• 高彩華、 Wen-Xuan Tsao、 Bing-Huei Chen,「Effect of sterilization conditions on the formation of furan and its derivatives in canned foods with different substrates」 ,Journal of Food and Drug Analysis,<30>卷,<4>期(2022-11-23)(SCI)
  • Yi-Hsuan Huang、 Tsai-Hua Kao、 Bing-Huei Chen,「Development of a GC–MS/MS method coupled with HS-SPME-Arrow for studying formation of furan and 10 derivatives in model systems and commercial foods」 ,Food Chemistry,<395>卷,<in press>期(2022-06-25):in press(SCI)
  • Yi-Hsuan Huang、 Tsai-Hua Kao、 Baskaran Stephen Inbaraj、 Bing-Huei Chen,「Improved Analytical Method for Determination of Furan and Its Derivatives in Commercial Foods by HS-SPME Arrow Combined with Gas Chromatography−Tandem Mass Spectrometry」 ,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,<in press>卷,<in press>期(2022-06-15):in press(SCI)
  • Y. Y. Hsu、 T. H. Kao,「Evaluation of prenylflavonoids and hop bitter acids in surplus yeasts」 ,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,<56>卷,<4>期(2019-04-01):1939-1953(SCI)
  • 高彩華、 Chang C.L.張芷菱 申請人碩士班學生,「Antiobesity effect of brewer’s yeast biomass in animal model」 ,Journal of Functional Foods,<55>卷,<->期(2019-04-01):255-262(SCI)
  • 高彩華,「Evaluation of prenylflavonoids and hop bitter acids in surplus yeasts」 ,J. Food Sci. Technol.,<56>卷,<4>期(2019-03-08):1939-1953(SCI)
  • C. L. Chang、 T. H. Kao,「Antiobesity effect of brewer’s yeast biomass in animal model」 ,J. Func. Foods,<55>卷,<->期(2019-02-28):255-262(SCI)
  • H. H. Lin、 B.S. Inbaraj、 T. H. Kao,「Removal potential of basic dyes and lead from water by brewer's yeast biomass」 ,J. Am. Soc. Brew. Chem.,<77>卷,<1>期(2019-02-06):30-39(SCI)
  • C. C. Chang、 T. H. Kao、 D. Zhang、 Z. Wang、 B. S. Inbaraj、 K. Y. Hsu、 B. H. Chen,「Application of QuEChERS Coupled with HPLC-DAD-ESI-MS/MS for Determination of Heterocyclic Amines in Commercial Meat Products」 ,Food Anal. Meth.,<11>卷,<11>期(2018-06-12):3243–3256(SCI)
  • C. W. Chiu、 T. H. Kao、 B. H. Chen,「Improved analytical method for determination of cholesterol oxidation products in meat and animal fat by QuEChERS coupled with gas chromatography−mass spectrometry」 ,J. Agric. Food Chem.,<66>卷,<13>期(2018-04-04):3561-3571(SCI)
  • H. L. Liu、 T. H. Kao、 C. Y. Shiau、 B. H. Chen,「Functional components in Scutellaria barbata D. Don. with anti-inflammatory activity on RAW 264.7 cells」 ,J. Food Drug Anal.,<26>卷,<1>期(2018-01-26):31-40(SCI)
  • 高彩華、 Han-Yin Hsiao、 Bing-Huei Chen,「Analysis of Heterocyclic Amines in Meat by the Quick, Easy, Cheap, Effective, Rugged, and Safe Method Coupled with LC-DAD-MS-MS」 ,Journal of Agricultural and Food Chemistry,<65>卷,<42>期(2017-10-03):9360-9368(SCI)
  • H. J. Hsu、 R. F. Huang、 T. H. Kao、 B. S. Inbaraj、 B. H. Chen,「Preparation of carotenoid extracts and nanoemulsions from Lycium barbarum L. and their effects on growth of HT-29 colon cancer cells」 ,Nanotechnology,<28>卷,<13>期(2017-03-31):135103(SCI)
  • L. H. Chou、 T. H. Kao,「Effect of micronization process on the functional component content and anti-inflammatory activity of Luffa cylindrical peel」 ,J. Func. Foods,<27>卷,<->期(2016-12-01):150-159(SCI)
