研究成果列表
單位名稱食品科學系教師姓名許成光
教師分級教授專兼任專任
在校狀態在職行政職務

期刊論文（共計36筆）
序號學年度學期年度月份作者題目通訊作者作者順位期刊名稱卷數頁數關鍵字
1107220196Ferng S, Huang WH, Wu CP, Lu YT, Hsu CK, Chiou RYY, Ting CHA controlled fermentation environment for producing quality soya sauce否其他Advances in Technology Innovation4 11-20  
2106220186Ferng S, Ting CH, Wu CP, Lu YT, Hsu CK, Chiou RYYEnergy-effective predictive temperature control for soy mash fermentation based on compartmental pharmacokinetic modelling否其他Advances in Technology Innovation3 70-77  
3106220186Nguyen Xuan Hoang, Sophia Ferng, Ching-Hua Ting, Ying-Chen Lu, Yu-Fong Yeh, Yi-Ru Lai, Robin Yih-Yu-Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce是其他LWT-Food Science and Technology92 234-241  
4105220175Hhieh MC, Huang CH, Yang HW, Chen JC, Hsu CKBlack soybean seed coat containing diet enhancing the growth performance of juvenile hybrid tilapia Orechromis nitoticus X O. aureus是其他Aquaculture Research48 2593-2601  
51051201612Hoang NX, Ferng S, Ting CH, Huang WH, Chiou RYY, Hsu CKOptimizing the initial moromi fermentation conditions to improve the quality of soy sauce是其他LWT-Food Science and Technology74 242-250  
61051201612許成光新穎醬油發酵技術是第一順位食品資訊276 76-80  
71051201610Jhan JK, Chung YC, Chen GH, Chang CH, Lu YC, Hsu CKAnthocyanins contents in the seed coat of black soybean and their anti-human tyrosinase activity and antioxidative activity是其他International Journal of Cosmetic Science38 319-324  
8103220157Chao WW, Chung YC, Shih IP, Wang HY, Chou ST, Hsu CKRed bean extract inhibits lipopolysaccharide-induced inflammation and H2O2-induced oxidative stress in RAW 264.7 macrophages是其他Journal of Medicinal Food18 724-730  
9102220147Yang HW, Hsu CK, Yang YFEffect of thermal treatments on antinutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans否第二順位Journal of the Science of Food and Agriculture94 1794-1801  
101021201312Hsu CK, Lin WH, Yang HWInfluence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction是第一順位Journal of the Science of Food and Agriculture93 3883-3890  
11102120138Shou ST, Chung YC, Peng HY, Hsu CKImproving antioxidant status in aged mice by 50% ethanol extract from red bean fermented by Bacillus subtilis是其他Journal of the Science of Food and Agriculture93 2562-2567  
12101220134Chen GH, Huang FS, Lin YC, Hsu CK, Chung YCEffects of water extract from anaerobic fermented Toona sinensis Roem on the expression of antioxidant enzymes in the Sprague-Dawley rats是其他Journal of Functional Foods5 773-780  
13100220127Hsu CK, Chou ST, Huang PJ, Mong MC, Wang CK, Hsueh YP, Jhan JKCrude ethanol extracts from grape seeds and peels exhibit anti-tyrosinase activity是第一順位Journal of Cosmetic Science63 225-232  
14100220126許成光山藥的保健效能與應用是第一順位食品資訊249 44-50  
15099220115Hsu, C.K.*, Yeh, J.Y., Wei, J.H.Protective effects of the crude extracts from yam (Dioscorea alata) peel on tert-butylhydroperoxide-induced oxidative stress in mouse liver cells是第一順位Food Chemistry 126 429-434  
