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Malshick Shin

소속기관
Chonnam National University
소속부서
Department of Food and Nutrition
직급
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ORCID
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연구경력
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주요 연구분야

  • 자연과학 > 생활과학
  • 농수해양학 > 식품과학

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저자의 연구 키워드
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저자의 논문 현황

연도별 상세보기를 클릭하시면 연도별 이용수·피인용수 상세 현황을 확인하실 수 있습니다.
피인용수는 저자의 논문이 DBpia 내 인용된 횟수이며, 실제 인용된 횟수보다 적을 수 있습니다.
  • 논문수21
  • 발행기간2012 ~ 2018
  • 이용수67
  • 피인용수0

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게시판 목록
논문명 저널명 발행연도 이용수 피인용수
Comparison of Antioxidant Activities of Three Different Fleshed Color Sweet Potatoes after Frying 동아시아식생활학회 학술발표대회논문집 2018 4 0
Antioxidative Activity of Raw and Baked Purple-fleshed Korean Sweet Potato Cultivars 동아시아식생활학회 학술발표대회논문집 2018 2 0
The Quality Characteristics of Baby Food Prepared from Sweet Potato Pastes with 10 Different Korean Varieties 한국식품영양과학회 학술대회발표집 2017 3 0
Physicochemical properties of rice flours with various amylose contents 한국식품영양과학회 학술대회발표집 2016 5 0
Quality Characteristics of Rice Cookies added with Puffed Rice Flour 한국식품영양과학회 학술대회발표집 2016 3 0
Color stability of traditional steamed rice cake, Gijeongtteok, added with young barley leaf powder 한국식품영양과학회 학술대회발표집 2016 1 0
Physical properties of acid hydrolyzed Sinseonchal waxy rice starch 한국식품영양과학회 학술대회발표집 2016 1 0
Studies on the Compositions of Korean Sweet Potato Varieties and Physicochemical Properties of Their Starches 한국식품영양과학회 학술대회발표집 2016 1 0
Physical Properties of Cross-Linked Resistant Starch Using Acid Hydrolyzed Waxy Rice Starch 동아시아식생활학회 학술발표대회논문집 2016 4 0
The Physicochemical Characteristics of Sweet Potato Starches from Ten Korean Varieties 동아시아식생활학회 학술발표대회논문집 2016 3 0
The Physicochemical Properties and Cooking Characteristics of Soft Brown Rices 한국식품영양과학회 학술대회발표집 2014 2 0
Improvement of quality and activity of traditional rice cake added with stabilized rice bran and resistant starch mixture by semi milling 한국식품영양과학회 학술대회발표집 2014 1 0
Quality Characteristics of Binding Syrup for Prepared Rice Gangjeong by Different Composition and Final Making Temperature 동아시아식생활학회 학술발표대회논문집 2014 8 0
Quality Characteristics of Domestic Wheat Loaf Bread Added with Daebong persimmon puree 동아시아식생활학회 학술발표대회논문집 2014 8 0
Antioxidant Effect of Puffed Black Rice in Mice Fed a High-Fat Diet 동아시아식생활학회 학술발표대회논문집 2014 4 0
Physicochemical Properties of Puffed Pigmented and Brown Waxy Rices for Making Traditional‘Rice gangjeong 동아시아식생활학회 학술발표대회논문집 2014 2 0
Physicochemical properties of waxy rice flours prepared from soaked waxy rice grains with different soaking times 한국식품영양과학회 학술대회발표집 2013 7 0
Change in Phenolic Compound Components and Antioxidant Activities of Tea Leaf Pickles During Storage 한국식품영양과학회 학술대회발표집 2013 4 0
Physicocemical properties of Waxy rice starch from four domestic waxy rice varieties 한국식품영양과학회 학술대회발표집 2013 1 0
Properties of Milled, Brown and Germinated Rice Flours and Preparation of Poundcake Using Them 한국식품영양과학회 학술대회발표집 2013 1 0
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