1 |
Bae GH (2000) The Medicinal Plants of Korea. Kyohak Publishing Co. 127-129. Seoul. Korea.
|
2 |
Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200.
DOI
|
3 |
Cha HS, Park MS, Park KM (2001) Physiological activities of Rubus coreanus Miquel. Korean J Food Sci Technol 33(4):409-415.
|
4 |
Choi JH, Rhim CH, Choi YJ (1986) Comparative study on protein and amimo acid composition of wild and cultured eel. Bull Korean Fish Soc 19(1):60-68.
|
5 |
Choung MG, Lim JD (2012) Antioxidant, anticancer and immune activation of anthocyanin fraction from Rubus coreanus Miquel fruits (bokbunja). Korean J Medicinal Crop Sci 20(4):259-269.
DOI
|
6 |
Hong SM, Kang MJ, Lee JH, Jeong JH, Kwon SH, Seo KI (2012) Production of vinegar using Rubus coreanus and its antioxidant activities. Korean J Food Preserv 19(4):594-603.
DOI
|
7 |
Jeong CH, Choi SG, Heo HJ (2008) Analysis of nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry. J Korea Soc Food Sci & Nutri 37(11):1357-1381.
DOI
|
8 |
Jung SJ, Kim NY, Jang MS (2008). Formulation optimization of salad dressing added with Bokbunja (Rubus coreanum Miquel) juice. Korean Soc Food & Cookery Sci 37(4):497-504.
|
9 |
Kim KO, Kim SM, Kim SM, Kim DY, JO DJ, Yeo SH, Jeong YJ, Kwon JH (2013). Physicochemical properties of commercial fruit vinergars with different fermentation methods. J Korean Soc Food Sci Nutr 42(5):736-742.
DOI
|
10 |
Kim MK, Kim MJ, Kim SY, Jung DS, Jung YJ, Kim SD (1994). Quality of persimmon vinegar fermented by complex fermentation method. J East Asian Dietary Life 4(2):39-44.
|
11 |
Kim MS, Pang GC, Lee MW (1997). Flavonoids from the leaves of Rubus coreanum. J Pharm Soc Korea 41(1):1-6.
|
12 |
Kwon KH, Cha WS, Kim DC, Shin HJ (2006). A research and application of active ingredients in Bokbunja (Rubus coreanus Miquel). Korean J Biotechonol Bioeng 21(6):405-409.
|
13 |
Park SY, Chae KS, Son RH, Jung JH, Im YR, Kwon JW (2012). Quality characteristics and antioxidant activity of bokbunja(black raspberry) vinerars. Food Engineering Pregress 16(4):340-346.
|
14 |
Park WB (2001). Studies on the Flavor of Chicken Teriyaki Sauce with Different Soy Sauce. MS Thesis, Kyunghee University 12-13, Seoul.
|
15 |
AOAC (1994) Approved Method of American Association of Creal Chem. 15th ed. Association St. Paul MN, Washington. D.C. 210-219.
|
16 |
Kim HY, Lim YI (2003). Studies on quality changes of ready-prepared conger eel products adding pinseng and pine mushroom during storage and sterization. Korean J Soc Food Cookery Sci 19(3):396-406.
|
17 |
Kim KM, Cho EH, Lee YB (2010). The effect on sauce selection and preference of teriyaki sauce by material. Korean J Culinary Research 16(5):311-323.
|
18 |
Kim KS (1984). Compararison of chemical compositions between cultured and wild fishes(1) Comparison between cultured and wild eel lipids. Bull Korean Fish Soc 17(6):505-515.
|
19 |
Lee SH, Kim JC (2009). A comparative analysis for main components change during natural fermentation of persimmon vinegar. J Korean Soc Food Sci Nutr 38(3):372-376.
DOI
|
20 |
Lee SM, You YH, Kim KM, Park JJ, Jeong CS, Jhon DY, Jun WJ (2012). Antioxidant activities of native Gwangyang Rubus coreanus Miq. J Korean Soc Food Sci Nutr 41(3):327-332.
DOI
|
21 |
Moon SY, Chung HC, Yoon HN (1997) Comparative analysis of commercial vinegars in physicochemical properties, minor components and organoleptic tastes. Korea J Sci Technol 29(4):663-670.
|
22 |
Oh HS, Park WB (2003). Studies on the making teriyaki sauce using Korean soy sauce. Korean J Culinary Research 9(3):102-113.
|
23 |
Park HN, Kang OK, MoonWS (2006). Ingredient preservation in the practical manufacture of teriyaki sauce. Korean J Food Cookery Sci 22(2):111-121.
|
24 |
Park ML, Byun GI, Choi SK (2007). Quality characteristics of pine mushroom teriyaki pickle prepared by teriyaki seasoning. J East Asian Soc Dietary Life 17(1):72-80.
|
25 |
Park YS, Chang HG (2003). