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机构	日期	题名	作者
國立臺灣海洋大學	2012-06-18	Using an integrated method to estimate watershed sediment yield during heavy rain period: a case study in Hualien County, Taiwan	Hsu S. M.; Wen H. Y.; Chen N. C.;Hsu S. Y
國立臺灣大學	2012-06	臺灣與荷蘭蝴蝶蘭產業的競爭策略－最低品質標準或品質改進補貼？	許淑?; 羅竹平; Hsu, S.Y.; Lo, C.P.
臺大學術典藏	2012-06	臺灣與荷蘭蝴蝶蘭產業的競爭策略－最低品質標準或品質改進補貼？	許淑?;羅竹平; Hsu, S.Y.;Lo, C.P.; 許淑?; 羅竹平
國立臺灣海洋大學	2012	Effects of Scouring on Performance of Caisson Foundation	Lin, S.S;Hsu, S.Y;Liao, J.C;Lin, J.G
國立政治大學	2011-01	Investigation of Cu0.5Ni0.5/Nb interface transparency by using current-perpendicular-to-plane measurement	李尚凡; Huang,S. Y. ; Liang,J. J. ; Hsu,S. Y. ; Lin,L. K. ; Tsai,T. C. ; Lee,S. F.
國立臺灣大學	2010-12	Applying DEA and Taguchi method in plant selection and optimal layout to increase commerce management environment quality.	Chen, H. C.; Hsu, S. Y.; Chang, T. L.; Yang, S. L.
國立臺灣海洋大學	2010-07	Color Variation in Periodic Ag Line Arrays Patterned by Using Electron-Beam Lithography	Huang, J.H; Wei, D.H; Cheng, K.W; Yao, Y.D; Hsu, S.Y; Wei, P.K
國立臺灣大學	2008-12	Application of electrolyzed water in food industry.	Huang, Y.R.; Hung, Y.C.; Hsu, S.Y.; Huang, Y.W. ,Hwang, D.F.
國立臺灣大學	2008-12	The effect of coconut oil, soybean oil, salt and phosphates on the quality of simmered lower-fat kung-wans.	Yu, S.H.; Hsu, S.Y.
元培科技大學	2008-11-19	Effect of eicosadienoic acid (EDA) on metabolism of polyunsaturated fatty acid (PUFA) and pro-inflammatory biomarkers.	Chuang, L.-T.,; Li, C.-W.; Hsu, S.-Y.; Huang, Y.-S.
國立臺灣大學	2008-11	Analysis for Seismic Response of Dry Storage Facility for Spent Fuel	Ko, Y.Y.; Hsu, S.Y.; Chen, C.H.
東方設計學院	2008-05-29	高雄市餐廳消費者的生活型態與消費行為關係之研究	徐淑怡; Hsu, Shu-Yi; Hsu, S.Y.; (東方技術學院觀光與休閒事業管理)
臺大學術典藏	2008	Increased risk for Entamoeba histolytica infection and invasiva amebiasis in HIV seropositive men who have sex with men in Taiwan	Sun H.-Y.; Ji D.-D.; CHIEN-CHING HUNG; Lee Y.-T.; Hsu S.-Y.; Chang S.-Y.; Wu C.-H.; Chan Y.-H.; Hsiao C.-F.; Liu W.-C.; Colebunders R.
國立臺灣大學	2007-12	Effects of coconut oil, soybean oil, salt and phosphates on qualities of low-fat emulsified meatballs.	Hsu, S.Y.; Yu, S.H; Chyr Lou, Chu-Ying.
國立政治大學	2007-10	Family, peer and individual factors related to methylenedioxymethamphetamine use in Taiwanese adolescents	Yen, C.-F.; Cheng, Chung-Ping; Tsai, J.-L.; Hsu, S.-Y.
國立臺灣大學	2007-06	差別化關稅與政治獻金	許淑?; 黃鴻; 林燕淑; Hsu, S.Y.; Hwang, H.; Lin, Y.S.
國立臺灣科技大學	2007	Investigation of driver-controller interaction in vehicle rollover prevention	Chen L.-K.; Hsu S.-Y.
國立臺灣大學	2007	Effects of coconut oil, soybean oil, salt and phosphates on texture and sensory attributes of low-fat emulsified meatballs	Hsu, S.-Y.; Yu, S.-H.; Chyr Lou, Chu-Ying
國立臺灣大學	2006-12	Effects of simmering on low fat emulsified meatballs formulated with non-meat proteins.	Hsu, S.Y.; Sun, Lung-Yueh; Chyr Lou, Chu-Ying.
國立臺灣科技大學	2006	Investigation of Driver-Controller Interaction in Vehicle Rollover Prevention	Chen L.K. ; Hsu S.Y.
