1 |
Lee TB. 1979. Illustrated Flora of Korea. Hyangmoon Publishing Co. Seoul. Korea. pp.511
|
2 |
Liu RH, Dewanto V, Wu X, Adom KK. 2002. Thermal processiong enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agri Food Chem 50:3010-3014
DOI
ScienceOn
|
3 |
Miller RA, Hoseney RC, Moris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74:669-671
DOI
ScienceOn
|
4 |
Mok JS, Song KC, Choi NJ, Yang HS. 2001. Antibacterial activity of ethanol extract of root bark of Morus alba against selected fish pathogenic bacteria. Korean J Aquaculture 14:221-226
과학기술학회마을
|
5 |
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
|
6 |
Park HY, Jang MS. 2007. Ingredient mixing optimization for the preservation of sulgidduk with barely (Hordeum vulgare L.) sprout powder. Korean J Food Cookery Sci 23:550-560
|
7 |
Park IK, Lee JO, Lee HS, Seol KY, Ahn YJ. 1998. Cytotoxic activity of Bombyx mori and Morus alba derived materials against human tumor cell lines. J Korean Soc Appl Biol Chem 41:187-190
과학기술학회마을
|
8 |
Park JH, Lee BG, Byun GI, Kim DW. 2010. Antioxidant activities and inhibitory effect on oxidative DNA damage of nelumbinis semen extracts. Kor J Herbology 25:55-59
과학기술학회마을
|
9 |
Joo NM, Lee SM, Jung HS, Park SH, Song YH, Shin JH, Jung HA. 2008. Optimization of cookie preparation by addition of yam powder. Korean J Food Preserv 15:49-57
과학기술학회마을
|
10 |
Jeong HJ, Lee SG, Lee EJ, Park WD, Kim JB, Kim HJ. 2010. Antioxidant activity and anti-hyperglycemic activity of medicinal herbal extracts according to extraction methods. Korean J Food Sci Technol 42:571-577
과학기술학회마을
|
11 |
Jin SY, Joo NM, Han YS. 2006. Optimization of iced cookies with the addition of pine leaf powder. Korean J Food Cookery Sci 22:164-172
|
12 |
Park NB, Lee SY, Yoon SY, Kim KBWR, Song EJ, Lee SJ, Lee CJ, Jung JY, Kwak JH, Lee HD, Choi HD, Ahn DH. 2010. Effect of extracts from Morus alba L. and Curcuma aromatica on shelf-life and quality of wet noodle. J Korean Soc Food Sci Nutr 39:750-756
과학기술학회마을
DOI
|
13 |
Park SW, Kwon SK. 1998. Sensory characteristics and tenderness of boiled beef by addition of the barks (Morus alba Linne). Korean J Food & Nutr 11:580-584
과학기술학회마을
|
14 |
Seo JU, Hwang ES, Kim GH. 2011. Antioxidaitve and differentiation effects of Artemisia capillaris T. extract on hydrogen peroxide-induced oxidative damage of MC3T3-E1 osteoblast cells. J Korean Soc Food Sci Nutr 40:1532-1536
과학기술학회마을
DOI
ScienceOn
|
15 |
Sigleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299:152-178
DOI
|
16 |
Yoon SH, Jung SY, Ha H. 2001. Hypoglycemic and enzyme effects of the water extract of Mori cortex radicis in streptozotocin-induced diabetic rats. J Korean Soc Hygienic Sciences 7:119-123
|
17 |
Lee SM, Jung HA, Joo NM. 2006. Optimization of iced cookie with the addition of dried red ginseng powder. Korean J Food & Nutr 19:448-459
과학기술학회마을
|
18 |
Yoon SY, Choi JS, Lee SY, Kim KBWR, Song UJ, Kim SJ, Lee SJ, Lee CJ, Kim TW, Ahn DH. 2009. Effect of Morus alba root bark, Ecklonia stolonifera, and Curcuma aromatica extracts on shelf-life and quality of castella. J Korean Soc Food Sci Nutr 38:1444-1451
과학기술학회마을
DOI
|
19 |
Lee HJ, Joo NM. 2010. Optimization of germinated brown rice cookie with added spinach poder. Korean J Food Cookery Sci 26:707-716
과학기술학회마을
|
20 |
Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Cookery Sci 18:238-246
과학기술학회마을
|
21 |
Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Preserv 11:182-188
|
22 |
Jung BM, Kim DS, Joo NM. 2013. Quality characteristics and optimization of cookies prepared with Opuntia humifusa powder using response surface methodology. Korean J Food Cookery Sci 29:1-10
과학기술학회마을
DOI
ScienceOn
|
23 |
Jung SW, Lee NK, Kim SJ, Han D. 1995. Screening of tyrosinase inhibitor from plants. Korean J Food Sci Technol 27: 891-896
과학기술학회마을
|
24 |
Kim AK, Ha H, Yoon SH. 1995. Liver protective effects of Mori cortex radicis in isolated hepatocytes. J Korea Soc Hygienic Sci 1:16-20
|
25 |
Kim HY, Chung SJ, Heo MY, Kim GS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34:637-641
과학기술학회마을
|
26 |
Kim HY, Kong HJ. 2006. Preparation and quality characteristics of sugar cookies using citron powder. Korean J Food Cookery Sci 23:712-719
|
27 |
Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol 34:642-646
과학기술학회마을
|
28 |
Kim YY, Choue RW, Chung SY, Koo SJ. 1999. Anti-hyperglycemic effect of Cortex mori radics in db/db mice. Korean J Food Sci Technol 31:1057-1064
|
29 |
Ko YJ, Joo NM. 2005. Quality characteristic and optimization of iced cookie with addition of Jinuni bean (Rhynchosia volubilis). Korean J Food Cookery Sci 21:514-527
과학기술학회마을
|
30 |
Larmond E. 1977. Laboratory Methods for Sensory Evaluation of Food. Central Experimental Farm. Ottawa. pp.7-23
|
31 |
Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26:1199-1200
|
32 |
Chabot JF. 1979. Preparation of food science sample for SEM. Scanning Electron Microscopy 3:279-286
|
33 |
Cho HJ, Lee JY, Kim DG 2005. In vitro and in vivo anti-inflammatory and anti-allergic responses caused by water extract of Mori cortex. J Korean Oriental Pediatrics 19:175-195
과학기술학회마을
|
34 |
Cho Y, Choi MY. 2008. Quality characteristics of jelly containing added Pomegranate powder and Opuntia humifisa powder. Korean J Food Cookery Sci 25:134-142
과학기술학회마을
|
35 |
Han IH, Lee K, Lee KE. 2007. The antioxidant activity of Korean cactus (Opuntia humifusa) and the quality characteristics of cookies with cacuts power added. Korean J Soc Food Cookery Sci 23:443-451
|
36 |
Heo SI, Jung HJ, Kim MK, Wang MH. 2007. Antioxidative activities and tyrosinase inhibitory effects of Korean medicinal plants. J Appl Biol Chem 50:115-119
|
37 |
Jee SO. 2009. Antioxidant activities and whitening effect of the mulberry (Morus alba L.) root bark extracts. Korean J Plant Res 22:145-151
과학기술학회마을
|
38 |
Jeon ER. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22:62-68
과학기술학회마을
|