模式情感運算應用之感應器與系統設計(1/2)AN-I(ANDY) YEHMinistry of Science and Technology
2017高溫產製食品丙烯醯安含量調查暨減量輔導AN-I(ANDY) YEHFood and Drug Administration, MOHW
2016舊期公糧製成預熱米外銷之可行性探討AN-I(ANDY) YEHAgriculture and Food Agency, COA
2016奈米/次微米紅棗懸浮液之製備及對免疫調節之影響AN-I(ANDY) YEHMinistry of Science and Technology
2016奈米/次微米幾丁質懸浮液之製備與形成薄膜之機制AN-I(ANDY) YEHMinistry of Science and Technology
2016食品與營養保健學門規劃研究推動計畫AN-I(ANDY) YEHMinistry of Science and Technology
2015奈米/次微米紅棗懸浮液之製備及對免疫調節之影響AN-I(ANDY) YEHMinistry of Science and Technology
2015奈米/次微米靈芝懸浮液多醣區分物之分離與鑑定AN-I(ANDY) YEHMinistry of Science and Technology
2015食品與營養保健學門規劃研究推動計畫AN-I(ANDY) YEHMinistry of Science and Technology
2014介質研磨山藥對人類皮膚細胞的安全性、抗光老化與其穿透皮膚之特性AN-I(ANDY) YEHMinistry of Science and Technology
2014奈米/次微米紅棗懸浮液之製備及對免疫調節之影響AN-I(ANDY) YEHMinistry of Science and Technology
2014奈米食品及其包材容器具管理規範之研究AN-I(ANDY) YEHFood and Drug Administration, MOHW
2014不同來源大豆的成份與抗氧化性質之測定AN-I(ANDY) YEHAgriculture and Food Agency, COA
2013全豆豆漿之製備與其物化特性暨消化對其抗氧化活性的影響AN-I(ANDY) YEHMinistry of Science and Technology
2013介質研磨山藥對人類皮膚細胞的安全性、抗光老化與其穿透皮膚之特性AN-I(ANDY) YEHMinistry of Science and Technology
2013嬰兒食品、早餐穀片食品中丙烯醯胺含量調查及暴露量評估AN-I(ANDY) YEHFood and Drug Administration, MOHW
2012全豆豆漿之製備與其物化特性暨消化對其抗氧化活性的影響AN-I(ANDY) YEHMinistry of Science and Technology
2012介質研磨山藥對人類皮膚細胞的安全性、抗光老化與其穿透皮膚之特性AN-I(ANDY) YEHMinistry of Science and Technology
2012食品加工衍生物質衛生安全風險研究AN-I(ANDY) YEHFood and Drug Administration, MOHW
2012101年度「奈米食品管理機制之研究」委託科技研究計畫--分項計畫一:「奈米食品管理、標示及教育宣導模式之研究」AN-I(ANDY) YEHFood and Drug Administration, MOHW
2011100年度「現場調製飲品及烘烤油炸食品中丙烯醯胺含量調查暨減少其含量之加工研究」委託辦理計畫AN-I(ANDY) YEHFood and Drug Administration, MOHW
2010奈米/次微米靈芝懸浮液之安全性評估與其活性成分對免疫調節影響之研究AN-I(ANDY) YEHMinistry of Science and Technology
2010奈米珍珠粉奈米鐵奈米鈣食品原料之安全評估及奈米食品管理機制之研究AN-I(ANDY) YEHMinistry of Health and Welfare
2010農產保健活性開發及人才培計畫AN-I(ANDY) YEHAgriculture and Food Agency, COA
2009奈米/次微米幾丁質與澱粉粒子形成生物薄膜之製程與產品性質AN-I(ANDY) YEHMinistry of Science and Technology
2009奈米/次奈米枸杞之細胞保護功效-奈米/次奈米枸杞之製備、安全評估及功能性AN-I(ANDY) YEHAgriculture and Food Agency, COA
2009農產保健活性開發及人才培計畫AN-I(ANDY) YEHAgriculture and Food Agency, COA
2009台灣地區各類食品中丙烯醯胺含量背景值、風險評估暨降低食品中丙烯醯胺含量之研究AN-I(ANDY) YEHMinistry of Health and Welfare
2009開發保健食品計畫-加熱處理與介質研磨對山苦瓜抗氧化能力與降血糖功效之影響AN-I(ANDY) YEHAgriculture and Food Agency, COA
2009學術領域全面提升/生農學院/食科所全面提升方案AN-I(ANDY) YEHMinistry of Education
