期刊論文/Journal Paper

1 江舟峰*、徐國強(Hsu Kuo-Chiang)、洪娟娟(Hung Chuan-Chuan)、楊登傑(Yang, Deng-Jye)、陳建志(Chen Chien-Chih),Core food model of the Taiwan food supply for total diet study,Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment,2018 Sep,():,SCI
2 王子源(Tzu-Yuan Wang)、謝承紘(Cheng-Hong Hsieh)、洪娟娟(Chuan-Chuan Hung)、饒家麟(Chia-Ling Jao)、林佩儀(Pei-Yi Lin)、謝宥諒(You-Liang Hsieh)、徐國強(Hsu Kuo-Chiang)*,A study to evaluate the potential of an in silico approach for predicting dipeptidyl peptidase-IV inhibitory activity in vitro of protein hydrolysates,FOOD CHEMISTRY,2017 Nov,234():431-438,SCI
3 謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang)、洪娟娟(Chuan-Chuan Hung)、饒家麟(Chia-Ling Jao)、謝宥諒(You-Laing Hsieh)、吳思賢(Si-Xian Wu)、徐國強(Hsu Kuo-Chiang)*,In silico, in vitro and in vivo analyses of dipeptidyl peptidase IV inhibitory activity and anti diabetic effect of a sodium caseinate hydrolysate,Food & Function,2016 Feb,7(2):1122-1128,SCI
4 謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang)、洪娟娟(Chuan-Chuan Hung)、謝宥諒(You-Laing Hseih)、徐國強(Hsu Kuo-Chiang)*,Isolation of propel endopeptidase inhibitory peptides from a sodium caseinate hydrolysate,Food & Function,2016 Jan,7(1):565-573,SCI
5 王子源(Tzu-Yuan Wang)、謝承紘(Cheng-Hong Hsieh)、洪娟娟(Chuan-Chuan Hung)、饒家麟(Chia-Ling Jao)、陳孟君(Meng-Chun Chen)、徐國強(Hsu Kuo-Chiang)*,Fish skin gelatin hydrolysates as dipeptidyl peptidase IV inhibitors and glucagon-like peptide-1 stimulators improve glycemic control in diabetic rats: a comparison between warm- and cold-water fish,Journal of Functional Foods,2015 Dec,19():330-340,SCI
6 饒家麟(Chia-Ling Jao)、洪娟娟(Chuan-Chuan Hung)、董宇珊(Yu-Shan Tung)、林佩儀(Pei-Yi Lin)、陳孟君(Meng-Chun Chen)、徐國強(Hsu Kuo-Chiang)*,The development of bioactive peptides from dietary proteins as a dipeptidyl peptidase IV inhibitor for the management of type 2 diabetes,BioMedicine,2015 Sep,5(3):9-15,Other
7 謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang)、洪娟娟(Chuan-Chuan Hung)、陳孟君(Meng-Chun Chen)、徐國強(Hsu Kuo-Chiang)*,Improvement of glycemic control in streptozotocin-induced diabetic rats by atlantic salmon skin gelatin hydrolysate as the dipeptidyl-peptidase IV inhibitor,Food & Function,2015 Jun,6(6):1887-1892,SCI
8 黃士禮(Huang Shih-Li)、洪娟娟(Hung Chuan-Chuan)、饒家麟(Jao Chia-Ling)、董宇珊(Tung Yu-Shan)、徐國強(Hsu Kuo-Chiang)*,Porcine skin gelatin hydrolysate as a dipeptidyl peptidase IV inhibitor improves glycemic control in streptozotocin-induced diabetic rats,Journal of Functional Foods,2014 Nov,11(**):235-242,SCI
9 洪娟娟(Hung, Chuan-Chuan)、楊俞萱(Yang, Yu-Hsuan)、郭培棻(Kuo, Pei-Feng)、徐國強(Hsu Kuo-Chiang)*,Protein hydrolysates from tuna cooking juice inhibit cell growth and induce apoptosis of human breast cancer cell line MCF-7,Journal of Functional Foods,2014 Nov,11(**):563-570,SCI
10 饒家麟(Jao, Chia-Ling)、黃士禮(Huang, Shih-Li)、徐國強(Hsu Kuo-Chiang)*,Angiotensin I-converting enzyme inhibitory peptides: Inhibition mode, bioavailability, and antihypertensive effects,BioMedicine,2012 Jul,2(X):130-136,Other
11 黃士禮(Huang Shih-Li)、饒家麟(Jao Chia-Ling)、何潔攀(Ho Kit-Pan)、徐國強(Hsu Kuo-Chiang)*,Dipeptidyl-peptidase IV inhibitory activity of peptides derived from tuna cooking juice hydrolysates,PEPTIDES,2012 May,35(1):114-121,SCI
