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식품 성과 포커스    
  288
Method validation of 12 kinds of food dye in chewing gums and soft drinks, and evaluation of measurement uncertainty for soft drinks
식품 Food Chem., Available online 27 March 2021, 356. 129705. | https://doi.org/10.1016/j.foodchem.2021.129705
Food_Technology ( 2021-03-30 )
The effect of different pretreatments followed by enzyme reaction on preparing shape-retaining softened burdock
식품 Food Chem., Available online 3 March 2021, 129440 | https://doi.org/10.1016/j.foodchem.2021.129440
Food_Technology ( 2021-03-05 )
Rapid and Non-Destructive Spectroscopic Method for Classifying Beef Freshness using a Deep Spectral Network Fused with Myoglobin Information
식품 Food Chem., Available online 23 February 2021, 129329 | https://doi.org/10.1016/j.foodchem.2021.129329
Food_Technology ( 2021-02-23 )
Causal effects of relative fat, protein, and carbohydrate intake on chronic kidney disease: a Mendelian randomization study
식품 Am. J. Clin. Nutr., Published: 10 February 2021, nqaa379 | https://doi.org/10.1093/ajcn/nqaa379
Food_Technology ( 2021-02-15 )
Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model
식품 Food Chem., Available online 6 February 2021, 129224 | https://doi.org/10.1016/j.foodchem.2021.129224
Food_Technology ( 2021-02-09 )
Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil
식품 Food Hydrocolloids, 84, 2018, Pages 58-67 | https://doi.org/10.1016/j.foodhyd.2018.05.048
Food_Technology ( 2021-01-19 )
Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin
식품 Food Chem., Available online 19 January 2021, 129099 | https://doi.org/10.1016/j.foodchem.2021.129099
Food_Technology ( 2021-01-19 )
Pectin/Pullulan blend films for food packaging: effect of blending ratio
식품 Food Chem., Available online 9 January 2021,129022 | https://doi.org/10.1016/j.foodchem.2021.129022
Food_Technology ( 2021-01-19 )
Delineating the interaction mechanism of glabridin and ovalbumin by spectroscopic and molecular docking techniques
식품 Food Chem., Available online 6 January 2021, 128981 | https://doi.org/10.1016/j.foodchem.2020.128981
Food_Technology ( 2021-01-07 )
Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems
식품 Food Chem., 26 December 2020, 128930 | https://doi.org/10.1016/j.foodchem.2020.128930
Food_Technology ( 2020-12-30 )
인터뷰
Polycaprolactone film functionalized with bacteriophage T4 promotes antibacterial activity of food packaging toward Escherichia coli
식품 Food Chem., 24 December 2020, 128883 | https://doi.org/10.1016/j.foodchem.2020.128883
Food_Technology, Biotechnology ( 2020-12-30 )
Simple synthesis of a clew-like tungsten carbide nanocomposite decorated with gold nanoparticles for the ultrasensitive detection of tert-butylhydroquinone
식품 Food Chem., 24 December 2020, 128936 | https://doi.org/10.1016/j.foodchem.2020.128936
Food_Technology ( 2020-12-30 )
Preparation and characterization of self-assembled short-chain glucan aggregates (SCGAs) derived from various starches
식품 Food Hydrocolloids, Available online 17 December 2020, 106517 | https://doi.org/10.1016/j.foodhyd.2020.106517
Food_Technology ( 2020-12-22 )
Development of isotope dilution-liquid chromatography/tandem mass spectrometry for the accurate determination of type-A trichothecenes in grains
식품 Food Chem., Available online 23 November 2020, 128698 | https://doi.org/10.1016/j.foodchem.2020.128698
Food_Technology ( 2020-12-18 )
Phytochemical profile and antioxidant activity of Dracocephalum moldavica L. seed extracts using different extraction methods
식품 Food Chem., Available online 12 November 2020, 128531 | https://doi.org/10.1016/j.foodchem.2020.128531
Pharmacology, Food_Technology ( 2020-12-18 )
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