1.  Kai-Ruei Yang , Hui-Chuan Yu, Chun-Yung Huang, Jen-Min Kuo, Cheng Chang, Chwen-Jen Shieh, and Chia-Hung Kuo 2019 Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots, Foods, 8(258), 1-13.

2.  郭家宏、謝淳仁、郭建民 2019 一種高效萃取魚油的製程，中華民國專利發明I673055號

3.  郭家宏、謝淳仁、郭建民 2019 一種脂肪酶填充床生物反應器用於連續式合成二十二碳六烯酸酯類與二十碳五烯酸酯類，中華民國專利發明I646195號

4.  Chien-Hui Wu , Yi-Huang Hsueh , Jen-Min Kuo and Si-Jia Liu 2018 Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation, Int. J. Mol. Sci. 19(1), 143, 1-16.

5.  Chia-Hung Kuo, Jinqiong Lin, Chun-Yung Huang, Shu-Ling Shieh, Shaohua Li, Jen-Min Kuo, Chwen-Jen Shieh 2018 Predicting sugar content of candied watermelon rind during osmotic dehydration, Food Sci. Technol, 38(1), 228-235.

6.  Yi-Huang Hsueh, Wen-Chang Liaw, Jen-Min Kuo, Chi-Shin Deng and ChienHui Wu (2017, Nov). Hydrogel Film-Immobilized Lactobacillus brevis RK03 for γ-Aminobutyric Acid Production. International Journal of Molecular Sciences, 18(2324), 1-13.

7.  黃俊勇、張書銘、郭建民、楊文寧 2017 水產明膠用於調和高乳化性油脂之用途，中華民國發明專利 I578917。

8.  Chun-Yung Huang,, Jen-Min Kuo, Shu-Jing Wu, Hsing-Tsung 2016 Tsai Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp.) by a novel extrusion–hydro-extraction process, Food Chemistry 190, 997–1006.

9.  Huang, C.Y., Wu, C.H., Yang, J.I., Li, Y.H., Kuo, J.M*. 2015 Evaluation of iron-binding activity of collagen peptides prepared from the scales of four cultivated fishes in Taiwan, Journal of Food and Drug Analysis, 23(1), 671-678

10.    郭建民、黃慶華，2012  一個新式魚鱗膠原蛋白胜肽的製作流程/A new process for the preparation of collagen peptide from fish scale，中華民國發明專利 I362393。

11. Kuo, J.M. *, Yang, J.I., Chen, W.M., Pan, M.H., Tsai, M.L., Lai, Y.J., Hwang, A., Pan B.S., and Lin, C.Y. 2012 Purification and Characterization of a Thermostable Keratinase from Meiothermus sp. I40 International Biodeterioration & Biodegradation, 70(5), 111-116.

12.  Yang, J.I. *, Yeh, D.B., Kuo, J.M.*, Pan, B.S., Lee, G.C., Liu, Y.H. 2012 Detection of Copper Ions in Liquid Foods and Beverages Based on an Enzymatic Method, Journal of Food and Drug Analysis, 20(1), 83-87

13. Yang, J.I., Kuo, J.M., Chen, W.M., Ke, H.J., Chou, Y.J., 2011. Feather Keratin Hydrolysis by an Aquatic Bacterium Meiothermus I40 from Hot Spring Water, International Journal of Food Engineering http://www.bepress.com/ijfe/vol7/iss2/ art17.

14. Pan, M.H., Tsai, M.L., Chen, W.M., Hwang, A., Pan, B.S. and Kuo, J.M.* 2010 Purification and characterization of a fish scale-degrading enzyme from a newly identified Vogesella sp. J. Agric. Food Chem., 58, 12541-12546.

15.  Jen-Min Kuo, Guo-Chi Lee, Wen-Sing Liang, and Jing-Iong Yang, 2009, Process Optimization for Production of Antioxidant Gelatin Hydrolysates from Tilapia Skin, J Fish. Soc. Taiwan, 36(1), 15-28.

16.Min-Hsiung Pan, Min-Chi Hsieh, Jen-Min Kuo, Ching-Shu Lai, Hou Wu, Shengmin Sang and Chi-Tang Ho, 6-Shogaol induces apoptosis in human colorectal carcinoma cells via ROS production, caspase activation, and GADD 153 expression （薑酚誘導人類癌細胞凋亡的機制探討）Mol. Nutr. Food Res. 2008, 52, 527 – 537 (SCI: 3.439)

17.Cheng, A.C., Huang, T.C., Lai, C.S.,  Kuo, J.M., Huang, Y.T., Lo, C.Y., Ho, C.T. and Pan, M.H. 2006, Pyrrolidine Dithiocarbamate Inhibition of Luteolin-Induced Apoptosis through Up-regulated Phosphorylation of Akt and Caspase-9 in Human Leukemia HL-60 Cells. (Pyrrolidine Dithiocarbamate誘導產生人類癌細胞凋亡的機制探討)J. Agric. Food Chem. 2006, 54:12, 4215-4221. (SCI: 2.507)

