1 |
Dorman HJD, Deans SG. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oil. J Appl Microbiol 88:308-316
DOI
ScienceOn
|
2 |
Draughon FA. 2004. Use of botanicals as biopreservatives in foods. Food Tech 58:20-28
|
3 |
Guo FQ, Liang YZ, Xu CJ, Huang LF, Li XN. 2004. Comparison of the volatile constituents of Artemisia capillaris from different locations by gas chromatography-mass spectrometry and projection method. J Chromatogr A 1054:73-79
DOI
|
4 |
Kim JO, Kim YS, Lee JH, Kim MN, Rhee SH, Moon SH, Park KY. 1992. Antimutagenic effect of the major volatile compounds identified from mugwort (Artemisia asictica nakai) leaves. J Korean Soc Food Nutr 21(3):308-313
|
5 |
Kim YS, Shin DH. 2003. Research on the volatile antimicrobial compounds from edible plants and their food application. Korean J Food Sci Technol 35(2): 159-165
|
6 |
Kondjoyan N, Berdague JL. 1996. A Compilation of relative retention for the analysis of aromatic compounds. Laboratoire flaveur, de recherches sur la Viande. Clermont-Ferrand, France. pp 14-138
|
7 |
Sawamura M, Son US, Choi HS, Kim MSL, Phi NTL, Fears M, Kumagai C. 2004. Compositional changes in commercial lemon essential oil for aromatherapy. Int J Aromather 14:27-36
DOI
ScienceOn
|
8 |
Tomaino A, Cimino F, Zimbalatti V, Venuti V, Sulfaro V, De Pasquale A, Saija A. 2005. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem 89:549-554
DOI
ScienceOn
|
9 |
van den Dool H, Kratz PD. 1963. A generalisation of the retention system including linear temperature programmed gas-liquid chromatography. J Chromatogr 11:463-471
DOI
ScienceOn
|
10 |
Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni ME, Gardini F. 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends Food Sci Tech 15:201-208
DOI
ScienceOn
|
11 |
Dieckmann RH, Palamand SR. 1974. Autoxidation of some constituents of hops. The monoterpene hydrocarbon, myrcene. J Agric Food Chem 22:498-503
DOI
|
12 |
Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J Food Cookery Sci 21(1):110-116
과학기술학회마을
|
13 |
Perez-Alonso MJ, Velasco-Negueruela A, Pala-Paul J, Sanz J. 2003. Variations in the essential oil composition of Artemisia pedemontana gathered in spain: chemotype camphor-1,8-cineole and chemotype davanone. Biochem Syst Ecol 31:77-84
DOI
ScienceOn
|
14 |
Cho YH, Chiang MH. 2001. Essential oil composition and antibacterial activity of Artemisia capillaris, Artemisia argyi, and Artemisia princeps. Kor J Intl Agri 13(4):313-329
|
15 |
Chung MS. 2005. Volatile compounds of Zanthoxylum piperitum A.P. DC. Food Sci Biotechnol 14(4): 529-532
|
16 |
Juteau F, Masotti V, Bessiere JM, Viano J. 2002a. Compositional characteristics of the essential oil of Artemisia campestris var. glutinosa. Biochem Syst Ecol 30:1065-1070
DOI
ScienceOn
|
17 |
Juteau F, Masotti V, Bessiere JM, Dherbomez M, Viano J. 2002b. Antibacterial and antioxidant activities of Artemisia annua essential oil. Fitoterapia 73:532-535
DOI
ScienceOn
|
18 |
Kim TC. 1998. Korean resources plants IV. Seoul National University Press, Seoul, Korea. p 183
|
19 |
Lee HJ, Hwang EH, Yu HH, Song IS, Kim CM, Kim MC, Hong JH, Kim DS, Han SB, Kang KJ, Lee EJ, Chung HW. 2002. The analysis of nutrients in Artemisia capillaris Thunberg. J Korean Soc Food Sci Nutri 31(3):361-366
DOI
|
20 |
Perazzo FF, Carvalho JCT, Carvalho JE, Rehder VLG. 2003. Central properties of the essential oil and the crude ethanol extract from aerial parts of Artemisia annua L. Pharmacol Res 48:497-502
DOI
ScienceOn
|
21 |
Kim YS, Kim MN, Kim JO, Lee JH. 1994. The effect of hot water-extract and flavor compounds of mugwort on microbial growth. J Korean Soc Food Nutr 23:994-1000
|
22 |
Chung MS. 2006. Compositional changes in essential oil of Zanthoxylum piperitum A.P. DC. during storage. Korean J Food Culture 21(4):433-438
과학기술학회마을
|
23 |
Farag RS, Badei AZMA, Hewedi FM, El-Baroty GSA. 1989. Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media. J Am Oil Chem Soc 66:792-799
DOI
|
24 |
Kim MW, Ahn MS, Lee YH. 2005. Quality characteristics of chicken patties whith added mulberry leaves powder. Korean J Food Cookery Sci 21(4):459-465
과학기술학회마을
|
25 |
Jeon JR, Kim HH, Park GS. 2005. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Food Cookery Sci 21(5):685-692
과학기술학회마을
|
26 |
Im JG, Park IK, Kim SD. 2004. Quality characteristics of tofu added with basil water extracts. Korean J Soc Food Cookery Sci 20(2):144-150
|
27 |
El-Massry KF, El-Ghorab AH, Farouk A. 2002. Antioxidant activity and volatile components of Egyptian Artemisia judaica L. Food Chem 79:331-336
DOI
ScienceOn
|
28 |
Lee JH, Choi HS, Chung MS, Lee MS. 2002. Volatile flavor components and free radical scavenging activity of Cnidium officinale. Korean J Food Sci Technol 34:330-338
|
29 |
Holley RA, Patel D. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol 22:273-292
DOI
ScienceOn
|
30 |
Jeon MK, Kim MR. 2006. Studies on storage characteristics of tofu with herb. Korean J Food Cookery Sci 22(3):307-313
과학기술학회마을
|
31 |
Belitz HD, Grosch W. 1999. Food Chemistry. Springer- Verlag Berlin Heidelberg, Germany. pp 322-323
|
32 |
Kang SH, Lee KS, Yoon HH. 2006. Quality characteristics of Jeungpyun with added rosemary powder. Korean J Food Cookery Sci 22(2):158-163
과학기술학회마을
|
33 |
Cosentino S, Tuberoso CIG, Pisano B, Satta M, Mascia V, Arzedi E, Palmas F. 1999. In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Lett Appl Microbiol 29:130-135
DOI
ScienceOn
|
34 |
Sylvestre M, Pichette A, Longtin A, Nagau F, Legault J. 2005. Essential oil analysis and anticancer activity of leaf essential oil of Croton flavens L. from Guadeloupe. J Ethnopharmacol 103:99-102
DOI
ScienceOn
|
35 |
Hwang YM, Kim MK, Chung MS. 2006. Analysis of volatile flavor compounds from Artemisia capillaris using SPME. Duksung Women's University, Ann Plant Resour Res 5:17-31
|
36 |
Njoroge SM, Ukeda H, Sawamura M. 1996. Changes in the volatile composition of yuzu(Citrus junos Tanaka) cold-pressed oil during storage. J Agric Food Chem 44(2):550-556
DOI
ScienceOn
|
37 |
Harada R, Iwasaki M. 1982. Volatile components of Artemisia capillaris. Phytochemistry 21(8):2009-2111
DOI
ScienceOn
|