學術研究成果/Publication
基本資料/Profiles
姓名/Name: 徐國強 性別/Gender:
英文姓名/
English Name:
Hsu, Kuo-Chiang 英文縮寫/
Abbreviation:
Hsu, K. C.
任職單位/
Affiliation:
1.生技製藥暨食品科學院營養學系(教授) / (Professor)
2.中國附醫醫學研究部(顧問) / Department of Medical Research(Advisor)
Email: kchsu@mail.cmu.edu.tw
研究專長/Fields of Specialty
1﹒ 食品加工
2﹒ 食品化學
3﹒ 保健食品開發
4﹒ 烘焙學
5﹒ Bioactive Peptides
6﹒ Bioinformatics
7﹒ Food Safety
8﹒ Food Chemistry
 
期刊論文/Journal Paper
(作者群,論文題目,期刊名稱,出版年月,卷號(期別):頁次起迄)
SCI論文 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論文 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論文 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論文 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
Other論文 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
SCI論文 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論文 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論文 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
Other論文 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
SCI論文 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論文 (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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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論文 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
Other論文 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
 
研討會論文/Conference Papers
(發表主題或論文名稱,研討會名稱,演講地點,研討會期間,受邀演講題目)
1﹒ A novel in silico approach for predicting in vitro dipeptidyl peptidase (DPP)-IV inhibitory activity of protein hydrolysates,2016 Annual Conference and Exhibition of ISNFF,Orlando, FL, USA,2016.10.9 ~ 2016.10.13,
2﹒ 2014年台灣農藥殘留總膳食調查及健康風險評估,2016海峽兩岸環境、食品與健康之預測毒理學研討會,台灣台中中興大學,2016.5.5 ~ 2016.5.7,2014年台灣農藥殘留總膳食調查及健康風險評估
3﹒ Computerized Taiwan dietary exposure evaluation model,2015 International Workshop on Total Diet Studies,Seoul, Korea,2015.5.12 ~ 2015.5.15,
4﹒ Evaluation on the processing feasiblility of fish sauce by adding tuna cooking juice,第四屆微生物大會 (BIT’s 4th Annual World Congress of Microbes-2014),中國大連 (Dalian, China),2014.6.27 ~ 2014.6.29,
5﹒ Assessment of the dipeptidyl peptidase-IV inhibitory activity of protein hydrolysates in silica and in vitro,第29屆生物醫學聯合學術年會,台北市,台灣,2014.3.15 ~ 2014.3.16,
6﹒ To prepare peptides derived from tuna cooking juice on anti-metastatic in human MCF-7 breast cancer cell and the role of bioavailability,第29屆生物醫學聯合學術年會,台北市,台灣,2014.3.15 ~ 2014.3.16,
7﹒ Dipeptidyl peptidase IV inhibitory activity and antidiabetic effect of porcine skin gelatin hydrolysates,Internatinal Conference and Exhibition on Nutraceuticals and Functional Foods,台北,台灣,2013.11.5 ~ 2013.11.9,
