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Cho JL, Lee SC, Kim JM. 2011. Quality characteristics of bulgogi marinade prepared with mulberry. J Korean soc Food sci Nutr 40(11): 1589-1596
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Choi DM, Lee DS, Chung SK. 2007. Effects of fermentation pine needle extract on the quality of plain bread. Korean J Food Preserv 14(2): 154-159
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Ha DM, Park YK, Kang JH, Kim MH. 2012. Dough properties and quality characteristics of breads added with barley flour. Korean J Food Preserv 19(3): 344-353
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Hwang MH, Jeon HL, Kim HD, Lee SW, Kim MR. 2012. Quality characteristics and antioxidant activities of chocolate added with mulberry pomace. Korean J Food cookery sci 28(4): 479-487
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Jeon HL, Hong YP, Lee JH, Kim HD, Kim MR. 2012. Antioxidant activities and quality characteristics of mulberry concentrate, freeze-dried mulberry, and pomace. J Korean Soc Food Sci Nutr 41(10): 1402-1408
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Kang YS, Cho TO, Hong JS. 2009. Quality characteristics of jeolpyon with added mulberry fruit powder. Korean J Food Cookery Sci 25(4): 513-519
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Kim HB, Kim SY, Lee HY. 2005. Protective effect against neuronal cell and inhibitory activity against bacteria of mulberry fruit extracts. Korean J Crop Sci 50(1): 220-223
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Kim HD, Yim SB, Oh HL, Jeon HL, Kim CR, Kim NY, Hong YP, Lee JH, Kim MR. 2012. The quality characteristics and antioxidant activity of extracts of Schisandra chinensis baillon salad dressing prepared with yam juice and mulberry. Korean J Food cookery sci 28(5): 531-540
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Kim HJ, Choi SW, Cho SH. 2010. Effects of various mulberry products on the blood glucose and lipid status of streptozotocin-induced diabetic rats. Korean J Nutr 43(6): 551-560
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Kim JS. 2012. Quality characteristics of sikhea with mulberry fruit. Korean J Culinary Res 18(2): 206-215
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Kim MR. Song HN. 2010. Food thesaurus for moderns. Kyomunsa. Seoul. Korea.. pp.163-165
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Bae JH, Woo HS, Chio HJ, Chio C. 2001. Qualities of bread added with korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30(5): 882-887
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Cha YJ, Jung YS, Kim JW, Youn KS. 2011. Quality characteristics and antioxidative activity of mung bean starch gels added with carrot, spinach and mulberry juice. J East Asian Soc Dietary Life 21(1): 46-52
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Kim KY, Kim ML. 2010. Characteristic of wine fermented from mulberry juice. Korean J Food Preserv 17(4): 563-570
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Kim TW, Kwon YB, Lee JH, Yang IS, Youm JK, Lee HS, Moon JY. 1996. A study on the antidiabetic effect of mulberry fruits. Korean J Seric Sic 38(2): 100-107
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Kim WM, Kim MK, Byun MW, Lee GH. 2012. Physical and sensory characteristics of bread prepared by substituting sugar with yacon concentrate. J Korean Soc Food Sci Nutr 19(9): 1288-1293
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Kim YS, Jeong DY, Shin DH. 2008. Optimum fermentation conditions and fermentation characteristics of mulberry (Morus alba) wine. Korean J Food Sci Technol 40(1): 63-69
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Kwon YJ, Rhee SJ, Chu JW, Chio. 2005. Comparison of radical scavenging activity of extracts of mulberry juice and cake prepared from Mulberry(Morus spp.) Fruit. J Food Sci Nutr 10 : 111-117
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Lee JA, Choi SH. 2011. Quality characteristics of muffins added with mulberry concentrate. Korean J Culinary Res 17(4): 285-294
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Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW. 2005. Quality characteristics of starch oddi-dasik added with mulberry fruit juice. Korean J Food Cookery Sci 21(5): 629-636
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Lee JY, Kang SH, Kim MR. 2011. Changes in the quality characteristics and antioxidant activities of spirulina added bread during storage. Korean J Food Preserv 18(1): 111-118
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Lee SJ, Cho SK, Lee SJ. 2008. Study on the texture and staling of breads with addition of various hydrocolloids. Korean J Food Cookery Sci 24(5): 636-644
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Lee YJ, Ryu HS, Chun SS. 2010. Quality characteristics of salad dressing prepared with mulberry fruit powder. Korean J Food Cookery Sci 26(5): 537-544
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Lee YJ, Shim CH, Chun SS. 2009. Physical and sensory properties of chiffon cake prepared with mulberry powder. Korean J Food Nutr 22(4): 508-516
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Oh HL, Kim CR, Kim NY, Jeon HL, Doh ES, Kim MR. 2013. Characteristics and antioxidant activities of Rehmanniae radix powder. J Korean Soc Food Sci Nutr 42(2): 62-67
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Park GS, Lee JA, Shin YJ. 2008. Quality characteristics of cookie made with oddi powder. J East Asian Soc Dietary Life 18(6): 1014-1021
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Park SY, Joo NM. 2011. Processing optimization and antioxidant activity of chocolate added with mulberry. Korean J Food Sci Technol 43(3): 303-314
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Shin JH, Han SM, Kim AJ. 2012. The effects of mulberry extract consumption on the serum levels of oxidant and inflammatory factors in middle-aged women with rheumatoid factors. J Korea Academia-Industrial Cooperation Society 13(8): 3561-3569
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Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim MR. 2013. Antioxidant activities and quality characteristics of cookies supplemented with mulberry pomace. J Korean Soc Food Sci Nutr 42(2): 234-243
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Lee JA. 2012. Quality characteristics of salad dressing added with mulberry fruit juice from different breeds. Korean J Culinary Res 18(2): 216-227
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Yim SB, Kim CR, Jeon HL, Kim HD, Lee SW, Kim MR. 2012. Quality characteristics of salad dressing prepared with mulberry, Schisandra chinensis and discorea powder. J East Asian Soc Dietary Life 22(5): 613-623
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