1 |
Badshah A, Zeb A, Satter A (1991) Effect of soaking, germination and autocleaving on selected nutrients of rapeseed. Parkistan J Sci Indus Res 34: 446-448.
|
2 |
Cho WG (2010) Anti-oxidative activity and trace component of a sprout serum. J Korean Oil Chem Soc 27: 14-19.
|
3 |
Choi JK, Lee SU, Seo BS, Nobuyuki K (2007) A method for choosing vegetables at the market from a general consumers standpoint -the relationship between chlorophyll and ascorbic acid. J East Asian Soc Dietary Life 17: 671-677.
|
4 |
El-Adawy TA (2002) Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Food for Human Nutr 57: 83-97.
DOI
ScienceOn
|
5 |
Ha JO, Ha TM, Lee JJ, Kim AR, Lee MY (2009) Chemical components and physiological functionalities of Brassica campestris ssp. rapa sprouts. J Korean Soc Food Sci Nutr 38: 1302-1309.
DOI
ScienceOn
|
6 |
Hwang JK (2004) The study about the farmer's characteristics and the distribution channel of an environmental farming. MS Thesis Yeoungnam University, Gyeongbuk, p 2.
|
7 |
Jeong SI, Kim HS, Jeon IH, Kang HJ, Mok JY, Cheon CJ, Yu HH, Jang SI (2014) Antioxidant and anti-inflammatory effects of ethanol extracts from Perilla frutescens. Korean J Food Sci Technol 46: 87-93.
DOI
ScienceOn
|
8 |
Jun SY, Kim TH, Hwang SH (2012) The consumption status and preference for sprouts and leafy vegetables. Korean J Food Preserv 19: 782-791.
|
9 |
Kim DS, Lee KB (2010) Physiological characteristics and manufacturing of the processing products of sprouts vegetables. Korean J Food Cook Sci 26: 238-245.
|
10 |
Kim HS, Lee IS, Lee YJ, Lee JE, Choi MO (2008) Antioxidative nutrients and nitrite scavenging ability of various vegetable seed sprouts. J Human Ecology 12: 109-117.
|
11 |
Kim IS, Han SH, Han KW (1997) Study on the chemical change of amino acid and vitamin of rapeseed during germination. J Korean Soc Food Sci Nutr 26: 1058-1062.
|
12 |
Kim YJ, Park HT, Han HS (2006) A study on the production and marketing of sprouts and leaf vegetables. Korea Rural Economic Institute pp 10-15.
|
13 |
Lee HE, Lee JS, Choi JW, Pae DH, Do KR (2009) Effect of mechanical stress on postharvest quality of baby leaf vegetables. Korean J Food Preserv 16: 699-704.
|
14 |
Lee JJ, Lee YM, Shin HD, Jeong YS, Lee MY (2007) Effects of vegetable sprout power mixture on lipid metabolism in rats fed high fat diet. J Korean Soc Food Sci Nutr 36: 965-974.
DOI
ScienceOn
|
15 |
Lee HH, Hong SI, Kim DM (2009) Microbiological characterization and chlorine treatment of buckwheat sprouts. Korean J Food Sci Technol 41: 452-457.
|
16 |
Lee HH, Hong SI, Kim DM (2011) Effect of postharvest treatments on storage quality of buckwheat sprouts. Korean J Food Sci Technol 43: 98-104.
DOI
ScienceOn
|
17 |
Lee JA, Park GS (2011) Consumption and preference of bokbunja (Rubus coreanus Miquel) products. Korean J Food Cookery Sci 27: 11-20.
|
18 |
Lee MJ, Park SK, Jung MN, Kim DH (2011) Studies on germination and preference for consumers in sprouts. J Korean Soc People Plants Environ 14: 93-101.
|
19 |
Lee MY, Shin SL, Park SH, Kim NR, Chang YD, Lee CH (2009) Development of optimal cultivation conditions and analysis of antioxidant activities of Arctium lappa sprout vegetables. Korean J Plant Res 22: 304-311.
|
20 |
Lee YA, Kim HY, Cho EJ (2005) Comparison of methanol extracts from vegetables on antioxidative effect under in vitro and cell system. J Korean Soc Food Sci Nutr 34: 1151-1156.
DOI
ScienceOn
|
21 |
Lee YJ, Kim JH, Oh JW, Shin GH, Lee JS, Cho JH, Park JJ, Lim JH, Lee OH (2014) Antioxidant and anti-adipogenic effects of kohlrabi and radish sprout extracts. Korean J Food Sci Technol 46: 531-537.
DOI
ScienceOn
|
22 |
Satter A, Shah A, Zeb A (1995) Biosynthesis of ascorbic acid in germinating rapeseed cultivars. Plant Food for Human Nutr 47: 63-70.
DOI
ScienceOn
|
23 |
Song MR (2001) Volatile flavor components of cultivated radish (Raphanus sativus L.) sprout. Korean J Food & Nutr 14: 20-27.
|
24 |
Woo N, Song ES, Kim HJ, Seo Ms, Kim AJ. (2007) The comparison of antioxidative activities of sprouts extract. Korean J Food Nutr 20: 356-362.
|