王宏綸

張克亮

110

透過貝類廢棄殼製備奈米級有機酸鈣之獲利性探討

Profitability analysis of nano organic acid calcium salt preparation from shellfish waste

陳惠宇

張克亮

107

大台北地區民眾對堅果消費行為之研究

The Study of the Consumer Behavior towards the Consumption of Nuts in Taipei Area

吳欣郁

張克亮

107

製造冷凍乾燥與噴霧乾燥蝦紅素粉末的獲利性探討

Profitability analysis of spray-dried and freeze-dried astaxanthin powders

聶皓宇

張克亮

105

不同乾燥條件對洛神花萃取液之 delphinidin-3-sambubioside 及 cyanidin-3-sambubioside 含量及抗氧化能力之影響

Effect of different drying conditions on the delphinidin-3-sambubioside and cyanidin-3-sambubioside contents and antioxidant capacity of Roselle extracts

周芷瑩

張克亮

105

糊精及卵磷脂進行還原蝦紅素微膠囊化之製備與特性探討

Preparation and characterization of microencapsulated astaxanthin by dextrin and lecithin

柯姿因

張克亮

104

微波輔助萃取蜆精及其生化特性之研究

Studies on the microwave-assisted extract of freshwater clam and its biochemical characteristics

林靜君

張克亮

104

生活型態及飲食與肥胖相關性之探討-以某國中學生為例

Relationship between lifestyle, diet and obesity - a case study in a junior high school

劉兆陽

張克亮

104

複合凝聚法對檸檬精油微膠囊特性之影響

The functionality of complex coacervation on the lemon essential oil microcapsules

李英旭

張克亮

104

以葡萄糖酸內酯為凝固劑及含有功能性成分之豆花質感特性探討

Textural properties of tou-hua coagulated with glucono-delta-lactone and functional ingredients

陳慶真

張克亮

103

以體外模擬探討紅麴幾丁聚醣豆花對油脂及膽酸吸附之影響

Effect of adding red yeast rice and chitosan on the in vitro bile acids and oilbinding ability of tou-hua

林明縈

張克亮

103

離子性多醣類對豆花質感特性之影響

The effect of ionic polysaccharides on the textural characteristics of tou-hua

林士淳

張克亮

103

酸與鹼水解對於魷魚墨黑色素產率與純度之影響

Effects of acid and base hydrolysis on the yield and purity of squid ink melanin

黃仲隆

張克亮

101

以廢棄蜆殼製備碳酸鈣次微米粒包覆抗壞血酸及其釋放能力

Preparation and release profile of calcium carbonate submicron particles encapsulating L-ascorbic acid from freshwater clam shells

莊淑雅

張克亮

101

酵素水解對龍鬚菜萃取物抗氧化活性之影響

Antioxidant activity of Gracilaria extracts after enzyme hydrolysis

郭柏儁

張克亮

101

最適化條件製備龍鬚菜多醣-鈣複合次微米顆粒

Optimum conditions for the preparation of Gracilaria polysaccharides-calcium composite submicron particles

王文吟

張克亮

100

幾丁聚醣處理對魚片鮮度品質之影響

The effect of chitosan treatment on the storage quality of fish fillets

龔吉宗

張克亮

100

包覆薑黃素魚油之二氧化矽幾丁聚醣複合微奈米粒之製備與抗腦腫瘤細胞活性探討

Fabrication and Anti-Brain Tumor Cell Effects of Curcumin-Fish Oil Encapsulated in Silica-Chitosan Nanoparticles

王廷軒

張克亮

100

以龍鬚菜多醣及廢棄文蛤殼製備有機酸鈣及次微米複合鈣

Preparation of calcium organic salts and submicron composite calcium from hard clam shells and Gracilaria polysacchrides

張淑芬

張克亮

99

幾丁聚醣奈米粒包覆Amoxicillin及其藥物控制釋放之研究

Study on Chitosan Nanoparticles as Delivery System for Amoxicillin

黃鈺雅

張克亮

99

高濃度蔗糖溶液中加熱對圓實金柑抗氧化活性之影響

The influence of heating in concentrated sucrose solution on the antioxidative properties of Fortunella japonica

李文渝

張克亮

99

不同萃取條件對薑萃取液之6-gingerol及6-shogaol含量及抗氧化能力的影響

Effect of different extraction conditions on the 6-gingerol and 6-shogaol contents and antioxidant capacity of ginger extracts

張元碩

張克亮

98

二氧化矽-幾丁聚醣奈米粒包覆不同水溶性成分之製備及其釋放能力

Preparation of silica-chitosan nanoparticles encapsulating different water soluble compounds and their release profiles

陳逸敬

張克亮

98

阿拉伯膠-β-環糊精-還原蝦紅素複合物之製備及安定性之探討

Preparation of gum arabic-β-cyclodextrin-astaxanthin complex and characterization of its stability during storage

黃士繽

張克亮

97

幾丁聚醣/β-環糊精複合載體之製備及其對還原蝦紅素微乳液安定性之探討

Preparation of chitosan/β-cyclodextrin complex particles and their effect on the stability of astaxanthin microemulsion

柯怡如

張克亮 陳榮輝

96

製備蝦紅素微乳液及其乳霜化妝品之探討

Preparation of astaxanthin microemulsion and cosmetic cream

黃令慧

張克亮

96

奈米粒固定化硫酸鋅及超氧歧化酶抗氧化能力探討

Antioxidative properties of zinc sulfate and superoxide dismutase immobilized on nanoparticles

