| 2023 |
江淑華, 吳仕文, 無麩質烘焙趨勢與未來展望, 烘焙資訊, 秋季版, pp. 8-11, Sep. 2023 |
| 2023 |
江淑華, 吳仕文, 豆餡與堅果於烘焙產品之運用, 烘焙資訊, 夏季版, pp. 20-24, Jun. 2023 |
| 2023 |
江淑華, 文世成, 如何讓蔬果與烘焙共舞, 烘焙資訊, 春季版, pp. 35-40, Feb. 2023 |
| 2022 |
江淑華, 吳仕文, 烘焙結合蔬食的創意新風潮, 烘焙資訊, 冬季版, pp. 16-21, Dec. 2022 |
| 2022 |
江淑華, 吳仕文, 香辛料與烘焙的絕妙組合, 烘焙資訊, 秋季版, pp. 20-24, Sep. 2022 |
| 2022 |
文世成, 張國榮, 廖漢雄, 吳武憲、林明學、江淑華、吳仕文, 無麩質奶素烘焙潮流, 職人烘焙誌, 45, pp. 3-6, Sep. 2022 |
| 2022 |
江淑華, 吳仕文, 缺蛋也能做蛋糕─探討植物蛋未來發展趨勢, 烘焙資訊, 夏季版, pp. 12-18, Jun. 2022 |
| 2022 |
Shu-Hua Chiang, Kai-Min Yang, Shiu-Yu Wang, Chih-Wei Chen, Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea, LWT - Food Science and Technology, vol. 163, 2022, May. 2022 |
| 2022 |
江淑華, 吳仕文, 植物基蛋白於烘焙的多元應用與發展趨勢, 烘焙資訊, 春季版, pp. 22-28, Mar. 2022 |
| 2021 |
江淑華, 彭昱寧, 吳仕文, 富含營養的堅果於烘焙產品之多元應用, 烘焙資訊, 冬季版, pp. 31-36, Dec. 2021 |
| 2021 |
江淑華, 吳仕文, 居家也能做出沒有牛奶的烘焙甜點, 烘焙資訊, 秋季版, pp. 18-22, Sep. 2021 |
| 2021 |
江淑華, 夏瀅瀅, 吳仕文, 植物奶發展與在烘焙甜點之應用, 烘焙資訊, 夏季版, pp. 28-32, Jun. 2021 |
| 2021 |
Chiang,S.H., Yang,K.M., Sheu,S.C., Chen,C.W., The bioactive compounds contents and potential protective effects of royal jelly protein hydrolysates against DNA oxidative damage and LDL oxidation, Antioxidants, vol. 10, 4, pp. 1-13, Apr. 2021 |
| 2021 |
Chiang, S. H., Yang, K. M., Lai, Y. C., Chen, C. W., Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds, International Journal of Food Properties, vol. 24, 1, pp. 1-16, Jan. 2021 |
| 2020 |
江淑華, 吳仕文, 素食果凍粉市場使用趨勢與特色應用, 烘焙資訊, 冬季版, pp. 18-23, Dec. 2020 |
| 2020 |
江淑華, 吳仕文, 張智翔, 全素烘焙素材的應用發展與趨勢, 烘焙資訊, 秋季版, pp. 12-16, Sep. 2020 |
| 2020 |
Chiang, S. H., Tsou, M. F., Chang, C. Y., Chen, C. W., Physicochemical characteristics, sensory quality, and antioxidant properties of Paochung tea infusion brewed in cold water, International Journal of Food Properties, vol. 23, 1, pp. 1611-1623, Sep. 2020 |
| 2020 |
江淑華, 杜欣煣, 簡維岑, 吳仕文, 全素烘焙新素材-鷹嘴豆蛋白, 烘焙資訊, 春季版, pp. 28-32, Mar. 2020 |
| 2019 |
江淑華, 吳仕文, 施建瑋, 創新無麩質飲食潮流 健康不過敏, 食品資訊, Apr. 2019 |
| 2018 |
Chiang, S. H., Lin, C. C., Antioxidant properties of different portions of organic Anoectochilus formosanus HAYATA with different drying treatments, Bioscience Journal, Jan. 2018 |
| 2017 |
Chiang, S. H., Wang, S. Y., Chang, C. Y., Chen, C. W., Bovine colostrum whey protein hydrolysate inhibits cell DNA damage and LDL oxidation in vitro, Molecules, vol. 3, 22, Jan. 2017 |
| 2016 |
Chen, C. W., Chang, C. Y., Chiang, S. H.*, The inhibition effect of cell DNA oxidative damage and LDL oxidation by bovine colostrums, Molecules, vol. 10, 21, Oct. 2016 |
| 2016 |
江淑華, Research on selecting factors of decisions making of elementary english teacher using animation in teaching, International Journal of Leisure Information Management, Jan. 2016 |
| 2014 |
江淑華, 陳盈貝, 深層海水於食品產業之應用, 化工月刊, vol. 258, Dec. 2014 |
