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권호기사

권호기사 목록 테이블로 기사명, 저자명, 페이지, 원문, 기사목차 순으로 되어있습니다.
기사명 저자명 페이지 원문 목차
The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing Chang-Yu Zhou, Ying Wang, Dao-Dong Pan, Jin-Xuan Cao, Yin-Ji Chen, Yuan Liu, Yang-Ying Sun, Chang-Rong Ou pp.679-687
Effects of L-lysine on thermal gelation properties of chicken breast actomyosin Zhen Lei, Yuan Fu, Yadong Zheng, Peng Xu, Cunliu Zhou pp.549-556
Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB_12_ on proteolytic changes in dry-cured loins Anna Okoń, Joanna Stadnik, Zbigniew Józef Dolatowski pp.633-641
In vitro anti-inflammatory activity of Pothos scandens extract in RAW 264.7 cells Jisu Kim, Seong Hoon Jeong, Woojae Lee, Hyeyoung Min pp.791-799

Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP) Mi-Ra Song, Seung-Hyun Choi, Seon-Min Oh, Hui-yun Kim, Ji-Eun Bae, Cheon-Seok Park, Byung-Yong Kim, Moo-Yeol Baik pp.671-678
Different cell disruption methods for obtaining carotenoids by Sporodiobolus pararoseus and Rhodothorula mucilaginosa Nathalie Almeida Lopes, Rafael Diaz Remedi, Carolina dos Santos Sá, Carlos André Veiga Burkert, Janaina Fernandes de Medeiros Burkert pp.759-766
Effects of microwave-discharged cold plasma on synthesis and characteristics of citrate derivatives of corn starch granules Hyun-Seok Kim, Sea Cheol Min pp.697-706

N-acetyl-l-cysteine mimics the effect of dietary restriction on lifespan and reduces amyloid beta-induced toxicity in Caenorhabditis elegans Seung-Il Oh, Sang-Kyu Park pp.783-790
Relative sweetness and sweetness quality of Xylobiose Hye-Won Park, Min-Ji Kim, Sheungwoo Seo, Sangho Yoo, Jae-Hee Hong pp.689-696
Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk Dong-Dong Zhang, Jing-Lan Liu, Tie-Min Jiang, Lu Li, Guo-Zhen Fang, Yan-Pin Liu, Li-Jun Chen pp.739-748
Antifungal activity of isothiocyanates extracted from horseradish (Armoracia rusticana) root against pathogenic dermal fungi Kyu-Duck Choi, Hee-Yeon Kim, Il-Shik Shin pp.847-852
Retrogradation kinetics of chestnut starches cultivated in three regions of Korea Seon-Min Oh, Hyun-Wook Choi, Byung-Yong Kim, Moo-Yeol Baik pp.663-670
Multivariate classification of the geographic origin of Chinese cabbage using an electronic nose-mass spectrometry Wang-Hee Lee, Seunghyun Choi, Il-Nam Oh, Joon-Yong Shim, Kwang-Sik Lee, Gilhwan An, Jong-Tae Park pp.603-609
Bactericidal activity of strong acidic hypochlorous water against Escherichia coli O157:H7 and Listeria monocytogenes in biofilms attached to stainless steel Yaru Quan, Hee-Yeon Kim, Il-Shik Shin pp.841-846
Bostrycin production by agro-industrial residues and its potential for food processing Yi-Hsuan Huang, Wen-Jen Yang, Chih-Yu Cheng, Huang-Mo Sung, Shuen-Fuh Lin pp.715-721
Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation Bo Zou, Jijun Wu, Yuanshan Yu, Gengsheng Xiao, Yujuan Xu pp.563-571
Nanosuspended branched chain amino acids : the influence of stabilizers on their solubility and colloidal stability Chi Rac Hong, Gyu Whan Lee, Hyun-Dong Paik, Pahn-Shick Chang, Seung Jun Choi pp.573-579

Artemisia scoparia attenuates amyloid β accumulation and tau hyperphosphorylation in spontaneously hypertensive rats Kitipong Promyo, Jeong-Yong Cho, Kyung-Hee Park, Lily Jaiswal, Sun-Young Park, Kyung-Sik Ham pp.775-782
Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters Kazumi Kawasaki Ramos, Bruna Candiani Lessio, Ana Luisa Baraçal Mecê, Priscilla Efraim pp.643-651
Improved synthesis of isomaltooligosaccharides using immobilized α-glucosidase in organic-aqueous media Jun Wang, Wei Li, Dandan Niu, Suren Singh, Fuping Lu, Xiaoguang Liu pp.731-738
Effects of varying concentrations of sodium chloride and acidic conditions on the behavior of Vibrio parahaemolyticus and Vibrio vulnificus cold-starved in artificial sea water microcosms Jae-Hyun Yoon, Young-Min Bae, Sun-Young Lee pp.829-839

Effects of two enzyme extracts of Aspergillus niger on green tea aromas Hui Ni, Sun Hao, Fuping Zheng, Liangzhen Zhang, Bolim Lee, Yaqi Wang, Feng Chen pp.611-622
Effects of various ginsenosides and ginseng root and ginseng berry on the activity of Pancreatic lipase Zhipeng Li, Geun Eog Ji pp.767-773
Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extract Seokjin Suh, Yeong Eun Kim, Han-Joo Yang, Sanghoon Ko, Geun-Pyo Hong pp.581-590

