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식품 성과 포커스    
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Licoflavonol Reduces Aβ Secretion by Increasing BACE1 Phosphorylation to Facilitate BACE1 Degradation
식품 Mol. Nutr. Food Res., First published: 26 October 2018 | https://doi.org/10.1002/mnfr.201800474
Food_Technology ( 2018-11-08 )
Mixture of Two Lactobacillus plantarum Strains Modulates the Gut Microbiota Structure and Regulatory T Cell Response in Diet‐Induced Obese Mice
식품 Mol. Nutr. Food Res., First published: 26 October 2018 | https://doi.org/10.1002/mnfr.201800329
Food_Technology ( 2018-11-08 )
Active gum karaya/Cloisite Na+ nanocomposite films containing cinnamaldehyde
식품 Food Hydrocolloids, Available online 5 November 2018 | https://doi.org/10.1016/j.foodhyd.2018.11.004
Food_Technology ( 2018-11-08 )
Lactobacillus plantarum C29‐fermented soybean (DW2009) alleviates memory impairment in 5XFAD transgenic mice by regulating microglia activation and gut microbiota composition
식품 Mol. Nutr. Food Res., First published: 27 August 2018 | https://doi.org/10.1002/mnfr.201800359
Food_Technology ( 2018-09-10 )
Xanthone-related compounds as an anti-browning and antioxidant food additive
식품 Food Chem., Available online 1 September 2018, Volume 274, Pages 345-350 | https://doi.org/10.1016/j.foodchem.2018.08.144
Food_Technology ( 2018-09-10 )
Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters
식품 Food Chem., Available online 5 September 2018, Volume 274, Pages 558-565 | https://doi.org/10.1016/j.foodchem.2018.09.032
Food_Technology ( 2018-09-10 )
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts
식품 Food Chem., Available online 30 July 2018 | https://doi.org/10.1016/j.foodchem.2018.07.174
Food_Technology ( 2018-08-14 )
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 )
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