  • Kao、 T. H.、 S. Chen、 C. W. Huang、 C. J. Chen、 B. H. Chen,「Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan」 , Food Chem. Toxicol.,<71>卷(2014-09-01):149-158(SCI)
  • Liu H. L.、 B. H. Chen、 T. H. Kao、 C. Y. Shiau,「Carotenoids composition in Scutellaria barbata D. Don as detected by high performance liquid chromatography-diode array detection-mass spectrometry-atmospheric pressure chemical ionization」 ,J. Func. Foods(2014-03-01)(SCI)
  • Chen Y. C.、 T. H. Kao、 C. Y. Tseng、 W. T. Chang、 C. L. Hsu,「Methanolic extract of black garlic ameliorates diet-induced obesity via regulating adipogenesis, adipokine biosynthesis,
and lipolysis」 ,J. Func. Foods(2014-02-01)(SCI)
  • Kao、 T. H.、 G. Y. Wu,「Simultaneous determination of prenylflavonid and hop bitter acid in beer lee by HPLC-DAD-MS」 ,Food Chem.,<141>卷(2013-11-01):1218-1226(SCI)
  • Chen、 S、 T. H. Kao、 C. J. Chen、 C. W. Huang、 B. H. Chen,「Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in Taiwan」 ,J. Agric. Food Chem.,<61>卷(2013-08-01):7645-7653(SCI)
  • Kao、 T. H.、 C.W. Huang、 B. H. Chen,「Functional components in Luffa cylindrica and their effects on anti-inflammation of macrophage cells」 ,Food Chemistry,<135>卷(2012-11-01):386-395(SCI)
  • Kao、 T. H.、 C H. Loh、 Inbaraj、 B. S. 、 B. H. Chen,「Determination of carotenoids in Taraxacum formosanum by HPLC-DAD-APCI-MS and preparation by column chromatography」 ,J. Pharm. Biomed. Anal.,<135>卷(2012-03-01):144-153(SCI)
  • Kao、 T. H.、 S. Chen、 Chen、 C. J.、 B. H.,「Evaluation of analysis of polycyclic aromatic hydrocarbons by QuEChERS and GC-MS and their formation in poultry meat products as affected by marinating and frying」 ,J. Agric. Food Chem.,<60>卷(2012-02-01):1380-1389(SCI)
  • Kao、 T.H、 C.J. Chen、 B.H. Chen,「An improved high performance liquid chromatography-photodiode array detection-atmospheric pressure chemical ionization-mass spectrometry method for determination of chlorophylls and their derivatives in freeze-dried and hot-air-dried Rhinacanthus nasutus 」 ,Talanta(2011-10-01)(SCI)
  • Kao、 T. H、 C. J. Chen、 B. H. Chen,「Carotenoid composition in Rhinacanthus nasutus (L.) Kurz as determined by HPLC-MS and affected by freeze-drying and hot-air-drying」 ,Analyst,<136>卷(2011-06-01):3194-3202(SCI)
  • Inbaraj、 B. S.、 T. H. Kao、 T. Y. Tsai、 C. P. Chiu、 R. Kumar、 B. H. Chen,「The synthesis and characterization of poly(γ-glutamic acid) coated magnetite nanopariicles and their effects on antibacterial activity and cytotoxicity」 ,Nanotechnology,<22>卷(2011-01-01):075101-075109(SCI)
  • Kao、 T. H.,「奈米保健食品的開發與應用」 ,食品工業(2010-11-01):5-14(Others)
  • Wang、 T. L.、 T.H.、 Kao、 B. S. Inbaraj、 Y. T. Su、 B. H. Chen,「Inhibition effect of poly(γ-glutamic acid) on lead-induced toxicity in mice」 ,J. Agric. Food Chem.,<58>卷(2010-11-01):12562-12567(SCI)
  • Inbaraj、 B.S.、 H. Lu、 T. H. Kao、 B. H. Chen,「Simultaneous determination of phenolic acids and flavonoids in Lycium barbarum Linnaeus by HPLC–DAD–ESI-MS」 ,J. Pharm. Biomed. Anal.(2010-02-01)(SCI)
