서울대학교 빅데이터 지식정보플랫폼
전체 메뉴
AI 검색
최근 확인한 콘텐츠
1건 더보기
loading...
반출리포트 생성
논문 목록
The Effects of CO2 Injection and Barrel Temperatures on the Physiochemical and Antioxidant Properties of Extruded Cereals
저자
Thazin Thin, 류기형
학술지명
Preventive Nutrition and Food Science
출판/발행연도
2016
주제
학술지 영향력
[Preventive Nutrition and Food Science]
- CiteScore
- 3.5
- ES
- 0.00064
- JCI
- 0.40
- JCR
- 2.5
- KCI
- 0.32
- SJR
- 0.511
연관 콘텐츠
LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
-
Cereals and pulses : nutraceutical properties and health benefits
-
Advances in cereal science : implications to food processing and health promotion
-
Modern cereal science and technology
-
Fruit and cereal bioactives : sources, chemistry, and applications
-
Food hydrocolloids : structures, properties, and functions
-
Cereal grain : mycotoxins, fungi, and quality in drying and storage
-
Cereal grains : properties, processing, and nutritional attributes
-
Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition
-
Lipids in cereal technology
-
Encyclopedia of food sciences and nutrition
-
Storage of cereal grains and their products
-
Food irradiation : principles and applications
-
Encyclopedia of food and health
-
Wheat antioxidants
-
Advances in fermented foods and beverages : improving quality, technologies and health benefits
-
Characterization of cereals and flours : properties, analysis, and applications
-
Dried fruits : phytochemicals and health applications
-
Nutritional value of cereal products, beans, and starches
-
Whole grains and health
-
Whole-grain foods in health and disease
이전
다음
이전
다음
이전
다음