1 |
Kim HS, Jung BO, Lee SB, Chung SJ. 2012. Antioxidant and antibacterial activities of Pinus koraiensis extracts with chitosan. J Chitin Chitosan 17:221-228
|
2 |
Kim KP, Kim KH, Yook HS. 2016. Quality characteristics of madeleine added with organic ginseng (Panax ginseng C. A. Meyer) leaf. J Korean Soc Food Sci Nutr 45:717-722
DOI
|
3 |
Kim WS. 2010. Effect of addition of enzyme-resistant rice RS3 on quality and textural characteristics of madeleine. Korean J Hum Ecol 19:191-201
DOI
|
4 |
Kim Y, Park E, Ryu SI, Lee M, Lee HJ, Kang A, Paik JK. 2021. Quality and sensory characteristics of jinmal dasik using pine needle powder. Korean J Food Nutr 34:498-505
DOI
|
5 |
Lee HS. 2015. A study on effects among coffee shop selection attributes, coffee cocktail preference, and menu selection behavior. Korean J Tourism Res 30:301-318
|
6 |
Lee MA, Park ML, Byun GI. 2013. Quality characteristics of madeleine added with mulberry powder according to drying conditions. Korean J Culin Res 19:13-24
|
7 |
Li K, Li Q, Li J, Zhang T, Han Z, Gao D, Zheng F. 2007. Antitumor activity of the procyanidins from Pinus koraiensis bark on mice bearing U14 cervical cancer. Yakugaku Zasshi 127:1145-1151
DOI
|
8 |
Lim YT, Kim DH, Ahn JB, Choi SH, Han GP, Kim GH, Jang KI. 2012. Quality characteristics of madeleine with peach (Prunus persica L. Batsch) juice. Korean J Food Nutr 25:664-670
DOI
|
9 |
Pyun HS, Kim BY. 2021. A study on consumer perception based on traditional dessert brand experience -Focusing on MZ generation-. J Brand Des Assoc Korea 19:17-28
|
10 |
Su XY, Wang ZY, Liu JR. 2009. In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds. Food Chem 117:681-686
DOI
|
11 |
Verzelloni E, Tagliazucchi D, Conte A. 2007. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem 105:564-571
DOI
|
12 |
You DY. 2010. A study of anti-oxidation effect and anti-bacterial activation of Pinus koraiensis extract. Master's Thesis, Kyonggi Univ. Suwon. Korea
|
13 |
Zoecklein BW, Fugelsang KC, Gump BH, Nury FS. 1990. Phenolic compounds and wine color. In Production Wine Analysis. pp.129-168. Springer
|
14 |
AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th ed. Method 72-10. American Association of Cereal Chemists
|
15 |
Han GP, Lee KR, Han JS, Kozukue N, Kim DS, Kim JA, Bae JH. 2004. Quality characteristics of the potato juice-added functional white bread. Korean J Food Sci Technol 36:924-929
|
16 |
AOAC. 1980. Official Methods of Analysis of the AOAC. 13th ed. pp.3508-3515. Association of Official Analytical Chemists
|
17 |
Bae DB, Kim KH, Yook HS. 2016. Quality characteristics of madeleine added with lentil (Lens culinaris). J Korean Soc Food Sci Nutr 45:1816-1822
DOI
|
18 |
Choi SY. 2010. Studies on biological activity and beverage development of extracts from mulberry. Ph.D. Thesis, Daegu Haany Univ. Daegu. Korea
|
19 |
Hwang HJ, Yu JS, Lee HY, Kwon DJ, Han W, Heo SI, Kim SY. 2014. Evaluations on deodorization effect and antioral microbial activity of essential oil from Pinus koraiensis. Korean J Plant Res 27:1-10
DOI
|
20 |
Jo JB, Park HJ, Lee EH, Lee JE, Lim SB, Hong SH, Cho YJ. 2017. Whitening and anti-wrinkle effect of Pinus koraiensis leaves extracts according to the drying technique. J Appl Biol Chem 60:73-78
DOI
|
21 |
Jun KS. 2019. Quality characteristics of madeleine adding with curcuma aromatica powder. Culin Sci Hosp Res 25:114-123
|
22 |
Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28:232-239
|
23 |
Kim GT, Lee SB. 2021. The effects of Newtro marketing attributes factor on consumers' experiential value, satisfaction, and behavioral intention: Focused on food industry groups in Korea. Int J Tour Hosp Res 35:189-205
|