18.Kuo, J.M. , Hwang, A., Yeh, D.B., Pan, M.H.,  Tsai, M.L.and Pan, B.S. 2006 Lipoxygenase from Banana Leaf: Purification and Characterization of an Enzyme that Catalyzes Linoleic Acid Oxygenation of at 9-Position, (香蕉葉脂肪氧化酵素之特性及純化)J. Agric. Food Chem., 54:8, 3151-3156. (SCI: 2.507)

19.  Pan, B.S., Kuo, J.M., and Wu, C.M. 2006 Flavor compounds （香氣化合物） in Chemical and Functional Properties of Food Components edited by Zdzisław E. Sikorski, pp.234-263, CRC Press, Boca Raton, Florida, New York.

20. Buijnsters, M., Bicanic, D., Chirtoc, M., Nicoli, M.C., and Kuo, J.M. 2001 Evaluation of antioxidative activity of some antioxidants by means of combined optothermal window and a DPPH free radical colorimetry, (抗氧化方法之建立及評估)Japan Soci. Anal. Chem., 17: s544-s546.

21. Yeh, D.B. and Kuo, J.M  2000 Simple microplate assay for determining superoxide dismutase activity, (檢測SOD酵素活性之快速檢測法)Food Sci. Agric. Chem., 2(2), 115-120.

22. Pan, B.S. and Kuo J.M  2000  Lipoxygenase (脂氧合酶)in Seafood Enzymes edited by Norman F. Haard and Benjamin K. Simpson,  pp.317-336, Marcel Dekker, Inc , New York.

23.  Kuo, J.M., Yeh, D.B. and Pan, B.S. 1999   Rapid photometric assay evaluating antioxidative activity in edible plant material (利用分光光度計快速檢測植物材料的抗氧化活性) J. Agric. Food Chem., 47(8), 3206-3209 (SCI)

24.Wu, H.C., Chu, H.L., Kuo, J.M., Huang, L.C., and Shaw, J.F. 1999 The biochemical characteristics of polyphenol oxidase from browning tissue-cultured bamboo (Dendrocalamus latislorus), (竹筍中的多酚氧化酵素之生化特性) Food Sci. Agric. Chem., 1, 244-249.

25.朱惠鈴、吳鴻程、郭建民，葉東柏、蕭介夫 1999 香蕉黑星病葉酪氨酸酶同功酶之生化特性，中國農業化學會誌，37(1), 95-104.

26. 葉東柏、郭建民 1998 市售罐裝茶飲料中兒茶素及咖啡因含量之分析，藥物食品分析，6(1), 447-454。(SCI)

27.   吳鴻程，朱惠鈴，林盈君，郭建民 1998 鹽、膠質種類和蔗糖對κ-鹿角菜膠布丁機械性質的影響，嘉南學報，24, 117-125.

28.吳鴻程、朱惠鈴、郭建民、蕭介夫 1998 應用殼糖胺多點式結合進行酪氨酸酶之固定化.，中國農業化學會誌，36(4), 425-432。

29. Kuo, J.M., Hwang, A. and Yeh, D.B. 1997 Purification, Substrate Specificity and Products of a Ca²⁺-Stimulating Lipoxygenase from Sea Algae (Ulva lactuca) (海藻中鈣致活脂肪氧化酵素之純化及特性)J. Agric. Food Chem., 45(6), 2055-2060. (SCI)

30.郭建民、葉東柏、黃慶華 1997 以分光光度計快速檢定油溶性抗氧化劑之抗氧化活性，嘉南學報， 23, 73-78。

31.Kuo, J.M., Hwang, A., Hsu, H.H., and Pan, B.S. 1996   Preliminary identification of lipoxygenase in algae (Enteromorpha intestinalis) for aroma formation,(海藻中脂肪氧化酵素之鑑定及其與氣味形成關係) J. Agric. Food Chem., 44(8), 2073-2077. (SCI)

32. 葉東柏、郭建民   1996 鹼可溶非色素食品添加物之高效液相層析定量法，嘉南學報，22, 11-21.

33. 郭建民, 吳鴻程, 黃慶華, 葉東柏 1996 海藻脂氧合酶催化產物之抗菌性, 嘉南學報，22, 163-170.

34. Kuo, J.M., Pan, B.S., Zhang, H. and German, J.Bruce 1994 Identification of 12-lipoxygenase in the hemolymph of tiger shrimp (Penaeus japonicus Bate),(蝦血淋巴中12-lipoxygenase之鑑定) J. Agric. Food Chem., 42(8), 1620-1623. (SCI)

35.Pan, B.S. and Kuo, J.M.  1994  Flavor of shellfish and kamaboko flavorants, (魚貝類及魚糕製品的風味成分) In Seafoods: Chemistry, Processing, Technology and Quality, Edited by F. Shahidi and J.R. Botta, pp.85-114, Blackie Academic & Professional, London.