1 |
Chea SG 1998. Food Analysis. p.125. Jigu Publishing
|
2 |
Arnous A, Makris DP, Kefalas P. 2001. Effect of principal polyphenol components in relation to antioxidant characteristics of aged red wines. J Agric Food Chem 49:5736-5742
DOI
ScienceOn
|
3 |
Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal Biochem 239:70-76
DOI
ScienceOn
|
4 |
Chung HC, Lee JT, Kwon OJ. 2004. Bread properties utilizing extracts of Ganoderma lucidum (GL). J Korean Soc Food Sci Nutr 33:1201-1205
과학기술학회마을
DOI
ScienceOn
|
5 |
Heo BG, Cho JI, Park YS, Park YJ, Cho JY. 2010. Sensuous characteristics and physiological activity of Cheongteajeon tea produced with the inoculation of microbial stains. Kor J Community Living Sci 21:139-148
과학기술학회마을
|
6 |
Hong MJ, Lee GD, Kim HK, Kwon JH. 1998. Changes in functional and sensory properties of chicory roots induced by roasting processes. Korean J Food Sci Technol 30:413-418
과학기술학회마을
|
7 |
Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Lee JS, Jeong HS. 2011. Chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to temperature. J Korean Soc Food Sci Nutr 40:798-803
과학기술학회마을
DOI
ScienceOn
|
8 |
Ichikawa M, Ohta S, Komoto N, Ushijima M, Kodera Y, Hayama M, Shirota O, Sekita S, Kuroyanagi M. 2009. Simultaneous determination of seven saponins in the roots of Codonopsis lanceolata by liquid chromatography-mass spectrometry. J Nat Med 63:52-57
DOI
|
9 |
Jin TY, Lee WG, Lee IS, Wang MH. 2008. Changes of physicochemical, sensory and antioxidant activity characteristics in rice wine, Yakju added with different ratios of Codonopsis lanceolata. Korean J Food Sci Technol 40:201-206
과학기술학회마을
|
10 |
Jung LS, Yoon WB, Park SJ, Park DS, Ahn JH. 2012. Evaluation of physicochemical properties and biological activities of steamed and fermented Deodeok (Codonopsis lanceolata). Korean J Food Sci Thchnol 44:135-139
과학기술학회마을
DOI
ScienceOn
|
11 |
Kim H, Jeong JH, Jeong HS, Hwang JH, Yu KW. 2011. Active polysaccharide and immune enhancement of Ganoderma lucidum mycelium cultured in mushroom complete medium supplemented with ginseng extract. Korean J Food Sci Technol 43:633-640
과학기술학회마을
DOI
ScienceOn
|
12 |
Kim HY, Joung EM, Hwang IG, Jeong JH, Yu KW, Lee JS, Jeong HS. 2010. Effect of fermented ginseng extract by mushroom mycelia on antiproliferation of cancer cells. J Korean Soc Food Sci Nutr 39:36-41
과학기술학회마을
DOI
ScienceOn
|
13 |
Kim JH, Lee SC, Ju YC. 2007 Effect of far-infrared irradiation on the antioxidant activity of extracts from Phellinus igniarius and Ganoderma lucidum. Korean J Food Sci Technol 39: 386-389
과학기술학회마을
|
14 |
Kim MH, Chae HS. 2011. A study of the quality characteristics of Yanggaeng supplemented with Codonopsis lanceolata Taut (Benth et Hook). J East Asian Soc Dietary Life 21:228-234
과학기술학회마을
|
15 |
Kwak EJ. 2010. Development of brown colored rice tea with high GABA content. J Korean Soc Food Sci Nutr 39:1201-1205
과학기술학회마을
DOI
ScienceOn
|
16 |
Oyaizu M. 1986 Studies on products of the browning reaction. antioxidative activities of browning reaction products prepared from glucosamine. Japanese J Nutr 44:307-315
DOI
|
17 |
Lee JH, Oh SK, Kim DJ, Yoon MR, Chun AR, Choi IS, Lee JS, Kim YG. 2013. Comparison of antioxidant activities by different extraction temperatures of some commercially available cultivars of rice bran in Korea. Korean J Food & Nutr 26:1-7
과학기술학회마을
DOI
ScienceOn
|
18 |
Lee SH, Lee YR, Hwang IG, Woo KS, Kim KH, Kim KJ, Jeong HS. 2009. Antioxidant activities and quality characteristics of germinated rough rice tea according to roasting temperature, time and leaching condition. Korean J Food Sci Technol 41:386-391
과학기술학회마을
|
19 |
Oh SI, Lee MS. 2005. Antioxidative and antimutagenic effects of Ganoderma lucidum Krast extracts. Korean J food & Nutr 18:54-62
과학기술학회마을
|
20 |
Park HS, Jeon TW, Choi HS, Kim JM, Kim MK. 2011. Physiological activities of extracts from Phellinus linteus on brown rice added rice bran, pine needle and tumeric power. Korean J Mycol 39:111-116
과학기술학회마을
DOI
ScienceOn
|
21 |
Ryu KC, Chung HW, Kim KT, Kwon JH. 1997. Optimization of roasting conditions for high-quality Polygonatum odoratum tea (in Korean). Korean J Food Sci Technol 29:776-783
과학기술학회마을
|
22 |
Sanchez-Moreno J, Larrauri JA, Saura-Calixto F. 1999. Free radical scavenging capacity of selected red, rose and white wines. J Agric Food Chem 79:1301-1304
DOI
ScienceOn
|
23 |
Xu LP, Wang H, Yuan Z. 2008. Triterpenoid saponins with anti-inflammatory activity from Codonopsis lanceolata. Planta Med 74:1412-1415
DOI
ScienceOn
|
24 |
Shen Y, Jin L, Xiao P, Lu Y, Bao J. 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relation to grain color, size and weight. J Cereal Sci 49:106-111
DOI
ScienceOn
|