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Kim KU, Lee IJ (1989) Inhibitory effects of medicinal plant extracts and identification of inhibitory substances. Korean Soc Weed Sci 9: 154-167.
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Kim MR, Seo JH, Heo OS, Oh SH, Lee KS(2002) Physicochemical and sensory qualities of commercial sikhe. J Korean Soc Food Sci Nutr 31: 728-732.
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Kim MS, Han TR, Yoon HH (1999) Saccharification and sensory characteristics of sikhe made of pigmented rice. Korean J Food Sci Technol 31: 672-677.
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Kim SH, Kim IC (2008) Antioxidative properties and whitening effects of the Eucommias cortex, Salviae miltiorrhizae radix, Aurantii nobilis pericarpium and Cnidi rhizoma. J East Asian Dietary Life 18: 618-623.
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Lee JH (2011) Quality of sikhe. incorporated with hot water extract of omija fruit. Food Engineering Progress 15: 80-84.
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Lee JH, Chung MS, Lee MS (2002) Studies on cnidium officinale as natural spices. Korean J Ssoc Food Cookery Sci 18: 13-19.
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Lee JS, Lee JS (2007) Physiological function and development of beverage from Grifola frondosa. J Korean Soc Food Sci Nutr 36: 1241-1247.
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Min SH (2009) Quality characteristics of sikhe. prepared with Astragalus membranaceus water extracts. J East Asian Dietary Life 19: 216-223.
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Nam KS, Son MOL, Lee KH, Cho HJ, Shon YH (2004) Effect of Cnidi rhizoma on proliferationn ofbreast cancer cell, nitric oxide production and ornithine decarboxylase activity. Korean J Pharmacogn 35: 283-287.
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Nam SJ, Kim KO (1999) Characteristics of sikhe. made with different amount of cooked rice and malt and with different sweeteners. Korean J Food Sci Technol 21: 197-202.
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Park BH, Che KY, Hong JS (2008) Physicochemical characteristics of jujube concentrates prepared by boiling. J East Asian soc Dietary Life 18: 190-197.
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Park SI(2006) Application of green tea powder for sikhe. preparation. Korean J Food & Cultr 19: 227-233.
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Pratt DE, Birac PM (1979) Source of antioxidant activity of soybeans and soy products. J Food Sci 44: 1720-1728.
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Shon YH, Kim HG, Nam KS (2003) Effect of Cnidi rhizoma water extract on chemopreventive enzymes for hepatocarcinoma. Korean J Pharmacogn 34: 297-302.
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Suh HJ, Chung SH, Whang JH (1997) Characteristics of sikhe. produced with malt of naked barley, converted barley and wheat. Korean J Food Sci Technol 29: 716-721.
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Sung TS, Son GM, Bae MJ (1994) Effect of Cnidi rhizoma water-extracted solution on fat contents in plasma, liver and adipose, and fecal steroids of fatted rats induced by high fat dietary. Korean J Food & Nutr 7: 100-107.
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An YG, Lee SK (1995) A study of sikhye. Korean J Food & Nutr 8: 165-171.
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Cho KM, Joo OS (2010) Manufacture of sikhe. using corn silk extracts. Korean J Food Preserv 17: 644-651.
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An YH, Lee IS, Kim HS (2011) Quality characteristics of sikhe. with varied levels of sweet pumpkin during storage. Korean J Food Cookery Sci 27: 803-814.
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Chang WH, Kim KO, Lee KS, Yook CS (1998) Studies on the essential oils of Ligusticum species. Bull KH Pharma Sci 26: 31-36.
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Hur SS (2007) Changes in the composition of ginseng sikhe. during the saccharification process. Korean J Food Preserv 14: 650-654.
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Hwang IS, Kim SJ, Park IB, Park YM, Park JW, Song HW, Jo KH, Jung ST (2005) Physiological activities of liquors prepared with medicinal plants. Korean J Food Preserv 12: 282-286.
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Hwang JB, Yang MO (1998) Comparision of chemical components of Ligusticum chuanzxiong Hort and Cnidium officinale Makino. Analytical Science & Technology 11: 54-61.
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Jeong KY, Lee EJ, Kim ML (2012) Storage properties and sensory characteristics of sikhe. added Ulmus pumila L. extract. Korean J Food Preserv 19: 12-18.
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Kim HH, Park GS, Jeon JR (2007) Quality characteristics and storage properties of sikhe prepared with extracts from Hovenia dulcis Thunb. Korean J Food Cookery Sci 23: 848-857.
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Kim JS (2012) Quality characteristics of sikhe. with mulberry fruit. The Korean Journal of Culinary Research 18: 206-215.
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Kim KJ, Woo KS, Lee JS, Chun A, Choi YH, Song J, Suh SJ, Kim SL, Jeong HS (2008) Physicochemical characteristics of sikhe. with specialty rice varieties. J Korean Soc Food Sci Nutr 37: 1523-1528.
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