12 (Eunice C.Y. Li-Chan)、黃士禮(Shih-Li Huang)、饒家麟(Chia-Ling Jao)、何潔攀(Kit-Pan Ho)、徐國強(Hsu Kuo-Chiang)*,Peptides Derived from Atlantic Salmon Skin Gelatin as Dipeptidyl-peptidase IV Inhibitors,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2012 Feb,60(4):973-978,SCI
13 徐國強(Hsu Kuo-Chiang)、劉登城(Liu, Deng-Cheng)、(Ockerman, H.W.)、譚發瑞(Tan, Fa-Jui)*,Potential uses of mechanically deboned bullfrog (Rana Catesbeiana) meat to partially replace lean pork to produce emulsified meatballs,JOURNAL OF FOOD QUALITY,2011 Aug,34(4):245-251,SCI
14 徐國強(Hsu Kuo-Chiang)、(Eunice C.Y. Li-Chan)、饒家麟(Chia-Ling Jao)*,Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7,FOOD CHEMISTRY,2011 May,126(2):617-622,SCI
15 徐國強(Hsu Kuo-Chiang)*,Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product,FOOD CHEMISTRY,2010 Sep,122():42-48,SCI
16 譚發瑞(Tan Fa-Jui)、賴坤明(Lai Kung-Ming)、徐國強(Hsu Kuo-Chiang)*,A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE,JOURNAL OF TEXTURE STUDIES,2010 Apr,41():153-170,SCI
17 賴坤明(Lai, Kung-Ming)、莊媛淑(Chuang, Yuan-Shu)、周郁真(Chou, Yu-Chen)、許育珺(Hsu, Yu-Chun)、鄭郁琪(Cheng, Yu-Chi)、施純揚(Shi, Chuen-Yang)、紀欣怡(Chi, Hsin-Yi)、徐國強(Hsu Kuo-Chiang)*,Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment,POULTRY SCIENCE,2010 Apr,89():729-737,SCI
18 賴坤明(Lai Kung-Ming)、鍾文鑫(Chung Wen-Hsin)、徐國強(Hsu Kuo-Chiang)*,Oil exudation and histological structures of duck egg yolks during brining,POULTRY SCIENCE,2010 Apr,89(4):738-744,SCI
19 鍾文鑫(Chung Wen-Hsin)、賴坤明(Lai Kung-Ming)、徐國強(Hsu Kuo-Chiang)*,Comparative Study on Histological Structures of the Vitelline Membrane of Hen and Duck Egg Observed by Cryo-Scanning Electron Microscopy,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2010 Feb,58(3):1794-1799,SCI
20 徐國強(Hsu Kuo-Chiang)、黃至盛(Hwang Jyh-Sheng)、紀欣怡(Chi Hsin-Yi)、賴坤明(Lai Kung-Ming)*,Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2010 Feb,90():530-535,SCI
21 黃至盛(Hwang, Jyh-Sheng)*、蔡玉玲(Tsai, Yu-Ling)、徐國強(Hsu Kuo-Chiang),The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols -β-sitosterol or stigmasterol,FOOD RESEARCH INTERNATIONAL,2010 Jan,43(1):133-139,SCI
22 賴坤明(Lai, Kung-Ming)、紀欣怡(Chi, Hsin-Yi)、徐國強(Hsu Kuo-Chiang)*,High-Pressure Treatment for Shelf-Life Extension and Quality Improvement of Oysters Cooked in a Traditional Taiwanese Oyster Omelet,JOURNAL OF FOOD PROTECTION,2010 Jan,73():53-61,SCI
23 黃士禮(Huang Shih-Li)、饒家麟(Jao Chia-Ling)、徐國強(Hsu Kuo-Chiang)*,Effects of Hydrostatic Pressure/Heat Combinations on Water Uptake and Gelatinization Characteristics of Japonica Rice Grains: A Kinetic Study,JOURNAL OF FOOD SCIENCE,2009 Oct,74(8):E442-E448,SCI
24 徐國強(Hsu Kuo-Chiang)、盧更煌(Lu Geng-Hwang)、饒家麟(Jao Chia-Ling)*,Antioxidative Properties of Peptides Prepared from Tuna Cooking Juice Hydrolysates with Orientase (Bacillus subtilis),FOOD RESEARCH INTERNATIONAL,2009 Jun,42(5):647-652,SCI
25 徐國強(Hsu Kuo-Chiang)、鍾文鑫(Chung Wen-Hsin)、賴坤明(Lai Kung-Ming)*,Histological Structures of Native and Cooked Yolks from Duck Egg Observed by SEM and Cryo-SEM,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2009 May,57(10):4218-4223,SCI
