1 |
Tsoyi K, Park HB, Kim YM, Chung J, Shin SC, Lee WS, Seo HG, Lee JH, Chang KC, Kim HJ. 2008. Anthocyanins from black soybean seed coats inhibit uvb-induced inflammatory cylooxygenase-2 gene expression and PGE2 production through regulation of the nuclear factor- and phosphatidylinositol 3-kinase/Akt pathway. J Agric Food Chem 56:8969-8974
DOI
ScienceOn
|
2 |
Wallace TC. 2011. Anthocyanins in cardiovascula disease. Adv Nutr 2:1-7
DOI
|
3 |
Wang SY, Chen CT, Sciarappa W, Wang CY, Camp MJ. 2008. Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries. J Agric Food Chem 56:5788-5794
DOI
ScienceOn
|
4 |
Wang Y, Dhang CF, Chou J, Chen HL, Deng X, Harvey BK, Cadet JL, Bickford PC. 2005. Dietary supplementation with blueberries, spinach or spirulina reduces ischemic brain damage. J Experimental Neurology 193:75-84
DOI
ScienceOn
|
5 |
Zadernowski R, Naczk M, Nesterowicz J. 2005. Phenolic acid profiles in some small berries. J Agric Food Chem 53:2118-2124
DOI
ScienceOn
|
6 |
Ahn JM, Song YS. 1999. Physico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder. J Korean Soc Food Sci Nutr 28:534-541
과학기술학회마을
|
7 |
Bo CD, Ciappellano S, Klimis-Zacas D, Martini D, Gardana C, Riso P, Porrini M. 2011. Anthocyanin absorption, metabolism, and distribution from a wild blueberry-enriched diet (Vaccinium angustifolium) is affected by diet duration in the Sprague-Dawley rat. J Agric Food Chem 58:2491-2497
|
8 |
Boivin D, Blanchette M, Barrette S, Moghrabi A, Beliveau R. 2007. Inhibition of cancer cell proliferation and suppression of TNF-induced activation of by edible berry juice. Anticancer Research 27:937-948
|
9 |
Carluccio MA, Siculella L, Ancora MA, Massaro M, Scoditti E, Storelli C, Visioli F, Distante A, De Caterina R. 2003. Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals. Arterioscler Thromb Vascular Biology 23: 622-629
DOI
ScienceOn
|
10 |
Choi HY 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421
과학기술학회마을
DOI
ScienceOn
|
11 |
Choi SN, Chung NY. 2006. Quality characteristics of pound cake with vegetable oils. Korean J Food Cookery Sci 22: 808-814
과학기술학회마을
|
12 |
Choi SN, Chung NY. 2010. Quality characteristics of pound cake with addition of cashew nuts. Korean J Food Cookery Sci 26:198-205
과학기술학회마을
|
13 |
Chung NY, Choi SN. 2005. Quality characteristics of pound cake with chlorella powder. Korean J Food Cookery Sci 21: 669-676
과학기술학회마을
|
14 |
Chung NY, Choi SN. 2006. Quality characteristics of pound cake with olive oil. Korean J Food Cookery Sci 22:222-228
과학기술학회마을
|
15 |
Jang H, Ha US, Kim SJ, Yoon BI, Han DS, Yuk SM, Kim SW. 2010. Anthocyanin extracted from black soybean reduces prostate weight and promotes apoptosis in the prostatic hyperplasia-induced rat model. J Agric Food Chem 58: 12686-12691
DOI
ScienceOn
|
16 |
Jang KH, Kang WW, Kwak EJ. 2010. The quality characteristics of pound cake prepared with rice bran powder. Korean J Food Preserv 17:250-255
과학기술학회마을
|
17 |
Karlsen A, Retterstol L, Laake P, Paur I, Kjolsrud-Bohn S, Sandvik L, Blomhoff R. 2007. Anthocyanins inhibit nuclear factor-kB activation in monocytes and reduce plasma concentrations of pro-inflammatory mediators in healthy adults. J Nutr 137:1951-1954.
