国立中兴大学学院(中心)系所特聘教授推荐表本推荐表共3.

1、國立中興大學學院（中心）學院特聘教授 審查小組意見姓名毛正倫性 別 男出生年 月曰48. 6. 9現職教授身劉分證號碼略特聘教授聘期自民國98年8月1日起至100年7月31日止適用條款符合國立中興大學特聘教授設置辦法第三條第一項第三 款規定。（第款者得免經學院特聘教授番查小組番查）證明文件曾獲國科會傑出研究獎證明文件。獲本校教學特優教師獎證明文件。獲國科會年度專題研究計畫研究主持費證明文件 甲等研究獎勵費：88、89學年度（1.5 * 2 3）研究主持費：91、92、93、94、95、96、97年度、（另預核98、99年度） （近10年 10次）。B內外著名學術獎或在國際學術上有傑出貢獻證明文

2、件。學經歷、著作目錄、重要論著、具體學術成就證明及其他相關證明文件。建議獎助金每月新台幣貳萬元（第一款） 每月新台幣 壹 萬元（第二、三款） 每月新台幣元（第四款）推薦理由本系所現已獲聘特聘教授人數：0人本學院現已獲聘特聘教授人數：4人聘用單位主管簽章：院長簽章：系所特聘教授推薦表 本推薦表共3頁，第1頁隹薦，推薦順序：不推薦召集人簽章：人事室研 發 處會 計 室民國 年 學年 會議決議：召集人簽章:會辦單 位本校特聘教授評審委員會分機:系所聯絡人:本推薦表共3頁，第2頁學學校名稱系所學位修 年業起訖月美國賓州州立大學食品科學系博士1987年08月至1992年05月國立中興大學食品科學研 究所

3、碩士1981 年09月至1983年06月歷國立中興大學食品科學系學士1977年09月至1981 年06月年 月至年 月年 月至年 月經服務學校（機關）名稱職稱專任 或兼任任職起訖年月擔任課程 名稱或職務國立中興大學特聘 教授專任2007年08月至2009年07月國立中興大學教授專任1999年08月至年 月國立中興大學研發處學術 組長兼任2006年09月至2007年07月國立中興大學副教 授專任1993年02月至1999年07月歷中華醫事專科學校講師專任1985年08月至1987年07月年 年月至月重要學術成就或 論 著國科會專題研究計畫表（C301、C302）最近五年著作目錄（請至人事室網站表

4、格下載區下載）發表論文之績效（論文被引用數）其他特殊成就或造詣目錄附註：重要學術成就或論著請至少鈎選一項，並以 A4格式併推薦表送件。最作者著作名稱出版處所或 期刊名稱期刊卷期（頁次）出版時間 年/月期刊論文 影響係數備註近C.-H. Lia ng, S.-J. Huang,S.-Y. Tsai, Y.-L. Lee, H.-C. Kuo,T.-P. Wu, S.-Y. Jia n, W.-L. Hua ng and J.-L.Mau.An tioxida nt properties of no vel solid-state ferme nted mushroom products.Inte

5、rn ati onal Jour nal of Medici nal Mushroomsaccepted20090.703SCI五S.-D. Lin, C.-C. Lee, J.-L. Mau and S.-Y Chiou.Effect of erythritol on quality characteristics of Danish cookies.Jour nal of Food Qualityaccepted2009.0.482SCIY.-H. Tse ng,J.-H. Yang,R.-C. Li andJ.-L. Mau.Quality of bread suppleme nted

6、with silver ear.Jour nal of Food Qualityaccepted20090.482SCI年S.-D. Lin, C.-H. Lia ng, E.-H. Liu and J.-L.Mau.An tioxida nt properties of water extracts from parch ing gree n tea.Jour nal of Food Biochem.accepted20090.923SCI著Y.-L. Lee, J.-H. Yang and J.-L.Mau.An tioxida nt properties of etha nolic an

7、d metha no lie extracts from Mon ascus ferme nted soybea ns.Jour nal of Food Biochem.accepted20090.923SCIC.-H. Lia ng, J.-L. Syu, Y.-L. Lee and J.-L.Mau.Nonv olatile taste comp onents of solid state ferme nted adlay and rice by Phelli nus lin teus.LWT - Food Scie nee and Tech no logyin press20091.58

