Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water，JOURNAL OF FOOD AND DRUG ANALYSIS, vol.30 no.4 pp.494-522 SCI 2022 Chen Bing-Huei、Inbaraj Bsakaran Stephen、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, vol.27 pp.2839- SCI 2022 謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang)、董柏成(Bo-Chen Tung)、劉蕙萍(Hui-Ping Liu)、葉連德(Lien-Te Yeh)、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, vol.234 pp.431-438 SCI 2017 王子源(Tzu-Yuan Wang)、謝承紘(Cheng-Hong Hsieh)、洪娟娟(Hung Chuan-Chuan)、饒家麟(Chia-Ling Jao)、林佩儀(Pei-Yi Lin)、謝宥諒(You-Liang Hsieh)、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, vol.7 no.2 pp.1122-1128 SCI 2016 謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang)、洪娟娟(Hung Chuan-Chuan)、饒家麟(Chia-Ling Jao)、謝宥諒(You-Liang Hsieh)、吳思賢(Si-Xian Wu)、徐國強(Hsu Kuo-Chiang)*
Isolation of prolyl endopeptidase inhibitory peptides from a sodium caseinate hydrolysate，Food & Function, vol.7 no.1 pp.565-573 SCI 2016 謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang)、洪娟娟(Hung Chuan-Chuan)、謝宥諒(You-Liang Hsieh)、徐國強(Hsu Kuo-Chiang)*
Fish skin gelatin hydrolysates as dipeptidyl peptidase IV inhibitors and glucagon-like peptide-1 stimulators improve glycaemic control in diabetic rats: a comparison between warm- and cold-water fish，Journal of Functional Foods, vol.19 pp.330-340 SCI 2015 王子源(Tzu-Yuan Wang)、謝承紘(Cheng-Hong Hsieh)、洪娟娟(Hung Chuan-Chuan)、饒家麟(Chia-Ling Jao)、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 management of type 2 diabetes，BioMedicine, vol.5 no.3 pp.9-15 Other 2015 饒家麟(Chia-Ling Jao)、洪娟娟(Hung Chuan-Chuan)、董宇珊(Yu shan,Tung)、林佩儀(Pei-Yi Lin)、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, vol.6 no.6 pp.1887-1892 SCI 2015 謝承紘(Cheng-Hong Hsieh)、王子源(Tzu-Yuan Wang)、洪娟娟(Hung Chuan-Chuan)、陳孟君(Meng-Chun Chen)、徐國強(Hsu Kuo-Chiang)*
Porcine skin gelatin hydrolysates as a dipeptidyl pepdiase IV inhibitor improves glycemic control in streptozotocin-induced diabetic rats，Journal of Functional Foods, vol.11 pp.235-242 SCI 2014 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)*
Protein hydrolysates from tuna cooking juice inhibit cell growth and induce apoptosis of human breast cancer cell line MCF-7，Journal of Functional Foods, vol.11 pp.563-570 SCI 2014 洪娟娟(Hung Chuan-Chuan)、楊俞萱(Yang Yu-Hsuan)、郭培棻(Kuo Pei-Feng)、徐國強(Hsu Kuo-Chiang)*
Angiotensin I-converting enzyme inhibitory peptides: inhibition mode, bioavailability, and antihypertensive effects，BioMedicine, vol.2 no.4 pp.130-136 Other 2012 饒家麟(Jao, C.L.)、黃士禮(Huang, S.L.)、徐國強(Hsu Kuo-Chiang)*
Dipeptidyl-peptidase IV inhibitory activity of peptides derived from tuna cooking juice hydrolysates，PEPTIDES, vol.35 no.1 pp.114-121 SCI 2012 黃士禮(Huang, S.L.)、饒家麟(Jao Chia-Ling)、何潔攀(Ho Kit-Pan)、徐國強(Hsu Kuo-Chiang)*
Peptides Derived from Atlantic Salmon Skin Gelatin as Dipeptidyl-peptidase IV Inhibitors，JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.60 no.4 pp.973-978 SCI 2012 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)*
