References
- Kim HC. (2001) Hanyak-Yakrihak (Oriental Medicinal Pharmacology). Jipmoondang, Seoul, Korea, p. 488-492
- Panossian A, Wikman G. (2008) Pharmacology of Schizandra chinensis Bail: an overview of Russian research and uses in medicine. J. Ethnopharmacol., 118, 183-212 https://doi.org/10.1016/j.jep.2008.04.020
- Kim YM, Kim HD, Yum CA. (1991) Changes in flavor component of omija, Schizandra chinensis Baillon, with various extraction times. Korean J. Soc. Food Sci., 7, 27-31
- Yang HC, Lee JM, Song KB. (1982) Anthocyanins in cultured omija (Schizandra chinensis Baillon) and its stability. J. Korean Agric. Chem. Soc., 25, 35-43
- Zafra-Stone S, Yasmin T, Bagchi M, Chartterjee A, Vinson JA, Bagchi D. (2007) Berry anthocyainins as novel antioxidants in human health and disease prevention. Mol. Nutr. Food Res., 51, 675-683 https://doi.org/10.1002/mnfr.200700002
- Lu Y, Chen DF. (2009) Analysis of Schisandra chinensis and Schisandra spenanthera. J. Chromatography A, 1216, 1980-1990 https://doi.org/10.1016/j.chroma.2008.09.070
- Yoon SS. (1983) Hankook-Eumsik (Korean Dish). Soohaksa, Seoul, Korea, p. 372-374
- Mok C. (2005) Quality characteristics of instant tea prepared from spray-dried omija (Schizandra chinensis Baillon) extract/grape mixture. Food Eng. Prog., 9, 226-230
- Jeong HS, Joo NM. (2003) Optimization of rheological properties for processing of omija-pyun by response surface methodology. Korean J. Soc. Food Cookery Sci., 19, 429-438
- Chung ES, Park GS. (2002) Effects of additive materials on the quality characteristics of dasik. Korean J. Soc. Food Cookery Sci., 18, 225-231
- Hong KH, Nam ES, Park SI. (2004) Preparation and characteristics of drinkable yoghurt added water extract of omija (Schizandra chinensis Baillon). Korean J. Food Nutr., 17, 111-119
- Moon YJ, Park S, Sung CK. (2003) Effect of ethanolic extract of Schizandra chinensis for the delayed ripening kimchi preparation. Korean J. Food Nutr., 16, 7-14
- Jung GT, Ju IO, Choi JS, Hong JS. (2000) Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis RUPRECHT (omija) and Prunus mume (maesil). Korean J. Food Sci. Technol., 32, 1087-1092
- Kim YS, Park YS, Lim MH. (2003) Antimicrobial activity of Prunus mune and Schizandra chinensis H-20 extract and their effects on quality of functional kochujang. Korean J. Food Sci. Technol., 35, 893-897
- Kim DH. (2006) A study on quality characteristics of medicinal demi-glace sauce with added omija. Korean J. Culinary Res., 12, 119-133
- Kwon HJ, Park CS. (2009) Quality characteristics of bellflower and lotus root jeonggwa added omija (Schizandra chinensis Baillon) extract. Korean J. Food Presev., 16, 53-59
- Lee S, Kim M. (2009) Comparison of physicochemical and organoleptic characteristics of omija wine made by different methods. J. Korean Soc. Food Sci. Nutr., 38, 182-187 https://doi.org/10.3746/jkfn.2009.38.2.182
- Seong JM, Park NY, Lee SH. (2003) Effect of Schizandra chinensis and pine needle on growth of pathogens relate to acne. Korean J. Microbiol. Biotechnol., 31, 69-74.
- A.O.A.C. (1995) Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists. Washington. DC, USA
- Bae JY, Park LY, Lee SH. (2008) Effects of Salicornia herbacea L. powder on making wheat flour bread. J. Korean Soc. Food Sci. Nutr., 37, 908-913 https://doi.org/10.3746/jkfn.2008.37.7.908
- Chae MH, Park NY, Jeong EJ, Lee SH. (2006) Quality characteristics of the bread added with Prunus mume byproduct obtained from liquer manufacture. J. Korean Soc. Food Sci. Nutr., 35, 1267-1272 https://doi.org/10.3746/jkfn.2006.35.9.1267
- Lee JS, Lee SW. (1989) A study on the compositions of free sugars, lipids, and nonvolatile organic acids in parts of omija. Korean J. Dietary Culture, 4, 177-179
- Kwon HJ, Park CS. (2008) Biological Activities of Extracts from omija (Schizandra chinensis Baillon). Korean J. Food Preserv., 15, 587-592
- Kim HK, Na GM, Ye SH, Han HS. (2004) Extraction characteristics and antioxidative activity of Schizandra chinensis extracts. Korean J. Food Culture, 19, 484-490
- Magoffin CD, Hoseney RC. (1974) A review of fermentation. Baker's Digest, 48, 22-29
- Lee YW, Shin DH. (2001) Bread properties utilizing extracts of mume. Korean J. Food Nutr., 14, 305-310
- Lee SY, Choi JS, Choi MO, Cho SH, Kim KBWR, Lee WH, Park SM, Ahn DH. (2006) Effect of extract from Glycyorrhiza uralensis and Curcula longa on shelf-life and quality of bread. J. Korean Soc. Food Sci. Nutr., 35, 912-918 https://doi.org/10.3746/jkfn.2006.35.7.912
- Lee SB, Oh SH, Lee YK, Kim SD. (2005) Characteristics of dough fermentation and quality characteristics of bread using submerged-culture broth of Fomitopsis pinicola mycelium. Korean J. Food Preserv., 12, 583-590
- Lee JH, Kwon KI, Bae JH. (2005) Physicochemical properties of bread dough added with jujube extracts. Korean J. Food Sci. Technol., 37, 590-596
- An HL, Lee KS, Park SJ. (2008) Quality characteristics of white pan bread with mesangi (Capsosiphon fulvecense). J. East Asian Soc. Dietary Life, 18, 563-568
- Park ID, Chung DO. (2003) Studies on the physiological and sensory properties of herb bread. Korean J. Soc. Food Cookery Sci., 19, 539-545
- Kim SK, Cheigh HS, Kwon TW, Marston PE. (1978) Rheological and baking studies of composite flour wheat and naked barley. Korean J. Food Sci. Technol., 10, 247-251
- Jeon YS, Kim MW. (2010) Quality characteristics of white pan bread added with sunsik powder. J. East Asian Soc. Dietary Life, 20, 299-306
- Kim JS, Jeong SH. (2007) Quality characteristics of bread added with Crataegus pinnatifida Bunge powder. J. East Asian Soc. Dietary Life, 17, 125-129
- Shin JW, Shin GM. (2008) Quality of white pan bread as affected by various concentrations of Corni fructus powder. J. East Asian Soc. Dietary Life, 18, 1007-1013
- Food Composition Table (1996) 5th ed., National Rural Living Science Institute, RDA, Suwon, Korea, p 20