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대한류마티스학회지
ISSN
P 2093-940X E 2233-4718
출판사
대한류마티스학회 Korean College of Rheumatology
국가
SOUTH KOREA
발행 상태
활성
데이터베이스 수록 정보
ESCI 2020-2021 (2년)
KCI 2009-2019 (11년)
KCI 등재 2006-2021 (16년)
KCI 등재후보 2003-2005 (3년)
전체 9건 중 1번부터 9번까지의 결과를 표시합니다.
2026
Article
Acid resistance and tolerance responses of Cronobacter sakazakii influenced by strain variability and infant formula matrices
- Chung, Hyun-Jung ;
- Jang, Sung-Ran ;
- Yuk, Hyun-Gyun
- 2026-02
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
2024
Article
Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean population
- Lee, Namhee ;
- Kim, Meehye ;
- Lee, Sang Mi ;
- Kim, Young-Suk
- 2024-07
- Food Science and Biotechnology
- 한국식품과학회
2023
Article
Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation (vol 29, pg 1165, 2020)
- Choe, Eunok
- 2023-10
- Food Science and Biotechnology
- 한국식품과학회
2022
Article
Determination of methanol and fusel oils in various types of wines distributed in Korea
- Lee, Sang Mi ;
- Pyeon, Yu-Kyeong ;
- Chung, Myung Sub ;
- Kim, Young-Suk
- 2022-02
- Food Science and Biotechnology
- 한국식품과학회
2020
Article
Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation
- Choe, Eunok
- 2020-09
- Food Science and Biotechnology
- 한국식품과학회
2019
Article
Interaction effect of tocopherol homologs with peppermint extract on the iron-catalyzed oxidation of soybean oil-in-water emulsion
- Kim, Jihee ;
- Choe, Eunok
- 2019-12
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection)
- Oh, Boyoung ;
- Lee, Kyung-Ae ;
- Choe, Eunok
- 2019-04
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
2018
Article
Contribution of minor compounds present in the peppermint (Mentha piperita) to the iron-catalyzed lipid oxidation of soybean oil-in-water emulsion
- Lee, Haein ;
- Choe, Eunok
- 2018-10
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of iron
- Kim, Jihee ;
- Choe, Eunok
- 2018-10
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST