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식품 성과 포커스    
  342
Potential of 2D qNMR spectroscopy for distinguishing chicken breeds based on the metabolic differences
식품 Food Chem., Available online 14 October 2020, 128316 | https://doi.org/10.1016/j.foodchem.2020.128316
( 2020-10 ) Food_Technology
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications
식품 Food Hydrocolloids, Volume 110, January 2021, 106155 | https://doi.org/10.1016/j.foodhyd.2020.106155
( 2020-07 ) Food_Technology
Antioxidant mechanism, antibacterial activity, and functional characterization of peptide fractions obtained from barred mackerel gelatin with a focus on application in carbonated beverages
식품 Food Chem., Available online 10 October 2020, 128339 | https://doi.org/10.1016/j.foodchem.2020.128339
( 2020-10 ) Food_Technology
Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
식품 Food Chem., Available online 13 October 2020, 128345 | https://doi.org/10.1016/j.foodchem.2020.128345
( 2020-10 ) Food_Technology
Development of an immuno-electrochemical glass carbon electrode sensor based on graphene oxide/gold nanocomposite and antibody for the detection of patulin
식품 Food Chem., Available online 1 October 2020, 128257 | https://doi.org/10.1016/j.foodchem.2020.128257
( 2020-10 ) Food_Technology
인터뷰
Adiposity and mortality in Korean adults: a population-based prospective cohort study
식품 Am. J. Clin. Nutr., Published: 21 September 2020 | https://doi.org/10.1093/ajcn/nqaa258
( 2020-09 ) Food_Technology
Structural, physicochemical, and in-vitro release properties of hydrogel beads produced by oligochitosan and de-esterified pectin from yuzu (Citrus junos) peel as a quercetin delivery system for colon target
식품 Food Hydrocolloids, Volume 108, November 2020, 106086 | https://doi.org/10.1016/j.foodhyd.2020.106086
( 2020-06 ) Food_Technology
Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals
식품 Food Hydrocolloids, Volume 84, November 2018, Pages 343-352 | https://doi.org/10.1016/j.foodhyd.2018.06.026
( 2018-11 ) Food_Technology
인터뷰
Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated pickering emulsions
식품 Food Hydrocolloids, Available online 31 August 2020, 106291 | https://doi.org/10.1016/j.foodhyd.2020.106291
( 2020-08 ) Food_Technology
Effect of crosslinkable sugar molecules on the physico-chemical and antioxidant properties of fish gelatin nanofibers
식품 Food Hydrocolloids, Available online 15 August 2020, 106259 | https://doi.org/10.1016/j.foodhyd.2020.106259
( 2020-08 ) Food_Technology
Analyses of targeted/untargeted metabolites and reactive oxygen species of pepper fruits provide insights into seed browning induced by chilling
식품 Food Chem., Volume 332, 1 December 2020, 127406 | https://doi.org/10.1016/j.foodchem.2020.127406
( 2020-12 ) Food_Technology
A high-throughput platform for interpretation of metabolite profile data from pepper (Capsicum) fruits of 13 phenotypes associated with different fruit maturity states
식품 Food Chem., Volume 331, 30 November 2020, 127286 | https://doi.org/10.1016/j.foodchem.2020.127286
( 2020-11 ) Food_Technology
Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
식품 Food Chem., Available online 31 July 2020, 127682 | https://doi.org/10.1016/j.foodchem.2020.127682
( 2020-07 ) Food_Technology
Metabotyping of different soybean genotypes and distinct metabolism in their seeds and leaves
식품 Food Chem., Available online 4 June 2020, Volume 330, 15 November 2020, 127198 | https://doi.org/10.1016/j.foodchem.2020.127198
( 2020-06 ) Food_Technology
The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste
식품 Food Chem., Available online 28 May 2020, Volume 328, 30 October 2020, 127176 | https://doi.org/10.1016/j.foodchem.2020.127176
( 2020-05 ) Food_Technology
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