8、9SCI作目C.-H. Lia ng, S.-J. Huang,S.-Y. Tsai, Y.-L. Lee, H.-C. Kuo,T.-P. Wu, S.-Y. Jia n, W.-L. Hua ng and J.-L.Mau.Preparati on of no vel mushroom products using solid-state fermentation and their taste quality.Intern ati onal Jour nal of Medici nal Mushroomsin press20090.703SCI錄C.-H. Lia ng,J.-L. Sy

9、u andJ.-L. Mau.An tioxida nt properties of solid-state ferme nted adlay and rice by Phelli nus lin teus.FoodChemistryin press20093.052SCI本推薦表共3頁，第3頁國立中興大學特聘教授最近五年著作目錄一覽表S.-Y. Tsai, H.-L. Tsai and J.-L.Mau.An tioxida nt properties of Copri nus comatus.Jour nal of Food Biochem.in press20090.923SCIS.-Y

10、. Tsai, C.-E. Lee, Y.-H. Tse ngand J.-L.Mau.Quality of silver ear steamed bun.Jour nal of Food Process and Preservatio nin press20090.389SCIL.-Y. L in, Y.-J. Hsieh, H.-M. Liu, C.-C. Lee and J.-L.Mau.Flavor comp onents in buckwheat bread.Jour nal of Food Process and Preservatio n2009in press0.389SCIY

11、.-L. Lee, S.-Y. Jia n and J.-L.Mau.Non-v olatile taste comp onents of Hypsizigus marmoreusLWT - Food Scie nee and Tech no logy200942:594-598.1.589SCIS.-Y. Tsai, S.-J. Hua ng,S.-H. Lo,T.-P.Wu, P.-Y. Lia n and J.-L.Mau.Flavor compo unds and an tioxida nt properties of several cultivated mushrooms.Food

12、Chemistry2009113: 578-584.3.052SCIM.-T. Ye n, J.-H. Ya ng and J.-L.Mau.Physicochemical characterizatio n of chit in and chitosa n from crab shells.Carbohydr. Polymers200975: 15-21.1.723SCIL.-Y. Li n,H.-M. Liu,Y.-W. Yu,S.-D. Lin andJ.-L. Mau .Quality and an tioxida nt property of buckwheat enhan ced

13、wheat bread.FoodChemistry2009112: 987-991.3.052SCIL.-Y. Li n, Y.-H. Tse ng, R.-C. Li and J.-L. Mau.Quality of shiitake stipe bread.Jour nal ofFood Process and Preservatio n200832:1002-1015.0.389SCIM.-T. Ye n, J.-H. Ya ng and J.-L.Mau.An tioxida nt properties of chitosa n from crab shellsCarbohydr. P

14、olymers200874:840-844.1.723SCIS.-D. Li n, E.-H. Liu and J.-L.Mau.Effect of differe nt brew ing methods on an tioxida nt properties of steam ing gree n tea.LWT - Food Scie nee and Tech no logy200841: 1616-1623.1.589SCIC.-Y. Wu, J.-L. Mau and Z.-C.Lia ng.The influence of cultivatio n con diti ons on m

15、ycelial growth and exopolysaccharide producti on of culi nary-medici nal mushroom Pleurotus citri nopileatus Sin ger (Agaricomycetideae)Intern ati onal Jour nal of Medici nal Mushrooms200810279-292.0.703SCIS.-Y. Tsai,S.-J. Hua ng,S.-H. Lo andJ.-L. Mau .An tioxida nt properties of severalculi nary-me

16、dici nal mushrooms duri ng postharvest storage.Intern ati onal Jour nal of Medici nal Mushrooms200810: 245-2530.703SCIS.-Y. Tsai,T.-P. Wu, S.-J. Hua ng and J.-L.Mau.An tioxida nt properties of etha nolic extracts from culi nary-medici nal butt on mushroom Agaricus bisporus (J. Lan ge) Imbach (Agaric

17、omycetideae) harvested at differe nt stages of maturity.Intern ati onal Jour nal of Medici nal Mushrooms200810: 127-137.0.703SCIY.-L. Lee, S.-Y. Jia n, P.-Y. Lia nand J.-L. Mau.An tioxida nt properties of extracts from a white muta nt of the mushroom Hypsizigus marmoreusJour nal of Food Comp. andAn

