- Abstract
- Introduction
- Materials and Methods
- Results and Discussion
- Acknowledgements
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https://www.riss.kr/link?id=A60030766
Midori Yasuda (Nishikyushu University) ; Michio Kondo (Nishikyushu University) ; Tamiyoshi Sonda (Nishikyushu University) ; Kazumi Takedomi (Nishikyushu University) ; Syouhei Eguchi (Nishikyushu University) ; Ayumi Eguchi (Nishikyushu University)
2004
English
KCI등재,SCIE,SCOPUS
학술저널
156-161(6쪽)
9
0
상세조회0
다운로드목차 (Table of Contents)
참고문헌 (Reference)
1 "Thecompositions of the respective infusions of Sencha brewed threetimes Photographs of cross sectioned tea leaves using a scanning electron microscopy" 45-55, 2002
2 "The manufacturing method of Kamairicha" 1987
3 "Physiological modulative functions of tea" 43 653-662, 1996
4 "Kamairicha." 21-5 36, 2002
5 "Improvement of manufacturing process for Kamairichaand development of an experimental tea manufacturing machine" 43-50, 1998
6 "High-pressure liquid chromatographicanalysis of amino acid phenylthiohydantoins" 298-319, 1976
7 "HPLC analysis of free aminoacids and caffeine in green tea cultivated by hydroponics" 1331-1339, 1995
8 "Evaluation of the antioxidative activityof tea by an oxygen electrode method" 175-177, 1998
9 "EnhancedSeparation and Elution of Catechins in HPLC Using Mixed-Solvents of Water Acetonitrile and Ethyl Acetate as the MobilePhase" 139-144, 2000
10 "Differences of flavor componentsfound in green tea canned drinks made from tea leaves pluckedon different matured Stage" ya (ya): 44 112-118, 1997
1 "Thecompositions of the respective infusions of Sencha brewed threetimes Photographs of cross sectioned tea leaves using a scanning electron microscopy" 45-55, 2002
2 "The manufacturing method of Kamairicha" 1987
3 "Physiological modulative functions of tea" 43 653-662, 1996
4 "Kamairicha." 21-5 36, 2002
5 "Improvement of manufacturing process for Kamairichaand development of an experimental tea manufacturing machine" 43-50, 1998
6 "High-pressure liquid chromatographicanalysis of amino acid phenylthiohydantoins" 298-319, 1976
7 "HPLC analysis of free aminoacids and caffeine in green tea cultivated by hydroponics" 1331-1339, 1995
8 "Evaluation of the antioxidative activityof tea by an oxygen electrode method" 175-177, 1998
9 "EnhancedSeparation and Elution of Catechins in HPLC Using Mixed-Solvents of Water Acetonitrile and Ethyl Acetate as the MobilePhase" 139-144, 2000
10 "Differences of flavor componentsfound in green tea canned drinks made from tea leaves pluckedon different matured Stage" ya (ya): 44 112-118, 1997
11 "Comparison of liquid properties andcolored components found in liquids among oolong tea" 46-49, 1984
12 "Anew extraction procedure for determination of caffeine andcatechins in green tea" 42 419-424, 1995
Effect of Dietary Fiber of Some Beans on Serum Cholesterol Concentration in Rats
Inhibition of Enzymatic Browning in Paeoniae radix rubra by Citric Acid
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2010-11-23 | 학회명변경 | 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology | |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2006-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2004-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2001-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
1999-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 0.75 | 0.17 | 0.56 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
0.49 | 0.43 | 0.364 | 0.06 |