  • Wang B. F.、 J. S. Wang、 J. F. Lu、 T. H. Kao、 B. H. Chne,「Antiproliferation effect and mechanism of prostate cancer cell lines as affected by isoflavones from soybean cake」 ,J. Agric. Food Chem.,<57>卷(2009-01-01):2221-2232(SCI)
  • Kao、 T. H.、 S.C. Huang、 B.S. Inbaraj、 B. H. Chen,「Determination of flavonoids and saponins in Gynostemma pentaphyllum Makino by liquid chromatography-mass spectrometry」 ,Analytica Chimica Acta,<626>卷(2008-08-01):200-211(SCI)
  • Kao、 T. H.、 J. T. Chien、 B. H. Chen,「Extraction yield of isoflavones from soybean cake as affected by solvent and supercritical carbon dioxide」 ,Food Chem.,<107>卷(2008-04-01):1728-1736(SCI)
  • Kao、 T. H.、 W. M. Wu、 C. F. Hung、 W. B. Wu、 B. H. Chen,「Anti-inflammatory effect of isoflavone powder produced from soybean cake」 ,J. Agric. Food Chem. ,<55>卷(2007-12-01):11068-1107(SCI)
  • Kao、 T. H.、 R. F. S. Huang 、 B. H. Chen,「Antiproliferation of hepatoma cell and progression of cell cycle as affected by isoflavone extracts from soybean cake」 ,Int. J. Mol. Sci.,<8>卷(2007-12-01):1095-1110(SCI)
  • Chiang、 H. S.、 W. B. Wu、 J. Y. Fang、 B. H. Chen、 T. H. Kao、 Y. T. Chen、 C. C. Huang、 C. F. Hung,「UVB-Protective Effects of isoflavone extracts from soybean cake in human keratinocytes」 ,Int. J. Mol. Sci.,<8>卷(2007-07-01):651-661(SCI)
  • Kao、 T. H.、 B. H. Chen,「Effects of different carriers on the production of isoflavone powder from soybean cake」 ,Molecules,<12>卷(2007-04-01):917-931(SCI)
  • Kao、 T. H.、 Bing Huei Chen,「Functional components in soybean cake and their effects on antioxidant activity」 ,J. Agric. Food Chem.,<54>卷(2006-10-01):7544-7555(SCI)
  • Kao、 T. H.、 Y. F. Lu、 B. H. Chen,「Preparative chromatography of four groups of isoflavones from soybean cake」 ,Euro. Food Res. Technol.,<221>卷(2005-08-01):459-465(SCI)
  • Chien、 J. T.、 H. C. Hsieh、 T. H. Kao 、 B. H. Chen,「Kinetic model for studying the conversion and degradation of isoflavones during heating」 ,Food Chem.,<91>卷(2005-07-01):425-434(SCI)
  • Hsieh、 H. C.、 T. H. Kao、 B. H. Chen,「A fast HPLC method for analysis of isoflavones in soybean」 ,J. Liquid Chrom. Related Technol.,<27>卷(2005-01-01):315-324(SCI)
  • Liu、 H. L.、 T. H. Kao、 B. H. Chen,「Determination of carotenoids in the Chinese medical herb Jiao-Gu-Lan (Gynostemma Pentaphyllum MAKINO) by liquid chromatography」 ,Chromatographia,<60>卷(2004-10-01): 411-417(SCI)
  • Kao、 T. H.、 Y. F. Lu.、 H. C. Hsieh、 B. H. Chen,「Stability of isoflavone glucosides during processing of soymilk and tofu」 ,Food Res. Intl.,<37>卷(2004-10-01):891-900(SCI)
  • Lan、 C. M.、 T. H. Kao、 B. H. Chen,「Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods」 ,J. Chromatogr. B.,<802>卷(2004-03-01):27-37(SCI)
  • Hsieh、 H. C.、 J. T. Chien、 T. H. Kao、 B. H. Chen,「Stability of isoflavones in a model system during heating」 ,Res. J. Chem. Eviron.(2004-01-01):5-11

  • 邱敏睿、 高彩華,「研發供全素食者及乳糖不耐症族群食用之黃豆豆漿霜淇淋」 ,Taiwan Association for Food Science and Technology,Taipei,中華民國(R.O.C),2021-07-15~2021-09-30
