1 |
Moon, KD, Byun, JA, Kim, SJ and Han, DS : Screening of natural preservatives to inhibit kimchi fermentation. Korea J. Food Sci. Technol., 27(2):257, 1995
|
2 |
윤석인, 박길동, 김영찬, 임영희, 이 철 : 산초추출물을첨가한 김치류릐 보존연장방법. 특허공보 제 1766 호, 1990
|
3 |
Park, UY, Chang, DS and Cho, HR : Screening of antimicrobial activity for medicinal herb extracts. J. Korean Soc. Food Nutr., 21(1):91, 1992
|
4 |
Lim, SD, Kim, HS, Kim, HS, Chio, IW and Park, YK : A study on effect of medicinal herb extract on the growth of lactic acid bacteria - 1. Effect of woneuk, kugija, whangjung, water extracts on the growth of lactic acid bacteria. Korean J. Dairy Sci., 19(4):329, 1997
|
5 |
Hwang, JB, Yang, MO and Shin, HK : Survey for approximate composition and mineral content of medicinal herbs. Korea J. Food Sci. Technol., 29(4):671, 1997
|
6 |
Lee, BY, Kim, EJ, Choi, HD, Kim, YS, Kim, IH and Kim, SS : Physico -chemical properties of boxthom(Lycii fructus) hot water extracts by roasting conditions. Korea J. Food Sci. Technol., 27(5):768, 1995
|
7 |
Lee, SK : Effect of water extract from Ganoderma lncidum, Camellia sinensis and Lycii fructus on the lipid stability of walnut. J. Fd Hyg. Safety, 14(4):333, 1999
|
8 |
Sheo, HJ, Jun, SJ and Lee, MY : Effects of Lycii fructus extract on experimentally induced liver damage and alloxan diabetes in rabbits. J. Korean Soc. Food Nutr., 15(2):136, 1986
|
9 |
Chio, SH, Lee, MH, Shin, CS, Oh, MJ and Kim, O : Effect of storage condition on the quality of the wine and Yakju made by Lycium chinesis Miller. Agricultural Chemistry and Biotechnology, 39(5):338, 1996
|
10 |
Kim, JW and Lee, JY : Preparation and characteristics of yoghurt from milk added with box thom(Lycium chinesis Miller). Korean J. Dairy Sci., 19(3):189, 1997
|
11 |
육창수 : 원색한국약용식물도감. 도서출판 아카데미서적, p.486, 1989
|
12 |
Joo, IS, Sung, CK, Oh, MJ and Kim, CJ : The influence of Lycii fructus extracts on the growtg and physiology of microorganism. J. Korean Soc. Food Nutr., 26(4):625, 1997
|
13 |
Oh, SL, Kim, SS, Min, BY and Chung, DH : Composition of free sugars, free amino acid, non-volatile organic acids and tannins in the extracts of L. chinensis M., A. acutiloba K., S. chinensis B., and A. sessiliflorum S. Korea J. Food Sci. Technol., 22(1):76, 1990
|
14 |
Lee, MY and Sheo, HJ : Quantitative analysis of total amino acids and free sugars in Lycii fructus. J. Korean Soc. Food Nutr., 15(3):249, 1992
|
15 |
장근우, 임한백 이병헌, 김양수 : 저자엉이 연장된 김치류의 제조방법. 특허 공보 제 1883 호, 1990
|
16 |
Lee, SD, Lee, MH, Son, HJ, Bok, JY, Sung, CK, Oh, MJ and Kim, CJ : Changes of chemical constituents in extract of Lycii fructus by various heat treatment. Agricultural Chemistry and Biotechnology, 39(4):268, 1996
|
17 |
Lee, SK : Effect of water extract from green tea(Camellia sinensis) and boxthom(Lycii fructus) on the storage stability of powdered anchovy. J. Fd Hyg. Safety, 14(3):238, 1999
|
18 |
Cho, IS, No, JG, Park, JS and Li, RH : Effect of drying methods on the quality in Lycii fructus. Korean J. Medicinal Crop Sci., 4(4):283, 1996
|
19 |