18、alysis200821: 116-124.2.106SCIS.-Y. Tsai, H.-L. Tsai and J.-L.Mau.Non-v olatile taste comp onents ofAgaricus blazei, Agrocybe cyli ndracea an dBoletus edulis.FoodChemistry2008107: 977-983.3.052SCIY.-H. Tse ng, J.-H. Ya ng and J.-L.Mau.An tioxida nt properties of polysaccharides from Gano derma tsuga

19、e.FoodChemistry2008107: 732-738.3.052SCIY.-L. Lee, J.-H. Ya ng and J.-L.Mau.An tioxida nt properties of water extracts from Mon ascusferme nted soybea ns.FoodChemistry2008106: 1128-1137.3.052SCIY.-L. Lee, C.-C. Weng and J.-L.Mau.An tioxida nt properties of etha nolic and hot water extracts from the

20、rhizome of Curcuma aromatica.Jour nal of Food Biochem2007.31: 757-7710.923SCIY.-H. Tse ng and J.-L.Mau.An tioxida nt properties of cold water extracts from Gano derma tsugaeFun gal Scie nee200722 (1,2):13-23.S.-J. Hua ng and J.-L.Mau.An tioxida nt properties of metha no lie extracts from An trodia e

21、amphorata with various doses of Yirradiati on.FoodChemistry2007105:1702-17103.052SCIS.-Y. Tsai, H.-L. Tsai and J.-L.Mau.An tioxida nt properties of Agarieus blazei, Agroeybe eyli ndracea and Boletus edulis.LWT - Food Seie nee and Teeh no logy200740: 1392-1402.1.589SCIY.-L. Lee, G-W. Hua ng,Z.-C. Lia

22、 ngand J.-L. Mau.An tioxida nt properties of three extraets from Pleurotus eitri nopileatus.LWT - Food Seie nee and Teeh no logy200740: 823-833.1.589SCIY.-L. Lee, M.-T. Yen and J.-L.Mau.An tioxida nt properties of various extraets from Hypsizigus marmoreusFoodChemistry2007104: 1-7.3.052SCIS.-Y. Tsai

23、,T.-P. Wu, S.-J. Hua ngand J.-L. Mau.Nonv olatile taste eomp onents ofAgarieus bisporus harvested at differe nt stages of maturity.FoodChemistry2007103:1457-14643.052SCIS.-Y. Tsai, H.-L. Tsai and J.-L.Mau.Nonv olatile taste eomp onents of fruit bodies and myeelia of shaggy ink eap mushroom Copri nus

24、 eomatus (O.F. M lli：Fr.) Pers. (Agarieomyeetideae).Intern ati onal Jour nal of Mediei nal Mushrooms20079: 47-55.0.703SCIP.-D. Chia ng, C.-T. Yen and J.-L.Mau.Non-v olatile taste eomp onents ofvarious broth eubes.FoodChemistry2007101: 932-937.3.052SCIM.-T. Yen and J.-L.Mau.Physieoehemieal eharaeteri

25、zati on of fun gal ehitosa n from shiitake stipes.LWT - Food Seie nee and Teeh no logy200740:472-479.1.589SCIM.-T. Yen and J.-L.Mau.Seleeted physieal properties of ehit in prepared from shiitake stipes.LWT - Food Seie nee and Teeh no logy200740:558-563.1.589SCIM.-T. Ye n,Y.-H. Tse ng, R.-C. Li andJ.

26、-L. Mau .An tioxida nt properties of fun gal ehitosa n from shiitake stipes.LWT - Food Seie nee and Teeh no logy200740: 255-261.1.589SCIC.-C. Chyau, S.-Y. Tsai, J.-H. Yang, C.-C. Weng, C.-M. Ha n, C.-C. Shih and J.-L.Mau.The esse ntial oil of Glossog yn e ten uifolia.FoodChemistry2007100: 808-812.3.

27、052SCI施純堅，蔡 淑瑤，江仟 琦，毛正倫澎湖盧會栽培密度與盧 會葉汁抗氧化性質之研 究高雄區農業 改良場研究 彙報200617：70-88C.-T. Yen, P.-D. Chia ng and J.-L.Mau.Non-v olatile taste comp onents ofchicke n broth cubes.Jour nal of Agriculture and Forestry (農林學報)200655( 2): 111-118.黃仕政，蔡 淑瑤，楊瓊 花，韓青 梅，施純 堅，毛正倫香茹草之一般組成及其 熱水萃取物之抗致突變 性中州學報200624: 221-232M.-