  • 林珈卉、 高彩華,「由枸杞萃取玉米黃素製備奈米乳化液」 ,Taiwan Association for Food Science and Technology,Taipei,中華民國(R.O.C),2021-07-15~2021-09-30
  • 陳柏勳、 高彩華,「Exploring the relevance of food traceability cognition to company size, management system and employees」 ,Taiwan Association for Food Science and Technology,Taipei,中華民國(R.O.C),2021-07-15~2021-09-30
  • 李永媛、 高彩華,「Effect of processing method on formation of furan and its derivatives in meat」 ,Taiwan Association for Food Science and Technology,Taipei,中華民國(R.O.C),2021-07-15~2021-09-30
  • 楊芸甄、 高彩華,「Development of a rapid method for extracting heterocyclic amines in chicken by FaPEx or FaVE」 ,the 4th International Conference on Sustainable Global Agriculture and Food,Taipei,中華民國(R.O.C),2020-11-06~2020-11-07
  • 李永媛、 高彩華,「Effect of processing method on formation of furan and its derivatives in food」 ,the 4th International Conference on Sustainable Global Agriculture and Food,Taipei,中華民國(R.O.C),2020-11-06~2020-11-07
  • 宋紹林、 高彩華,「Study the phenolic compound in Luffa cylindrica extract and its hepatoprotective effect」 ,the 4th International Conference on Sustainable Global Agriculture and Food,ipei,中華民國(R.O.C),2020-11-06~2020-11-07
  • 何敏杏、 高彩華,「Functional component and anti-inflammatory activity of Nostoc commune ethanol extract」 ,the 4th International Conference on Sustainable Global Agriculture and Food,Taipei,中華民國(R.O.C),2020-11-06~2020-11-07
  • 高彩華,「Anti-inflammatory mechanisms of ethanol extract from Nostoc commune on LPS-induced RAW264.7 cell model」 ,67th TWI CHE Annual Meeting,新竹,中華民國(R.O.C),2020-10-23~2020-10-24
  • 高彩華,「Evaluation of Anti-Inflammatory and Hepatoprotective Effects of Luffa Cylindrica Extract.」 ,20th Institute of Food Technologists,台北-online,中華民國(R.O.C),2020-07-13~2020-10-15
  • T. H. Kao、 Y. H. Chen,「An improved method for determination of heterocyclic amines in meat by QuEChERS coupled with ultra high performance liquid chromatography tandem mass spectrometry」 ,49th International Symposium on High-Performance Liquid Phase Separations and Related Techniques,Kyoto,日本(Japan),2019-12-01~2019-12-05
  • T. H. Kao、 C. Y. Su,「Evaluation of functional components in golden pickled cabbage during storage」 ,7th International Conference on Food Factors,Kobe,日本(Japan),2019-11-28~2019-12-05
  • T. H. Kao、 M. H. Ho,「Anti-inflammatory effect of the ethanol extract from Nostoc commune on RAW264.7 macrophages」 ,66th TwIChE Annual Meeting,Taichung,中華民國(R.O.C),2019-11-08~2019-11-09
  • T. H. Kao、 K. Y. Wu,「Distribution of heterocyclic amines and cholesterol oxidation products in commercial jercky product」 ,19th Institute of Food Technologists,New Orleans, LA,美國(United States of America),2019-07-02~2019-07-05
  • N. Cheng、 T. H. Kao,「Subchronic oral toxicity study of spent hops in mice」 ,Taiwan association for food science and technology,Taipei,中華民國(R.O.C),2018-11-30~2018-11-30
  • P. H. Chen、 T. H. Kao,「Anti-inflammatory effect of brewing byproduct on lipopolysaccharide-stimulated RAW264.7 macrophages」 ,International Society For Nutraceuticals & Functional Foods,Vancouver,加拿大(Canada),2018-10-14~2018-10-17
