1 |
Mughal MH, Ali G, Srivastava PS, Iqbal M. 1999. Improvement of drumstick (Moringa pterygosperma Gaertn.), a unique source of food and medicine, through tissue culture. Hamdard Med 42(1):37-42
|
2 |
Nadkarni AK. 1976. Indian materia medica. Popular Prakashan. Bombay, India. pp 810-816
|
3 |
Nam SJ, Park GS. 2012. Optimization and quality characteristics of sulgidduk added with hasuo (Polygoni multiflori Radix). J East Asian Soc Dietary Life 22(1):25-32
|
4 |
Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of sulgidduk containing chlorella powder. J Korean Soc Food Sci Nutr 31(2):225-229
DOI
|
5 |
Park SS, Kim SI, Sim KH. 2011. The quality characteristics and antioxidative activity of sulgidduk supplemented with ramie leaf powder. Korean J Food Cook Sci 27(6):763-772
DOI
ScienceOn
|
6 |
Park SH, Chang YC. 2012. Anti-fibrotic effects by Moringa root extract in rat kidney fibroblast. J Life Sci 22(10):1371-1377
DOI
|
7 |
Park YM, Kim MH, Yoon HH. 2012. Quality characteristics of sulgidduck added with purple sweet potato. Korean J Chulinary Res 18(1):54-64
|
8 |
Ramachandran C, Peter KV, Gopalakrishnan PK. 1980. Drumstick (Moringa oleifera): A multipurpose Indian vegetable. Econ Bot 34(1):276-283
DOI
|
9 |
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radial cation decolorization assay. Free Radic Biol Med 26(9-10):1231-1237
DOI
|
10 |
Ryu KY, Kim YO, Kim KM. 2008. Quality characteristics of sulgidduk by the addition of tofu. Korea J Food Cook Sci 24(6):856-860
|
11 |
Siddhuraju P, Becker K. 2003. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agro-climatic origins of drumstick tree (Moringa oleifera Lam.). J Agric Food Chem 51(8):2144-2155
DOI
|
12 |
Sies H. 1993. Strategies of antioxidant defense. Eur J Biochem 215(2):213-219
DOI
|
13 |
Somali MA, Bajnedi MA, Al-Faimani SS. 1984. Chemical composition and characteristics of Moringa peregrina seeds and seed oil. J Am Oil Chem Soc 61(1):85-86
DOI
|
14 |
Youn JS, Shin SY, Wu Y, Hwang YJ, Cho JH, Ha YG, Kim JK, Park MJ, Lee SH, Kim TH, Kim TW. 2012. Antioxidant and anti-wrinkling effects of Aruncus dioicus var. kamtschaticus extract. Korean J Food Preserv 19(3):393-399
DOI
ScienceOn
|
15 |
AOAC. 2012. Official methods of analysis (19th Ed). Association of Official Analytical Chemists, Washington DC, USA. pp 33-36
|
16 |
Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 239(1):70-76
DOI
|
17 |
Anwar F, Ashraf M, Bhanger MI. 2005. Interprovenance variation in the composition of Moringa oleifera oilseeds from Pakistan. J Am Oil Chem Soc 82(1):45-51
DOI
|
18 |
Anwar F, Bhanger MI. 2003. Analytical characterization of Moringa oleifera seed oil grown in temperate regions of Pakistan. J Agric Food Chem 51(22):6558-6563
DOI
|
19 |
Arnao M, Cano A, Acosta M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem 73(2): 239-244
DOI
|
20 |
Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181(4617):1199-1200
DOI
|
21 |
Cho GS, Kim AJ. 2015. Antioxidative activity of sea buckthorn and quality characteristics of brown rice sulgidduk. Fam Environ Res 53(1):17-27
DOI
|
22 |
Cho HJ, Chang YC. 2014. Extract of Moringa root inhibits PMA-induced invasion of breast cancer cells. J Life Sci 24(1):8-13
DOI
|
23 |
Cho MS. Hong JS. 2006. Quality characteristics of sulgidduk by the addition of sea tangle. Korean J Food Cook Sci 22(1): 37-44
|
24 |