Potential uses of mechanically deboned bullfrog (Rana Catesbeiana) meat to partially replace lean pork to produce emulsified meatballs，JOURNAL OF FOOD QUALITY, vol.34 no.4 pp.245-251 SCI 2011 徐國強(Hsu Kuo-Chiang)、劉登城(Liu Deng-Cheng)、Ockerman, H.W.、譚發瑞(Tan Fa-Jui)*
Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7，FOOD CHEMISTRY, vol.126 no.2 pp.617-622 SCI 2011 徐國強(Hsu Kuo-Chiang)、Eunice C.Y. Li-Chan、饒家麟(Chia-Ling Jao)*
Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product，FOOD CHEMISTRY, vol.122 no.1 pp.42-48 SCI 2010 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, vol.41 no.2 pp.153-170 SCI 2010 譚發瑞(Tan Fa-Jui)、賴坤明(Lai Kung-Ming)、徐國強(Hsu Kuo-Chiang)*
Oil exudation and histological structures of duck egg yolks during brining.，POULTRY SCIENCE, vol.89 no.4 pp.738-744 SCI 2010 賴坤明(Lai Kung-Ming)、鍾文鑫(Chung Wen-Hsin)、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, vol.89 no.4 pp.729-737 SCI 2010 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)*
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, vol.58 no.3 pp.1794-1799 SCI 2010 鍾文鑫(Chung Wen-Hsin)、賴坤明(Lai Kung-Ming)、徐國強(Hsu Kuo-Chiang)*
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, vol.90 no.3 pp.530-535 SCI 2010 徐國強(Hsu Kuo-Chiang)、黃至盛(Hwang Jyh-Sheng)、紀欣怡(Chi Hsin-Yi)、賴坤明(Lai Kung-Ming)*
The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols -β-sitosterol or stigmasterol，FOOD RESEARCH INTERNATIONAL, vol.43 no.1 pp.133-139 SCI 2010 黃至盛(Hwang Jyh-Sheng)*、蔡玉玲(Tsai Yu-Ling)、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, vol.73 no.1 pp.53-61 SCI 2010 賴坤明(Lai Kung-Ming)、紀欣怡(Chi Hsin-Yi)、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, vol.74 no.8 pp.442-448 SCI 2009 黃士禮(Huang Shih-Li)、饒家麟(Jao Chia-Ling)、徐國強(Hsu Kuo-Chiang)*
Antioxidative Properties of Peptides Prepared from Tuna Cooking Juice Hydrolysates with Orientase (Bacillus subtilis)，FOOD RESEARCH INTERNATIONAL, vol.42 no.5 pp.647-652 SCI 2009 徐國強(Hsu Kuo-Chiang)、盧更煌(Lu Geng-Hwang)、饒家麟(Jao Chia-Ling)*
Histological Structures of Native and Cooked Yolks from Duck Egg Observed by SEM and Cryo-SEM，JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.57 no.10 pp.42184223- SCI 2009 徐國強(Hsu Kuo-Chiang)、鍾文鑫(Chung Wen-Hsin)、賴坤明(Lai Kung-Ming)*
Changes in Gelatinization and Rheological Characteristics of Japonica Rice Starch Induced by Pressure/Heat Combinations，JOURNAL OF CEREAL SCIENCE, vol.49 no.2 pp.285-289 SCI 2009 譚發瑞(Tan Fa-Jui)、戴偉婷(Dai Wei-Ting)、徐國強(Hsu Kuo-Chiang)*
Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage，LWT-FOOD SCIENCE AND TECHNOLOGY, vol.41 no.3 pp.367-375 SCI 2008 徐國強(Hsu Kuo-Chiang)*、譚發瑞(Tan Fa-Jui)、紀欣怡(Chi Hsin-Yi)
Evaluation of processing qualities of tomato juice induced by thermal and pressure processing，LWT-FOOD SCIENCE AND TECHNOLOGY, vol.41 no.3 pp.450-459 SCI 2008 徐國強(Hsu Kuo-Chiang)*
