(汪淑台)* (2017.04). When Chinese cuisine meets western wine. International Journal of Gastronomy and Food Science, 7, 32-40.
期刊論文
20筆資料 more...
Cheng, Jen-Hua*, Wang, Shu-Tai (汪淑台)and Sun, Yi-Mei (2016.01). Effect of adding vitamin E with non-vacuum tumbling on quality of precooked roast beef. International Journal of Food and Nutrition Sciences, 5(1), 72-77.
Shu-Tai Wang & Cheng-Chung Chen (2015.08). Path Analysis on the Factors Influencing Learning Outcome for Hospitality Interns–from the Flow Theory Perspective. Journal of Education and Learning, 4(3), 25-44.
Cheng-Chung Chen(陳錚中)*, Shu-Tai Wang(汪淑台)（2013.10）。餐旅實習學生情緒智商、服務態度與組織服務氣候對其情緒勞動意象及服務品質影響之研究。。東海學報，54，113-131。
Cheng, J. H, Wang, S. T.and Ockerman, H. W（2013.09）。Quality Preservation of Reduced Sodium Pork Patties- Effects of Antioxidants on Color and Lipid Stability。Journal of the Science of Food and Agriculture，93（12），2959-2962。
Ting, P. H., Wang, S. T., Bao, T. Y., and Chiang, M. L.（2013.07）。Website Evaluation of the Top 100 Hotels Using Advanced Content Analysis and eMICA Model。Cornell Hospitality Quarterly，（54），284-293。
Yi-Mei Sun, Shu-Tai Wang, Kuo-Wei Huang（2012.01）。Hygiene knowledge and practices of night market food vendors in Tainan City, Taiwan.。Food Control，23（1），159-164。
汪淑台（2012.01）。認識分子料理。料理、台灣，，1-5。
Shu-Tai Wang and Yu-Sen Lee (2011.12). Expenditure Differences among Conference and Regular Tourists in Taiwan: The Role of Situational Factors.. Journal of Convention and Event Tourism, 12(4), 290-312.
汪淑台、陳錚中、陳麗玉（2011.10）。What Makes an Enjoyable Golfer From the Aspect of Flow Experience.。東海學報，（52），87-98。
Jen-Hua Cheng, Shu-Tai Wang, Yi-Mei Sun, and Herbert W. Ockerman (2011.03). Effect of phosphate, ascorbic acid and alpha-tocopherol injected at one-location with tumbling on quality of roast beef. Meat Science, 87(3), 223-228.
Jen-Hua Cheng, Shu-Tai Wang and Herbert W. Ockerman (2009.01). Quality of low-fat and low-sodium salted pork patties with whey protein concentrate.. Milchwissenschaft(International Journal of Milk Science), 64(1), 74-77.
汪淑台、林淑容、程仁華（2009.01）。糖度、酸度影響葡萄酒品評甜感與酸感之研究。立德學報，7（1），16-27。
Jen-Hua Cheng, Shu-Tai Wang and Herbert W. Ockerman. (2007.01). Lipid oxidation and color change of salted pork patties.. Meat Science, 75(1), 71-77.
Jen-Hua Cheng, Shu-Tai Wang and Herbert W. Ockerman (2007.01). Lipid oxidation and color change of salted pork patties. Meat Science, , 71-77.
BoKyung Moon, Shu-Tai Wang, Kyung Mi Yoo and M. E. Mangino.（2007.01）。Effect of drying method on the functionality of whey protein concentrates。Milchwissenschaft，（62），76-79。
程仁華、汪淑台（2006.10）。How close can we mimic a product? By the descriptive sensory
analysis.。稻江學報，，106-114。
Shu-Tai Wang, Karen Fligner and M. E. Mangino (2006.01). Formulation of a palatable
low-fat sausage using whey protein concentrate. Milchwissenschaft, , 79-83.
Wang, S.T., Barringer, S.A. and Hansen, P.M.T. (1998.04). Effects of Carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution. Food Hrdrocolloid, (12), 211-215.
Wang, S.T., Hansen, P.M.T. and Barringer, S.A. (1998.01). Effect of sucrose and CMC on D2O diffusion in water.. Food Hydrocolloids, , 115-119.
研討會論文
22筆資料 more...
Jessica Shiang*, Shu-Tai Wang(汪淑台), Kay H. Chu(朱惠玲) (2015.06). Exploring the Motivation and Experiential Value of Theme Park Visitors-with the Mediation Effect of Attractions- the case study of Lihpao Land in Taiwan. Paper presented at The 13th Asia Pacific CHRIE Conference, Auckland: Auckland University of Technology.
Eri Koda, Jun Seok Choi,Shu-Tai Wang(汪淑台) (2014.05). Comparison between Japanese pickles and Korean kimchi- from the perspectives of processing, dining and sensory evaluation. Paper presented at The 12th Asia Pacific CHRIE Conference, Kuala Lumpur: Taylor University.
Ling-Ya Liao*, Shu-Tai Wang(汪淑台) (2014.05). Exploring the Effect of Restaurant Communication on Consumers’ Perception on Organic Ingredients. Paper presented at The 12th Asia Pacific CHRIE Conference, Kuala Lumpur: Taylor University.
Tzu-Yun Hsieh*, Chih-Hsuan Lin, Hsing-Chien Tsai, Pi-Tzu Chan, Yi-Na Lin, Shu-Tai Wang(汪淑台) (2014.05). Integrating Kano model and service blue print corporate staff restaurant- A case of TSMC in Taichung Science Park. Paper presented at The 12th Asia Pacific CHRIE Conference, Kuala Lumpur: Taylor University.
