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      KCI등재후보 SCOPUS

      건조방법에 따른 마른 무말랭이의 품질 특성 = Quality Characteristics of Dried Radish(Raphanus sativus) by Drying Methods

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      https://www.riss.kr/link?id=A75589107

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      참고문헌 (Reference)

      1 "Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem." 31 : 426-428, 1959

      2 "The effect of kimchi intake on production of free radicals and anti-oxidative enzyme actitivies in the liver of SAM." 31 : 109-116, 2002

      3 "The effect of kimchi intake on lipid contents of body and mitogen response of spleen lymphocytes in rats." 26 : 1200-1207, 1997

      4 "The effect of Kimchi on production of free radicals and anti-oxidative enzyme activities in the brain of SAM." 31 : 117-123, 2002

      5 "Quality maintenance of minimally processed chinese cabbagefor Kimchi preparation." 29 : 218-223, 2005

      6 "Physiological properties of Kimchi." 4 : 59-65, 1999

      7 "Official method of analysis 15th ed. Association of official analytical chemists" inc. arlington : 1058-, 1990

      8 "Measurment of non-enzymatic browning of dehydrated vegetable during storage. Food Techol. 14" 344-, 1950

      9 "Indredient Comparison of Raphanus and Dried Raphanus" 1990

      10 "Experimental studies of solar drying system of agricul- tural product. Solar drying characteristics for radish. Solar Energy. 11" 9-20, 1991

      1 "Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem." 31 : 426-428, 1959

      2 "The effect of kimchi intake on production of free radicals and anti-oxidative enzyme actitivies in the liver of SAM." 31 : 109-116, 2002

      3 "The effect of kimchi intake on lipid contents of body and mitogen response of spleen lymphocytes in rats." 26 : 1200-1207, 1997

      4 "The effect of Kimchi on production of free radicals and anti-oxidative enzyme activities in the brain of SAM." 31 : 117-123, 2002

      5 "Quality maintenance of minimally processed chinese cabbagefor Kimchi preparation." 29 : 218-223, 2005

      6 "Physiological properties of Kimchi." 4 : 59-65, 1999

      7 "Official method of analysis 15th ed. Association of official analytical chemists" inc. arlington : 1058-, 1990

      8 "Measurment of non-enzymatic browning of dehydrated vegetable during storage. Food Techol. 14" 344-, 1950

      9 "Indredient Comparison of Raphanus and Dried Raphanus" 1990

      10 "Experimental studies of solar drying system of agricul- tural product. Solar drying characteristics for radish. Solar Energy. 11" 9-20, 1991

      11 "Effects of Kimchi solvent fractions in anti-oxidative enzyme activities of heart, kidney and lung of rabbit fed a high cholesterol diet" 32 : 250-255, 2003

      12 "Effect of kimchi supplementation and/or exercise training on body composition and plasma lipids in obese middle school girls." 30 : 906-912, 2001

      13 "Effect of kimchi extracts to reactive oxygen species in skin cell cytotoxicity." 26 : 814-821, 1997

      14 "Effect of different Kimchi diets on oxidation and photooxidation in liver and skin of hairless mice." 33 : 291-298, 2004

      15 "Effect of Kimchi ingredients to reactive oxygen species in skin cell cytotoxicity." 26 : 998-1005, 1997

      16 "Drying rate and physicochemical characteristics of dried ginseng root at different temperature." 33 : 741-746, 2004

      17 "Difficulty in korea Kimchi industry for moderniozation." 6 : 421-806, 2001

      18 "Development of a process for manufacturing the best quality red ginseng." Final Report of ARPC. 170-178, 2001

      19 "Development of Kimchi goods for Export." Food Industry and Nutrition 135-49, 1996

      20 "Dehydration mechanism and water activity of filefish muscle. J. Korean Soc. Food Sci. Nutr." 342-350, 1982

      21 "Antioxidative charac- teristics of Kimchi." 5 : 52-56, 2000

      22 "Analysis of manganese contents in 30 korean common foods." 32 : 1408-1413, 2003

      23 "Analysis of food components of gastrodiae rhizoma and changes if several characteristics at the various drying conditions." 34 : 37-43, 2002

      24 "A survey on the sensory preference for making summer Kimchi by nationwide region." 32 : 393-399, 2003

      25 "A study in the influence of frying methods upon the chemical changes in red pepper.1. Changes of carotenoids" 167-172, 1975접수2005년11월23일채택2006년1월20일

      26 "A nationwide survey on the preference characteristics of minor ingredients for winter Kimchi." 32 : 555-561, 2003

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      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2013-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-11-27 학술지명변경 한글명 : 한국식품저장유통학회 -> 한국식품저장유통학회지 KCI등재
      2007-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2006-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2005-06-08 학술지등록 한글명 : 한국식품저장유통학회
      외국어명 : 미등록
      KCI등재후보
      2005-03-08 학회명변경 한글명 : 한국농산물저장유통학회 -> 한국식품저장유통학회
      영문명 : Korean Society Of Postharvest Science & Technology Of Agricultural Products -> The Korean Society of Food Preservation
      KCI등재후보
      2004-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.78 0.78 0.89
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.91 0.9 1.636 0.11
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