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Publication Year	Title	Author(s)	Department
2017	不同加工條件對糙薏仁澱粉消化特性之影響及開發具改善代謝症候群功能之糙薏仁產品 The effect of different processing conditions on starch digestibility of dehulled adlay and the development of product for attenuating metabolic syndrome	Christine Wan-Chun Li; 李婉君	食品科技研究所
2016	茶多酚對甲基乙二醛誘導人類神經細胞毒性之保護功效 The Protective Effect of Tea Polyphenol against Methylglyoxal-induced Neurotoxicity	Tzu-Li Huang; 黃孜立	食品科技研究所
2019	豆漿與豆腐之微生物分離及其特性分析 Characterization of Microorganisms Isolated from Soymilk and Tofu	Tzu-Yun Chien; 簡子芸	食品科技研究所
2014	桑椹花青素粗萃物對人類皮膚纖維母細胞光老化之保護 Protective Effect of Crude Anthocyanin Extract from Mulberry on Ultraviolet-Irradiated Human Skin Fibroblasts	Yen-Ling Chen; 陳彥伶	食品科技研究所
2014	分辨米穀粉品質特性之方法 The methods to differentiate rice flour characteristics	Enelyn Bornasal King; 龔仁玲	食品科技研究所
2014	金棗酒香氣品質之改善 Improvement in Aroma Quality of Kumquat wine	Ming-Hsun Shen; 沈明勳	食品科技研究所
2013	以高效能分子篩層析法與酵素連結免疫分析法分析西洋參水溶性不可消化多醣之分子結構特徵 Fingerprinting water-soluble nondigestible polysaccharides of Panax quinquefolius by high performance size exclusion chromatography combined with enzyme-linked immunosorbent assay.	Shih-Ting Wang; 王詩婷	食品科技研究所
2013	不同品種甘薯葉乙醇萃取物抗氧化及改善葡萄糖攝入之研究 Antioxidation and glucose uptake improvement by ethanol extracts from leaves of different sweet potato cultivars	Penk-Yeir Low; 劉斌雁	食品科技研究所
2017	結合螢光與基因工程以建立可偵測GLUT4轉運及葡萄糖攝取能力之細胞平台 A combination of fluorescence detection and genetic engineering the establishment of a cell platform to evaluate GLUT4 translocation and glucose uptake	Hoi-I Wong; 王栩兒	食品科技研究所
2018	探討薏仁油乳液製備以及抑制黑色素生成功效之研究 Effect of emulsification on the ability of adlay oil to inhibit melanin production	Yin-Ting Hu; 胡尹婷	食品科技研究所