Green lipped mussel oil complex suppresses lipopolysaccharide stimulated inflammation via regulating nuclear factor-κB and mitogen activated protein kinases signaling in RAW264.7 murine macrophages Jing Chen, Cheng Bao, Se Haeng Cho, Hong Jin Lee pp.815-822
Evaluation of thermal stability of confectionary sunflower protein isolate and its effect on nanoparticulation and particle size of the produced nanoparticles Laleh Mehryar, Mohsen Esmaiili, Fariba Zeynali, Rohollah Sadeghi, Mehdi Imani pp.653-662
Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt Hongbo Li, Yanhua Cui, Lanwei Zhang, Lili Zhang, Hui Liu, Jinghua Yu pp.723-730
Survival of Staphylococcus aureus in dried fish products as a function of temperature Hye-Jin Moon, Kyung-Jin Min, Na-Yoon Park, Hee-Jin Park, Ki-Sun Yoon pp.823-828
Efficiency of dietary sodium alginate coating incorporated with lycopene in preserving rainbow trout Ali Ehsani, Marzieh Paktarmani, Mohammad Yousefi pp.557-562
Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil Leejin Jung, Eunok Choe pp.623-631
Pear pomace water extract suppresses hepatic lipid peroxidation and protects against liver damage in rats fed a high fat/cholesterol diet Mi-Kyoung You, Jin Rhuy, Hyeon-A Kim pp.801-806
Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu Xin Liu, Xin-Huai Zhao pp.707-714
Sleep-inducing effect of lettuce (Lactuca sativa) varieties on pentobarbital-induced sleep Hae Dun Kim, Ki-Bae Hong, Dong Ouk Noh, Hyung Joo Suh pp.807-814
Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink Reza Mohammadi, Mojtaba Yousefi, Zahra Sarlak, Nagendra Prasad Shah, Amir Mohammad Mortazavian, Ehsan Sadeghi, Maryam Zabihzadeh Khajavi pp.749-757
Stability studies of pure and mixture form of curcuminoids by reverse phase-HPLC method under various experimental stress conditions Malleswara R. Peram, Sunil S. Jalalpure, Mahesh B. Palkar, Prakash V. Diwan pp.591-602

참고문헌 (22건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Park SH, Jung SH, Lee KM, Kim TH, Cho JE. 2015 Trend of Kimchi industry. World Institute of Kimchi., Gwangju, pp. 28–29(2016). 미소장
2 statistics. Ministry of Agriculture, Food and Rural Affairs, Sejong, pp. 72–85 (2015) 미소장
3 A 21st century technique for food control: electronic noses. 네이버 미소장
4 Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose 네이버 미소장
5 Ampuero S, Bogdanov S, Bosset JO. Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX. Eur Food Res Technol. 218: 198–207 (2004) 미소장
6 Afifi A, May S, Clark VA, Practical Multivariate analysis. CRC Press (2011) 미소장
7 Mid-infrared Diffuse Reflectance Spectroscopy for Discriminant Analysis of Food Ingredients 네이버 미소장
8 Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy 네이버 미소장
9 VARIABLE SELECTION AND UPDATING IN MODEL-BASED DISCRIMINANT ANALYSIS FOR HIGH DIMENSIONAL DATA WITH FOOD AUTHENTICITY APPLICATIONS 네이버 미소장
10 Bryant DK, Monte´ S, Man WJ, Kramer K, Bugelski P, Neville W, White IR, Camilleri P. PCA of mass spectra of peptides generated from the tryptic digestion of protein mixtures. Rapid Commun Mass Spectrom. 15: 418–427 (2001) 미소장
11 Mari A, Montoro P, Pizza C, Piacente S. Liquid chromatography tandem mass spectrometry determination of chemical markers and principal component analysis of Vitex agnus-castus L. fruits (Verbenaceae) and derived food supplements. J Pharm Biomed Anal. 70: 224–230 (2012) 미소장
12 Differentiating organic and conventional sage by chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis. 네이버 미소장
13 DETECTION OF BRUISES ON APPLES USING NEAR–INFRARED HYPERSPECTRAL IMAGING 네이버 미소장
14 Bruise detection on ‘Jonagold’ apples using hyperspectral imaging 네이버 미소장
15 Fresh bruise detection by predicting softening index of apple tissue using VIS/NIR spectroscopy 네이버 미소장
16 Qin J, Burks TF, Kim MS, Chao K, Ritenour MA. Citrus canker detection using hyperspectral reflectance imaging and PCA-based image classification method. Sens Instrum Food Qual Saf. 2:168–177 (2008) 미소장
17 Vis/NIR hyperspectral imaging for detection of hidden bruises on kiwifruits 네이버 미소장
18 Unsupervised principal component analysis of NMR metabolic profiles for the assessment of substantial equivalence of transgenic grapes (Vitis vinifera). 네이버 미소장
19 Gantumar G, Jo MH, Igori D, Ham IK, Lee EM, Lee WH, Lim YP, An GH, Park JT. Nutritional evaluation and comparison of new pak choi cultivars from china with chinese cabbage cultivars popular in Korea. Prev Nutr Food Sci. 42: 1412–1418 (2013) 미소장
20 Cluster analysis and food group consumption in a national sample of Australian girls 네이버 미소장
21 Food patterns defined by cluster analysis and their utility as dietary exposure variables: a report from the Malmö Diet and Cancer Study. 네이버 미소장
22 Optimisation of a new headspace mass spectrometry instrument. Discrimination of different geographical origin olive oils. 네이버 미소장

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