首页 > 最新文献

Korean Journal of Food and Cookery Science最新文献

英文 中文
추출용매와 항산화 활성 시험법에 따른 16종 천연 소재의 항산화 활성 根据提取溶剂和抗氧化活性试验法16种天然材料的抗氧化活性
Korean Journal of Food and Cookery Science
Pub Date : 2023-02-28 DOI: 10.9724/kfcs.2023.39.1.14
지예 이, 다연 손, 정희 서
{"title":"추출용매와 항산화 활성 시험법에 따른 16종 천연 소재의 항산화 활성","authors":"지예 이, 다연 손, 정희 서","doi":"10.9724/kfcs.2023.39.1.14","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.1.14","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81737573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
열처리한 양파껍질 추출물이 3T3-L1 지방세포 분화와 지방축적 관련 유전자 발현에 미치는 영향 热处理洋葱皮提取物对3T3-L1脂肪细胞分化和脂肪积累相关基因表达的影响
Korean Journal of Food and Cookery Science
Pub Date : 2023-02-28 DOI: 10.9724/kfcs.2023.39.1.65
지은 김, 지윤 배, 미자 김
{"title":"열처리한 양파껍질 추출물이 3T3-L1 지방세포 분화와 지방축적 관련 유전자 발현에 미치는 영향","authors":"지은 김, 지윤 배, 미자 김","doi":"10.9724/kfcs.2023.39.1.65","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.1.65","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89370702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
유색 보리의 영양성분 및 발효 특성 有色大麦的营养成分及发酵特性
Korean Journal of Food and Cookery Science
Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.356
소희 정, 지영 송, 희전 박, 지명 김, 준희 노
{"title":"유색 보리의 영양성분 및 발효 특성","authors":"소희 정, 지영 송, 희전 박, 지명 김, 준희 노","doi":"10.9724/kfcs.2022.38.6.356","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.356","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88417233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
멜론 껍질에 오염된 미생물에 대한 온수와 유기산의 제거 효과 温水和有机酸对被甜瓜皮污染的微生物的去除效果
Korean Journal of Food and Cookery Science
Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.389
민수 김, 은진 박
{"title":"멜론 껍질에 오염된 미생물에 대한 온수와 유기산의 제거 효과","authors":"민수 김, 은진 박","doi":"10.9724/kfcs.2022.38.6.389","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.389","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85400905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
두류와 제조두유의 저항전분 함량 및 혈당 지수 분석 豆浆和豆浆电阻淀粉含量及血糖指数分析
Korean Journal of Food and Cookery Science
Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.332
다빈 이, 용주 이, 민숙 강, 행란 김, 경아 장
{"title":"두류와 제조두유의 저항전분 함량 및 혈당 지수 분석","authors":"다빈 이, 용주 이, 민숙 강, 행란 김, 경아 장","doi":"10.9724/kfcs.2022.38.6.332","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.332","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84056157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
유통 포장두부에 오염된 미생물의 동정과 제어 流通、包装、豆腐污染微生物的动态与控制
Korean Journal of Food and Cookery Science
Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.384
은영 김, 어진 이, 지유 임, 채영 김, 민지 김, 중범 김
{"title":"유통 포장두부에 오염된 미생물의 동정과 제어","authors":"은영 김, 어진 이, 지유 임, 채영 김, 민지 김, 중범 김","doi":"10.9724/kfcs.2022.38.6.384","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.384","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88335109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
미각교육 교재 ##x2018;오감으로 맛나요!##x2019;를 활용한 유아의 오감 표현 능력 및 식품 선호도 향상 利用味觉教育教材#x2018;用五感品尝!# x2019;提高幼儿的五感表现能力及食品喜好度
Korean Journal of Food and Cookery Science
Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.376
정원 김, 은주 이
{"title":"미각교육 교재 ##x2018;오감으로 맛나요!##x2019;를 활용한 유아의 오감 표현 능력 및 식품 선호도 향상","authors":"정원 김, 은주 이","doi":"10.9724/kfcs.2022.38.6.376","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.376","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74478495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
옥수수 껍질이 자색옥수수의 안토시아닌 함량에 미치는 영향 玉米皮对紫色玉米花青素含量的影响
Korean Journal of Food and Cookery Science
Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.341
지민 강, 은미 고
{"title":"옥수수 껍질이 자색옥수수의 안토시아닌 함량에 미치는 영향","authors":"지민 강, 은미 고","doi":"10.9724/kfcs.2022.38.6.341","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.341","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"132 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74860277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
복분자 미숙과 추출물 및 ellagic acid의 NF-κB 신호전달 조절을 통한 항산화 및 항염증 효과 通过调节覆水子不成熟和提取物及ellagic acid的NF- B信号传递的抗氧化和抗炎症效果
Korean Journal of Food and Cookery Science
Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.321
수정 이, 혜란 최, 지웅 권, 용석 김, 태호 류
{"title":"복분자 미숙과 추출물 및 ellagic acid의 NF-κB 신호전달 조절을 통한 항산화 및 항염증 효과","authors":"수정 이, 혜란 최, 지웅 권, 용석 김, 태호 류","doi":"10.9724/kfcs.2022.38.6.321","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.321","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76665493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
물의 양과 반죽시간이 알레르기 저감밀 오프리 밀가루의 생면 제조 적성에 미치는 영향 水的量和和面时间对低过敏小麦和脱脂面粉的生面条制作能力的影响
Korean Journal of Food and Cookery Science
Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.367
혜진 조, 형섭 김, 유진 문, 정언 김, 미라 권
{"title":"물의 양과 반죽시간이 알레르기 저감밀 오프리 밀가루의 생면 제조 적성에 미치는 영향","authors":"혜진 조, 형섭 김, 유진 문, 정언 김, 미라 권","doi":"10.9724/kfcs.2022.38.6.367","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.367","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81390529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
类型
全部 化学•材料 生命科学 医学 物理 工程技术 环境•农林 材料科学 地球科学 法学 管理学 化学 环境科学与生态学 计算机科学 教育学 经济学 农林科学 人文科学 生物学 数学 物理与天体物理 心理学 综合性期刊 其他 工业工程 理学 历史学 农学 文学 信息工程
数据库
全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley
期刊
Korean Journal of Food and Cookery Science
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
﹀
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们：info@booksci.cn
Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1