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식품 성과 포커스    
  342
Development of a quantitative screening method for pesticide multiresidues in orange, chili pepper, and brown rice using gas chromatography-quadrupole time of flight mass spectrometry with dopant-assisted atmospheric pressure chemical ionization
식품 Food Chem., Available online 19 November 2021, 131626 | https://doi.org/10.1016/j.foodchem.2021.131626
( 2021-11 ) Food_Technology
Carvone and its eutectic mixtures as novel, biodegradable, and tunable solvents to extract hydrophobic compounds in substitution for volatile toxic solvents
식품 Food Chem., Available online 19 November 2021, 131630 | https://doi.org/10.1016/j.foodchem.2021.131630
( 2021-11 ) Food_Technology
Microwave resonator can help to predict oxidative stability in C18-based vegetable oils
식품 Food Chem., Available online 14 November 2021, 131606 | https://doi.org/10.1016/j.foodchem.2021.131606
( 2021-11 ) Food_Technology
Improved coverage of plant metabolites using powder laser desorption/ionization coupled with Fourier-transform ion cyclotron mass spectrometry
식품 Food Chem., Available online 11 November 2021, 131541 | https://doi.org/10.1016/j.foodchem.2021.131541
( 2021-11 ) Food_Technology
Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein
식품 Food Chem., Available online 2 November 2021, 131519 | https://doi.org/10.1016/j.foodchem.2021.131519
( 2021-11 ) Food_Technology
Antioxidant capacity of 12 major isoflavones in soybean and their bioavailability under simulated digestion and human intestinal Caco-2 cells
식품 Food Chem., Available online 29 October 2021, 131493 | https://doi.org/10.1016/j.foodchem.2021.131493
( 2021-10 ) Food_Technology
Development of an enzymatic encapsulation process for a cycloamylose inclusion complex with resveratrol
식품 Food Chem., Volume 345, 30 May 2021, 128777 | https://doi.org/10.1016/j.foodchem.2020.128777
( 2021-05 ) Food_Technology
Effects of pullulanase debranching and octenylsuccinic anhydride modification on the structural properties of maize starch-green tea extract complexes
식품 Food Hydrocolloids, Volume 115, June 2021, 106630 | https://doi.org/10.1016/j.foodhyd.2021.106630
( 2021-06 ) Food_Technology
Changes in metabolites with harvest times of seedlings of various Korean oat (Avena sativa L.) cultivars and their neuraminidase inhibitory effects
식품 Food Chem., Available online 20 October 2021, 131429 | https://doi.org/10.1016/j.foodchem.2021.131429
( 2021-10 ) Food_Technology
Development of ultrafast PCR assays for the event-specific detection of eleven approved genetically modified canola events in South Korea
식품 Food Chem., Available online 20 October 2021, 131419 | https://doi.org/10.1016/j.foodchem.2021.131419
( 2021-10 ) Food_Technology
Inhibitory Effect of Sea Buckthorn Extracts on Advanced Glycation Endproduct Formation
식품 Food Chem., Available online 7 October 2021, 131364 | https://doi.org/10.1016/j.foodchem.2021.131364
( 2021-10 ) Food_Technology
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp
식품 Food Hydrocolloids, Available online 21 October 2021, 107294 | https://doi.org/10.1016/j.foodhyd.2021.107294
( 2021-10 ) Food_Technology
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties
식품 Food Hydrocolloids, Volume 113, April 2021, 106508 | https://doi.org/10.1016/j.foodhyd.2020.106508
( 2021-04 ) Food_Technology
Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties
식품 Food Chem., Volume 340, 15 March 2021, 128199 | https://doi.org/10.1016/j.foodchem.2020.128199
( 2021-03 ) Food_Technology
Noni (Morinda citrifolia) fruit polysaccharide films containing blueberry (Vaccinium corymbosum) leaf extract as an antioxidant packaging material
식품 Food Hydrocolloids, Volume 112, March 2021, 106372 | https://doi.org/10.1016/j.foodhyd.2020.106372
( 2021-03 ) Food_Technology
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