臺大學術典藏	2006	Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball	Sun, Lung-Yueh;SHUN-YAO HSU;Hsu, Shun-Yao;Sun, L.-Y.;Hsu, S.Y.; Hsu, S.Y.; Sun, L.-Y.; Hsu, Shun-Yao
國立臺灣大學	2005-12	Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water.	Hsu, S.Y.
國立臺灣大學	2003-12	Cooking effects on low fat Kung-wans formulated with plant oils.	Hsu, S.Y.; Yu, S.H.
國立臺灣大學	2003-12	Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator.	Hsu, S.Y.
國立臺灣大學	2003-12	Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs.	Hsu, S.Y.; Yu, S.H.
國立臺灣大學	2003	Ammonium ion, ethylene, and abscisic acid in polyethylene glycol-treated rice leaves.	Hsu S-Y; Hsu, YT; Kao, CH
國立臺灣大學	2003	The protective effect of free radical scavengers and metal chelators on polyethylene glycol-treated rice leaves.	Hsu S-Y; Kao, CH
國立臺灣大學	2003	The Effect of Polyethylene Glycol on Proline Accumulation in Rice Leaves	Hsu, S.Y.; Hsu, Y.T.; Kao, C.H.
國立臺灣大學	2003	Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs	Hsu, S.-Y.; Yu, S.-H.
國立臺灣大學	2003	Cooking effects on low fat Kung-wans formulated with plant oils	Hsu, S.-Y.; Yu, S.-H.
臺大學術典藏	2003	Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs	Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU
國立臺灣大學	2002-12	Comparisons on 11 plant oil fat substitutes for low-fat Kung-Wans.	Hsu, S.Y.; Yu, S.H.
國立彰化師範大學	2002	Contact-fabrication and Electrical Transport Measurements on Carbon Nanotubes	Ye, T. M. ; Horng, Lance; Wu, J. C. ; Hsu, S. Y. ; Young, C. J.
國立彰化師範大學	2002	Contact-fabrication and Electrical Transport Measurements on Carbon Nanotubes	Ye, T. M. ; Horng, Lance; Wu, Jong-Ching; Hsu, S. Y. ; Yang, T. J.
國立臺灣大學	2000-12	Comparisons of three cooking methods on qualities of low fat Kung-wans formulated with gum-hydrate fat substitutes.	Hsu, S.Y.; Chung, H-Y.
國立臺灣大學	2000-12	Interactions of Konjac, agar, curdlan gum, k-carrageenan and reheating treatment in emulsified meatballs.	Hsu, S.Y.; Chung, H-Y.
淡江大學	2000-05	On the Hole Effect of Image Rotation Algorithms	Liu, H. C.; Hsu, S. Y.; Chen, M. H.; Wang, Y. F.; Kuo, T. F.; Chien, C.
淡江大學	1999-12-14	An elaborate spiral model for developing multimedia computer based instruction systems	Hsu, S. Y.; 劉虎城; Liu, H. C.; Chen, M. H.; Yang, T. H.
國立臺灣大學	1999-12	Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-Wan (an emulsified meatball).	Hsu, S.Y.; Chung, H-Y.
國立臺灣大學	1999-12	Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball.	Hsu, S.Y; Yu, S.H.
國立臺灣大學	1998-12	Effects of food additives on the residual sulfamethazine level in pork processing.	Hsu, S.Y.
國立臺灣大學	1998-12	Effects of major ingredients on qualities of a low-fat emulsified meatball. In “Meat consumption and culture.	Hsu, S.Y.; Yu, S.H.
國立臺灣大學	1998-12	Effects of processing factors on qualities of emulsified meatball.	Hsu, S.Y.; Chung, H-Y.
國立臺灣大學	1997-12	Effects of cooking and processing on oxytetracycline residues in chicken bones and muscle tissues.	Hsu, S.Y.
淡江大學	1997-11	Sliding mode control with compensator for wind and seismic response control	Yang, J. N.; 吳重成; Wu, Jong-cheng; Agrawal, A. K.; Hsu, S. Y.
國立臺灣大學	1997-10	Risk assessment on the importation of chilled or frozen beef from Argentina.	Chou, C.C.; Yang, P.C.; Hsu, S.Y.; Yen, C.C.; Dong, H.; Chu, R.M.; Fuh, T.H.
國立臺灣大學	1996-12	Influence of processing methods on chlortetracycline residues in chicken eggs.	Hsu, S.Y.; Epstein, R.L.
國立臺灣大學	1996-12	Influence of processing methods on chlortetracycline residues in chicken muscle tissue.	Hsu, S.Y.; Epstein, R.L.
淡江大學	1996-01	Reduced-order sliding mode control with compensators for seismic response control	Yang, J. N.; Wu, Jong-cheng; Agrawal, A. K.; Hsu, S. Y.
國立臺灣大學	1995-12	Cooking effects on chloramphenicol residues in swine muscle tissue.	Hsu, S.Y.; Tang, J.J.; Epstein, R.L.; Lee, K.S.

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