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식품 성과 포커스    
  165
Comparison of flavonoid and policosanol profiles in Korean winter-spinach (Spinacia oleracea L.) cultivated in different regions
식품 Food Chem., Available online 6 December 2018, Volume 279, Pages 202-208 | https://doi.org/10.1016/j.foodchem.2018.11.143
Food_Technology ( 2019-01-04 )
Carrageenan-based antimicrobial bionanocomposite films incorporated with ZnO nanoparticles stabilized by melanin
식품 Food Hydrocolloids, Available online 2 January 2019, Volume 90, Pages 500-507 | https://doi.org/10.1016/j.foodhyd.2018.12.056
Food_Technology ( 2019-01-04 )
Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction
식품 Food Chem., Available online 26 December 2018 | https://doi.org/10.1016/j.foodchem.2018.12.061
Food_Technology ( 2019-01-02 )
Quantitative determination of carbasalate calcium derived metabolites, acetylsalicylic acid and salicylic acid, in six animal foods using liquid-liquid extraction method coupled with liquid chromatography-tandem mass spectrometry
식품 Food Chem., Available online 30 November 2018, Volume 278, Pages 744-750 | https://doi.org/10.1016/j.foodchem.2018.11.118
Food_Technology ( 2018-12-19 )
Simultaneous direct determination of 15 glucosinolates in eight Brassica species by UHPLC-Q-Orbitrap-MS
식품 Food Chem., Available online 16 December 2018 | https://doi.org/10.1016/j.foodchem.2018.12.036
Food_Technology ( 2018-12-19 )
Combination of Whole Grape Seed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High‐Fat‐Induced Hepatic Steatosis
식품 Mol. Nutr. Food Res., First published: 11 December 2018 | https://doi.org/10.1002/mnfr.201801040
Food_Technology ( 2018-12-19 )
Molecular characterization of anthocyanin and betulinic acid biosynthesis in red and white mulberry fruits using high-throughput sequencing
식품 Food Chem., Available online 29 November 2018 | https://doi.org/10.1016/j.foodchem.2018.11.101
Food_Technology ( 2018-12-11 )
Impact of antioxidant on the stability of β-carotene in model beverage emulsions: role of emulsion interfacial membrane
식품 Food Chem., Available online 5 December 2018 | https://doi.org/10.1016/j.foodchem.2018.11.126
Food_Technology ( 2018-12-11 )
Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid
식품 Food Hydrocolloids, Available online 29 November 2018, Volume 89, Pages 856-863 | https://doi.org/10.1016/j.foodhyd.2018.11.059
Food_Technology ( 2018-12-11 )
Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing
식품 Food Chem., Available online 13 November 2018, Volume 278, Pages 203-207 | https://doi.org/10.1016/j.foodchem.2018.11.069
Food_Technology ( 2018-11-16 )
인터뷰
Eucalyptol Inhibits Advanced Glycation End Products‐Induced Disruption of Podocyte Slit Junctions by Suppressing Rage‐Erk‐C‐Myc Signaling Pathway
식품 Mol. Nutr. Food Res., Volume 62, Issue 19, October 2018, 1800302 | https://doi.org/10.1002/mnfr.201800302
Food_Technology ( 2018-11-16 )
Melanin-mediated synthesis of silver nanoparticle and its use for the preparation of carrageenan-based antibacterial films
식품 Food Hydrocolloids, Available online 9 October 2018, Volume 88, Pages 237-246 | https://doi.org/10.1016/j.foodhyd.2018.10.013
Food_Technology, Nanobio ( 2018-11-16 )
Effect of fish gelatine-sodium alginate interactions on foam formation and stability
식품 Food Hydrocolloids, Available online 27 September 2018, Volume 88, Pages 119-126 | https://doi.org/10.1016/j.foodhyd.2018.09.041
Food_Technology ( 2018-11-14 )
Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour
식품 Food Chem., Available online 26 July 2018 | https://doi.org/10.1016/j.foodchem.2018.07.179
Food_Technology ( 2018-11-14 )
Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography–mass spectrometry
식품 Food Chem., Available online 4 October 2018, Volume 276, Pages 390-396 | https://doi.org/10.1016/j.foodchem.2018.10.015
Food_Technology ( 2018-11-14 )
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