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Park, JS, Shin, MK, Sohn, HS, Park, RK, Kim, MS and Jeong, WH. Green tea (- )EGCG induces the apoptotic death of lung cancer cells via activation of c-Jun N-terminal kinase 1 and activating protein-1. Kor. J. Nutr. 35:53-59. 2002
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Park, GY, Lee, SJ and Im, JG. Effects of green tea catechin on cytochrome , xanthine oxidase activities in liver and liver damage in streptozotocin induced diabetic rats. J. Kor. Soc. Food Sci. Nutr. 26: 901-907. 1997
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Kim, JS. Sensory characteristics of green tea bread. Kor. J. Food Nutr. 11:657-661. 1998
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Hwang, YK, Hyun, YH and Lee, YS. Study on the characteristics of bread with green tea powder. Kor. J. Food Nutr. 14:311-316. 2001
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Hyun, YH, Hwang, YK and Lee, YS. A study of cooking properties of the noodle made of composite flour with green tea powder. J. East Asian Soc. Dietary Life. 11:295-304. 2001
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6 |
Park, GS, Park, EJ and Kim, HH. Quality characte- ristics of green tea powder on mayonnaise. J. East Asian Soc. Dietary Life. 10:411-418. 2000
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7 |
Bang, BH and Park, HH. Preparation of yogurt added with green tea and mugwort tea and quality characteristics. J. Kor. Soc. Food Sci. Nutr. 29:854-859. 2000
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Im, KS. Effect of fermented milk on human health. Kor. J. Food Nutr. 16:93-103. 2003
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Hwang, SY, Choi, OK and Lee, HJ. Influence of green tea powder on the physical properties of the bread flour and dough rheology of white pan bread. Kor. J. Food Nutr. 14:34-39. 2001
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Jung, JY and Cho, EJ. The effect of green tea powder levels on storage characteristics of tofu. Kor. J. Soc. Food Cookery Sci. 18:129-135. 2002
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Im, JG and Kim, YH. Effect of green tea addition on the quality of white bread. Kor. J. Soc. Food Sci. 15:395-400. 1999
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Chung, HC and Yoo, YS. Effects of aqueous green tea extracts with a tocopherol and lecithin on the lipid metabolism in serum and liver of rats. Kor. J. Nutr. 28:15-22. 1995
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Kim, AJ, Lim, YH, Kim, MH and Kim, MW. Quality characteristics of mungbean starch gels added with green tea powder. J. East Asian Soc. Dietary Life. 12: 135-140. 2002
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Park, GS, Lee, SJ and Jeong, ES. The quality characteristics of beef jerky according to the kinds of saccharides and the concentrations of green tea powder. J. Kor. Soc. Food Sci. Nutr. 31:230-235. 2002
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Kang, WS, Lee, YH, Chung, HH, Kang, MK, Kim, TJ, Hong, JT and Yun, YP. Effects of green tea catechins on the lipid peroxidation and superoxide dismutase. J. Food Hyg. Safety. 16:41-47. 2001
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Hong, HJ, Choi, JH, Yang, JA, Kim, GY and Rhee, SJ. Quality characteristics of seo1giddeok added with green tea powder. Kor. J. Soc. Food Sci. 15:224-230. 1999
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17 |
Yun, GY and Kim, MA. The effect of green tea powder on yackwa quality and preservation. Kor. J. Food Culture. 20:103-112. 2005
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Choi, EH and Kim, MK. Effects of different moisture addition and sugar on the quality of nokcha-julpyun. Kor. J. Food Culture. 18:28-36. 2003
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Park, JH, Kim, YO, Kug, YI, Cho, DB and Choi, HK. Effects of green tea powder on noodle properties. J. Kor. Soc. Food Sci. Nutr. 32:1021-1025. 2003
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Wee, JH and Park, KH. Retardation of kimchi fermentation and growth inhibition of related microorganism by tea catechins. Kor. J. Food Sci. Technol. 29:1275-1280. 1997
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Ahn, HY, Lee, MY and Yun, YP. The effects of green tea catechins on vascular smooth muscle tension and uptake. J. Food Hyg. Safety. 11:83-87. 1996
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Kim, HS and Kim, SN. Effects of addition of green tea powder and Angelica keiskei powder on the quality characteristics of yukwa. Kor. J. Soc. Food Cookery Sci. 17:246-254. 2001
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Park, CO, Jin, SH and Ryu, BH. Antioxidant activity of green tea extracts toward human low density lipoprotein. Kor. J. Food Sci. Technol. 28:850-858. 1996
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Shin, DH and Lee, YW. Effect of green tea powder on the sensory quality of cooked rice. Kor. J. Food Nutr. 17:266-271. 2004
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Choi, SH, Kim, SH and Lee, BH. Effect of green tea on the anti-duodenal ulcer in cysteamine administrated rats. J. Kor. Soc. Food Nutr. 22:374-380. 1993
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Choi, SI, Lee, JH and Lee, SR. Effect of green tea beverage for the removal of cadmium and lead by animal experiments. Kor. J. Food Sci. Technol. 26: 745-749. 1994
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Nha, YA and Park, JN. Effect of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of kimchi-yangnyum. Kor. J. Culinary Research. 9:179-190. 2003
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Park, MJ, Jeon, YS and Han, JS. Fermentation characteristics of mustard leaf kimchi added green tea and pumpkin powder. J. Kor. Soc. Food Sci. Nutr. 30: 215-221. 2001
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Choi, SH, Kwon, HC, An, DJ, Park, JR and Oh, DH. Nitrite contents and storage properties of sausage added with green tea powder. Kor. J. Food Sci. Ani. Resour. 23:299-308. 2003
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Song, HS, Lee, HK and Kang, MH. Antimutagenic effects of water extracts of persimmon leaf tea, green tea and oolong tea on reversion and survival of selected Salmonella tester strains. J. Kor. Soc. Food Sci. Nutr. 28:599-606. 1999
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Kim, BS, Yang, WM and Choi, J. Comparison of , caffeine, free amino acid, vitamin C and catechins content of commercial green tea in Bosung, Sunchon, Kwangyang and Hadong. J. Kor. Tea Soc. 8:55-62. 2002
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