1 |
Hyun JJ (2002) Study on the quality properties of the bread added yam powder. MS Thesis Myungji University, Seoul, pp 25-28.
|
2 |
Jeong HC, Yoo SS (2014a) Quality characteristics of pan bread added with color barley powder. Korean J Culi Res 20(4): 127-143.
|
3 |
Jeong HC, Yoo SS (2014b) Quality characteristics of sponge cake by blackbean powder of different ratios. J East Asian Soc Dietary Life 20(6): 749-760.
|
4 |
Jeong SY, Lee SY (2013) The characteristics of quality and anti-oxidation of brown rice Jeung-pyum dough containing different amounts of acorm four. Korean J Food Cook Sci 29(6): 749-760.
DOI
|
5 |
Jeong SY, Lee MK, Gwag JS, Lee SY (2016) Quality characteristics of frozen brown rice Jeung-pyun dough containing different amounts of acorn flour. Korean J Food Preserv 23(3): 445-452.
DOI
|
6 |
Jung MH (2002) Effects of Paecilomyces japonica and Cordyceps militaris powder on quality characteristics of bread. Korean J Soc Food Sci Nutr 31(5): 743-748.
DOI
|
7 |
Jung MJ, Heo SI, Wang MH (2007) Comparative studies for component analysis in acorn powders from Korea and China. Korean J Pharmacogn 38(1): 90-94.
|
8 |
Kim SH, Lee JM (2008) Optimization of hot-water extraction conditions for preparation of polyphenol and gallic acid from acorn. Korean J Food Preserv 15(1): 58-65.
|
9 |
Kim SH, Lee WK, Choi HS, Jo SM (2012) Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. J Korean Soc Food Sci Nutr 41(3): 369-375.
DOI
|
10 |
Kim SK (2015) Antioxidant and anti-adipogenic activities of acorn shell extracts. MS Thesis Kyungnam University, Korea, pp 1-40.
|
11 |
Moon HR, Chung MJ, Park JW, Cho SM, Park YI (2012) Antiasthma effect through anti-inflammatory action of acorn (Quercus acutissima Carr.) in vitro and in vivo. J Food Biochem 37(1): 108-118.
DOI
|
12 |
Ryu HS (2010) Effects of water extract acorn on mouse immune cell activation in vivo. Korean J Food Nutr 23: 135-140.
|
13 |
SAS. 2000. User's Guide. Version 6.12. Statistical Analysis system. Inst. Inc. Gray, NC, USA.
|
14 |
Shimada T, Saitoh T (2003) Negative effects of acorns on the wood mouse. Apodemus Speciousus Popul Ecol 45: 7-17.
|
15 |
Kim SK, Kang JO, Kim CH, Eun JB (2010) Food Technology (new). HyangMun Co., Korea pp 65-68.
|
16 |
Kim TW (2002) A study on the re-life provision's utilization in the late Chosun Dynasty. MS Thesis Seoul-City National University, Korea, pp 32-41.
|
17 |
Kim WM, Lee YS (2011) Physicochemical characteristics of leaf bread added with waxy black rice flour by storage period. Korean J Culi Res 17(1): 248-258.
|
18 |
Yun Y, Kim YH, Eun JB (2006) Effects of milk protein and gums on the dough characteristics and stalling of bread made from frozen dough during storage. Korean J Food Sci Technol 38(10): 42-46.
|
19 |
Shim TH, Jin YS, Wang MH (2004) Studies for component analysis and antioxidative evaluation in acorn powders. Korean J Food Sci Technol 36(5): 800-803.
|
20 |
Song Y (2002) The effects of the ash content in flour on the rheological properties of frozen dough. MS Thesis Konkuk University, Seoul. pp 1-51.
|
21 |
Chang SW (2000) Dictionary of Bread and Cookies. B & C World, Korea, pp 1-10.
|
22 |
Lee SA (2011) Physiological and quality characteristics of Sujebi and bakery products(white pan bread, yellow layer cake) added acorn powder. Ph D Dissertation Sejong University, Korea, pp 83-128.
|
23 |
Kwon EA, Chang MJ, Kim SH (2003) Quality properties of bread containing laminaria powder. J Korean Soc Food Sci Nutr 32(3): 406-412.
DOI
|
24 |
Lee JM, Kim SH (2008) Antioxidant properties of acorn hotwater extract using response surface methodology. Korean J Food Preserv 15(1): 111-117.
|
25 |
Lee MY, Yoon SJ (2006) The quality properties of dotoridasik with added acorn powder. Korean J Food Cook Sci 22 (6): 849-854.
|
26 |
Lee SH, Kim DI, Park HJ, Lilehoj HS (2005) Effects of acorn supplementation on the level of acetylcholine and its related enzyme activities in the brain of dementia mouse model. J Korean Soc Food Sci Nutr 34(5): 738-742.
DOI
|
27 |
Liu Y, Liu G, Li Q, Liu Y, Hou L, Li GL (2012) Influence of pericarp, cotyledon and inhibitory substances on sharp teeth oak germination. PLos One 7(10): e47682.
DOI
|
28 |
Michaud MR, Denlinger DL (2006) Oleic acid is elevated in cell membranes during rapid cold-hardening and pupal diapause in the flesh fly, Sarcophaga crassipalpis. J Insect Physiol 52: 1073-1082.
DOI
|
29 |
Chin KB, Ban GH (2008) Evaluation of two levels and types of acorn powder on product quaility of low-fat sausage as a fat replacer. J Ani Sci Technol 50(2): 217-226.
DOI
|
30 |
Chang KS (2013) Acorn ameliorate induced in mice. MS Thesis Taeku Haneudae University, Korea, pp 1-40.
|
31 |
Cho AR, Kim NY (2013) Quality characteristics of sponge cake containing Baeknyuncho (Opunitia ficus-indica var saboten). J. East Asian Soc Dietary Life 23(1): 107-118.
|
32 |
Choi SN, Chung NY (2007) The quality characteristics of bread with added buckwheat powder. Korean J Food Cook Sci 21(5): 655-661.
|
33 |
Choi SY, Kim HY, Park BR, Yoo SM, Han HM (2013) Effect of acetylation on physicochemical properties of mungbean and acorn starches. Food Eng. Prog 17(4): 333-338.
DOI
|
34 |
Choi YS (2002) Preparation of bread supplemented with defatted soy flour and the effect of sodium stearoyl-2-lactylate on the physicochemical properties for dough and product qualities of bread. Ph D Dissertation Sejong University, Korea, pp 36-161.
|
35 |
Chung YD (2011) Study on the quality characteristics of the steamed bread containing acorn powder. MS Thesis Hanjung University, Korea, pp 15-20.
|
36 |
Kim SK, Kang JO, Kim Ch, Eun JB (2010) Food Technolgy (New). HyangMun Co., Korea, pp 65-68.
|
37 |
Hong YS, Lee YH, Yi HB (2010) Seasonal change of marco nutrients concentration in acorns of six oak species in Korea. Korean J Env Eco 24(3): 286-292.
|