Choi BS, Kim HY. 2010. Quality characteristics of sulgidduk added with perilla leaves. Korean J Culinary Res 16(5): 299-310
|
25 |
Choi HY, Lee SG, Choi HE, Park JH, Heo CK, Oh JH, Oh HH, Jung HI. 2013. The effects of the addition of cheese in the manufacture of rice cakes colored with 5 vegetable-derived natural coloring materials. Korean J Dairy Sci Technol 31(1):85-91
|
26 |
D'souza J, Kulkarni AR. 1993. Comparative studies on nutritive values of tender foliage of seedlings and mature plants of Moringa oleifera Lam. J Econ Taxon Bot 17(2):479-485
|
27 |
Choi WS, Park SK, Lee YS. 2012. A Survey on the consumer preferences for Korean rice cake packaging in the seoul metropolitan area. J Korean Soc Food Sci Nutr 41(3):418-429
DOI
|
28 |
Chung SK, Osawa T, Kawakishi S. 1997. Hydroxyl radical scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci Biotechnol Biochem 61(1): 118-123
DOI
|
29 |
Dillard CJ, German JB. 2000. Phytochemicals: nutraceuticals and human health: A review. J Sci Food Agric 80(12):1744-1756
DOI
|
30 |
Hwang SJ, Yoon SJ. 2006. Quality characteristics of seolgiddok added with aloe powder during storage. Korean J Food Cook Sci 23(5):650-658
|
31 |
Hong HJ, Choi JH, Yang JA, Kim GY, Rhee SJ. 1999. Quality characteristics of seolgiddeok added with green tea powder. Korean J Soc Food Sci 15(3):224-230
|
32 |
Joo SY. 2013. Antioxidant activity and quality characteristics of sulgidduk prepared with Prunus yedoensis Matsumura extract. Korean J Food Cook Sci 29(2):115-122
DOI
|
33 |
Jung HS, Shin MJ. 2002. A study on the recognition and preference of Korean traditional rice cake among college students. J Korean Soc Food Cult 17(5):594-604
|
34 |
Jung HS, Seo KH, Shin MJ. 2004. A study on the consumption of Korean traditional rice cakes by college students. Korean J Food Cook Sci 20(1):26-33
|
35 |
Kang IH. 1997. The rice cake and sweets of Korea. Daehane Corp. Seoul. Korea. pp 1-4
|
36 |
Kwon YR, Youn KS. 2014. Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents. Korean J Food Preserv 21(6):831-837
DOI
|
37 |
Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS. 2008. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol 40(1):166-170
|
38 |
Kim JH, Kim MY. 2011. Quality characteristics of sulgidduk supplemented with citrus peel powder. J Korean Soc Food Sci Nutr 40(7):993-998
DOI
ScienceOn
|
39 |
Kim OS, Shin MJ. 2004. A study on the recognition and preference of Korean traditional rice cake according to age in capital area. Korean J Food Cook Sci 20(5):444-452
|
40 |
Lee HJ, Chang YC. 2012. Suppression of TNF--induced inflammation by extract from different parts of Moringa in HaCaT cells. J Life Sci 22(9):1254-1260
DOI
|
41 |
Lee MH, Jeon SJ, Kim SK, Park HS, Choi YS. 2011. The quality characteristics of Curcuma longa L. powder sulgitteok. Korean J Culinary Res 17(5):184-192
|
42 |
Lee YJ, Kim EH. 2011. Quality characteristics of sulgidduk added with Hizikia fusiformis powder. Korean J Food Cook Sci 27(6):723-733
DOI
|
43 |
Lee YJ, Ki EH. 2013. Quality characteristics of sulgidduk added with saltwort (Salicornia herbacea L.) Powder. Korean J Culina Res 19(2):203-214
|
44 |
Mahajan SG, Mehta AA. 2008. Effect of Moringa oleifera Lam seed extract on ovalbumin-induced airway inflammation in guinea pigs. Inhal Toxicol 20(10):897-909
DOI
|
45 |
Morton JF. 1991. The horseradish tree, Moringa pterigosperma (Moringaceae)-A boon to arid lands. Econ Bot 45(1):318-333
DOI
|