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last update time 2019/07/17
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:::* Home > Faculty Members > Cheng-Kuang Hsu, Ph. D.

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Cheng-Kuang Hsu

Professors
Research Fields: Food Processing, Food Engineering
Tel: 05-2717618

E-mail: ckhsu@mail.ncyu.edu.tw
Cheng+Kuang Hsu


Refereed Paper

  1. Hwang, J.Y., Shyu, Y.S., Wang, Y.T., and Hsu, C.K.* 2010. Antioxidative properties of protein hydrolysate from peanut dregs treated with esperase. LWT-Food Science and Technology 43(2): 285-290 [SCI]
  2. Yin, M.C., Lin, C.C., Wu, H.C., Tsao, S.M. and Hsu, C.K. 2009. Apoptotic effects of protocatechuic acid in human breast, lung, liver, cervix, and prostate cancer cells: potential mechanisms of action. Journal of Agricultural and Food Chemistry (in press) [SCI]
  3. Liu, C.L., Hsu, C.K., Chen, C.C., and Hsu, M.M. 2009. Combination of deoxidized water and sterilized packaging to improve the quality of cooked rice stored at room temperature. Taiwanese Journal of Agricultural Chemistry and Food Science 47(3): 133-144.
  4. Lai, W.W., Yang, J.S., Lai, K.C., Kuo, C.L., Hsu, C.K., Wang, C.K., Chang, C.Y., Lin, J.J., Tang, N.I., Chen, P.Y., Huang, W.W., and Chung, J.G. 2009. Rhein induced apoptosis through the endoplasmic reticulum stress, caspase- and mitochondria-dependent pathways in SCC-4 human tongue squamous cancer cells. In vivo 23: 309-316. [SCI]
  5. Chang, C.T., Hsu, C.K., Chou, S.T., Chen, Y.C., Huang, F.S., Chung, Y.C. 2009. Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus. International Journal of Food Science and Technology (accepted) [SCI]
  6. Hwang, J.Y., Shyu, Y.S., and Hsu, C.K.* 2009. Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Science and Technology 42: 312-318. [SCI]
  7. Hsu, C.K., Chiang, B.H., Chen, Y.S., Yang, J.H., Liu, C.L. 2008. Improving the antioxidant activity of buckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water. Food Chemistry 108(2): 633-641 [SCI]
  8. Shyu, Y.S., Hwang, J.Y., and Hsu, C.K.* 2008. Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid. LWT-Food Science and Technology 41(6): 982-987 [SCI]
  9. Chung, Y.C., Chiang, B.H., Wei, J.H., Wang, C.K., Chen, P.C., and Hsu,C.K.* 2008. Effects of blanching, drying and extraction processes on the antioxidant activity of yam (Dioscorea alata). International Journal of Food Science and Technology 43: 859-864 [SCI]
  10. Chen, J.C., Yeh, J.Y., Chen, P.C., and Hsu, C.K.* 2007. Phenolic content and DPPH radical scavenging activity of yam-containing surimi gels influenced by salt and heating. Asian Journal of Health and Information Sciences 2: 1-11.
  11. Chung, Y.C., Hsu, C.K., Ko, C.Y., and Chan, Y.C. 2007. Dietary intake of xylooligosaccharides improves the intestinal microbiota, fecal moisture, and pH value in the elderly. Nutrition Research 27:756-761 [SCI]
  12. Hsu, C.K., Chang, C.T., Lu, H.Y., and Chung, Y.C. 2007. Inhibitory effects of the water extracts of Lavendula sp. on mushroom tyrosinase activity. Food Chemistry 105: 1099-1105. [SCI]
  13. Liu, C.L., Chen, Y.S., Yang, J.H., Chiang, B.H., and Hsu, C.K.* 2007. Trace element water improves the antioxidant activity of buckwheat (Fagopyrum esculentum Moench) sprouts. Journal of Agricultural and Food Chemistry 55(22): 8934-8940. [SCI]
  14. Liu, C.L., Hsu, C.K., and Hsu, M.M. 2007. Improving the quality of fresh-cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging. Packaging Technology and Science 20(5): 337-343. [SCI]
  15. Chung, Y.C., Chiang, B.H., Chen, P.C., Huang, P.C., and Hsu, C.K.* 2007. Effect of storage on the gel-forming properties of yam-containing surimi gels. International Journal of Food Science and Technology 42: 518-522. [SCI]
  16. Hsiao, H.W., Hsiao, W.H., Hsu, C.K., and Tsai, Jeffrey J.P. 2006. A novel feature with dynamic time warping and least squares adjustment for protein structure alignment. Asian Journal of Health and Information Sciences 1(3): 261-275.
