- Abstract
- 서론
- 재료 및 방법
- 결과 및 고찰
- 요약
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https://www.riss.kr/link?id=A60062349
2006
Korean
594
SCOPUS,KCI등재
학술저널
202-208(7쪽)
0
0
상세조회0
다운로드참고문헌 (Reference)
1 Song EY, "organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date" 30 : 306-312, 1998
2 Asahi Chemical., "Technical Data Collection for Acylizer." AsahiChemical Co. (p. 6) : 1998
3 Kang YJ, "Studies on themajor components and antioxidative properties of whole fruitpowder and juice prepared from premature mandarin orange." 37 : 783-788, 2005
4 Kazunori O, "Quantitationof flavonoid constituents in citrus fruit." 47 : 3565-3571, 1999
5 Park YK, "Product development of processed mandarin with prematurefruits." I (I): 1998
6 Lee CH, "Processing of whole fruit powder preparedwith mandarin orange and establishment of self-standards forquality control." Cheju National University 2004
7 Koh JS, "Physicochemical properties and chemical compositionsof citrus fruits produced in Cheju." 38 : 541-545, 1995
8 Choi JH, "Oh SK. Studies on the anti-aging action of Korean ginseng.Korean J. Food Sci. Technol. 17" 506-515, 1985
9 "Miller GL. Use of dinitrosalicylic acid reagent for determinationof reducing sugar. Anal. Chem. 31" 426-428, 1959
10 Citrus Nutrition, "McAllister JW. Methods for determining the quality of citrusjuice. pp. 291-300. In" 1980
1 Song EY, "organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date" 30 : 306-312, 1998
2 Asahi Chemical., "Technical Data Collection for Acylizer." AsahiChemical Co. (p. 6) : 1998
3 Kang YJ, "Studies on themajor components and antioxidative properties of whole fruitpowder and juice prepared from premature mandarin orange." 37 : 783-788, 2005
4 Kazunori O, "Quantitationof flavonoid constituents in citrus fruit." 47 : 3565-3571, 1999
5 Park YK, "Product development of processed mandarin with prematurefruits." I (I): 1998
6 Lee CH, "Processing of whole fruit powder preparedwith mandarin orange and establishment of self-standards forquality control." Cheju National University 2004
7 Koh JS, "Physicochemical properties and chemical compositionsof citrus fruits produced in Cheju." 38 : 541-545, 1995
8 Choi JH, "Oh SK. Studies on the anti-aging action of Korean ginseng.Korean J. Food Sci. Technol. 17" 506-515, 1985
9 "Miller GL. Use of dinitrosalicylic acid reagent for determinationof reducing sugar. Anal. Chem. 31" 426-428, 1959
10 Citrus Nutrition, "McAllister JW. Methods for determining the quality of citrusjuice. pp. 291-300. In" 1980
11 Yang CB, "Kim ZU. Studies on the chemical compositionof citrus fruits in Korea" 29-37, 1967
12 Han HR, "Kang SS. Studies on the changes of acid andsugar content of citrus varieties at different growing stages inCheju-do. J. Korean Soc. Hort. Sci. 7" 35-40, 1970
13 Eun JB, "Identification and determination ofdietary fibers and flavonoids in pulp and peel of Korean tangerine." 28 : 371-377, 1996
14 Lee CH, "HPLC analysis of some flavonoids in citrusfruits." 4 : 181-187, 1997
15 Sohn JS, "Effects of hesperidin and naringin on antioxidativecapacity in the rat." 31 : 687-696, 1998
16 Gray J, "Dugan JR. Inhibition of N-nitrosamine formation inmodel system. J. Food Sci. 40" 981-985, 1975
17 Kang YJ, "Deacidification of mandarin orange juice byelectrodialysis combined with ultrafiltration." 7 : 411-416, 2002
18 Kim EY, "Contents of neohesperidin naringin and hesperidin in premature Korean citrus fruits." 34 : 132-135, 2002
19 Edwin V, "Comparison of different methods for deacidificationof clarified passion fruit juice." 59 : 361-367, 2003
20 Kim SM, "Changes in the constituents of citrus juice byultrafiltration." 8 : 442-448, 2001
21 VA, "AOAC. Official Method of Analysis of AOAC Intl. 15th ed.Method 914-915. Association of Official Analytical Chemists.Arlington" 1990
커피 원두의 배전공정중 변화되는 주요 화학성분에 대한 연구
발아콩분말이 라면의 isoflavone 함량 및 특성에 미치는 영향
다시마(Laminaria japonica)를 single cell detritus로 분해하는 해양세균의 분리
천연 갈변저해제를 처리한 신선절단 감자의 저장 중 품질특성
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2010-11-23 | 학회명변경 | 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology | |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2006-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2004-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2001-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
1999-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.1 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.11 | 1.08 | 2.013 | 0.18 |