  • Hsiao H. Y.、 T. H. Kao,「Formation and inhibition of heterocyclic amines in fried pork fiber」 ,3rd International Conference on Agricultural & Food Chemistry,Rome,義大利(Italy),2018-07-23~2018-07-24
  • Cheng N.、 T. H. Kao,「Protective effect of brewing byproduct on lead-induced toxicity in mice」 ,64th TwIChE Annual Meeting,Taipei,中華民國(R.O.C),2017-11-17~2017-11-18
  • Hsiao H. Y.、 T. H. Kao,「Analysis of heterocyclic amines in meat by the QuEChERS coupled with liquid chromatography-diode array-tandem mass spectrometry」 ,International Symposium on High-Performance Liquid Phase Separations and Related Techniques,Prague,捷克(Czech Republic),2017-06-18~2017-06-22
  • W. M. Tseng、 T. H. Kao,「Effect of spray drying factors on properties of Chinese cheese paste powders.」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Taipei,中華民國(R.O.C),2016-12-02~2016-12-03
  • N. E. Sung、 B. S. Inbaraj、 T. H. Kao,「Evaluation of Spent Hops as a Multi-metal Binding Biosorbent」 ,63rd TwICHE Annual Conference,Taoyuan,中華民國(R.O.C),2016-11-25~2016-11-26
  • C. C. Chang、 T. H. Kao、 D. Zhang、 B. H. Chen,「An improved analytical method for determination of heterocyclic amines in meat products by QuEChERS combined with high performance liquid chromatography-tandem mass spectrometry」 ,AOAC Annual Meeting and Exposition,Dallas,美國(United States of America),2016-09-18~2016-09-21
  • 高彩華,「Adsorption effect of lead in vitro by spent hops and surplus yeasts」 ,Annual Meeting of the Health Food Society of Taiwan,Taipei,中華民國(R.O.C),2016-03-05~2016-03-05
  • 高彩華,「DAD-MS/MS spectra for identification of prenylflavonoids and hop bitter acids from surplus yeast」 ,High-Performance Liquid Phase Separation and Related Techniques,日內瓦,2015-06-21~2015-06-25
  • 高彩華,「The proximate composition and functional components in beer and brewing by-products」 ,High-Performance Liquid Phase Separation and Related Techniques,日內瓦,2015-06-21~2015-06-25
  • 高彩華、 林喬茵,「Functional Component in Brewer’s Yeast Biomass as Determined by LC-MS-MS」 ,BIT 3rd Annual Conference and Expo of AnalytuX-2014,Dalian,大陸地區(Mainland China),2014-04-25~2014-04-28
  • Lin、 C. Y.、 T. H. Kao,「Antiproliferative effect of brewer’s yeast biomass in lung cancer cell lines」 ,Annual Meeting of the Health Food Society of Taiwan,Keelung,中華民國(R.O.C),2014-02-11
  • Chang、 C. L.、 T. H. Kao,「Brewer’s yeast biomass the effect of anti-obesity in animal model」 ,Annual Meeting of the Health Food Society of Taiwan,Keelung,中華民國(R.O.C),2014-02-11
  • Hou、 J. H.、 T. H. Kao,「Functional components and anti-inflammatory activity of micronized Luffa cylindra peel and pulp」 ,2013 Annual Conference & Exhibition Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements,Taipei,中華民國(R.O.C),2013-11-05~2013-11-09
  • Tsai Hua Kao、 G. Y. Wu,「Determination of Prenylflavonoid and Hop Bitter Acid in Brewer's Yeast Biomass by HPLC-DAD-MS」 ,HPLC 2013 Amsterdam,Amsterdam,荷蘭(Netherlands),2013-06-16~2013-06-20
