| Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product KC Hsu FOOD CHEMISTRY 122 (): 42-48, 2010 | 296 | 2010 |
| Peptides derived from Atlantic salmon skin gelatin as dipeptidyl-peptidase IV inhibitors ECY Li-Chan, SL Huang, CL Jao, KP Ho, KC Hsu Journal of Agricultural and Food Chemistry 60 (4), 973-978, 2012 | 259 | 2012 |
| Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7 KC Hsu, CL Jao | 205 | 2011 |
| Angiotensin I-converting enzyme inhibitory peptides: Inhibition mode, bioavailability, and antihypertensive effects CL Jao, SL Huang, KC Hsu | 169 | 2012 |
| Evaluation of processing qualities of tomato juice induced by thermal and pressure processing KC Hsu LWT-Food Science and Technology 41 (3), 450-459, 2008 | 165 | 2008 |
| Dipeptidyl-peptidase IV inhibitory activity of peptides derived from tuna cooking juice hydrolysates SL Huang, CL Jao, KP Ho, KC Hsu Peptides 35 (1), 114-121, 2012 | 156 | 2012 |
| Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting JS Hwang, KM Lai, KC Hsu Food Chemistry 104 (2), 746-753, 2007 | 150 | 2007 |
| Antioxidative Properties of Peptides Prepared from Tuna Cooking Juice Hydrolysates with Orientase (Bacillus subtilis) KC Hsu, GH Lu, CL Jao FOOD RESEARCH, 2009 | 126 | 2009 |
| Fish skin gelatin hydrolysates as dipeptidyl peptidase IV inhibitors and glucagon-like peptide-1 stimulators improve glycaemic control in diabetic rats: A comparison between … TY Wang, CH Hsieh, CC Hung, CL Jao, MC Chen, KC Hsu Journal of Functional Foods 19, 330-340, 2015 | 111 | 2015 |
| Changes in conformation and sulfhydryl groups of tilapia actomyosin by thermal treatment WC Ko, CC Yu, KC Hsu LWT-Food Science and Technology 40 (8), 1316-1320, 2007 | 90 | 2007 |
| Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage KC Hsu, FJ Tan, HY Chi | 89 | 2008 |
| The development of bioactive peptides from dietary proteins as a dipeptidyl peptidase IV inhibitor for the management of type 2 diabetes CL Jao, CC Hung, YS Tung, PY Lin, MC Chen, KC Hsu BioMedicine 5, 1-7, 2015 | 84 | 2015 |
| Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis niloticus) on hydrostatic pressure treatment KC Hsu, JS Hwang, CC Yu, CL Jao Food chemistry 103 (2), 560-564, 2007 | 80 | 2007 |
| Protein hydrolysates from tuna cooking juice inhibit cell growth and induce apoptosis of human breast cancer cell line MCF-7 CC Hung, YH Yang, PF Kuo, KC Hsu Journal of Functional Foods 11, 563-570, 2014 | 77 | 2014 |
| Changes in Gelatinization and Rheological Characteristics of Japonica Rice Starch Induced by Pressure/Heat Combinations FJ Tan, WT Dai, KC Hsu JOURNAL OF CEREAL SCIENCE 49 (2) 285~ 289, 2009 | 77 | 2009 |
| Effect of hydrostatic pressure on aggregation and viscoelastic properties of tilapia (Orechromis niloticus) myosin KC Hsu, WC Ko Journal of Food Science 66 (8), 1152-1162, 2001 | 74 | 2001 |
| Porcine skin gelatin hydrolysate as a dipeptidyl peptidase IV inhibitor improves glycemic control in streptozotocin-induced diabetic rats SL Huang, CC Hung, CL Jao, YS Tung, KC Hsu | 73 | 2014 |
| A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE FJ Tan, KM Lai, KC Hsu JOURNAL OF TEXTURE STUDIES 41, 153-170, 2010 | 63 | 2010 |
| Effect of hydrostatic pressure on molecular conformation of tilapia (Orechromis niloticus) myosin WC Ko, CL Jao, KC Hsu Journal of Food Science 68 (4), 1192-1195, 2003 | 61 | 2003 |
| Improvement of glycemic control in streptozotocin-induced diabetic rats by Atlantic salmon skin gelatin hydrolysate as the dipeptidyl-peptidase IV inhibitor CH Hsieh, TY Wang, CC Hung, MCCKC Hsu | 58 | 2015 |
