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機構	日期	題名	作者
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.
國立臺灣大學	1995-12	Depletion of pesticides through chicken eggs.	Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-jen ,Shen, Tian-fuh.
國立臺灣大學	1995-12	Effects of cooking on pesticide residues in chicken eggs.	Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-jen; Shen, Tian-fuh.
國立臺灣大學	1995-12	Optimization of surimi processing system with a central composite design method.	Hsu, S.Y.
國立臺灣大學	1995-12	Processing effects on sulfamethazine residue in swine muscle tissue.	Hsu, S.Y.; Kuo, C.H.
國立臺灣大學	1995	Depletion of pesticides through chicken eggs.	Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-Jen; Shen, Tian-fuh Shen
國立臺灣大學	1995	Effects of cooking on pesticide residues in chicken eggs.	Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-Jen; Tian-Fuh Shen
國立臺灣大學	1994-12	Processing effects on pesticide residues in swine muscle tissues.	Hsu, S.Y.; Epstein, R.L.
淡江大學	1994-11	A new dynamic approach for finding the contour of bi-level images	Chow, Louis R.; 劉虎城; Liu, Hoo-cheng; Hsu, S. Y.; Wu, D. W.
淡江大學	1994-08	Parametric Control of Seismic-Excited Structures	Yang, J. N.; Wu, J. C.; Hsu, S. Y.
國立臺灣大學	1994	Depletion of Pesticides Via Chicken Eggs	Hsu, S. Y.; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, S. Y.; Epstein, Robert L.; Chiou, Huei-Jen; Shen, Tian-Fuh
國立臺灣大學	1994	Influence of Cooking on Pesticides in Eggs	Hsu, S. Y.; Epstein, Robert L.; Chiou, H. J.; 沈添富; Hsu, S. Y.; Epstein, Robert L.; Chiou, H. J.; Shen, Tian-Fuh
國立臺灣大學	1993-12	Influence of cooking/processing conditions on levamisole residues in swine muscle tissues. In Residues of Veterinary Drugs in Food""	Hsu, S.Y.; Epstein, R.L.
淡江大學	1993-05	A New Approach for the Generation of Circles	Hsu, S. Y.; 趙榮耀; Chow, Louis R.; 劉虎城; Liu, H. C.
淡江大學	1993-01	Two Efficient Global-Perspective Boundary Extracting Methods for Bilevel Images	趙榮耀; Chow, Louis R.; Hsu, S. Y.; 劉虎城; Liu, Hoo-Cheng; Wu, D. W.; Hsieh, Wen-chin
淡江大學	1991-06	A Prototype of An ICAI System -- Inferring Student Learning State with A Neural Network Approach	趙榮耀; Chow, Louis R.; Hsu, S. Y.; Lin, Y. C.
國立臺灣大學	1989-12	Optimization of surimi processing systems: effect of various process parameters.	Hsu, S.Y.
國立臺灣大學	1988-10	Some remarks on developing application programs in Visual	Cheng, K.Y.; Hwu, M.S.; Hsu, S.Y.
國立臺灣大學	1984-12	A multilevel approach for preliminary process development and demonstration on developing whey processing systems.	Hsu, S.Y.
國立臺灣大學	1984-12	PPDPAK: Preliminary process development package for whey processing systems.	Hsu, S.Y.; Okos, M.R.
國立臺灣大學	1983-12	A multi-level approach for preliminary process development and a demonstration on developing whey-processing systems.	Hsu, S.Y.; M.R. Okos , G.V. Reklaitis.
國立臺灣大學	1981-12	Flavor volatile of scrambled egg products as affected by composition. In Quality of Eggs""	Hsu, S.Y.; Chen, T.C.
國立臺灣大學	1980-12	Flavor volatile of scrambled egg products as affected by cooking methods and compositions.	Hsu, S.Y.

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