[2020] 국내외 논문 게제 리스트
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작성자 관리자 조회166회 작성일 21-07-21 17:24본문
국외 SCI급 논문 게제 리스트
1. Kim, S., Kwon, J., Kim, Y., & Lee, K. G. (2020). Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce. Food Bioscience, 36, 100615.
2. Hong, S. M., Park, M., & Lee, K. G. (2020). Development of caramel colour with improved colour stability and reduced 4-methylimidazole. Food Additives & Contaminants: Part A, 37(7), 1110-1117.
3. Yang, S. J., & Lee, K. G. (2020). Optimisation of extraction conditions for terpenoids in Schizandra chinensis Baillon using the response surface method. Flavour and Fragrance Journal, 35(5), 492-503.
4. Cha, C. Y., & Lee, K. G. (2020). Effect of roasting conditions on the formation and kinetics of furan in various nuts. Food chemistry, 331, 127338.
5. Jang, E. Y., Hong, K. B., Chang, Y. B., Shin, J., Jung, E. Y., Jo, K., & Suh, H. J. (2020). In Vitro Prebiotic Effects of Malto-Oligosaccharides Containing Water-Soluble Dietary Fiber. Molecules, 25(21), 5201.
6. Lee, J. S., Hyun, I. K., Yoon, J. W., Seo, H. J., & Kang, S. S. (2021). Bioconversion products of whey by lactic acid bacteria exert anti-adipogenic effect. Food Science of Animal Resources, 41(1), 145.
7. Das, G., Kim, D. Y., Fan, C., Gutiérrez-Grijalva, E. P., Heredia, J. B., Nissapatorn, V., ... & Patra, J. K. (2020). Plants of the genus Terminalia: An insight on its biological potentials, pre-clinical and clinical studies. Frontiers in pharmacology, 11.
8. Das, G., Shin, H. S., & Patra, J. K. (2020). Comparative Assessment of Antioxidant, Anti-Diabetic and Cytotoxic Effects of Three Peel/Shell Food Waste Extract-Mediated Silver Nanoparticles. International Journal of Nanomedicine, 15, 9075.
10. Das, G., Patra, J. K., & Shin, H. S. (2020). Biosynthesis, and potential effect of fern mediated biocompatible silver nanoparticles by cytotoxicity, antidiabetic, antioxidant and antibacterial, studies. Materials Science and Engineering: C, 114, 111011.
국내 KCI급 논문 게제 리스트
1. Hyun, I. K., Kim, M. Y., Kim, S. Y., Lee, J. S., Choi, A. R., & Kang, S. S. (2020). Functional Properties of Yogurt Fermented by Bacteriocin-producing Pediococcus acidilactici. Journal of Dairy Science and Biotechnology, 38(3), 154-160.