Joo, HK : Study on development of tea by utilizing Lycium chinesis and Comus officinalis. Korean J. Dietary Culture, 3(4):377, 1988
|
20 |
Lee, CW, Ko, CY and Ha, DM : Microfloral changes of lactic acid bacteria during kimchi fermentation and indentification of the isolates. Kor. J. Appl. Microbiol. Biotechnol,. 20(1):102, 1992
|
21 |
Lim, DK, Chio, U and Shin, DH : Antioxidative activity of ethanol extract from korean medicinal plants. Korea J. Food Sci. Technol., 28(1):83, 1996
|
22 |
Kim, HS, Park, YS and Kim, CI : Changes of serum lipid profiles after eating Lycii fructus in rats fed high fat diet. J. Korean Soc. Food Nutr., 31(3):263, 1998
|
23 |
손경희 : 김치의 종류와 이용. 한국식문화학회지, 6(4):503, 1991
|
24 |
주현규, 김정년 : 구기자(Lycium chinensis M.) 추출물이 Saccharomyces cerevisiaee의 생리에 미치는 영향. 제 66차 학술발표회 '94 국제 심포지움 및 학술발표. 한국농화학회. p.147, 1994
|
25 |
채수규, 강갑석, 마상조, 방광웅, 오문헌 : 표준 식품분석학. 지구문화사, p.219, 2000
|
26 |
이서래 : 한국의 발효식품. 이화여자대학교 출판부, 한국문화연구원 한국문화총서 15, p.144, 1986
|
27 |
Han, HU, Lim, CR and Park, HK : Determination of microbial community as an indicator of kimchi fennentation. Korea J. Food Sci. Technol., 22(1):26, 1990
|
28 |
Kim, NJ, Youn, WG and Hong, ND : Pharmacological effects of Lycium chinensis. Kor. J. Pharmacogn., 25(3):264, 1994
|
29 |
Kim, YC, Kim, MS, Lee, NK and Lee, JH : Effects of water extracts of Torilis fructus, Rubus fructus, Schizandrae fructus, Lycii fructus and Cuscutae semen on the immune system in mice fed with protein deficient diet. Kor. J. Pharmacogn., 16(1):48, 1985
|
30 |
Lee, BY, Kim, HM, Kim, CJ and Park, MH : Rheological properties of hot-water extracable concentrates of boxthom(Lycii fructus) and mixed boxthom. Korea J. Food Sci. Technol., 24(6):597, 1992
|
31 |
강인희 : 한국의 맛. 대한교과서주식회사, p.351, 1999
|
32 |
Park, JS, No, JG and Seo, GS : Charateristics of extracts from stem and shoot of Lycium chinense. Korean J. Medicinal Crop Sci., 3(2):125, 1995
|
33 |
이정숙 : 한국산 구기자, 갈근, 쑥이 납중동된 흰쥐의 제독에 미치는 영향 연구. 96년도 추계 학술대회. 한국식품영양학회, p.83, 1996
|
34 |
이정숙, 이선익, 신두임, 이경희, 김석환 : 구기자 추출물이 납중독된 흰주의 혈액성분 및 조직의 무기질 축적에 미치는 영향. 제 42 차 추계 학술발표뢰 발표논문초록집. 한국식품영양과학회. p.92, 1997
|
35 |
Park, KJ and Woo, SJ : Effect of Na-acetate, Na-malate and K-sorbate on the pH, acidity and sourness during kimchi fermentation. Korea J. Food Sci. Technol., 20(1):40, 1988
|
36 |
Kim, WJ, Kang, KO, Kyung, KH and Shin, Jl : Addition of salts and their mixtures for improvement of storage stability of kimchi. Korea J. Food Sci. Technol., 23(2): 188, 1991
|
37 |
Oh, BY and Park, BH : Changes in physicochemical componnents of stewed pumpkin juice with ingredients (ginger, onion, jujube, boxthom) during storage. J. Korean Soc. Food Nutr., 27(6):1027, 1998
|
38 |
Cha, BS, Kim, WJ, Byun, MW, Kwon, JH and Cho, HO : Evaluation of gamma irradiation for extending the shelf life of kimchi. Korea J. Food Sci. Technol., 21(1): 109, 1989
|
39 |
박종상, 최강주, 정시화, 인무성, 이봉춘 : 구기자 추출물의 피부보호 작용과 관련된 활성조사. 97년 춘계학술발표 초록집. 한국농화학회. p.192, 1997
|
40 |
Han, HR, Park, JH, Park, MH and Han, YN : Studies on the alkaloid component of Lycii fructus. Kor. J. Pharmacogn, 16(1):43, 1985
|