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전체메뉴
대메뉴안내: 농수식품
농림성과 수산성과 식품성과 인터뷰
식품 성과 포커스    
  141
Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties
식품 Food Chem., Available online 11 August 2018 | https://doi.org/10.1016/j.foodchem.2018.08.052
Food_Technology ( 2018-08-14 )
Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion
식품 Food Chem., Available online 12 August 2018, Volume 272, Pages 242-250 | https://doi.org/10.1016/j.foodchem.2018.08.054
Food_Technology ( 2018-08-14 )
Gamma irradiation-assisted degradation of rosmarinic acid and evaluation of structures and anti-adipogenic properties
식품 Food Chem., Volume 258, 30 August 2018, Pages 181-188 | https://doi.org/10.1016/j.foodchem.2018.03.068
Food_Technology ( 2018-08-09 )
Inhibitory activity of minor phlorotannins from Ecklonia cava on α-glucosidase
식품 Food Chem., Volume 257, 15 August 2018, Pages 128-134 | https://doi.org/10.1016/j.foodchem.2018.03.013
Food_Technology ( 2018-08-09 )
A rapid real-time PCR method to differentiate between mottled skate (Beringraja pulchra) and other skate and ray species
식품 Food Chem., Volume 255, 30 July 2018, Pages 112-119 | https://doi.org/10.1016/j.foodchem.2018.02.056
Food_Technology ( 2018-08-09 )
Lipase-catalyzed solvent-free synthesis of erythorbyl laurate in a gas-solid-liquid multiphase system
식품 Food Chem., Available online 20 July 2018, Volume 271, Pages 445-449 | https://doi.org/10.1016/j.foodchem.2018.07.134
Food_Technology, Biotechnology ( 2018-08-09 )
Antioxidant and antimicrobial efficacy of a biflavonoid, amentoflavone from Nandina domestica in vitro and in minced chicken meat and apple juice food models
식품 Food Chem., Available online 25 July 2018, Volume 271, Pages 239-247 | https://doi.org/10.1016/j.foodchem.2018.07.159
Food_Technology ( 2018-08-09 )
Surfactant type affects the washing effect of cinnamon leaf essential oil emulsion on kale leaves
식품 Food Chem., Available online 27 July 2018, Volume 271, Pages 122-128 | https://doi.org/10.1016/j.foodchem.2018.07.203
Food_Technology ( 2018-08-09 )
Regional discrimination of Agaricus bisporus mushroom using the natural stable isotope ratios
식품 Food Chem., Volume 264, 30 October 2018, Pages 92-100 | https://doi.org/10.1016/j.foodchem.2018.04.138
Food_Technology ( 2018-08-08 )
Determination of endrin and δ-keto endrin in five food products of animal origin using GC-μECD: A modified QuEChERS approach to traditional detection
식품 Food Chem., Volume 263, 15 October 2018, Pages 59-66 | https://doi.org/10.1016/j.foodchem.2018.04.099
Food_Technology ( 2018-08-08 )
Discrimination of organic milk by stable isotope ratio, vitamin E, and fatty acid profiling combined with multivariate analysis: A case study of monthly and seasonal variation in Korea for 2016-2017
식품 Food Chem., Volume 261, 30 September 2018, Pages 112-123 | https://doi.org/10.1016/j.foodchem.2018.04.017
Food_Technology ( 2018-08-08 )
Fucoxanthin bioavailability from fucoxanthin-fortified milk: In vivo and in vitro study
식품 Food Chem., Volume 258, 30 August 2018, Pages 79-86 | https://doi.org/10.1016/j.foodchem.2018.03.047
Food_Technology ( 2018-08-08 )
인터뷰
Chlorogenic Acid from Hawthorn Berry (Crataegus pinnatifida Fruit) Prevents Stress Hormone‐Induced Depressive Behavior, through Monoamine Oxidase B‐Reactive Oxygen Species Signaling in Hippocampal Astrocytes of Mice
식품 Mol. Nutr. Food Res., Volume62, Issue15, August 2018 | https://doi.org/10.1002/mnfr.201800029
Food_Technology ( 2018-08-07 )
An efficient one-step scheme for the purification of major xanthophyll carotenoids from lettuce, and assessment of their comparative anticancer potential
식품 Food Chem., Volume 266, 15 November 2018, Pages 56-65 | https://doi.org/10.1016/j.foodchem.2018.05.104
Food_Technology ( 2018-07-30 )
Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula
식품 Food Chem., Volume 266, 15 November 2018, Pages 161-169 | https://doi.org/10.1016/j.foodchem.2018.05.048
Food_Technology ( 2018-07-30 )
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