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식품 성과 포커스    
  218
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 )
Organic acid conjugated phenolic compounds of hardy kiwifruit (Actinidia arguta) and their NF-κB inhibitory activity
식품 Food Chem., Available online 18 October 2019, Volume 308, 125666 | https://doi.org/10.1016/j.foodchem.2019.125666
Food_Technology ( 2019-10-24 )
Hydrolysis of beta-glucan in oat flour during subcritical-water extraction
식품 Food Chem., Available online 19 October 2019, Volume 308, 125670 | https://doi.org/10.1016/j.foodchem.2019.125670
Food_Technology ( 2019-10-24 )
Curing of ground ham by remote infusion of atmospheric non-thermal plasma
식품 Food Chem., Available online 19 October 2019, 125643 | https://doi.org/10.1016/j.foodchem.2019.125643
Food_Technology ( 2019-10-23 )
Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences
식품 Food Chem., Volume 299, 30 November 2019, 125099 | https://doi.org/10.1016/j.foodchem.2019.125099
Food_Technology ( 2019-10-16 )
Development of candidate reference method for accurate quantitation of four polycyclic aromatic hydrocarbons in olive oil via gas chromatography–high-resolution mass spectrometry using 13C-labeled internal standards
식품 Food Chem., Available online 10 October 2019, 125639 | https://doi.org/10.1016/j.foodchem.2019.125639
Food_Technology ( 2019-10-15 )
Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles
식품 Food Chem., Available online 3 October 2019, 125619 | https://doi.org/10.1016/j.foodchem.2019.125619
Food_Technology ( 2019-10-08 )
Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides
식품 Food Hydrocolloids, Available online 27 September 2019, 105396 | https://doi.org/10.1016/j.foodhyd.2019.105396
Food_Technology ( 2019-09-30 )
Isoflavone accumulation and the metabolic gene expression in response to persistent UV-B irradiation in soybean sprouts
식품 Food Chem., Available online 19 August 2019, Volume 303, 125376 | https://doi.org/10.1016/j.foodchem.2019.125376
Food_Technology ( 2019-09-26 )
Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties
식품 Food Chem., Available online 4 September 2019, 125462 | https://doi.org/10.1016/j.foodchem.2019.125462
Food_Technology ( 2019-09-26 )
Comparative metabolic expressions of fermented soybeans according to different microbial starters
식품 Food Chem., Available online 4 September 2019, Volume 305, 125461 | https://doi.org/10.1016/j.foodchem.2019.125461
Food_Technology ( 2019-09-26 )
Preparation of carbohydrate-based functional composite films incorporated with curcumin
식품 Food Hydrocolloids, Available online 10 August 2019, Volume 98, 105302 | https://doi.org/10.1016/j.foodhyd.2019.105302
Food_Technology ( 2019-09-25 )
Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments
식품 Food Chem., Volume 300, 1 December 2019, 125193 | https://doi.org/10.1016/j.foodchem.2019.125193
Food_Technology ( 2019-08-22 )
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