160991201012許成光Salanum lyratum extract inhibits Helicobacter pylori-mediated apoptosis in human gasric epithelial cells否其他Anticancer Research30 1189-1194  
17098220105Yang, J.S., Wu, C.C., Kuo, C.L., Yeh, C.C., Chueh, F.S., Hsu, C.K., Wang, C.K., Chang, C.Y., Ip, S.WSolannm lyratum extract affected immune response in normal and leukemia murine animal in vivo否其他Human and Experimental Toxicology29 359-367  
18098220103Hwang, J.Y., Shyu, Y.S., Wang, Y.T., and Hsu, C.K.*Antioxidative properties of protein hydrolysate from peanut dregs treated with esperase是其他LWT-Food Science and Technology 43 285-290   
19098120099Lai, W.W., Yang, J.S., Lai, K.C., Kuo, C.L., Hsu, C.K., Wang, C.K., Chang, C.Y., Lin, J.J., Tang, N.Rhein induced apoptosis through the endoplasmic reticulum stress, caspase- and mitochondria-dependent pathways in SCC-4 human tongue squamous cancer cells否其他In vivo23 309-316  
20097220097Yin, M.C., Lin, C.C., Wu, H.C., Tsao, S.M. and Hsu, C.K.Apoptotic effects of protocatechuic acid in human breast, lung, liver, cervix, and prostate cancer cells: potential mechanisms of action否其他Journal of Agricultural and Food Chemistry57 6468-6473  
21097220096 Liu, C.L., Hsu, C.K., Chen, C.C., and Hsu, M.M.Combination of deoxidized water and sterilized packaging to improve the quality of cooked rice stored at room temperature否第二順位Taiwanese Journal of Agricultural Chemistry and Food Science47 133-144  
22097220094Chang, C.T., Hsu, C.K., Chou, S.T., Chen, Y.C., Huang, F.S., Chung, Y.C.Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus否第二順位International Journal of Food Science and Technology44 799-806  
23097120091Hwang, J.Y., Shyu, Y.S., and Hsu, C.K.* Grape wine lees improves the rheological and adds antioxidant properties to ice cream.是第三順位LWT-Food Science and Technology42 312-318  
24096220087Shyu, Y.S., Hwang, J.Y., and Hsu, C.K.*Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid是第三順位LWT-Food Science and Technology41 982-987  
25096220085Hsu, C.K., Chiang, B.H., Chen, Y.S., Yang, J.H., Liu, C.L.Improving the antioxidant activity of buckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water否第一順位Food Chemistry 108 633-641  
26096220085Chung, Y.C., Chiang, B.H., Wei, J.H., Wang, C.K., Chen, P.C., and Hsu,C.K.* Effects of blanching, drying and extraction processes on the antioxidant activity of yam (Dioscorea alata)是其他International Journal of Food Science and Technology 0 859-864  
270961200712Chung, Y.C., Hsu, C.K., Ko, C.Y., and Chan, Y.C.Dietary intake of xylooligosaccharides improves the intestinal microbiota, fecal moisture, and pH value in the elderly是第二順位Nutrition Research    
280961200712Hsu, C.K., Chang, C.T., Lu, H.Y., and Chung, Y.C.Inhibitory effects of the water extracts of Lavendula sp. on mushroom tyrosinase activity是第一順位Food Chemistry    
290961200710Liu, C.L., Chen, Y.S., Yang, J.H., Chiang, B.H., and Hsu, C.K.*Trace element water improves the antioxidant activity of buckwheat (Fagopyrum esculentum Moench) sprouts否第一順位Journal of Agricultural and Food Chemistry    