  • 高彩華,「由豆渣生產高活性之異黃酮」 ,2013年生物醫學成果媒合發表會,台北,中華民國(R.O.C),2013-06-06
  • Chou、 L. H.、 Kao、 T. H.,「Anti-inflammatory effect of the ethyl acetate extract from micronized Luffa cylindrica peel in mice. Presented at the Annual Meeting of the Chinese Institute of Food Science and Technology.」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Taipei,中華民國(R.O.C),2012-11-30
  • Huang、 C. W.、 Kao、 T. H.,「Functional components in Luffa Cylindrica (L.) Roem and their anti-inflammatory activity」 ,International conference on Food safety, Quality and Nutrition,英國(United Kingdom),2012-04-11~2012-04-13
  • Wu、 G. Y.、 Kao、 T. H.,「Anti-obesity effect of beer lee extract in 3T3-L1 adipocytes」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Chiayi,中華民國(R.O.C),2011-12-02
  • Hou、 J. H.、 Kao、 T. H.,「Effect of functional properties of luffa powder by micronization process」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Chiayi,中華民國(R.O.C),2011-12-02
  • Kao、 T. H.、 Lo、 J. H、 Chen、 B. H.,「Determination and preparation of carotenoids in Taraxacum formosanum by liquid chromatography-mass spectrometry and column chromatography」 ,International conference on Food Factors ,Taipei,中華民國(R.O.C),2011-11-20~2011-11-23
  • Kao、 T. H.、 Lo、 J. H.、 Chen、 B. H.,「Determination of chlorophylls in Taraxacum formosanum by liquid chromatography-mass spectrometry and column chromatography」 ,International conference on Food Factors ,Taipei,中華民國(R.O.C),2011-11-20~2011-11-23
  • Chen、 C. J. 、 T. H. Kao,「Carotenoid Composition in Rhinacanthus nasutus (L.) kurz as Determined by HPLC-MS and Affacted by Freeze-Drying and Hot-Air-Drying」 ,Annual Meeting of the Health Food Society of Taiwan,中華民國(R.O.C),2011-02-11~2011-02-11
  • Chen、 C. J. 、 T. H. Kao,「Determination of carotenoids and chlorophylls in Rhinacathus nasutus (L.) kurz by liquid chromatography-DAD-MS spectrometry」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Taichung,中華民國(R.O.C),2010-12-03~2010-12-03
  • Huang、 C.W. 、 Kao、 T. H. ,「Antioxidant and anti-inflammatory mechanism of Luffa Cylindrica.」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,中華民國(R.O.C),2010-12-03
  • Kao、 T. H.、 H. Lu、 B. H. Chen.,「Determination of flavonoids and phenolic acids in Lycium barbarum Linnaeus by liquid chromatography-mass spectrometry」 ,34th International Symposium on High-Performance Liquid Phase Separations and Related Techniques,Dresden,德國(Germany),2009-06-28~2009-07-02
  • Tsai、 Y. C.、 T. H. Kao、 B. H. Chen,「Preparative chromatography of functional components from Gynostemma pentaphyllum (Thunb.) Makino」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,中華民國(R.O.C),2008-12-21
  • Wang、 B. F.、 J. S. Wang、 J. F. Lu、 T. H. Kao、 B. H. Chne,「Antiproliferation Effect and Mechanism of Prostate Cancer Cell Lines as Affected by Isoflavones from Soybean Cake」 ,Meeting of the Nutraceutical, Functional Foods, Natural Health Products and Dietary Supplements,Taichung,中華民國(R.O.C),2008-11-14~2008-11-17