8﹒ 魚皮明膠水解物抑制 Dipeptidyl peptidase IV 之活性及抗糖尿病功效評估,第39屆營養年會暨學術研討會,台中,台灣,2013.5.24 ~ 2013.5.25,
9﹒ The DPP-IV Inhibitory Activity and Antidiabetic Effects of Atlantic Salmon Skin Gelatin Hydrolysates,第六屆蛋白質及多肽大會,中國蘇州,2013.3.21 ~ 2013.3.23,The DPP-IV Inhibitory Activity and Antidiabetic Effects of Atlantic Salmon Skin Gelatin Hydrolysates
10﹒ The effect of protein hydrolysates of tuna cooking juice on cell growth in human breast cancer cell line MCF-7,2013第六屆國際蛋白質和多肽大會,中國蘇州,2013.3.21 ~ 2013.3.23,
11﹒ The study on SFLAB GanedenBC30 viability on baking products during storage,International Congress on Engineering and Food (iCEF11),Athens, Greece,2011.5.22 ~ 2011.5.26,
12﹒ Studies on the cooking conditions and mechanical koji-making of black beans,International Congress on Engineering and Food (iCEF11),Athens, Greece,2011.5.22 ~ 2011.5.26,
13﹒ Changes in Physicochemical Properties of Egg White and Yolk Proteins from Shell Duck Eggs Due to Hydrostatic Pressure Treatment,台灣食品科學技術學會第卅九次會員大會,宜蘭大學,2009.11.27 ~ 2009.11.27,
14﹒ 鮪魚血合肉加工副產品之酵素水解物的抗氧化活性,台灣農業化學會第四十七次會員大會,台灣台北市,2009.6.26 ~ 2009.6.26,
15﹒ Water uptake and gelatinization characteristics of japonica rice induced by hydrostatic pressure at (293.15, 313.15 and 323.15)K,24th European Symposium on Applied Thermodynamics,Santiago, Spain,2009.6.27 ~ 2009.7.1,
16﹒ Changes in Gelatinization and Rheological Characteristics of Japonica Rice Starch Induced by Pressure/Heat Combinations,台灣食品科學技術學會第三十八次年會,屏東,2008.11.21 ~ 2008.11.21,
17﹒ Studies on the Effect of Hydrostatic Pressure on Water Uptake and Gelatinization Characteristics of Japonica Rice,台灣食品科學技術學會第三十八次年會,屏東,2008.11.21 ~ 2008.11.21,
18﹒ 於配方中添加香椿葉對於麵條物性變化之研究,台灣食品科學技術學會第三十八次年會,屏東,2008.11.21 ~ 2008.11.21,
19﹒ 中國傳統技藝捏麵人麵糰之研究,台灣食品科學技術學會第三十八次年會,屏東,2008.11.21 ~ 2008.11.21,
20﹒ 基本發酵前後添加油脂對白麵糰發酵耐性的影響,台灣食品科學技術學會第三十八次年會,屏東,2008.11.21 ~ 2008.11.21,
21﹒ Antioxidative properties of peptide prepared by tuna cooking juice hydrolyzates with orientase (Bacillus subtilis),2008 Institute of Food Technologists Annual Meeting and Food Expo®,New Orlean, USA,2008.6.28 ~ 2008.7.1,
22﹒ Effect of high-pressure treatment on physical and biochemical characteristics of oysters,台灣食品科技學會第三十七次年會,彰化,2007.12.8 ~ 2007.12.8,
23﹒ Comparative applications of thermal and hydrostatic pressure treatments to tomato juice: carotenoids and lycopene, radical-scavenging capacity, inactivation of pectin methylesterase and polygalacturonase,5th International Symposium in Chemical Engineering and Pressure Processes,Segovia, Spain,2007.6.24 ~ 2007.6.27,