  17. Chou, S.T., Chiang, B.H., Chung, Y.C., Chen, P.C., and Hsu, C.K.* 2006. Effects of storage temperatures on the antioxidative activity and composition of yam. Food Chemistry 98(4): 618-623. [SCI]
  18. Liao, J.W., Hsu, C.K., Wang, M.F., Hsu, W.M., and Chan, Y.C. 2006. Beneficial effect of Toona sinensis Roemor on improving cognitive performance and brain degeneration in senescence-accelerated mice. British Journal of Nutrition 96(2):400-407. [SCI]
  19. Chan, Y.C., Hsu, C.K., Wang, M.F., Liao, J.W., and Su, T.Y. 2006. Beneficial effect of yam on the amyloid b-protein, monoamine oxidase B and cognitive deficit in mice with accelerated senescence. Journal of the Science of Food and Agriculture 86(10): 1517-1525. [SCI]
  20. Chiang, B.H., Chou, S.T., and Hsu, C.K.* 2005. Yam affects the antioxidative and gel-forming properties of surimi gels. Journal of the Science of Food and Agriculture 85(14): 2385-2390. [SCI]
  21. Chung, Y.C., Chen, S.J., Hsu, C.K., Chang, C.T., and Chou, S.T. 2005. Studies on the antioxidative activitives of Graptopetalum paraguayense E. Walther. Food Chemistry 91(3): 419-424. [SCI]
  22. Hsu, C.K., Liao, J.W., Chung, Y.C., Hsieh, C.P., and Chan, Y.C. 2004. Xylooligosaccharides and fructooligosaccharides affect the intestinal microbiota and precancerous colonic lesions development in rats. Journal of Nutrition 134(6):1523-1528. [SCI]
  23. Chan, Y.C., Hsu, C.K., Wang, M.F., and Su, T.Y. 2004. A diet containing yam reduces the cognitive deterioration and brain lipid peroxidation in mice with senescence accelerated. International Journal of Food Science and Technology 39(1): 99-107. [SCI]
  24. Hsu, C.K., Jiang, S.T., Chen, H.C., and Chung, Y.C. 2003. Antimicrobial activities of xylo-oligosaccharides fermentation broths using Bifidobacteria and Propionibacteria. Food Science and Agricultural Chemistry 5(1):13-26.
  25. Hsu, C.K., Jiang, S.T., Chen, H.C., and Chung, Y.C. 2002. Performances of the growth and antimicrobial ability of Bifidobacterium bifidum in three different media. Taiwanese Journal of Agricultural Chemistry and Food Science 40(5): 385-389.
  26. Chen, C.S, Hsu, C.K., and Chiang, B.H. 2002. Optimization of the enzymic process for manufacturing low-lactose milk containing oligosaccharides. Process Biochemistry 38(5): 801-808. [SCI]
  27. Hsu, C.K. and Chiang, B.H. 2002. Effects of water, oil, starch, calcium carbonate, and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels. International Journal of Food Science and Technology 37(4): 387-393. [SCI]
  28. Hsu, C.K. and Chiang, B.H. 2001. Optimum blends of different grades of surimi determined by non-linear programming. Fisheries Science 67(3): 500-505. [SCI]
  29. Yang, T.H., Yet, M.G., Hsu, C.K., and Chiang, B.H. 2001. Separation of r-globulins from porcine plasma by reversed micellar extraction. Journal of Bioscience and Bioengineering 92(3): 214-220. [SCI]
  30. Huang, W.H., Hsu, C.K., and Chiang, B.H. 1999. Formulations of controlled atmosphere agents for packaged foods. Journal of Agricultural and Food Chemistry 47(3): 906-910. [SCI]
  31. Hsu, C.K., Kolbe, E., and English, M. 1997. A nonlinear programming technique to develop least cost formulations of surimi products. Journal of Food Process Engineering 20: 179-196. [SCI]
  32. Hsu, C.K. and Kolbe, E. 1996. The market potential of using whey protein concentrate as a functional ingredient in surimi seafoods. Journal of Dairy Science 79(12): 2146-2151. [SCI]Hsu, C.K., Kolbe, E., Morrissey, M.T., Wang, D.Q., and MacDonald, G.A. 1993. Comparison of physical, thermal and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus). Journal of Aquatic Food Product Technology 2(2): 31-49. [SCI]
  33. Hsu, C.K., Kolbe, E., Morrissey, M.T., and Chung, Y.C. 1993. Protein denaturation of frozen Pacific whiting (Merluccius productus) fillets. Journal of Food Science 58(5): 1055-1056, 1075. [SCI]


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