Changes in conformation and sulfhydryl groups of tilapia actomyosin by thermal treatment，LWT-FOOD SCIENCE AND TECHNOLOGY, vol.40 no.8 pp.1316-1320 SCI 2007 柯文慶(Ko Wen-Ching)、游啟政(Yu Chi-Cheng)、徐國強(Hsu Kuo-Chiang)*
Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting，FOOD CHEMISTRY, vol.104 no.2 pp.746-753 SCI 2007 黃至盛(Hwang Jyh-Sheng)、賴坤明(Lai Kung-Ming)、徐國強(Hsu Kuo-Chiang)*
Hydrolysates from tuna cooking juice as an anti-hypertensive agent，JOURNAL OF FOOD AND DRUG ANALYSIS, vol.15 no.2 pp.169-173 SCI 2007 徐國強(Hsu Kuo-Chiang)、鄭美莉(Cheng Mei-Li)、黃至盛(Hwang Jyh-Sheng)*
Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis niloticus) on hydrostatic pressure treatment，FOOD CHEMISTRY, vol.103 no.2 pp.560-564 SCI 2007 徐國強(Hsu Kuo-Chiang)、黃至盛(Hwang Jyh-Sheng)、游啟政(Yu Chi-Cheng)、饒家麟(Jao Chia-Ling)*
A kinetic study on inactivation of tilapia myosin Ca-ATPase induced by hydrostatic pressure，FOOD CHEMISTRY, vol.101 no.1 pp.65-69 SCI 2007 饒家麟(Jao Chia-Ling)、黃至盛(Hwang Jyh-Sheng)、柯文慶(Ko Wen-Ching)、徐國強(Hsu Kuo-Chiang)*
Effect of pre-treatment of hydrostatic pressure on physicochemical properties of tilapia muscle protein gels induced by setting，JOURNAL OF FOOD SCIENCE, vol.72 no.2 pp.73-78 SCI 2007 徐國強(Hsu Kuo-Chiang)、饒家麟(Jao Chia-Ling)*
Effect of high-pressure treatment on the processing quality of tilapia meat fillets，JOURNAL OF FOOD ENGINEERING, vol.77 no.4 pp.1007-1011 SCI 2006 柯文慶(Ko Wen-Ching)、饒家麟(Jao Chia-Ling)、黃至盛(Hwang Jyh-Sheng)、徐國強(Hsu Kuo-Chiang)*
Effect of ripening temperature on qualitycharacteristics of Chinese-style sausages，JOURNAL OF MUSCLE FOODS, vol.17 no.4 pp.367-374 SCI 2006 譚發瑞(Tan Fa-Jui)、徐國強(Hsu Kuo-Chiang)*、Ockerman H.W.
Absorption-enhancing treatments for antihypertensive activity of oligopeptides from tuna cooking juice: in vivo evaluation in SHR，JOURNAL OF FOOD SCIENCE, vol.71 no.1 pp.13-17 SCI 2006 柯文慶(Ko Wen-Ching)、鄭美莉(Cheng Mei-Li)、徐國強(Hsu Kuo-Chiang)、黃至盛(Hwang Jyh-Sheng)*
Denaturation of tilapia myosin fragments by high hydrostatic pressure，JOURNAL OF FOOD SCIENCE, vol.69 no.8 pp.604-607 SCI 2004 柯文慶(Ko Wen-Ching)、黃至盛(Hwang Jyh-Sheng)、饒家麟(Jao Chia-Ling)、徐國強(Hsu Kuo-Chiang)
The antidiabetic effect of a sodium caseinate hydrolysate as the DPP-IV inhibitor and GLP-1 stimulator - 10th Anniversary of Protein & Peptide Conference (PepCon-2017) 日本/福岡/希爾頓飯店 2017.03 饒家麟(Jao Chia-Ling)、徐國強(Hsu Kuo-Chiang)
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 饒家麟(Jao Chia-Ling)、黃士禮(Huang Shih-Li)、徐國強(Hsu Kuo-Chiang)
(子計畫二)2014年總膳食調查及風險評估-農藥-我國TDS複合食物之拆解與農藥殘留專屬樣本庫之擴增 (MOHW103-FDA-A1002) 2014.01.01 ~ 2014.12.31 徐國強(Hsu Kuo-Chiang)
利用 in silico 方法篩選及評估食物蛋白質水解胜肽作為 DPP-IV 抑制物之潛力，並以 in vitro 及 in vivo 探討其抗糖尿病功效 (MOST103-2313-B-039-003) 2014.08.01 ~ 2015.07.31 徐國強(Hsu Kuo-Chiang)、殷梅津、饒家麟
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 (DOH 102-FDA-A0001) 2013.01.01 ~ 2013.12.31 徐國強(Hsu Kuo-Chiang)