張菀玲

張克亮

96

還原蝦紅素奈米粒之製備及其特性之探討

Preparation and characterization of astaxanthin nanoparticles

石文奇

張克亮

96

以逆微乳化法製備螢光矽奈米粒與其在大腸桿菌O157:H7檢測

Preparation of fluorescent silica nanoparticles using reverse microemulsion and the detection of Escherichia coli O157:H7

鄒裕民

張克亮

95

幾丁聚醣-麩胱甘肽-龍鬚菜多醣萃取物複合奈米粒之製備及抗氧化特性探討

Preparation and antioxidative properties of chitosan-glutathione-Gracilaria polysaccharide extract nanoparticles

陳凱萍

張克亮

95

液態及固態發酵方法所生產紅麴菌株

Study on the physiological and biochemical properties of monascus species produced by both liquid and solid fermentation methods

呂家穎

張克亮

94

含薑黃素萃取物幾丁聚醣奈米粒之製備及其特性之探討

Preparation and characterization of chitosan nanoparticles from Curcuma extract

謝仁琪

張克亮

94

幾丁聚醣-山藥萃取物奈米粒之凝膠化妝品製備及其對細胞抗氧化性的影響

Preparation of cosmetic gels with chitosan-Dioscorea extract nanoparticles and their antioxidative effect on cells

周宏銘

張克亮

94

幾丁聚醣-氧化矽螢光奈米粒之製備及其在大腸桿菌O157:H7檢測上之應用

Preparation of chitosan:silica fluorescent nanoparticles and their application for the detection of Escherichia coli O157:H7

古遠丰

張克亮

93

由紅麴萃取液製備幾丁聚醣奈米粒之方法及其特性之探討

Preparation and characterization of chitosan nanoparticles from Monascus extract

陳姿伶

張克亮

92

幾丁聚醣─果膠複合顆粒及交聯顆粒之特性及在包覆阿莫斯西林與其控制釋放上之研究

The Controlled Release of Amoxicillin from Coacervated and Cross-linked Chitosan─Pectin Particles

范國烜

張克亮

92

幾丁聚醣奈米粒之製備及其應用於紅黴素控制釋放之探討

Preparation of Chitosan Nanoparticles and Their Application on the Controlled Release of Erythromycin

張正昇

張克亮

91

幾丁聚醣液晶性質之探討及其於輸藥系統上之應用

Liquid Crystal Behavior of Chitosan and its Application on Drug Delivery System

吳勇毅

張克亮

91

不同方法製備幾丁聚醣膠粒之膨潤及其控制釋放特性

The preparation of chitosan beads, their pH-sensitivity and the controlled release of amoxicillin from the chitosan bead

鄒德純

張克亮

90

影響蔗糖擠壓造粒之因子及其在維生素C及阿斯匹靈控制釋放上應用

Factors influencing the extrusion granulation of sucrose and its application on the control release of vitamin C and aspirin

鄭福相

張克亮

90

以過氧化氫或臭氧降解幾丁聚醣及羧甲基纖維素之探討

Oxidative Degradation of Chitosan and Sodium Carboxymethyl Cellulose by Hydrogen Peroxide or Ozone

程修和

張克亮

90

以纖維素酵素與鳳梨酵素水解幾丁聚醣與羧甲基纖維素製備幾丁寡醣與纖維寡醣之比較

Preparation of chitooligosaccharides and cellooligosaccharides from the hydrolysis of chitosan and CMC by cellulase and bromelain

鄭大青

張克亮

90

不同溫度下仙人掌桿菌在液體培養基和米飯中的生長動力學

Growth Kinetics of B. cereus in Brain Heart Infusion and in Boiled Rice at Various Temperatures

林宜賢

張克亮

89

以氧化降解法製備水溶性幾丁聚醣與幾丁寡醣之探討

Oxidative depolymerization for Preparing water-soluble chitosan and chito-oligosaccharides

戴明志

張克亮

88

以氧化還原降解法從不同來源幾丁聚醣製備幾丁寡醣之探討

Preparation of chitooligosaccharides from chitosan of different chitin sources by oxidative reductive depolymerization

林澤青

張克亮

87

幾丁聚醣-果膠顆粒pH敏感性及其蛋白質控制釋出特性

Cntrolled protein release and ph sensitivity of chitosan-pectin particle

莊昶志

張克亮

87

以酵素性反應製備N-乙醯基幾丁寡醣

Preparation of N-Acetyl-Chitooligosaccharides by Enzymatic Reaction

李宗洋

張克亮

86

以化學法製備幾丁寡醣之探討;幾丁聚醣膜之物性與其生物分解性

Prapation of Chito-Oligomers by Chemical Methods; Physical Propertities and Biodegradation of Chitosan Membrane

張志嘉

張克亮

85

貯藏溫度及包裝方法對鱸魚鮮度之影響

The effects of storage temperature and packaging methods on the freshness of cultured sea bass (lateolabrax japonicus)

蔡政家

張克亮

85

以化學法由蝦殼製備機丁質及幾丁聚醣之處理條件與反應動力學之探討

Preparing chitin and chitosan from shrimp shell by chemical methods-treatment conditions and reaction kinetics