[DEBUG-WINDOW 처리영역 보기]
즐겨찾기  |  뉴스레터  |  오늘의 정보 회원가입   로그인
BRIC홈 농수식품
필코리아테크놀로지
배너광고안내
이전
다음
스폰서배너광고 안내  배너1 배너2 배너3 배너4
BioLab 신동혁 교수
전체보기 농림성과 수산성과 인터뷰
식품 성과 포커스    
  342
Structural and functional characteristics of clustered amylopectin produced by glycogen branching enzymes having different branching properties
식품 Food Chem., Available online 4 December 2019, 125972 | https://doi.org/10.1016/j.foodchem.2019.125972
( 2019-12 ) Food_Technology
인터뷰
Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents
식품 Food Hydrocolloids, Available online 4 December 2019, 105544 | https://doi.org/10.1016/j.foodhyd.2019.105544
( 2019-12 ) Food_Technology
Physicochemical Characteristics of Cellulose Nanocrystals Isolated From Seaweed Biomass
식품 Food Hydrocolloids, Available online 26 November 2019, 105542 | https://doi.org/10.1016/j.foodhyd.2019.105542
( 2019-11 ) Food_Technology, Marine_Biology
Antioxidant and anti-browning property of 2-arylbenzofuran derivatives from Morus alba Linn root bark
식품 Food Chem., Available online 20 November 2019, 125739 | https://doi.org/10.1016/j.foodchem.2019.125739
( 2019-11 ) Food_Technology
Influence of selenium biofortification on the bioactive compounds and antioxidant activity of wheat microgreen extract
식품 Food Chem., Available online 25 October 2019, 125763 | https://doi.org/10.1016/j.foodchem.2019.125763
( 2019-10 ) Food_Technology
Influence of drought stress on bioactive compounds, antioxidant enzymes and glucosinolate contents of Chinese cabbage (Brassica rapa)
식품 Food Chem., Available online 16 October 2019, 125657 | https://doi.org/10.1016/j.foodchem.2019.125657
( 2019-10 ) Food_Technology
Organic acid conjugated phenolic compounds of hardy kiwifruit (Actinidia arguta) and their NF-κB inhibitory activity
식품 Food Chem., Available online 18 October 2019, Volume 308, 125666 | https://doi.org/10.1016/j.foodchem.2019.125666
( 2019-10 ) Food_Technology
Hydrolysis of beta-glucan in oat flour during subcritical-water extraction
식품 Food Chem., Available online 19 October 2019, Volume 308, 125670 | https://doi.org/10.1016/j.foodchem.2019.125670
( 2019-10 ) Food_Technology
Curing of ground ham by remote infusion of atmospheric non-thermal plasma
식품 Food Chem., Available online 19 October 2019, 125643 | https://doi.org/10.1016/j.foodchem.2019.125643
( 2019-10 ) Food_Technology
Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences
식품 Food Chem., Volume 299, 30 November 2019, 125099 | https://doi.org/10.1016/j.foodchem.2019.125099
( 2019-11 ) Food_Technology
Development of candidate reference method for accurate quantitation of four polycyclic aromatic hydrocarbons in olive oil via gas chromatography–high-resolution mass spectrometry using 13C-labeled internal standards
식품 Food Chem., Available online 10 October 2019, 125639 | https://doi.org/10.1016/j.foodchem.2019.125639
( 2019-10 ) Food_Technology
Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles
식품 Food Chem., Available online 3 October 2019, 125619 | https://doi.org/10.1016/j.foodchem.2019.125619
( 2019-10 ) Food_Technology
Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides
식품 Food Hydrocolloids, Available online 27 September 2019, 105396 | https://doi.org/10.1016/j.foodhyd.2019.105396
( 2019-09 ) Food_Technology
Isoflavone accumulation and the metabolic gene expression in response to persistent UV-B irradiation in soybean sprouts
식품 Food Chem., Available online 19 August 2019, Volume 303, 125376 | https://doi.org/10.1016/j.foodchem.2019.125376
( 2019-08 ) Food_Technology
Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties
식품 Food Chem., Available online 4 September 2019, 125462 | https://doi.org/10.1016/j.foodchem.2019.125462
( 2019-09 ) Food_Technology
처음 이전  01 02 03 04 05 06 07 08 9 10 다음 끝
※ 농수식품은 향후 서비스 종료 예정으로, 2022년 7월 1일 이후에는 업데이트 되지 않습니다. 더 나은 서비스를 제공하기 위하여 다양한 시도 중이니 많은 관심 부탁드립니다.
농수식품 성과 포커스 안내보기
성과포커스/인터뷰 최신댓글
 
위로가기
농수식품 홈
 |  BRIC소개  |  이용안내  |  이용약관  |  개인정보처리방침  |  이메일무단수집거부
Copyright © BRIC. All rights reserved.  |  문의
트위터 트위터    페이스북 페이스북   유튜브 유튜브    RSS서비스 RSS
진스크립트 광고