DOI
|
18 |
Kim YH, Kim DS, Woo SS, Kim HH, Lee YS, Kim HS, Ko KO, Lee SK. 2008. Antioxidant activity and cytotoxicity on human cancer cells of anthocyanin extracted from black soybean. Korean J Crop Sci 53:407-412
과학기술학회마을
|
19 |
Kang KC, Baek SB, Rhee KS. 1990. Effect of the addition of dietary fiber on salting of cakes. Korean J Food Sci Technol 22:19-25
과학기술학회마을
|
20 |
Kim KH, Hwang MHY, Jo YJ, Kim MS, Yook HS. 2009. Quality characteristics of pound cakes prepared with flowering cherry (Prunus serrulat L. var. spontanea Max. Wils.) fruit powder during storage. J Korean Soc Food Sci Nutr 38: 926-934
과학기술학회마을
DOI
ScienceOn
|
21 |
Lee HJ, Do WN, Kim YH. 2010. In vitro biological activities of anthocyanin crude extracts from black soy bean. Korean J Crop Sci 1:65-69
과학기술학회마을
|
22 |
Lee HJ, Pak HO, Jang JS, Kim SS, Han CK, Han JH, Oh JB. 2011. Antioxidant activity and quality characteristics of pound cakes prepare using Job's tears (Coix lachryma-jobi L.) Chungkukjang powder and wheat bran powder. Korean J Food & Nutr 3:350-361
|
23 |
Lee HJ. 2012. Antioxidant activity and characteristics of pound cakes prepared with Coriandrum satovim L. leaves powder and brocolli's stem powder. Korean J Food & Nutr 3:436-446
과학기술학회마을
DOI
ScienceOn
|
24 |
Lee KI, Kim SM. 2009. Antioxidative and antimicrobial activities of Eriobotrya japonica Lindl. leaf extracts. J Korean Soc Food Sci Nutr 38:267-273
과학기술학회마을
DOI
ScienceOn
|
25 |
Oh JB, Lee HY. 2011. Effect of cake improver on antioxidant activity and properties characteristics of pound cakes prepare using broccoli stem powder. Korean J Food & Nutr 4:567-576
과학기술학회마을
DOI
ScienceOn
|
26 |
Lee SK, Baik MY, Jang HR, Park SK. 2008. Application of sweetness inhibitor, Na 2-(4-methoxyphenoxy)propanoic acid, to modify sweetness and to improve shelf life and texture in pound cake. Korean J Food Sci Technol 40:534-539
과학기술학회마을
|
27 |
Niki E, Yoshikawa T, Osawa T. 1999. Recent development of food factors for the disease prevention. pp. 1-12. Systems Co., Ltd
|
28 |
Niki E, Yoshikawa T, Osawa T. 1999. Recent development of food factors for the disease prevention. pp. 34-44. Systems Co., Ltd
|
29 |
Park YS, Shin S, Shin GM. 2008. Quality characteristics of pound cake prepared with madarin powder. Korean J Food Preserv 15:662-668
과학기술학회마을
|
30 |
Ramli MR, Lin SW, Yoo CK, Idris NA, Sahri MM. 2008, Physico-chemical properties and performance of high oleic and palm-based shortenings. J Oleo Sci 57:605-612
DOI
ScienceOn
|
31 |
Song GC 2012. The cultural status and the industrial prospects on blueberry. Plane Resources Society. 9-9
|
32 |
Senervirathne M, Jeon YJ, Ha JH, Kim SH. 2006. Antioxidant potential of enzymatic extracts from blueberry (Vaccinium corymbosum L.). J Life Science 2:46-57
|
33 |
Shin YM, Yang YH, Kim MK, Cho HY, Kim MR. 2005. Quality characteristics of pound cake added to -glucan during storage. Korean J Food Cookery Sci 21:950-958
과학기술학회마을
|
34 |
Suzuki T, Hara H. 2011. Roll of flavonoids in intestinal tight junction regulation. Journal of Nutritional Biochemistry 22: 401-408
DOI
ScienceOn
|
35 |
Srivastava A, Akoh CC, Fischer J, Krewer G. 2007. Effect of anthocyanin fractions from selected cultivars of Georgiagrown blueberries on apoptosis and phase II enzymes. J Agric Food Chem 5:3180-3185
|