| 1 |
黃祥閔(Huang, Shang-Ming)、(Bo-Chen Tung)、謝承紘(Cheng-Hong Hsieh)、楊登傑(Yang, Deng-Jye)、黃淨微(HUANG, CHING-WEI)、章淩瑄(Chang, Ling-Hsuan)、徐國強(Hsu Kuo-Chiang)*，Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork，Foods，2024 Oct，13(19):1-15，SCI |
| 2 |
陳炳輝(CHEN BING-HUEI)、(Baskaran Stephen Inbaraj)、徐國強(Hsu Kuo-Chiang)*，Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water，JOURNAL OF FOOD AND DRUG ANALYSIS，2022 Nov，30(4):494-522，SCI |
| 3 |
謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang)、董柏成(TUNG, BO-CHEN)、劉蕙萍(Hui-Ping Liu)、葉連德(Lien-Te Yeh)、徐國強(Hsu Kuo-Chiang)*，The Hydrolytic Peptides of Soybean Protein Induce Cell Cycle Arrest and Apoptosis on Human Oral Cancer Cell Line HSC-3，MOLECULES，2022 May，27(9):2839，SCI |
| 4 |
羅貽歆(LO, YI-HSIN)、楊順發(Yang, Shun-Fa)、程景章(CHENG,CHING-CHANG)、徐國強(Hsu Kuo-Chiang)、陳榆絢(Chen, Yu-Syuan)、陳郁雅(Chen, Yu-Ya)、王竣煒(WANG, CHUN-WEI)、官孝勳(Guan, Siao-Syun)、吳鎮天(Wu, Cheng-Tien)*，Nobiletin Alleviates Ferroptosis-Associated Renal Injury, Inflammation, and Fibrosis in a Unilateral Ureteral Obstruction Mouse Model，Biomedicines，2022 Mar，10(3):595，SCI |
| 5 |
江舟峰、廖伯霖(Po-Lin Liao)、徐國強(Hsu Kuo-Chiang)、沈容伃(Jung-Yu Shen)、林昭田(Jau-Tien Lin)、楊登傑(Yang, Deng-Jye)*，Establishment of optimal QuEChERS conditions of various food matrices for rapid measurement of heterocyclic amines in various foods，Food Chemistry，2022 Jan，380():132184，SCI |
| 6 |
江舟峰、(Po-Lin Liao)、徐國強(Hsu Kuo-Chiang)、(Chia-Chun Chang)、(Jau-Tien Lin)、楊登傑(Yang, Deng-Jye)*，Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods，Food Chemistry，2021 Dec，131905():，EI |
| 7 |
江舟峰、廖伯霖(Po-Lin Liao)、徐國強(Hsu Kuo-Chiang)、張家錞(Chia-Chun Chang)、林昭田(Jau-Tien Lin)、楊登傑(Yang, Deng-Jye)*，Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods.，Food Chemistry，2021 Dec，375():131905，SCI |
| 8 |
(Hsinjung Chen)、(Jui-Min Hung)、徐國強(Hsu Kuo-Chiang)、(Pei-Ting Chuang)*、(Chin-Shut Chen)*，Effects of operating conditions on biogas production in an anaerobic digestion system of the food and beverage industry，JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE，2021 May，101(7):2974-2983，SCI |
| 9 |
(Hsinjung Chen)、(Bo-Kang Liou)、徐國強(Hsu Kuo-Chiang)、(Chin-Shuh Chen)、(Pei-Ting Chuang)*，Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom，JOURNAL OF FOOD SCIENCE，2021 Jan，86(1):40-54，SCI |
| 10 |
江舟峰、徐國強(Hsu Kuo-Chiang)、蔡增鈺(Tsai, Tseng-Yu)、卓芷芸(Cho, Chih-Yun)、許全翔(Chuan-Hsiang Hsu)、楊登傑(Yang, Deng-Jye)*，Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods，Food Chemistry，2020 Jul，3(334):127471-127471，SCI |
| 11 |
江舟峰、徐國強(Hsu Kuo-Chiang)、卓芷芸(Cho, Chih-Yun)、蔡增鈺(Tsai, Tseng-Yu)、許全翔(Chuan-Hsiang Hsu)、楊登傑(Yang, Deng-Jye)*，Comparison and establishment of appropriate methods to determine EU priority PAHs in charcoal-grilled chicken drumsticks with different treatments and their dietary risk assessments，FOOD AND CHEMICAL TOXICOLOGY，2020 May，142():111400-111411，SCI |
| 12 |
蔡俊泰(Chai Tsun-Thai)*、徐芷茵(Soo Zhi-Yin)、徐國強(Hsu Kuo-Chiang)、李仁傑(Li Jen-Chieh)、阿都馬南法希拉(Abd Manan Fazilah)、黃懷祖(Wong Fai-Chu)，Antioxidant activity of semen cassia protein hydrolysate: thermal and gastrointestinal stability, peptide identification, and in silico analysis，Modern Food Science and Technology，2019 Sep，35(9):38-48，Other |
| 13 |
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 |
| 14 |
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 |
| 15 |
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 antidiabetic effect of a sodium caseinate hydrolysate，Food & Function，2016 Feb，7(2):1122-1128，SCI |
| 16 |
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 |
| 17 |
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 |
| 18 |
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 |
| 19 |
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 |
| 20 |
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 |
| 21 |
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 |
| 22 |
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 |
| 23 |
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 |
| 24 |
(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 |
| 25 |
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 |
| 26 |
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 |
| 27 |
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 |
| 28 |
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 |
| 29 |
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 |
| 30 |
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 |
| 31 |
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 |
| 32 |
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 |
| 33 |
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 |
| 34 |
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 |
| 35 |
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 |
| 36 |
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 |
| 37 |
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 |
| 38 |
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 |
| 39 |
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 |
| 40 |
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 |
| 41 |
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 |
| 42 |
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 |
| 43 |
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 |
| 44 |
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 |
| 45 |
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 |
| 46 |
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 |
| 47 |
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 |
| 48 |
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 |
| 49 |
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 |
| 50 |
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 |
| 51 |
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 |
| 52 |
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 |
| 53 |
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 |
| 54 |
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 |