30096120079Liu, C.L., Hsu, C.K., and Hsu, M.M.Improving the quality of fresh-cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging是第二順位Packaging Technology and Science    
31095220075Chung, Y.C., Chiang, B.H., Chen, P.C., Huang, P.C., and Hsu, C.K.* Effect of storage on the gel-forming properties of yam-containing surimi gels否其他International Journal of Food Science and Technology    
320951200610Chou, S.T., Chiang, B.H., Chung, Y.C., Chen, P.C., and Hsu, C.K.*Effects of storage temperatures on the antioxidative activity and composition of yam否其他Food Chemistry    
33095120068Liao, J.W., Hsu, C.K., Wang, M.F., Hsu, W.M., and Chan, Y.C.Beneficial effect of Toona sinensis Roemor on improving cognitive performance and brain degeneration in senescence-accelerated mice是第二順位British Journal of Nutrition    
340941200511Chiang, B.H., Chou, S.T., and Hsu, C.K.*Yam affects the antioxidative and gel-forming properties of surimi gels是其他Journal of the Science of Food and Agriculture0 2385-2390  
35093220053Chung, Y.C., Chen, S.J., Hsu, C.K., Chang, C.T., and Chou, S.T.Studies on the antioxidative activitives of Graptopetalum paraguayense E. Walther.是第三順位Food Chemistry 0 419-424  
36092220046Hsu, C.K., Liao, J.W., Chung, Y.C., Hsieh, C.P., and Chan, Y.CXylooligosaccharides and fructooligosaccharides affect the intestinal microbiota and precancerous colonic lesions development in rats否第一順位Journal of Nutrition 134 1523-1528  

會議論文（共計19筆）
序號學年度學期年度月份作者題目通訊作者作者順位發表性質會議論文集或研討會名稱地點
11051201611江惇惠Black soybean seed coat containing deit enhancing the growth performance of juvenile hybrid tilapia Orechromis nitoticus x O. aureus是第一順位口頭發表The 6th International Symposium in Phytochemicals-Bioactivities and Disease Pevention of Phytochemic  
21041201512Nguyen Xuan Hoang、黃薇樺、馮淑慧、丁慶華、朱健松、許成光A new method to improve the quality of soy sauce by a combination of fermentation temperature, sodium chloride concentration and Zygosaccharomyces rouxii是第一順位壁報發表台灣食品科學技術學會第四十五次會員大會  
31041201512張裴芝、許成光黑豆抗氧化物之最優化萃取條件是第一順位壁報發表台灣食品科學技術學會第四十五次會員大會  
4103220155張志翔、王麒智、許成光Evaluation of hepatoprotective activity of black soybean extracts and the development of functional beverage from black soybean是第一順位壁報發表The 2nd Taiwan-Japan Food Science, Technology and Industry Symposium  
51031201412許成光花青素與黑豆茶湯減緩四氯化碳誘導小鼠之急性肝損傷是第二順位壁報發表台灣食品科學技術學會第四十四次會員大會  
61031201412許成光烘烤對黑豆水萃取物的抗氧化物質及護肝功效之影響是第二順位壁報發表台灣食品科學技術學會第四十四次會員大會  
7102220146許成光Optimum fermentation conditions for production of fermented red beans with multi-bioactvities using co-cultures of Bacillus Subtilis and Lactobacillus Delbrueckii Sp. Bulgaricus是第一順位壁報發表International Scientific Conference Probiotics and Prebiotics  
8102220146許成光Differentiation of Bacillus Subtilis from Lactobacillus Delbrueckii in the co-culture conditions for fermenting red beans否其他壁報發表International Scientific Conference Probiotics and Prebiotics  
9102120141許成光飼料中添加紫山藥對雜交吳郭魚(Oreochromisniloticus X O.aureus)成長表現及抗氧化酵素的影響是第二順位壁報發表台灣水產學會學術論文發表會  