24﹒ Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage,台灣食品科技學會第三十六次年會,基隆,2006.12.6 ~ 2006.12.6,
25﹒ Comparative application of thermal and hydrostatic pressure treatments to tomato juice: carotenoids and lycopene, radical-scavenging capacity, inactivation of pectin methylesterase and polygalacturonase,95 年中山醫學大學專題研究計畫成果發表會,中山醫學大學; 台中,2006.11.8 ~ 2006.11.8,
26﹒ Changes in rheological properties and structures of gels from tilapia muscle proteins induced by pressure/heat combinations,Workshop on Applications on Novel Technologies in Food and Biotechnology,Cork, Ireland,2006.9.11 ~ 2006.9.13,
27﹒ Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis nitoticus) on hydrostatic pressure treatment,Workshop on Applications on Novel Technologies in Food and Biotechnology,Cork, Ireland,2006.9.11 ~ 2006.9.13,
28﹒ Effect of Pre-Treatment of Hydrostatic Pressure on Physicochemical Properties of Tilapia Muscle Protein Gels Induced by Setting,Workshop on Applications of Novel Technologies in Food and Biotechnology,Ireland, Cork,2006.9.11 ~ 2006.9.13,
29﹒ 水溫、含水量及攪拌時間對全麥麵糰最適發酵耐力的影響,台灣食品科技學會第三十四次年會,嘉義,2004.12.8 ~ 2004.12.8,
30﹒ 以RSM法探討全麥麵粉的取代量對全麥麵糰的理化特性,臺灣農業化學會第43次會員大會,台灣台北,2004.6.21 ~ 2004.6.21,
 
專書/Books
(作者,書名,出版商,出版日期)
1﹒ 徐國強(Hsu Kuo-Chiang)*、董宇珊(Tung Yu-Shan)、黃士禮(Huang Shih-Li)、饒家麟(Jao Chia-Ling),Bioactive Food Peptides in Health and Disease (Chapter 8),,2013.1
 
研究計畫/Research Grant
(研究類型,研究計畫代號,主持人,補助或委託單位名稱,計畫名稱,研究經費,計畫期間)
1﹒ 個別型,MOHW106-FDA-F-114-000302,江舟峰(Chow-Feng Chiang),徐國強(Hsu Kuo-Chiang)、楊登傑(Yang, Deng-Jye)、廖炳創,衛福部,106年度「國人飲食中攝入金屬類污染物之調查與檢驗分析」,$4320000,2017.2.7 ~ 2017.12.31
2﹒ 個別型,MOHW106-FDA-F-113-000313,周子傑(Tzu-Chieh Chou),徐國強(Hsu Kuo-Chiang)、凌明沛(Min-Pei Ling),衛福部,麵粉使用過氧化苯甲醯及偶氮二甲醯胺之研究,$3266000,2017.1.4 ~ 2017.12.31
3﹒ 個別型,CMU105-ASIA-07,徐國強(Hsu Kuo-Chiang),謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang),本校(含附醫),降血糖胜肽保健食品之開發與應用,$500000,2016.8.1 ~ 2017.7.31
4﹒ 個別型,CMU103-ASIA-08,徐國強(Hsu Kuo-Chiang),謝承紘(Cheng-Hong Hsieh)、,本校(含附醫),胜肽保健食品之開發與應用,$500000,2015.8.1 ~ 2016.7.31
5﹒ 產學合作,103426BV,徐國強(Hsu Kuo-Chiang),金利食安科技股份有限公司,魚類蛋白質萃取物之功效評估,$10000,2015.4.1 ~ 2015.7.31
6﹒ 產學合作,10342646,徐國強(Hsu Kuo-Chiang),金利食安科技股份有限公司,魚類蛋白質萃取物之功效評估,$66000,2014.10.1 ~ 2015.1.20
7﹒ 個別型,CMU102-ASIA-13,徐國強(Hsu Kuo-Chiang),謝承紘(Cheng-Hong Hsieh)、,本校(含附醫),新穎糖尿病保健食品研究開發,$500000,2014.8.1 ~ 2015.7.31
8﹒ 個別型,MOST 103-2313-B-039-003,徐國強(Hsu Kuo-Chiang),殷梅津(YIN, MEI-CHIN)、饒家麟(Jao Chia-Ling),科技部,利用 in silico 方法篩選及評估食物蛋白質水解胜?作為 DPP-IV 抑制物之潛力,並以 in vitro 及 in vivo 探討其抗糖尿病功效,$1150000,2014.8.1 ~ 2015.7.31
