1 |
Wu DM, Lu J, Zheng YL, Zhou Z, Shan Q, Ma DF. 2008 Purple sweet potato color repairs D-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins. Neurobiol Learn Memory 90: 19-27
DOI
ScienceOn
|
2 |
Zhang ZF, Fan SH, Zheng YL, Lu J, Wu DM, Shan Q, Hu B. 2008. Purple sweet potato color attenuates oxidative stress and inflammatory response induced by D-galactose in mouse liver. Food Chem Toxicol 47: 496-501
DOI
ScienceOn
|
3 |
Gouveia L, Batista AP, Mirand A, Empis J, Raymundo A. 2007. Chlorella vulgaris biomass used as colouring source in traditional butter cookies. Innov Food Sci Emerg Technol 8: 433-436
DOI
ScienceOn
|
4 |
Han JS, Kim JA, Han GP, Kim DS. 2004. Quality characteristics of functional cookies with added potato peel. Korean J Soc Food Cookery Sci 20: 607-613
과학기술학회마을
|
5 |
Teresa-Sartue M, Huang SW, Frankel EN. 1995. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized olive oil. J Am Oil Chem Soc 72: 1131-1137
DOI
|
6 |
Kano M, Takayanagi T, Harada K, Makino K, Ishikawa F. 2005. Antioxidative activity of anthocyanins from purple sweet potato, Ipomoea batatas cultivar Ayamurasaki. Biosci Biotechnol Biochem 69: 979-988
DOI
ScienceOn
|
7 |
Chung HJ. 2007. Quality attributes of cookies prepared with tomato powder. J Food Sci Nutr 12: 229-233
과학기술학회마을
DOI
|
8 |
Kim HYL, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34: 637-641
과학기술학회마을
|
9 |
Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 221: 685-694
과학기술학회마을
|
10 |
Larrea MA, Chang YK, Martinez-Bustos F. 2005. Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT 38: 213-220
DOI
ScienceOn
|
11 |
Chung KM, Kwon CS. 1999. Properties of cookies added of flour and Chinese yam powder. Food Sci Biotechnol 8: 341-343
|
12 |
Agyare KK, Addo K, Xiong YL, Akoh CC. 2005. Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour. J Cereal Sci 42: 309-316
DOI
ScienceOn
|
13 |
Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture 21: 541-549
과학기술학회마을
|
14 |
Hou DX. 2003. Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med 3: 149-159
DOI
ScienceOn
|
15 |
Hussain S, Anjum FM, Butt MS, Khan MI, Asghar A. 2006. Physical and sensoric attributes of flaxseed flour supplemented cookies. Turk J Biol 20: 87-92
|
16 |
Song YH, Lee JH, Jeong HS, Park SH, Jung HA, Joo N. 2008. Optimization of iced cookie with dried lotus root powder using response surface methodology. J Food Sci Nutr 13: 340-347
과학기술학회마을
DOI
ScienceOn
|
17 |
Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci 23: 609-614
과학기술학회마을
|
18 |
Ajila CM, Leelavathi K, Prasada Rao UJS. 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 48: 319-326
DOI
ScienceOn
|
19 |
Fimney KF, Morris VH, Yamazaki WT. 1950. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chem 27: 42-49
|
20 |
Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effects and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21: 94-102
|
21 |
Shih PH, Yeh CT, Yen GC. 2007. Anthocyanins induce the activation of phase II enzymes through the antioxidant response element pathway against oxidative stress-induced apoptosis. J Agric Food Chem 50: 1672-1676
DOI
ScienceOn
|
22 |
Singh J, Singh N, Sharma TR, Saxena SK. 2003. Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chem 83: 387-393
DOI
ScienceOn
|
23 |
Kim IS, Lee YT, Seog HM. 2002. Effects of barley germ on sugar-snap cookie quality. Food Sci Biotechnol 11: 515-519
|
24 |
AOAC. 1995. Official Methods of Analysis of AOAC. 16th ed. Association of Official Analytical Chemists, Washington DC, USA
|
25 |
Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200
DOI
ScienceOn
|
26 |
Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2005. Quality characteristics on cookies added with soybean paste powder. Korean J Food Preserv 12: 432-435
과학기술학회마을
|