1 |
Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19:71-77
과학기술학회마을
|
2 |
Lee SJ, Shin JH, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies prepared with fresh and steamed garlic powder. J Korean Soc Food Sci Nutr 36:1048-1054
DOI
ScienceOn
|
3 |
Lee SJ, Yang JA, Choi JH, Kim KY, Hong HJ. 1999. Quality characteristics of Seolggiddeok added with green tea powder. Korean J Food Sci 15:224-230
|
4 |
Lee YK, Kim MJ, Lee SB, Kim SD. 2005. Ality characteristics of Kipfel cookies prepared with chitosan-chungkukjang. J East Asian Soc Dietary Life 15:437-443
|
5 |
Lim EJ 2008. Quality characteristics of cookies with added Enteromorpha intenstinails. Korean J Food & Nut 21:300-305
|
6 |
Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodles with Licii fructus powder. Korean J Food Sci Technol 35:77-83
|
7 |
Miean KH, Mohamed S. 2001. Flavonoid(myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edble tropical plants. J Agric Food Chem 49:3106-3112
DOI
ScienceOn
|
8 |
Morales MA, Tortoriello J, Meckes M, Paz D, Lozoya X. 1994. Calcium-antagonist effect of quercetin and its relation with spasmolytic properties of Psidium guajavas L. Arch Med Res 25:17-21
|
9 |
Ojan H, Nihorimbere V. 2004. Antioxidant power of phytochemicals from Psidium guajava. J Zhejiang Univ Sci 5: 676-683
DOI
ScienceOn
|
10 |
Paik JE, Bae HJ, Joo NM, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J Food Nutr 23:446-452
과학기술학회마을
|
11 |
Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102
과학기술학회마을
|
12 |
Son KH, Park DY. 2007. The quality characteristics of Sulgi prepared using different amounts of mulberry leaf powder and lotus leaf powder. Korean J Food Cookery Sci 23: 977-986
과학기술학회마을
|
13 |
Song YH, Joo NM. 2009. The characteristics and optimization of brown rice cookeies prepared using Chungkukjang, Korean J Food Culture 24:321-330
|
14 |
Fransworth NR, Bunyapraphatsara. 1990. Thia Medicinal Plants Recommended for Primary Health Care in Thailand. Mahidol University, Bangkok, pp.202-207
|
15 |
Yang HJ, Kim EH, Park SN. 2008. Antioxidative activity and component analysis of Psidium guajavas leaf extracts. J Soc Cosmet Scientists Korea 34:233-244
|
16 |
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
|
17 |
Choi HY 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421
과학기술학회마을
DOI
ScienceOn
|
18 |
Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characterics of batter cakes and cookies. Korean J Food Cookery Sci 22:62-68
|
19 |
Ji JR, Yoo SS. 2010. Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20:433-438
|
20 |
Jin YJ, Kang SH, Choi SY, Park SY, Park JG, Moon SW, Park DB, Kim SJ. 2006. Effect of fermented guava(Psidium guajava L.) leaf extract on hyperglycemia in low dose streptozotocin-induced diabetic mice. Korean J Food Sci Technol 38:679-683
과학기술학회마을
|
21 |
Jung S, Kang WW. 2011. Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds. Korean J Food Preserv 18:33-38
과학기술학회마을
DOI
ScienceOn
|
22 |
Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38:595-1599
과학기술학회마을
DOI
ScienceOn
|
23 |
Kim HY, Lee IS, Kang JY, Kim JY. 2002b. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci 34:642-646
과학기술학회마을
|
24 |
Kang YH, Park YK, Oh SR, Moon KD. 1995. Studies on the physiological functionality of pine needle and mugwort extracts. Korean J Food Sci Technol 27:978-984
과학기술학회마을
|
25 |
Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404
과학기술학회마을
|
26 |
Kim HY, Jeong SJ, Heo MY, Kim KS. 2002a. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34:637-641
과학기술학회마을
|
27 |
Kim JY. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30: 1373-1380
과학기술학회마을
|
28 |
Ko HC. 2010. Quality characteristics of sugar snap-cookie with added Cornus fructus. J East Asian Soc Dietary Life 20: 957-962
|
29 |
Kyoo JJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard(Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40:1453-1459
과학기술학회마을
DOI
ScienceOn
|
30 |
Lee EJ, Kim HI, Hong GJ. 2011. Quality characteristics added with Nelumbo nucifera G. powder. Korean J Food Culture 21:541-549
과학기술학회마을
|
31 |
Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26:381-389
과학기술학회마을
|
32 |
Bae YJ, Hong JS. 2007. Quality characteristics of Sulgidduk added with Buchi(Allium tuberosum R.) powder during storage. J East Asian Soc Dietary Life 17:827-833
|
33 |
Lee HG, Baek HN. 2004. Sensory and texture properties of Neutti-dduk by different ratio of ingredients. J Korean Soc Food Sci 20:459-462
|
34 |
Lee JA, Park GS, Ahn SH. 2002. Compatative of physicochemical and sensory quality characteristics of cookes added with barleys and oat meals. Korean J Soc Food Cookery Sci 18:238-246
|
35 |
Arima H, Danno G. 2002. Isolation of antomicrobial compounds from guava(Psidium guajava L.) and their structural elucidation. Biosci Biotechnol Biochem 66:1727-1730
DOI
ScienceOn
|
36 |
Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with Chungkukjang powder. Korean J Food & Nutr 24:210-216
과학기술학회마을
DOI
ScienceOn
|
37 |
Begum S, Hassa SI, Siddiqui BS, Shaheen F, Ghayur MN, Gilani AH. 2002. Triterpenoids from the leaves of Psidium guajava. Phytochemistry 61:399-403
DOI
ScienceOn
|
38 |
Choi HH. 2011. The quality properities of Seolgiddeok added with dry guava leaf powder. MS. Thesis. KyungWon Uni. Seongnam, Korea
|