  • Kao、 T. H.、 W. M. Wu、 C. F. Hung、 W. B. Wu、 B. H. Chen,「 Anti-inflammatory effects of isoflavone powder produced from soybean cake」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Changhua,中華民國(R.O.C),2007-12-07
  • Kao、 T. H.、 J. T. Chien、 B. H. Chen,「 Extraction yield of isoflavones from soybean cake as affected by solvent and supercritical carbon dioxide」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Changhua,中華民國(R.O.C),2007-12-07
  • Kao、 T. H.、 R. F. S. Huang、 B. H、 Chen,「Effects of isoflavone extracts on hepatoma cell Proliferation and cell cycle progression」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Keelung,中華民國(R.O.C),2006-11-24
  • Kao、 T. H.、 B. H. Chen,「Functional components in soybean cake and their effects on antioxidant activity」 ,Annual Meeting of the Chinese Institute of Food Science and Technology, Keelung,中華民國(R.O.C),2006-11-24
  • Kao、 T. H.、 B. H. Chen,「Antioxidant activity of isoflavone extracts from soybean cake」 ,Annual Meeting of the Chinese Institute of Food Science and Technology,Taichung,中華民國(R.O.C),2005-11-25
  • Liu、 H. L.、 T. H. Kao、 B. H. Chen,「Determination of carotenoids in Jiao-Gu-Lan (Gynostemma Pentaphyllum MAKINO) by Liquid Chromatography」 ,American Chemical Society Annual Meeting,Anaheim, CA,美國(United States of America),2004-04-01
  • Chien、 J. T.、 H. C. Hsieh、 T. H. Kao、 B. H. Chen,「Kinetic model for studying the conversion and degradation of isoflavones during heating」 ,Annual meeting of Chinese Institute of Food Science and Technology,Taipei,中華民國(R.O.C),2004-01-01

  • T. H. Kao,Health potential for beer brewing byproducts. In “Current Topics on Superfoods” (london : IntechOpen , 2018-05-30 )
  • 高彩華,新編食品分析與檢驗二版 ( 2015-09-01 )
  • 高彩華,Polysaccharides, Bioactivity and Biotechnology ( 2015-06-05 )
  • Kao、 T. H.、 B. H. Chen,Valorization of byproducts from plant based on food processing industries: fruits and vegetables ( 2012-05-01 )
  • 楊登傑、 李煜玲、 藍群傑、 謝秋蘭、 江淑華、 陳炳輝、 林錫斌、 朱正明、 林鵬翔、 高彩華,新編食品分析與檢驗 ( 華格納企業有限公司 , 2011-01-01 )

  • 高彩華 ,藉修飾啤酒花粕與酵母粕表面吸附能力而令其成為單一及混合模式下染劑的最佳吸附劑之製法,I670116 , 2019-09-01~2038-09-01

  • 高彩華,「開發以FaPEx快速檢驗食品雜環胺之方法及評估食品添加物對於雜環胺生成之影響」,2021-08-01~2022-07-31,MOST110-2221-E-030-006
  • 高彩華,「食品加工過程污染物?喃之含量調查及暴露風險評估-食品加工過程污染物?喃之含量調查及暴露風險評估(2/2)」,2020-07-01~2021-05-31,109-2321-B-030-001-
  • 高彩華,「功能性原料成分分析及其抑制炭烤香腸雜環胺生成之效果」,2019-08-01~2020-07-31,MOST108-2221-E030-015
  • 高彩華,「功能性原料成分分析及其抑制炭烤香腸雜環胺生成之效果」,2019-08-01~2020-07-31,108-2221-E-030-015-
  • 高彩華,「食品加工過程污染物?喃之含量調查及暴露風險評估-食品加工過程污染物?喃之含量調查及暴露風險評估(1/2)」,2019-07-01~2020-06-30,108-2321-B-030-002-
  • 高彩華,「食品加工過程汙染物呋喃之含量調查及暴露風險評估-食品加工過程汙染物呋喃之含量調查及暴露風險評估(1/2)」,2019-07-01~2020-06-30,MOST 108-2321-B-030-002
  • 高彩華,「肉品雜環胺分析方法精進暨功能性原料對抑制炭烤香腸雜環胺生成之影響」,2018-08-01~2019-07-31,MOST 107-2221-E-030-007
  • 高彩華,「肉品雜環胺分析方法精進暨功能性原料對抑制炭烤香腸雜環胺生成之影響」,2018-08-01~2019-07-31,MOST107-2221-E-030-007-
  • 高彩華,「利用化學修飾提高食品加工副產品之染劑吸附能力」,2017-08-01~2018-07-31,MOST106-2221-E030-015
  • 高彩華,「啤酒釀造副產品作為生物吸附劑之評估2/2」,2016-08-01~2017-07-31,MOST104-2221-E030-018-MY2
  • 高彩華,「啤酒釀造副產品作為生物吸附劑之評估1/2」,2015-08-01~2016-07-31,MOST104-2221-E030-018-MY2
