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식품 성과 포커스    
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Highly branched α-limit dextrins attenuate the glycemic response and stimulate the secretion of satiety hormone peptide YY
식품 Food Hydrocolloids, Available online 1 June 2020, Volume 108, November 2020, 106057 | https://doi.org/10.1016/j.foodhyd.2020.106057
Food_Technology ( 2020-06-04 )
A colorimetric sensor array for the discrimination of glucosinolates
식품 Food Chem., Available online 26 May 2020, 127149 | https://doi.org/10.1016/j.foodchem.2020.127149
Food_Technology ( 2020-05-27 )
Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties
식품 Food Chem., Available online 21 May 2020, Volume 328, 30 October 2020, 127117 | https://doi.org/10.1016/j.foodchem.2020.127117
Food_Technology ( 2020-05-27 )
Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour
식품 Food Hydrocolloids, Available online 14 May 2020, Volume 108, November 2020, 106005 | https://doi.org/10.1016/j.foodhyd.2020.106005
Food_Technology ( 2020-05-19 )
Rapid and sensitive detection of E. coli O157:H7 and S. Typhimurium in iceberg lettuce and cabbage using filtration, DNA concentration, and qPCR without enrichment
식품 Food Chem., Available online 13 May 2020, 127036 | https://doi.org/10.1016/j.foodchem.2020.127036
Food_Technology, Microbiology ( 2020-05-14 )
Carbon dioxide sensors for intelligent food packaging applications
식품 Food Control, Volume 25, Issue 1, May 2012, Pages 328-333 | https://doi.org/10.1016/j.foodcont.2011.10.043
Food_Technology ( 2020-05-12 )
Preparation of size-controlled bovine serum albumin (BSA) nanoparticles by a modified desolvation method
식품 Food Chem., Volume 127, Issue 4, 15 August 2011, Pages 1892-1898 | https://doi.org/10.1016/j.foodchem.2011.02.040
Food_Technology ( 2020-05-07 )
Dietary patterns related to cardiovascular disease based on reduced rank regression analysis of healthy middle-aged Koreans: data from the community-based Korean Genome and Epidemiology Study (KoGES) cohort
식품 Am. J. Clin. Nutr., Published: 27 April 2020 | https://doi.org/10.1093/ajcn/nqaa078
Food_Technology ( 2020-04-28 )
Mass-production and biomarker-based characterization of high-value Spirulina powder for nutritional supplements
식품 Food Chem., Available online 4 April 2020 Volume 325, 30 September 2020, 126751 | https://doi.org/10.1016/j.foodchem.2020.126751
Medicine ( 2020-04-28 )
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
Food_Technology, Agriculture, Molecular_Biology ( 2020-04-28 )
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
Food_Technology ( 2020-04-13 )
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
Food_Technology ( 2020-03-31 )
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
Food_Technology ( 2020-03-25 )
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
Food_Technology ( 2020-03-25 )
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
Food_Technology ( 2020-03-18 )
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