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Shin MO, Kang DY, Kim MH, Bae SJ (2008). Effect of growth inhibition and quinone reductase activity stimulation of Makgeoly fractions in various cancer cells. J Korean Soc Food Sci Nutr 37(3):288-293.
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Shin MO, Kim MH, Bae SJ (2010). The effect of Makgeolli on blood flow, serum lipid improvement and inhibition of ACE in vitro. J Life Sci 20(5):710-716.
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Kwak HY, Lee SJ, Lee DY, Jung L, Bae NH, Hong SY, Kim GW, Baek NI (2008). Cytotoxic and anti-inflammatory activities of lipids from the nuruk(Rhizopus oryzae KSD-815). J Korean Soc Appl Biol Chem 51(2): 142-147.
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Kwon YJ, Shin BK (2010). The impact of understanding Korean food on image, attitude and globalization regarding Korean food. The Korean J of Culinary Research 16(2):136-154.
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Lee CH (1993). History of Korean liquor. Bioindustry News 6:4058-4061.
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Lee DY, Lee SJ, Kwak HY, Jung L, Heo J, Hong SY, Kim GW, Baek NI (2009). Sterols isolated from nuruk(Rhizopus oryzae KSD-815) inhibit the migration of cancer cells. J Microbiol Biotechnol 19(11):1328-1332.
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Lee HS, Kwak HJ, Kim JY, Cho WK, Kim SM (2010). A survey of drinking habits and health perception of Makgeolli. Korean J Food Culture 25(5):544-557.
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Lee SJ, Shin WC (2011). Physiological functionalities of Makgeolli(Korean Paradox). Food Sci & Industry 44(4):2-11.
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Lee SJ, Hong SY, Kim GW (2010). -linolenic acid methyl ester from Rhizopus oryzae KSD-815 isolated from nuruk induced apoptosis in prostate cancer LNCaP cells. J Korean Soc Appl Biol Chem 53(6):752-760.
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Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW (2011). Composition of organic acids and physiological functionality of commercial Makgeolli. Korean J Food Sci Technol 43(2):206-212.
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Lee YS, Kim JY, Park JH, Shim MJ, Moon GS (2012). Foreign student's preference and recognition of Makgeolli in Korea. Korean J Food Culture 27(6):627-635.
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12 |
Leng Q (2009). Study on behavior, expectation and recognition of drinking alcohol and their related factors of college students in Yantai. MS thesis. Shan Dong University 4-28, China
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Liu F, Kim DJ (2010). The effects of selection attributes on customer satisfaction; the case of Korean-themed restaurants in Shenyang, China. Korean J Culinary Research 16(1):24-37.
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Min KH (2007). A study on the menu quality evaluation of Korean restaurants in Jeonju area for revitalization of Han brand. Korean J Culinary Research 13(3):187-198.
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Jeon HM, Moon OS (2011). A study on the importance of selection attributes according to the types of Makgeolli consumers based on purchase and drinking motives. Korean J Culinary Research 17(4):59-73.
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Jun YM, Ahn YS, Kim MH (2006). A study on the cases of merchandising and suggestions for improving competitive power of traditional liquor. Korean J Community Living Sci 17(2):3-14.
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Kang JH, Jung YJ, Choi AH (2001). A study of market segmentation for menu evaluation of Chinese tourist. Korean J Culinary Research 7(2):157-179.
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Kang KE, Kim HK, Song KH, Lee HM (2012). Consumption pattern and strategies to increase popularity of Makoli according to age groups in men and women. Korean J Food Nutri 25(3):419-429.
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Kim KH (2011). Study on Japanese consumers' Korean food consumption behaviors and market segmentation based on food-related lifestyle-focusing on inbound Japanese tourists. Korean J Food Culture 26(6):614-620.
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Kim JS (2005). Universalizing Korean food. Korean J Food Culture 20(5):499-507.
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Kim MH, Kim WH, Bae SJ (2001). The effect of Makkoli on serum lipid concentration in male rats. J Nat Sci Silla Univ 9:73-84.
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Kim YA, Kim DJ, Byun GI (2010). A study on the liquor market segmentation by patterns of choosing liquor. Korean J Culinary Research 16(2):232-242.
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Kim YG, Kim SH (2010). The effect of selection attributes for Makgeolli on the customer satisfaction, repurchase intention and recommendation intention. J East Asian Soc Dietary Life 20(3):389-395.
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Kim YH, Min JH, Kang MG, Kim JH, Ahn BH, Kim HK, Lee JS (2012). Physiochemical properties, lactic acid bacteria content and physiological functionalities of Korean commercial Makgeolli. Korean J Microbiol Biotechnol 40(4):325-332.
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Kim YT, Kim MS (2011). Makgeolli's character for the globalization. J Tourism Leisure Res 23(6):333-349.
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Kim YT, Rhy JH (2010). The effect of influential factors for Makgeolli purchase on the using satisfaction. J Tourism Leisure Res 22(6):177-193.
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28 |
국세청, '12년 주요 주류 수출입 동향, Assessed December 26. 2012. Available from: http://www.customs.go.kr/kcshome/cop/bbs/selectBoard.do?layoutMenuNo=294&bbsId=BBSMSTR_1018&nttId=2248.
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심재희, 와인에 취하는 중국, 우리 막걸리는 어떨까?, Assessed September 25. 2012. Available from: http://www.globalwindow.org/gw/overmarket/GWOMAL020M.html?ARTICLE_ID=2156 237&BBS_ID=10
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윤대현, 막걸리 중국에서도 성공할까, Assessed March 15. 2010. Available from: http://www.globalwindow.org/gw/overmarket/GWOMAL020M.html?BBS_ID=10&MENU_CD=M10103&UPPER_MENU_CD=M10102&MENU_STEP=3&ARTICLE_ID=2116284
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이한창 (1983). 막걸리공업의 현황과 그 발전방향3. 식품공업 68:87-93.
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임민혜, 홍콩 사케시장에서 막걸리시장의 잠재력을 엿보다, Assessed March 23. 2012. Available from: http://www.globalwindow.org/gw/overmarket/GWOMAL020M.html?ARTICLE_ID=2148 799&BBS_ID=10
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정동효 (2004). 우리나라 술의 발달사. 서울: 신광출판사, 271-298.
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정영숙 (2008). 중국의 주류시장 동향: 황주, 과로주, 보건주, 포도주. 주류산업 28(4):60-69.
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Choi HK (2004). Alcohol intake and risk of incident gout in men: a prospective study. Lancet 363(9417):1277-1281.
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Han YO (2003). The study on Korea food service industry status of advancing into Chinese market; center on Shim-yang region of China. Korean J Culinary Research 9(1):139-155.
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