26 譚發瑞(Tan Fa-Jui)、戴偉婷(Dai Wei-Ting)、徐國強(Hsu Kuo-Chiang)*,Changes in Gelatinization and Rheological Characteristics of Japonica Rice Starch Induced by Pressure/Heat Combinations,JOURNAL OF CEREAL SCIENCE,2009 Mar,49(2):285-289,SCI
27 徐國強*、譚發瑞(Tan, Fa-Jui)、紀欣怡(Chi, Hsin-Yi),Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage,LWT-FOOD SCIENCE AND TECHNOLOGY,2008 Mar,41(3):367-375,SCI
28 徐國強*,Evaluation of processing qualities of tomato juice induced by thermal and pressure processing,LWT-FOOD SCIENCE AND TECHNOLOGY,2008 Mar,41(3):450-459,SCI
29 徐國強、黃至盛(Hwang, Jyh-Sheng)、游啟政(Yu, Chi-Cheng)、饒家麟(Jao, Chia-Ling)*,Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis niloticus) on hydrostatic pressure treatment,FOOD CHEMISTRY,2007 Dec,103(2):560-564,SCI
30 黃至盛(Hwang, Jyh-Sheng)、賴坤明(Lai, Kung-Ming)、徐國強*,Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting,FOOD CHEMISTRY,2007 Dec,104(2):746-753,SCI
31 柯文慶(Ko, Wen-Ching)、游啟政(Yu, Chi-Cheng)、徐國強*,Changes in conformation and sulfhydryl groups of tilapia actomyosin by thermal treatment,LWT-FOOD SCIENCE AND TECHNOLOGY,2007 Dec,40(8):1316-1320,SCI
32 徐國強、鄭美莉(Cheng, Mei-Li)、黃至盛(Hwang, Jyh-Sheng)*,Hydrolysates from tuna cooking juice as an anti-hypertensive agent,JOURNAL OF FOOD AND DRUG ANALYSIS,2007 Aug,15(2):169-173,SCI
33 徐國強、饒家麟(Jao, Chia-Ling)*,Effect of pre-treatment of hydrostatic pressure on physicochemical properties of tilapia muscle protein gels induced by setting,JOURNAL OF FOOD SCIENCE,2007 Mar,72(2):E73-E78,SCI
34 饒家麟(Jao, Chia-Ling)、黃至盛(Hwang, Jyh-Sheng)、柯文慶(Ko, Wen-Ching)、徐國強*,A kinetic study on inactivation of tilapia myosin Ca-ATPase induced by hydrostatic pressure,FOOD CHEMISTRY,2007 Jan,101(1):65-69,SCI
35 柯文慶(Ko, Wen-Ching)、饒家麟(Jao, Chia-Ling)、黃至盛(Hwang, Jyh-Sheng)、徐國強*,Effect of high-pressure treatment on the processing quality of tilapia meat fillets,JOURNAL OF FOOD ENGINEERING,2006 Oct,77(4):1007-1011,SCI
36 譚發瑞(Tan, Fa-Jui)、徐國強、(Okerman, H.W.)*,Effect of ripening temperature on qualitycharacteristics of Chinese-style sausages,JOURNAL OF MUSCLE FOODS,2006 Jun,17(4):367-374,SCI
37 柯文慶(Ko, Wen-Ching)、鄭美莉(Cheng, Mei-Li)、徐國強、黃至盛(Hwang, Jyh-Sheng)*,Absorption-enhancing treatments for antihypertensive activity of oligopeptides from tuna cooking juice: in vivo evaluation in SHR,JOURNAL OF FOOD SCIENCE,2006 Jan,71(1):S13-S17,SCI
38 柯文慶(Ko, Wen-Ching)、黃至盛(Hwang, Jyh-Sheng)、饒家麟(Jao, Chia-Ling)、徐國強*,Denaturation of tilapia myosin fragments by high hydrostatic pressure,JOURNAL OF FOOD SCIENCE,2004 Dec,69(8):604-607,SCI
39 柯文慶(Ko, Wen-Ching)、饒家麟(Jao, Chia-Ling)、徐國強*,Effect of hydrostatic pressure on molecular conformation of tilapia (Orechromis niloticus) myosin,JOURNAL OF FOOD SCIENCE,2003 Aug,68(4):1192-1195,SCI
40 徐國強、柯文慶(Ko, Wen-Ching)*,Effect of hydrostatic pressure on aggregation and viscoelastic properties of tilapia (Orechromis niloticus) myosin,JOURNAL OF FOOD SCIENCE,2001 Nov,66(8):1158-1162,SCI
41 柯文慶(Ko, Wen-Ching)*、徐國強,Changes in K value and microorganisms of tilapia fillet during storage at high-pressure, normal temperature,JOURNAL OF FOOD PROTECTION,2001 Jan,64(1):94-98,SCI
42 徐國強、柯文慶(Ko, Wen-Ching)*,高壓貯藏吳郭魚肌肉加工適性之變化,食品科學,1998 Jun,25(4):428-436,Other