10101220137許成光Protective function of black soybean tea against carbon tetrachloride-induced liver damage in Sprague-Dawley rats是其他壁報發表Annual Meeting of Institute of Food Technologists  
11101220137許成光Black soybean tea shows protective function against carbon tetrachloride-induced liver damage in Sprague-Dawely rats是第一順位壁報發表International Conference on Food Science and Nutrition  
12101220137許成光Influence of different preheating methods on the quality properties of black soybean是第一順位壁報發表International Conference on Food Science and Nutrition  
131011201211許成光烘烤與微波處理紫米對其熱水萃取物之花青素及抗氧化能力的影響是第二順位壁報發表台灣食品科學技術學會第四十二次會員大會  
141011201211許成光黑豆與黑豆種皮的抗氧化能力分析是第二順位書面發表台灣食品科學技術學會第四十二次會員大會  
15100220126許成光Polyphenol, flavanoid, and anthocyanin contents in the seed coat of black soybean (Glycine max (L.) Merr.) 是第一順位壁報發表Annual Meeting of Institute of Food Technologists  
161001201112許成光飼料中添加台農一號山藥對吳郭魚生長及抗氧化之影響是第二順位壁報發表台灣食品科學技術學會第四十一次會員大會  
17099220116許成光In vitro anti-melanogenesis effect of 50% ethanol extgract from seed coat of black soybean是第三順位壁報發表7th Asia Pacific Conference on Clinical Nutrition  
18099120109許成光In vitro anti-melanogenesis effect of 50% ethanol extract from seed coat of black soybean是第一順位壁報發表14th International Biotechnology Symposium and Exhibition  
19099120109許成光Antioxidant properties of the crude extracts from yam (Dioscorea alata) peel on tert-butylhydroperoxide-induced oxidative stress in mouse liver cells是第一順位壁報發表14th International Biotechnology Symposium and Exhibition  

研究計畫（共計20筆）
備註欄說明：「教師研究計畫管理系統轉入之計畫」（係指依「國立嘉義大學產學合作計畫實施要點」第3點規定，與政府機關、法人、公民營事業機構、民間團體、學術研究機構等合作辦理有關事項，以本校名義與合作機構辦理簽約，其經費撥入本校之產學合作計畫。)
序號學年度學期年度月份參與性質委辦單位計畫名稱開始日期結束日期經費備註欄
11111202308計畫主持人其他政府機關-其他政府單位112年度脫水食品業原物料耗用通常水準調查研訂作業2022/08/262023/12/31150,000教師研究計畫管理系統轉入之計畫
21101202201計畫主持人農業部雲嘉南區農產加值打樣服務聯盟2022/01/012022/12/312,200,000教師研究計畫管理系統轉入之計畫
31101202108計畫主持人其他民間企業團體-其他民間企業團體或個人快速釀造技術提昇黑豆醬油之營養與創造在地美食之經濟價值2021/08/012022/01/31350,000教師研究計畫管理系統轉入之計畫
41091202009計畫主持人其他民間企業團體-其他民間企業團體或個人台灣國產黑豆天貝休閒食品開發2020/09/012021/02/28100,000教師研究計畫管理系統轉入之計畫
51091202009計畫主持人其他民間企業團體-其他民間企業團體或個人國產紫番薯塊優格開發計畫2020/09/012021/02/28100,000教師研究計畫管理系統轉入之計畫
61071201808計畫主持人國家科學及技術委員會富含花青素的黑豆營養補充飲品的開發(II)2018/08/012019/07/31800,000
71061201708計畫主持人國家科學及技術委員會富含花青素的黑豆營養補充飲品的開發2017/08/012018/07/311,120,000
81051201608計畫主持人國家科學及技術委員會溫控醬油的快速發酵技術最適化研究2016/08/012017/07/31670,000
91042201607計畫主持人國家科學及技術委員會產學合作計畫-產業升級創新平台輔導計畫(協助傳統產業技術開發計畫)—黑豆機能性茶包開發2016/07/282017/07/27200,000
101031201408共同主持人國家科學及技術委員會利用Error-Prone PCR及DNA Shuffling技術製備chitin deacetylase-chitosanase雙功能重組酵素及其特性與應用研究2014/08/012015/07/311,300,000
111031201408共同主持人國家科學及技術委員會綠能科技應用於傳統醬油製程之改進2014/08/012015/07/31830,000
121021201401計畫主持人其他民間企業團體-其他民間企業團體或個人檢驗分析及技術推廣服務中心食品檢驗組2014/01/012014/12/312,000,000
131021201308計畫主持人國家科學及技術委員會黑豆萃取物護肝效能與安全性評估2013/08/012014/07/31870,000
141012201305計畫主持人其他民間企業團體-其他民間企業團體或個人以線性規劃及非線性規劃評估配方食品效益2013/05/102013/11/30500,000
151011201301計畫主持人其他民間企業團體-其他民間企業團體或個人生科院附設檢驗中心食品檢驗組2013/01/012013/12/312,000,000
