연구동향 분석

천마추출액을 이용한 찹쌀죽 조청의 다변량 분석기법을 통한 항산화 활성 및 품질 특성

이기원(Ki-Won Lee) 김두연(Du-Yeon Kim) 이미영(Mi Young Lee) 2015년

논문상세정보
인용/피인용
' 천마추출액을 이용한 찹쌀죽 조청의 다변량 분석기법을 통한 항산화 활성 및 품질 특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • antioxidant activity
  • gastrodiaelataextract
  • glutionousriceporridge
  • jochung
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,040 0

0.0%

' 천마추출액을 이용한 찹쌀죽 조청의 다변량 분석기법을 통한 항산화 활성 및 품질 특성' 의 참고문헌

  • 천마추출액 농축 비율을 달리하여 제조한 천마음료의 품질특성
    이수원 한국식품저장유통학회지 17 (1) : 58 ~ 65 [2010]
  • 천마추출물의 항산화 및 항암 활성
    이상한 한국식품저장유통학회지 13 (1) : 83 ~ 87 [2006]
  • 천마의 식품학적 성분 분석 및 건조방법에 따른 특성 변화
    이부용 한국식품과학회지 34 (1) : 37 ~ 42 [2002]
  • 천마분말을 첨가한 스폰지 케?揚? 품질특성
    강창수 한국조리학회지 13 (4) : 211 ~ 219 [2007]
  • 천마 농축액 첨가량에 따른 젤리의 품질 특성
    문재남 한국식품조리과학회지 27 (5) : 545 ~ 556 [2011]
  • 제조 방법에 따른 쌀 조청의 특성 및 수율
    박신영 백지은 송진 최윤희 최혜선 한국식품영양학회지 27 (3) : 414 ~ 420 [2014]
  • 습식 미분과 증미로 제조한 쌀조청의 특성
    이정은 한국식품영양학회지 25 (3) : 637 ~ 643 [2012]
  • 발효천마의 총 폴리페놀 함량 변화 및 라디칼 소거능
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    Sebastien Le J Stat Softw 25 (1) : 1 ~ 18 [2008]
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    Lee JJ Korean J Food Sci Tech 31 (1) : 147 ~ 152 [1999]
  • Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
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