Tzu Tsen Chen,Chih Lih Cheng,Chih Ting Liao,Shiuam Yi Lin,Hsiu Wen Yang,Sue Tai Wang（2013.05）。An Exploratory study of Health and Green Dining Intention For Elementary School Student-Explained By Theory of planned Bahavior。論文發表於APac CHRIE conference，Macau：APac CHRIE conference。
Chia-Ling Tsai and Shu-Tai Wang（2013.05）。Exploring the Staying Values of B&B through Means-End Chain Approach-A case study of Kenting, Taiwan。論文發表於APac CHRIE Conference，Macau：APac CHRIE Conference。
Hsuan-Yin Fu, Ya-Hsing Ke, Yu Lu, Chen-Hui Wu and Shu-Tai Wang (2011.06). The Influence of Brand Affection and Product Affection on Purchase Loyalty of Packaged Green Tea Products.. Paper presented at APac CHRIE Conference, Hong Kong: The Hong Kong Polytechnic University.
Cai-Xin Hong, Shih-Sheng Hsu, Yun-Hsuan Lin, Chia-Jung Liu, Mio-Iong U, Kuang-Yu Tseng and Shu-Tai Wang (2011.06). The Influence of Flow Experience on The Learning Effect for Hospitality Interns.. Paper presented at APac CHRIE Conference, Hong Kong: The Hong Kong Polytechnic University.
Shu-Tai Wang, Yi-Mei Sun and Shu-Rhong Lin (2010.11). When Chinese cuisine meets western wine.. Paper presented at 3rd Asia Euro 2010 Tourism,Hospitality & Gastronomy Conference, Subang Jaya, Malaysia: Taylor's University College, Lakeside Campus.
Wei-Shan Hsieh and Shu-Tai Wang (2010.11). The Influence of food function on social interaction intention in a conference.. Paper presented at 3rd Asia Euro 2010 Tourism,Hospitality & Gastronomy Conference, Subang Jaya, Malaysia: Taylor's University College, Lakeside Campus.
Jen-Hua Cheng, Shu-Tai Wang and Herbert W.Ockerman. (2010.08). Effects of chelating agents on lipid oxidation,pH,and color change in reduced sodium and low-fat pork patties.. Paper presented at The 56th International Congress of Meat Science and Technology, Jeju, Korea: ICoMST.
Jen-Hua, Cheng, Shu-Tai Wang, and Herbert W. Ockerman. (2010.08). Effects of chelating agents on lipid oxidation, pH, and color change in reduced sodium and low-fat pork patties. Paper presented at The 56th International Congress of Meat Science and Technology, Jeju, Korea: The 56th International Congress of Meat Science and Technology, Jeju.
Wang, S. T. & Cheng, C. C. (2010.06). What makes an enjoyable golfer~ the flow experience in niche tourism.. Paper presented at 8th Asia Pacific CHRIE Conference, Phuket, Thailand: Asia Pacific Chrie.
陳錚中、汪淑台（2010.06）。情緒智商、服務態度與組織服務氣候對餐旅實習生情緒勞動意向及成果影響之命題研究。。論文發表於2010年餐旅觀光教育暨產業發展國際學術研討會，台北: 輔仁大學：輔仁大學。
汪淑台、林淑容、程仁華（2010.03）。嘉義縣大阿里山茶餐創意開發-嚴選素材的美食觀光。。論文發表於台灣與阿里山國際觀光產業研討會論文集，嘉義: 吳鳳技術學院：吳鳳技術學院。
汪淑台、林淑容、程仁華（2007.10）。糖度、酸度影響葡萄酒品評甜感及酸感之研究光。論文發表於第七屆觀光休閒暨餐旅產業永續經營學術研討會，嘉義: 嘉義大學：觀光休閒暨餐旅產業永續經營學術研討會。
Shu-Yun Cheng, Shu-Tai Wang, and Tao-Chun Wei (2007.05). Conference delegates’ satifcation study on a non-gateway city in Taiwan-Hualien. Paper presented at 5th Asia Pacific CHRIE & 13th Asia Pacific Tourism Association Joint Conference, Beijing, China: 5th Asia Pacific CHRIE & 13th Asia Pacific Tourism Association Joint Conferenc.
S.T. Wang, K. Fligner., Mangino, M.E. & Dairy Management Inc（2000.05）。Utilization of whey protein concentrate in low fat hot dog。論文發表於International Food Expo，Chicago, USA：International Food Expo。
S.T. Wang, ,K. Fligner., Mangino, M.E. & Dairy Management Inc（1999.05）。Utilization of whey protein concentrate in low fat pork sausage。論文發表於International Food Expo，Chicago, USA：International Food Expo。
S.T. Wang, S. A. Barringer, and P.M.T Hansen（1996.01）。The freezing behavior of water affecting by ice cream stabilizers。論文發表於IFT Annual Meeting，New Orlean, LA, USA：IFT Annual Meeting。
S.T. Wang, and P. M.T. Hansen (1995.03). Freezing behavior of water in model ice cream solutions:study the mechanism how stabilizers control the ice crystal growth in order to prevent heat shock in ice cream. Paper presented at IFT Annual Meeting, Anaheim, CA, USA: IFT Annual Meeting.
S.T.Wang, and P.M.T. Hansen（1994.01）。Effect of Hydrocolloid stabilizers on freezing behavior of water: study freezing curves of solutions by the established cryoscope, datalogger and PC system。論文發表於International Hydrocolloid Conference，USA：International Hydrocolloid Conference。
專書
汪淑台，張亦騏，周碩雄，郭振峰，李貴宜，陳錚中（2014.01）。餐飲管理。新北市三重：前程文化事業有限公司。（ISBN：9789865774110）
（2006.12）。食品化學實驗。：台北：全威圖書有限公司。