161011201208計畫主持人國家科學及技術委員會山藥對魚類生長、抗氧化與免疫力的影響2012/08/012013/07/311,010,000
171001201201計畫主持人其他民間企業團體-其他基金(如基金會)生科院附設檢驗中心食品檢驗組2012/01/012012/12/312,000,000
181001201108計畫主持人國家科學及技術委員會奈米脂質微粒技術開發黑豆為皮膚保健機能性原料2011/08/012012/07/31635,000
190991201008計畫主持人國家科學及技術委員會葡萄細胞的抗氧化、抗發炎及抑制黑色素形成的生理活性成分的分離與效能評估(II)2010/08/012011/07/311,377,000
20097120088計畫主持人國家科學及技術委員會葡萄細胞的抗氧化、抗發炎及抑制黑色素形成的生理活性成分的分離與效能評評(II)2008/08/012011/07/314,293,000

學術活動（共計33筆）
序號學年度學期年度月份活動分類活動名稱活動地點/期刊學報/比賽名稱
1108220202學術期刊論文審查期刊論文審查Food Chemistry 
2107220195學術期刊論文審查期刊論文審查Food Chemistry 
31071201811學術期刊論文審查期刊論文審查journal of the science and food agriculture 
4107120189學術期刊論文審查期刊論文審查lwt-Food Science and Technology 
51041201511學術期刊論文審查審查期刊論文Food Chemistry 
6103120151學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
71031201411學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
8102220143學術期刊論文審查審查論文期刊LWT-Food Science and Technology 
91021201311學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
10102120139學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
11102120138學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
12101220137學術期刊論文審查審查期刊論文Journal of Agricultural and Food Chemistry 
13101220133學術期刊論文審查審查期刊論文Food Chemistry 
14101120131學術期刊論文審查審查期刊論文Food Chemisty 
15101120131學術期刊論文審查審查期刊論文Food Chemistry 
16101120131學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
171011201211學術期刊論文審查審查期刊論文Food Chemistry 
18101120128學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
19101120128學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
20100220127學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
21100220127學術期刊論文審查審查期刊論文Journal of Agricultural and Food Chemistry 
22100220126學術期刊論文審查審查期刊論文Food Chemistry 
23100220124學術期刊論文審查審查期刊論文Food Chemistry 
241001201112學術期刊論文審查審查期刊論文Food Chemistry 
251001201111學術期刊論文審查審查論文期刊Food Chemistry 
261001201110學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
27099220117學術期刊論文審查審查期刊論文International Journal of Food Science and Technology 
28099220116學術期刊論文審查審查期刊論文Journal of Agricultural and Food Chemistry 
29099220114學術期刊論文審查審查期刊論文Food Chemistry 
30099220114學術期刊論文審查審查期刊論文International Journal of Food Science and Technology 
31099220113學術期刊論文審查審查期刊論文LWT-Food Science and Technology 
32099220113學術期刊論文審查審查期刊論文Food Chemistry 
330991201011學術期刊論文審查審查期刊論文Journal of Agricultural and Food Chemistry 

推廣工作（共計47筆）
序號學年度學期年度月份推廣類別推廣名稱推廣地點
1108220203輔導食品加工實習教科書審查 
2108120201其他科技部研究發展司研究計畫複審會委員 
3108120201輔導教育部教學研究實踐計畫審查委員 
4108120201輔導擔任Food Chemistry期刊之審查委員 
5108120201輔導擔任Food Research International期刊審查委員 
6108120201輔導擔任Molecular期刊審查委員 
7108120201其他科技部大專生研究專題計畫審查委員 
8108120198學術演講或教學講習主講學術演講與交流Soegijapranata Catholic University, Indonesia 
9108120198學術演講或教學講習主講學術演講與交流University Tidar, Indonesia 
10108120198學術演講或教學講習主講學術演講與交流Widya Mandala Catholic University, Indonesia 
11107120191其他科技部大專生研究專題計畫審查委員 
12107120191其他全國高級中等學校 108 學年度農業類學生技藝競賽 
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