9﹒ 整合型項下子計畫(主持人),MOHW103-FDA-A1002,徐國強(Hsu Kuo-Chiang),衛福部,(子計畫2)2014年總膳食調查及風險評估─農藥,$1631652,2014.1.1 ~ 2014.12.31
10﹒ 個別型,NSC 102-2313-B-039-005,徐國強(Hsu Kuo-Chiang),饒家麟(Jao Chia-Ling),科技部,魚皮明膠水解物抗糖尿病功效之探討,$1150000,2013.8.1 ~ 2014.7.31
11﹒ 非研究型計畫 (例如:課程計畫),10271606,徐國強(Hsu Kuo-Chiang),教育部,教育部102年度學海築夢補助計畫-營養系(加拿大),$194178,2013.7.15 ~ 2013.8.31
12﹒ 整合型項下子計畫(主持人),DOH 102-FDA-A0001,徐國強(Hsu Kuo-Chiang),衛福部,2013年農藥殘留總膳食調查及風險評估與TDS基礎食品樣本庫之建立,子計畫二:我國TDS 食品基礎樣本庫及農藥殘留專屬樣本庫之建立,$1605838,2013.1.1 ~ 2013.12.31
13﹒ 個別型,CMU101-S-14,徐國強(Hsu Kuo-Chiang),本校(含附醫),鮭魚魚皮明膠水解物之抗糖尿病功效,$220000,2012.8.1 ~ 2013.7.31
14﹒ 個別型,CMU 101-AWARD-06 (1/2),徐國強(Hsu Kuo-Chiang),本校(含附醫),100學年度年輕研究人才深耕計畫,$873483,2012.8.1 ~ 2013.7.31
15﹒ 個別型,CMU99-COL-23-2,徐國強(Hsu Kuo-Chiang),本校(含附醫),醬油粕、生醬油及醬油製品之抗氧化活及抗氧化物質的鑑定,$290000,2011.8.1 ~ 2012.4.30
16﹒ 個別型,CMU99-COL-23-1,徐國強(Hsu Kuo-Chiang),本校(含附醫),醬油粕、生醬油及醬油製品之抗氧化活及抗氧化物質的鑑定,$60000,2011.5.1 ~ 2011.7.31
17﹒ 個別型,CMU99-S-37,徐國強(Hsu Kuo-Chiang),本校(含附醫),鮪魚蒸煮液之蛋白水解物的抗糖尿病功效、機制及其保健食品開發,$280000,2010.8.1 ~ 2011.7.31
18﹒ 個別型,NSC 99-2313-B-039-001-MY3,徐國強(Hsu Kuo-Chiang),饒家麟(Jao Chia-Ling),科技部,以鮪魚蒸煮液製備抗癌活性胜?及其生物利用性之評估,$1050000,2010.8.1 ~ 2013.7.31
19﹒ 產學合作,098426N2,徐國強(Hsu Kuo-Chiang),卡滋卡滋多口味爆米花有限公司,卡滋卡滋爆米花新口味開發研究,$50000,2009.10.8 ~ 2010.5.8
20﹒ 個別型,NSC 98-2313-B-039-005,徐國強(Hsu Kuo-Chiang),唐烽堯(Feng-Yao Tang),科技部,以回收及商業蛋白酶水解鮪魚廢棄物, 製備及鑑定具抗氧化及抗癌活性胜肽之研究,$1000000,2009.8.1 ~ 2010.7.31
21﹒ 產學合作,097426J7,徐國強(Hsu Kuo-Chiang),尊天休閒農場,梅醋、綜合水果酵素五大營養素檢驗,$6000,2009.5.25 ~ 2009.6.25
22﹒ 個別型,NSC 97-2313-B-039-006,徐國強(Hsu Kuo-Chiang),科技部,高靜水壓處理鴨蛋製程鹽漬殼蛋之研究,$800000,2008.8.1 ~ 2009.7.31
23﹒ 個別型,CMU97-239,徐國強(Hsu Kuo-Chiang),本校(含附醫),以商業酵素水解鮪魚加工廢棄物蛋白質製備抗氧化活性胜?之研究,$494100,2008.8.1 ~ 2009.6.30
24﹒ 個別型,NSC 96-2313-B-040-001,徐國強,科技部,加壓及加熱處理對米澱粉糊化、老化及米飯製品性質之研究,$679000,2007.8.1 ~ 2008.7.31
25﹒ 個別型,NSC 95-2313-B-040-001,徐國強,科技部,高壓處理對牡蠣閉殼肌變性及鮮度保持之影響,$1020000,2006.8.1 ~ 2007.7.31
26﹒ 個別型,NSC 94-2313-B-040-005,徐國強,柯文慶(Ko, Wen-Ching),科技部,加壓加熱處理對蕃茄汁殺菌及品質之影響,$986000,2005.8.1 ~ 2006.7.31
27﹒ 個別型,NSC 93-2313-B-040-006,徐國強,柯文慶(Ko, Wen-Ching)、江伯源(Jiang, Po-Yuan),科技部,加壓前處理對吳郭魚肌肉蛋白質加熱凝膠性狀之影響,$469700,2004.8.1 ~ 2005.7.31
 
專利/Patent
(專利名稱,專利類別,專利國別,專利號碼,專利期間)
1﹒ 攪拌機溫度過高警示裝置,新型專利,台灣,新型第 M515180 號,2016.1.1 ~ 2025.6.28
2﹒ 攪拌裝置,新型專利,台灣,新型第M498477號,2015.4.11 ~ 2024.10.21
3﹒ 手動攪拌器測溫裝置,新型專利,台灣,新型第M499181號,2015.4.21 ~ 2024.10.21
4﹒ 食品黏度檢測結構,新型專利,台灣,新型第M486763號,2014.9.21 ~ 2024.4.29
5﹒ 免接觸液體之黏度測量裝置,新型專利,台灣,新型第M481607號,2014.7.11 ~ 2024.3.5
6﹒ 爐具遮罩結構,新型專利,台灣,新型第M482045號,2014.7.11 ~ 2024.3.5
7﹒ 可監控麵糰溫度攪拌結構,新型專利,台灣,新型第M 470517 號,2014.1.21 ~ 2023.10.7