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식품 성과 포커스    
  230
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., Volume 317, 1 July 2020, 126451 | https://doi.org/10.1016/j.foodchem.2020.126451
Food_Technology ( 2020-03-18 )
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications
식품 Food Hydrocolloids, Volume 102, May 2020, 105629 | https://doi.org/10.1016/j.foodhyd.2019.105629
Food_Technology ( 2020-03-18 )
Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions
식품 Food Chem., Available online 25 February 2020, Volume 318, 126490 | https://doi.org/10.1016/j.foodchem.2020.126490
Food_Technology ( 2020-03-10 )
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
식품 Food Chem., Available online 21 February 2020, Volume 318, 126481 | https://doi.org/10.1016/j.foodchem.2020.126481
Food_Technology ( 2020-03-10 )
Identification of sesamol byproducts produced by plasma treatment with inhibition of advanced glycation endproducts formation and ONOO–scavenging activities
식품 Food Chem., Available online 11 January 2020, Volume 314, 126196 | https://doi.org/10.1016/j.foodchem.2020.126196
Food_Technology ( 2020-01-14 )
The protection of bovine serum albumin against thermal denaturation and gelation by sodium dodecyl sulfate studied by rheology and molecular dynamics simulation
식품 Food Hydrocolloids, Available online 11 January 2020, 105656 | https://doi.org/10.1016/j.foodhyd.2020.105656
Food_Technology ( 2020-01-14 )
Rubidium analysis as a possible approach for discriminating between Korean and Chinese perilla seeds distributed in Korea
식품 Food Chem., Available online 23 December 2019, Volume 312, 126067 | https://doi.org/10.1016/j.foodchem.2019.126067
Food_Technology ( 2019-12-27 )
Effect of Calcium Chloride and Sucrose on the Composition of Bioactive Compounds and Antioxidant Activities in Buckwheat Sprouts
식품 Food Chem., Available online 24 December 2019, Volume 312, 126075 | https://doi.org/10.1016/j.foodchem.2019.126075
Food_Technology ( 2019-12-27 )
Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds
식품 Food Chem., Available online 26 December 2019, Volume 312, 126085 | https://doi.org/10.1016/j.foodchem.2019.126085
Food_Technology ( 2019-12-27 )
Structural and functional characteristics of clustered amylopectin produced by glycogen branching enzymes having different branching properties
식품 Food Chem., Available online 4 December 2019, 125972 | https://doi.org/10.1016/j.foodchem.2019.125972
Food_Technology ( 2019-12-10 )
인터뷰
Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents
식품 Food Hydrocolloids, Available online 4 December 2019, 105544 | https://doi.org/10.1016/j.foodhyd.2019.105544
Food_Technology ( 2019-12-10 )
Physicochemical Characteristics of Cellulose Nanocrystals Isolated From Seaweed Biomass
식품 Food Hydrocolloids, Available online 26 November 2019, 105542 | https://doi.org/10.1016/j.foodhyd.2019.105542
Food_Technology, Marine_Biology ( 2019-12-10 )
Antioxidant and anti-browning property of 2-arylbenzofuran derivatives from Morus alba Linn root bark
식품 Food Chem., Available online 20 November 2019, 125739 | https://doi.org/10.1016/j.foodchem.2019.125739
Food_Technology ( 2019-11-26 )
Influence of selenium biofortification on the bioactive compounds and antioxidant activity of wheat microgreen extract
식품 Food Chem., Available online 25 October 2019, 125763 | https://doi.org/10.1016/j.foodchem.2019.125763
Food_Technology ( 2019-10-29 )
Influence of drought stress on bioactive compounds, antioxidant enzymes and glucosinolate contents of Chinese cabbage (Brassica rapa)
식품 Food Chem., Available online 16 October 2019, 125657 | https://doi.org/10.1016/j.foodchem.2019.125657
Food_Technology ( 2019-10-24 )
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