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식품 성과 포커스    
  342
Effects of X-ray irradiation on the postharvest quality characteristics of ‘Maehyang’ strawberry (Fragaria × ananassa)
식품 Food Chem., Available online 17 April 2020 Volume 325, 30 September 2020, 126817 | https://doi.org/10.1016/j.foodchem.2020.126817
( 2020-04 ) Food_Technology, Agriculture, Molecular_Biology
Preparation of carrageenan-based nanocomposite films incorporated with functionalized halloysite using AgNP and sodium dodecyl sulfate
식품 Food Hydrocolloids, Available online 11 April 2020. | https://doi.org/10.1016/j.foodhyd.2020.105934
( 2020-04 ) Food_Technology
An innovative paper-based device for DNA extraction from processed meat products
식품 Food Chem., Available online 30 March 2020, Volume 321, 15 August 2020, 126708 | https://doi.org/10.1016/j.foodchem.2020.126708
( 2020-03 ) Food_Technology
Lipase-catalyzed synthesis of lauroyl tripeptide-KHA with multi-functionalities: Its surface-active, antibacterial, and antioxidant properties
식품 Food Chem., Available online 1 March 2020 Volume 319, 30 July 2020, 126533 | https://doi.org/10.1016/j.foodchem.2020.126533
( 2020-03 ) Food_Technology
Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system
식품 Food Chem., Available online 20 March 2020 Volume 320, 1 August 2020, 126656 | https://doi.org/10.1016/j.foodchem.2020.126656
( 2020-03 ) Food_Technology
A multiplex PCR assay combined with capillary electrophoresis for the simultaneous detection of tropomyosin allergens from oyster, mussel, abalone, and clam mollusk species
식품 Food Chem., Available online 19 February 2020, Volume 317, 1 July 2020, 126451 | https://doi.org/10.1016/j.foodchem.2020.126451
( 2020-02 ) Food_Technology
Policosanol profiles and adenosine 5′-monophosphate-activated protein kinase (AMPK) activation potential of Korean wheat seedling extracts according to cultivar and growth time
식품 Food Chem., Available online 11 February 2020. Volume 317, 1 July 2020, 126388 | https://doi.org/10.1016/j.foodchem.2020.126388
( 2020-02 ) Food_Technology
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications
식품 Food Hydrocolloids, Volume 102, May 2020, 105629 | https://doi.org/10.1016/j.foodhyd.2019.105629
( 2019-12 ) Food_Technology
Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions
식품 Food Chem., Available online 25 February 2020, Volume 318, 126490 | https://doi.org/10.1016/j.foodchem.2020.126490
( 2020-02 ) Food_Technology
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
식품 Food Chem., Available online 21 February 2020, Volume 318, 126481 | https://doi.org/10.1016/j.foodchem.2020.126481
( 2020-02 ) Food_Technology
Identification of sesamol byproducts produced by plasma treatment with inhibition of advanced glycation endproducts formation and ONOO–scavenging activities
식품 Food Chem., Available online 11 January 2020, Volume 314, 126196 | https://doi.org/10.1016/j.foodchem.2020.126196
( 2020-01 ) Food_Technology
The protection of bovine serum albumin against thermal denaturation and gelation by sodium dodecyl sulfate studied by rheology and molecular dynamics simulation
식품 Food Hydrocolloids, Available online 11 January 2020, 105656 | https://doi.org/10.1016/j.foodhyd.2020.105656
( 2020-01 ) Food_Technology
Rubidium analysis as a possible approach for discriminating between Korean and Chinese perilla seeds distributed in Korea
식품 Food Chem., Available online 23 December 2019, Volume 312, 126067 | https://doi.org/10.1016/j.foodchem.2019.126067
( 2019-12 ) Food_Technology
Effect of Calcium Chloride and Sucrose on the Composition of Bioactive Compounds and Antioxidant Activities in Buckwheat Sprouts
식품 Food Chem., Available online 24 December 2019, Volume 312, 126075 | https://doi.org/10.1016/j.foodchem.2019.126075
( 2019-12 ) Food_Technology
Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds
식품 Food Chem., Available online 26 December 2019, Volume 312, 126085 | https://doi.org/10.1016/j.foodchem.2019.126085
( 2019-12 ) Food_Technology
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