  • 高彩華,「啤酒釀造副產品機能性成份分析及其作為生物吸附劑之評估」,2014-08-01~2015-07-31,MOST 103-2221-E-030 -014
  • 高彩華,「奈米化絲瓜機能性成分製備及其抗發炎活性之研究」,2009-08-01~2012-07-31,NSC98-2313-B-030-005-MY3

  • 高彩華,「112年度精進食材登錄平台食材溯源輔導委託案」,新北市政府衛生局,2023-02-18~2023-12-10
  • 高彩華,「112年度食品製造業者暨食品添加物販售業輔導訪查專案」,新北市政府衛生局,2023-01-11~2023-11-30
  • 高彩華,「「乳製品品質管理輔導」計畫」,福星食品有限公司,2022-12-01~2023-11-30
  • 高彩華,「新北市食材登錄平台移轉資料確認性查核」,新北市政府衛生局,2022-03-08~2022-04-30
  • 高彩華,「111年度團膳供應商業者暨食品添加物業者輔導專案」,新北市政府衛生局,2021-12-24~2022-11-30
  • 高彩華,「110年度精進食材登錄平台食材溯源暨肉品資訊揭露輔導委託案」,新北市政府衛生局,2021-05-04~2021-12-10
  • 高彩華,「輔仁大學高教深耕計畫-強棒培育奪標計畫」,輔仁大學,2020-10-15~2020-12-10
  • 高彩華,「109年度「團膳供應商暨食品添加物業者專案」」,新北市政府衛生局,2020-05-14~2020-12-10
  • 高彩華,「109年度團膳供應商暨食品添加物業者專案」,新北市政府衛生局,2020-05-08~2020-12-10
  • 高彩華,「107年度「食品添加物業者專案輔導查核」」,新北市政府衛生局,2018-03-10~2018-11-15
  • 高彩華,「107年度「食品添加物業者專案輔導查核」」,新北市政府衛生局,2018-03-01~2018-11-15
  • 高彩華,「106年度「烘焙工廠專案輔導訪查業務委託專業輔導」」,新北市政府衛生局,2017-05-04~2017-12-05
  • 高彩華,「105年度「烘焙業食品工廠專案輔導訪查業務委託專業服務」」,新北市政府衛生局,2016-06-01~2016-11-25
  • 高彩華,「104年度「肉製品中雜環芳香胺及氧化態膽固醇之生成機制、檢驗及飲食暴露風險評估」委託辦理計畫」,行政院衛生福利部食品藥物管理署,2015-06-01~2015-12-31
  • 高彩華、 丘志威,「廣州市番禹區沙灣鎮地方特色輔導計畫-特色產品開發」,財團法人中衛發展中心,2013-11-26~2014-01-31
  • 高彩華,「高靜水壓加工對啤酒釀造副產品功能性之影響」,2013-08-01~2014-07-31
  • 高彩華、 陳炳輝、 陳政雄,「100年度「致癌物多環芳香烴化合物在食品中之風險評估及污染控制研究」委託辦理計畫」,食品藥物管理局,2011-02-21~2011-12-31
  • 高彩華、 陳炳輝、 陳政雄,「致癌物多環芳香族碳氫化合物(PAHs)在食品中之含量調查及暴露風險評估」,行政院衛生署食品藥物管理局,2010-06-15~2010-12-31
  • 高彩華,「教育部培育優質人力促進就業計畫-方案七-大專院校研究人才延攬方案」,2009-10-01~2010-09-30
  • 陳炳輝、 高彩華、 林慶齡,「蒲公英之機能性成分製備及其抗發炎研究」,國泰醫院,2009-06-01~2010-05-31
  • 陳炳輝、 王宗倫、 高彩華,「以體內模式探討r-聚麩胺酸吸附重金屬之研究」,新光醫院,2009-01-01~2009-12-31

  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學,111
  • 高彩華 ,「輔仁大學實驗動物照護及使用委員會委員」,天主教輔仁大學,111
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學,111
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學,111
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學,107
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學,106
  • 高彩華 ,「106學年度教學績優教師」,輔仁大學,106
  • 高彩華 ,「導師班級經營工作成果獎」,輔仁大學,106
  • T. H. Kao ,「Best Poster Award」,45th International Symposium on High-Performance Liquid Phase Separations and Related Techniques,105
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學,105
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學,103
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學研究發展處,102
  • 高彩華 ,「食品科學系教學績優」,輔仁大學食品科學系,102
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學研究發展處,101
  • 高彩華 ,「校外研究計畫獎勵」,輔仁大學研究發展處,100
  • 高彩華 ,「指標性期刊論文獎勵」,輔仁大學研究發展處,100
  • 高彩華 ,「輔仁大學教師及研究人員研究成果獎勵」, 輔仁大學研究發展處,100
  • 高彩華 ,「校外研究計畫獎勵」,輔仁大學研究發展處,99
  • 高彩華 ,「輔仁大學教師及研究人員研究成果獎勵」,輔仁大學研究發展處,98
  • 高彩華 ,「輔仁大學教師及研究人員研究成果獎勵」,輔仁大學研究發展處,97

  • 高彩華,輔大辦學宗旨與目標之詮釋與應用-服務人群,第四屆全人教育學術研討會,2011-04-30
  • 高彩華,本校精神落實跨院系教師交談小組,輔仁大學使命室

  • 高彩華 ,「Analysis of heterocyclic amines in meat by the QuEChERS coupled with liquid chromatography-diode array-tandem mass spectrometry」,2017-06-18~2017-06-22

  • 高彩華 ,「2020台灣食品產業創新產品競賽」,2020-05-01~2020-06-20
  • 高彩華 ,「第一屆台灣罐頭產品公益創意設計競賽」,2019-09-17~2019-11-15