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| Issue Date | Title | Author(s) | Text |
| - | Antioxidant activity of phenolic compounds extracted from fresh and dried water caltrop pulp (Trapa taiwanensis Nakai) | Chiang, P.Y.; 江伯源; Ciou, J.Y.; Hsieh, L.C. | - |
| - | Assessing Taiwan-style sausages preparation and quality properties in processing mode system | Shi-Wei Chen; 陳世偉 | |
| - | Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth | Chiang, P.Y.; 江伯源; Li, P.H.; Huang, C.C.; Wang, C.C.R. | - |
| - | Chemical composition and physical characteristics of water caltrop during growth | Chiang, P.Y.; 江伯源; Li, P.H.; Huang, C.C.; Wang, C.R. | - |
| - | Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth | Huang, C.C.; 江伯源; Chiang, P.Y.; Chen, Y.Y.; Wang, C.C.R. | - |
| - | Effect of micronization on functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarp | Wang, C.C.R.; 江伯源; Ciou, J.Y.; Chiang, P.Y. | - |
| - | Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn.) | Chiang, F.Y.; 江伯源; Luo, Y.Y. | - |
| - | Evaluation of the Functional Properties and Granulization of Micronized Roselle Tea Residual Powder | Lai, Wan-Ru; 賴宛如 | - |
| - | Evaluation on Quality and Release Properties of Complex Multi-layer Turmeric Powder Prepared with Different Fluid-bed Chamber Models | Chun-Hsiang Hsu; 許俊祥 | |
| - | Oxidative Stability of Algae Oil and Its Release Characteristics of Self-emulsified Gel Carrier with Oryzanol | Kai-Min Yang; 楊楷民 | |
| - | Physicochemical properties of water caltrop (Trapa taiwanensis Nakai) starch during growth period | Wang, C.C.R.; 江伯源; Chiang, P.Y.; Li, P.H.; Huang, C.C. | - |
| - | Physicochemical properties of water caltrop and starches from different varieties and development stages | 李柏憲; Li, Po-Hsien | - |
| - | Preparation and sustained release property of gastro-floating tablets of roselle extract | Hai-Yao Wu; 吳海瑤 | |
| - | Preparation of micro hydrogel beads composed of fermented soy milk and okara and the evaluation its releasing properties | Hsing-Hua Ku; 顧倖華 | |
| - | Quality and Release Properties of Curcumin Coated Sugar Spheres by Multi-layer film via Rotor Side-spray Fluidized Bed | Hung-Chi Peng; 彭泓期 | |
| - | Rheological Characteristics and Morphology of Dialdehyde Starch/Meat Composites during Heating | Chiang, P.Y.; 江伯源; Li, J.Y.; Chen, M.L. | - |
| - | Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH | Wu, Hai-Yao; Yang, Kai-Min; Chiang, Po-Yuan; 江伯源 | |
| - | Stady on pigemnt stabilities and degradation kinetics of adzuki bean | 薛怡芳; Shiue, Yi-Fang | - |
| - | Studies on the Functional Hydrogel Beads of Burdock Leaf Extracts and the Evaluation of in vitro Release Control | 蔡馥亘; Tsai, Fu-Hsuan | - |
| - | Studies on the viscosity stability and modification technique of soy sauce paste | Chien, Ching-Yi; 簡靜怡 | - |