| 2014 |
S. M. Lee,1, S. H. Chiang,1, H. Y. Wang, P. S. Wu,*, Curcumin enhances the production of major structural components of elastic fibres, elastin and fibrillin-1, in normal human fibroblast cells., Biosci. Biotech. Bioch., vol. 79, 2, Oct. 2014 |
| 2014 |
Y. S. Chen, S. M. Lee, Y. J. Lin, S. H. Chiang,*, Effects of danshensu and salvianolic acid B from Salvia miltiorrhiza bunge (Lamiaceae) on cell proliferation and collagen and melanin production., Molecules, vol. 19, 2, Jan. 2014 |
| 2013 |
沈志堅, 江淑華, 宋映呈, 增補丹參對手球運動員球速與十級跳躍運動表現之影響, 交大體育學刊, vol. 6, Dec. 2013 |
| 2013 |
C. W. Chen, S. H. Chiang, S. Y. Wang, Y. T. Lin, Growth inhibition and differentiating effects of protein hydrolysayesfrom bovine colostrums on human leukemic U937 cells., J. Food Biochem., vol. 37, 1, Jan. 2013 |
| 2013 |
柴御清, 江淑華, 陳志瑋, 鄭明清, 流化床噴霧乾燥造粒與噴霧乾燥於食品工業之應用, 化工技術, vol. 241, Jan. 2013 |
| 2012 |
J. Y. Chen, Y. J. Lai, S. H. Chiang, C. C. Chou, Antitumor cell proliferation and antigenotoxic effects of sufu and koji granule, the Chinese traditional fermented product of soybeans., J. Food Drug Anal., vol. 20, 4, Oct. 2012 |
| 2012 |
江淑華, 林宥彤, 涂瑞澤, 冷凍乾燥技術於食品工業之應用, 化工技術, vol. 232, Jan. 2012 |
| 2012 |
S. H. Chiang, Y. S. Chen, M. S. Hung, S. M. Lee, The enhancement effect of Salvia miltiorrhiza on melanin production of B16F10 melanoma cells., J. Med. Plants Res., vol. 6, 26, Jan. 2012 |
| 2012 |
C. H. Kuo,1, S. H. Chiang,1, H. Y. Ju, Y. M. Chen, Enzymatic synthesis of Rose Aromatic Ester (2-Phenylethyl Acetate) by Lipase., J. Sci. Food Agric., vol. 92, 10, Jan. 2012 |
| 2012 |
顏豪呈, 林美素, 江淑華*, 探討人工光源對牛樟芝菌絲之影響, 化工技術, vol. 233, Jan. 2012 |
| 2012 |
S. H. Fand, S. H. Chiang, S. Y. Hsu, C. C. Chou, Cold shock treatments affect the viability of Streptococcus thermophilus BCRC 14085 in various adverse conditions., J. Food Drug Anal., vol. 20, 1, Jan. 2012 |
| 2011 |
C. W. Chen, S. H. Chiang, S. Y. Wang, Y. T. Lin, Inhibitory effects of bovine colostrum protein hydrolysates on human leukemic U937 cell growth., J. Food Drug Anal., vol. 19, 3, Jan. 2011 |
| 2010 |
C. W. Chen, T. W. Shen, S. H. Chiang, S. Y. Wang, Studies on pH, thermal and storage stability of immunoglobulin G of microencapsulated bovine colostrums and whey., J. Sci Eng. Technol., vol. 6, 4, Oct. 2010 |
| 2010 |
S. H. Chiang, T. W. Shen, C. W. Chen, S. Y. Wang, Studies on pepsin and trypsin tolerance and reaction of lipopolysaccharides from microorganisms of immunoglobulin G of microencapsulated bovine colostrums and whey., J. Sci Eng. Technol., vol. 6, 1, Jan. 2010 |
| 2009 |
C. K. Hsu, S. H. Chiang, S. Y. Wang, C. W. Chen, Effect of flour additives on the quality of toast bread., J. Sci Eng. Technol., vol. 5, 4, Oct. 2009 |
| 2009 |
江淑華, 陳志瑋, 張基郁, 涂瑞澤, 微膠囊化技術於食品工業之應用, 化工技術, vol. 192, Jan. 2009 |