2008奈米/次微米澱粉粒子的製備、特性、穩定與交聯反應之研究(II)(國科會)AN-I(ANDY) YEHMinistry of Education
2008奈米/次微米澱粉粒子的製備、特性、穩定與交聯反應之研究(II)AN-I(ANDY) YEHMinistry of Science and Technology
2008靈芝子實體之奈米粒子的製備與特性鑑定(Ⅲ)AN-I(ANDY) YEHMinistry of Science and Technology
2008學術領域全面提升/生農學院/食科所全面提升方案AN-I(ANDY) YEHMinistry of Education
2008開發保健食品計畫-植物雌激素活性食材保健食品商業化製程之研究AN-I(ANDY) YEHAgriculture and Food Agency, COA
2007奈米/次微米澱粉粒子的製備、特性、穩定與交聯反應之研究(II)AN-I(ANDY) YEHMinistry of Science and Technology
2007開發保健食品計畫-植物雌激素活性食材保健食品商業化製程之研究AN-I(ANDY) YEHAgriculture and Food Agency, COA
2007以蒐集資料與細胞毒理實驗評估奈米/次微米食品材料之安全性AN-I(ANDY) YEHMinistry of Health and Welfare
2007靈芝子實體之奈米粒子的製備與特性鑑定AN-I(ANDY) YEHMinistry of Science and Technology
2007學術領域全面提升/生農學院/食科所全面提升方案AN-I(ANDY) YEHMinistry of Education
2006薏苡及植物雌激素活性食材保健食品之研究AN-I(ANDY) YEHAgriculture and Food Agency, COA
2006奈米澱粉粒子的製備、特性、穩定與交聯反應之研究(重點研究計畫)AN-I(ANDY) YEHMinistry of Science and Technology
2006學術領域全面提升/生農學院/食科所全面提升方案AN-I(ANDY) YEHMinistry of Education
2006學術領域全面提升/生農學院/食科所全面提升方案AN-I(ANDY) YEHMinistry of Education
2005奈米食用纖維材料製備方法與產品性質之研究(2/2)AN-I(ANDY) YEHMinistry of Science and Technology
2005靈芝子實體之奈米粒子的製備與特性鑑定AN-I(ANDY) YEHMinistry of Science and Technology
2005油炸澱粉類食品中丙烯醯胺含量之分析AN-I(ANDY) YEHMinistry of Health and Welfare
2005搥打溫度對糯米糰性質之影響AN-I(ANDY) YEHAgriculture and Food Agency, COA
2004奈米食用纖維材料製備方法與產品性質之研究(1/2)AN-I(ANDY) YEHMinistry of Science and Technology
2004澱粉原料與加熱溫度對食品中丙烯醯胺含量的影響AN-I(ANDY) YEHMinistry of Health and Welfare
2004攪拌方法對糯米漿糰性質之影響AN-I(ANDY) YEHAgriculture and Food Agency, COA
2003糖鍵與分子量對臭氧降解寡醣之影響(2/2)AN-I(ANDY) YEHMinistry of Science and Technology
2003山藥之物化性質與其於擠壓狀態下之變化AN-I(ANDY) YEHMinistry of Science and Technology
2003中式食品中丙醯胺分析方法之建立與原料對產品中丙醯胺含量的影響AN-I(ANDY) YEHMinistry of Health and Welfare
2003研究開發農產品之加工技術--加熱條件(時間,溫度,水分)對糯米榖粉製品性質與儲存性的影響AN-I(ANDY) YEHCouncil of Agriculture, Executive Yuan
2002糖甘鍵與分子量對臭氧降解寡醣之影響(1/2)AN-I(ANDY) YEHMinistry of Science and Technology
2002山藥之物化性質與其於擠壓狀態下之變化AN-I(ANDY) YEHMinistry of Science and Technology
2002研究開發農產品之加工技術AN-I(ANDY) YEHCouncil of Agriculture, Executive Yuan
2001以臭氧降解靈芝幾丁質製備幾丁寡醣之研究AN-I(ANDY) YEHMinistry of Science and Technology
2001玉米澱粉對大豆蛋白膠性的影響AN-I(ANDY) YEHMinistry of Science and Technology
2001澱粉添加對禾山米團流便性質及米粉絲品質之影響AN-I(ANDY) YEHCouncil of Agriculture, Executive Yuan