28、T. Yen and J.-L.Mau.Preparati on of fun gal chit in and chitosa n from shiitake stipes.Fun gal Scie nee200621 (1,2): 1-11.J.-H. Yang,S.-Y. Tsai, C.-M. Ha n, C.-C. Shihand J.-L.Mau.An tioxida nt properties of Glossog yn e ten uifolia.America n Jour nal of Chin ese Medici ne200634: 707-720.1.122SCIS.-

29、Y. Tsai,C.-C. Weng, S.-J. Hua ng, C.-C. Che n and J.-L.Mau.Non-v olatile taste comp onents of Grifola fron dosa, Morchella escule ntaa nd Termitomyces albu mino sus mycelia.LWT - Food Scie nee and Tech no logy200639:1066-1071.1.589SCIC.-C. Chyau, P.-T. Ko and J.-L. Mau .An tioxida nt properties of a

30、queous extracts from Term in alia catappa leaves.LWT - Food Scie nee and Tech no logy200639:1099-1108.1.589SCIS.-Y. Tsai, S.-J. Hua ng and J.-L.Mau.An tioxida nt properties of hot-water extracts from Agrocybe cyli ndracea.FoodChemistry200698:670-677.3.052SCIJ.-H. Yang, Y.-H. Tse ng, Y.-L. Leeand J.-

31、L.Mau.An tioxida nt properties of metha no lie extracts from mon ascal rice.LWT - Food Scie nee and Tech no logy200639: 740-747.1.589SCIS.-J. Hua ng and J.-L.Mau.An tioxida nt properties of metha no lie extracts from Agaricus blazei with various doses of Yirradiati on.LWT - Food Scie nee and Tech no

32、 logy200639:707-716.1.589SCIP.-D. Chia ng, C.-T. Yen and J.-L.Mau.Non-v olatile taste comp onents of canned mushrooms.FoodChemistry200697： 431-437.3.052SCIY.-H. Tse ng, J.-H. Yang,H.-L. Cha ng, Y.-L. Lee and J.-L.Mau.An tioxida nt properties of metha no lie extracts from mon ascal adlay.FoodChemistr

33、y200697： 375-381.3.052SCIS.-J. Hua ng, S.-Y. Tsai, Y.-L. Lee and J.-L.Mau.Nonv olatile taste comp onents of fruit bodies and mycelia of Cordyceps militaris.LWT - Food Scie nee and Tech no logy200639:577-583.1.589SCIS.-J. Hua ng, S.-Y. Tsai and J.-L.Mau.An tioxida nt properties of metha no lie extrac

34、ts from Agrocybe cyli ndracea.LWT - Food Scie nee and Tech no logy200639: 379-387.1.589SCIJ.-L. Mau,S.-J. Hua ng,Y.-H. Tse ng,J.-Y. Li,Y .-H. Wu and J.-T. Ma.10-Oxo-tra ns-8-dece noic acid stimulates the growth of fun gi.Intern ati onal Jour nal of Medici nal Mushrooms20068 (2)：149-160.0.703SCI曾裕琇，蔡

35、 淑瑤，江仟 琦，施純 堅，韓青 梅，毛正倫蘆薈葉汁之抗氧化性質高雄餐旅學 報20068: 119-138韓青梅，毛 正倫，蔡淑 瑤澎湖地區香茹栽培方法改進及其成 分、精油與抗氧化力 分析高雄區農業 改良場研究 彙報200516 (2):57-69J.-L. Mau ,S.-Y. Tsai, Y.-H. Tse ng and S.-J.Hua ng.An tioxida nt properties of metha no lie extracts from Gano derma tsugae.FoodChemistry200593:641-649.3.052SCIJ.-L. Mau.The u

36、mami taste of edible and medici nal mushrooms.Intern ati onal Jour nal of Medici nal Mushrooms20057 (1-2):119-125.0.703SCIJ.-L. Mau ,S.-Y. Tsai, Y.-H. Tse ng and S.-J.Hua ng.An tioxida nt properties of hot water extracts from Gano derma tsugae Murrill.LWI - Food Scie nee and Tech no logy200538:589-597.1.589SCIY.-H. Tse ng,Y.-L. Lee,R.-C. Li andJ.-L. Mau .Non-v olatile flavour comp onents of Gano derma tsugaeFoodChemistry200590:409-415.3.052SCIJ.-H. Yang,Y.-H. Tse ng, H.-L. Ch