1 |
Beuchat LR, Golden DA. 1989. Antimicrobials occurring naturally in foods. Food Technology 43(1):134-142
|
2 |
Chaibi A, Ababouch LH, Belasri K, Boucetta S, Busta FF. 1997. Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulium 62A spores by essential oils. Food Microbiol 14(2):161-174
DOI
ScienceOn
|
3 |
Chipault JR, Mizuno GR, Hawkins JM, Lundberg WO. 1952. The antioxidant properties of natural spices. Food Res 17(1):46-55
DOI
|
4 |
Chung CK, Park OK, Yoo IJ, Park KM, Choi CU. 1990. Antimicrobial activity of essential oils of curry spices. Korean J Food Sci Technol 22(6): 716-719
|
5 |
Del Campo J, Amoit MJ, Nguyen-The C. 2000. Antimicrobial effect of rosemary extracts. J Food Protection 63(10):1359-1368
DOI
|
6 |
Folin O, Denis W. 1912. On phosphotungastic-phosphomolybdic compounds as color reagents. J Biol Chem 12(2):239-243
|
7 |
Gray JI, Dugan JLR. 1975. Inhibition of N-nitrosamine formation in model food systems. J Food Sci 40(5):981-984
DOI
|
8 |
Kato H, Lee IE, Chyune NY, Kim SB, Hayase F. 1987. Inhibitory of nitrosamineformation by nondilyzable melanoidins. Agric Biol Chem 51(1):1333-1338
DOI
|
9 |
Kim KJ, Han YN. 2002. Lignans from Myristica fragrans, Yakhak Hoeji 46(2):98-101
|
10 |
Nadkarni, K. M. 1976. Indian Materia Medica, vol. 1. Popular prakashan. Bombay, pp1465-1477
|
11 |
Takikawa A, Abe K, Yamamoto M, Ishimaru S, Yasui M, Okubo Y, Yokoigawa K. 2002. Antimicrobial activity of nutmeg against Escherichia coli O157. J Bioscience Bioengineering 94(4):315-320
DOI
|
12 |
Teresa-Satue M, Huang SW, Frankel EN. 1995. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized olive oil. J Am Oil Chem Soc 72(4):1131-1137
DOI
ScienceOn
|
13 |
Kim MS, Lee DC, Hong JE, Chang KS, Cho HY, Kwon YK, Kim HY. 2000. Antimicrobial effects of ethanol extracts from Korean and Indonesian plants. Korean J Food Sci Technol 32(4):949-958
|
14 |
Vinson JA, Hontz BA. 1995. Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines. J Agric Food Chem 43(2):401-403
DOI
ScienceOn
|
15 |
Lee GD, Chang HG, Kim HK. 1997. Antioxidative and Nitrite-scavenging Activities of Edible Mushrooms. Korean J Food Sci Technol 29(3):432-436
|
16 |
Wan J, Wilcock A, Coventry ML. 1998. The effect of essential oils basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. J Applied Microbiol 84(2):152-158
DOI
ScienceOn
|
17 |
Lee YC, Yoon JH. 1993. Antioxidantive effects of volatile oil and oleoresin extracted from rosemary, sage, clove and nutmeg. Korean J Food Sci Technol 25(4):351-354
|
18 |
Ahn CK, Lee YC, Yeom CA. 2000. Antioxidant and mixture effects of curry spices extracts obtained by solvent extraction. Korean J Food Sci Technol 32(3):491-499
|
19 |
Zaika LL. 1988. Spices and herbs: their antinicrobial activity and its determination. J Food Safety 9(1):97-118
DOI
|
20 |
Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200
DOI
ScienceOn
|
21 |
Leaf CD, Vecchio AJ, Roe DA, Hotchkiss JH. 1987. Influence of ascobic acid dose on N-nitrosoproline formation in humans. Carcinogenesis 8(6):791-795
DOI
ScienceOn
|
22 |
Cha WS, Kim JH, Lee KH, Kwon HJ, Yoon SJ, Chun SS, Choi, UK, Cho YJ. 2006. Antioxidative and inhibition activities on Helicobacter pylori of spice extracts. J Korean Soc Food Sci Nutr 35(3): 315-320
과학기술학회마을
DOI
|
23 |
Fukuda Y, Koizumi Y, Ito R, Namiki M. 1996. Synergistic action of the antioxidative components in roasted sesame seed oil. Nippon Shokuhin KagakuKaishi 43(12):1272-1277
DOI
ScienceOn
|
24 |
Jang HJ, Ra DY, Kim OC, Yang KK. 1989. Studies on the some physical and chemical characteristics of nutmeg oil by different extraction methods. Korean J Food Sci Technol 21(6):851-856
|
25 |
AOCS. 1990. Official methods for the analysis of fats, oils and related materials. 4th ed. American Oil Chemists' Society, Cd 8-53
|
26 |
Chushman DW, Cheung HS. 1971. Spectrophotometry assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol 20:1673-1678
|
27 |
Curvelier ME, Richard H, Berswt C. 1996. Antioxidative activity and phenolic composition of piot-plant and commercial extracts of sage and rosemary. J Am Oil Chem Soc 73(5): 646-652
|