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[학부] 2023년 8월 졸업예정자 대상 졸업논문 제출 안내(~6/23) |
식품생명공학과 |
2023-05-08 |
741 |
- |
| 12 |
Development of a food grade sanitizer delivery system with chlorine loaded gelatin microgels for enhanced binding and inactivation of biofilms, Food R
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식품생명공학과
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2022-04-22
|
355
|
- |
| 11 |
Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree, Journal of Food Process Engineerin
|
식품생명공학과
|
2022-04-22
|
266
|
- |
| 10 |
Real-Time Tracking of Highly Luminescent Mesoporous Silica Particles Modified with Europium β-Diketone Chelates in Living Cells, Nanomaterials, 2021 v
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식품생명공학과
|
2022-04-22
|
203
|
- |
| 9 |
Isolation of cellulose nanocrystals from brown seaweed, Sargassum fluitans, for development of alginate nanocomposite film, Polymer Crystallization, 2
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식품생명공학과
|
2022-04-22
|
196
|
- |
| 8 |
Physicochemical characteristics of cellulose nanocrystals isolated from seaweed biomass, Food Hydrocolloids, 2020, v.102, 105542
|
식품생명공학과
|
2022-04-22
|
210
|
- |
| 7 |
Cellulose nanocrystal effects on the biodegradability with alginate and crude seaweed extract nanocomposite films, Food Bioscience, 2020, v.38, 100795
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식품생명공학과
|
2022-04-22
|
178
|
- |
| 6 |
Preparation of novel seaweed nanocomposite film from brown seaweeds Laminaria japonica and Sargassum natans, Food Hydrocolloids, 2020, v.105, 105744
|
식품생명공학과
|
2022-04-22
|
183
|
- |
| 5 |
Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai), Food Chemistry, 2019
|
식품생명공학과
|
2022-04-22
|
180
|
- |
| 4 |
Investigation of the moisture-induced caking behavior with various dietary salts, Journal of Food Engineering, 2019, v241, 67-74
|
식품생명공학과
|
2022-04-22
|
171
|
- |
| 3 |
Speciation of Bio‐Available Iodine in Abalone (Haliotis discus hannai) by High‐Performance Liquid Chromatography Hyphenated with Inductively Coupled P
|
식품생명공학과
|
2022-04-22
|
170
|
- |
| 2 |
Effect of hydrocolloids on rheological properties and printability of vegetable inks for 3D food printing, Journal of Food Science, 2018, v83 no.12, 2
|
식품생명공학과
|
2022-04-22
|
177
|
- |
| 1 |
Preparation of Novel Iodized Salt with Natural Iodine‐Rich Sources by Spray Drying, Journal of Food Science, 2018, v83, no.6, 1676-1684
|
식품생명공학과
|
2022-04-22
|
214
|
- |
