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徐永鑫 副教授

學       歷

國立臺灣大學食品科技研究所  博士

職       稱 副教授
類       別 支援教師(烘焙管理系)
研究專長 食物學、營養學、烘焙原料學、烘焙科技
電       話 07-8060505 #22401
E-mail tristar@mail.nkuht.edu.tw

 

瀏覽數:
學年度 期刊等級 論文名稱(篇名)
110SCI,The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)
109其他,不同打發方式對蛋白起泡性及蛋糕質地之影響
109SCI,The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes
108SCI,ffect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples
108SCI,4. Yung-Shin Shyu, Hsin-I Hsiao, Jui-Yu Fang and Wen-Chieh Sung. 2019. Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies. Processes. 7(6), 360.(June-10)
107其他,不同澱粉應用於紫玉地瓜圓之研究
107其他,烘焙原料、麵糰重量及帶蓋與否對土司柔軟度之影響與評估探討
107SCI,Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread
107SCI,Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs
107其他,巧巧的認識您—巧克力的生世秘密
107SCI,Antidiabetic, Antihyperlipidemic, and Antioxidant Activities of Mulberry Lees Fermented Products in Diabetic Mice
106其他,油脂取代物柑橘纖維應用於麵包之研究與開發
105其他,紫甘藷冰淇淋之開發-市場導向觀點
104SCI,EI, Influence of raisin starter syrup concentrations on the properties of sourdough and sourdough bread.
104其他,以在來米粉取代低筋麵粉對戚風蛋糕品質之研究
104SCI,Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel
103其他,以甲基纖維素及葡萄糖氧化酶製作純米麵包之物化性質探討
103SCI,Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making
102其他,台灣北蕉在熟成過程中之物化與生化特性
102SCI,Protective role of litchi (Litchi chinensis Sonn.) flower extract against cadmium- and lead-induced cytotoxicity and transforming growth factor β1-stimulated expression of smooth muscle α-actin estimated with rat liver cell lines
100其他,不同種類油脂對食品乳化系統安定性之影響
100其他,牛奶及豆奶對乳酸菌發酵製品品質之影響
99SCI,Improving the emulsion stability of sponge cake by the addition of γ -polyglutamic Acid
99其他,湯種燙麵溫度、熟成時間與添加比例對土司物化性質之影響
98SCI,Antioxidative properties of protein hydrolysate from peanut dregs treated with esperase
98其他,Effects of atmospheric and vacuum frying on the quality of donuts
98SCI,Effect of Roasting Condition on the Antioxidative activity of the methanolic extract from defatted sesame meal.
97SCI,Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower
97SCI,Grape wine lees improves the rheological and antioxidant properties of ice cream
97其他,Effects of Rice Flour and Pregelatinization treatment on the physical properties of Chinese steamed cake.
97其他,Effect of Far-Infrared Oven on the Qualities of Bakery Products
97其他,The Effect of Lactobacillus Fermented Organic Fertilizer on the Qualities of Liucheng Orange(Citrus Sinensis (L.) Osbeck)
97其他,Effects of maltosyltrehalose syrup on the physicochemical properties of bakery products
97其他,Effects of amylase addition on dough and bread quality properties
97SCI,Antimutagenic and Antiproliferative Effects of Roasted and Defatted Peanut Dregs on Human Leukemic U937 and HL-60 Cells
97SCI,Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid. LWT - Food Science and Technology
96SCI,Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast
96其他,Investigation on characteristics of wheat for kao-liang wheat koji production
94其他,Antioxidative activities of hydrolysates from lees of rice wine
94O,Amtioxidative activities of hydrolyates from lees of rice wine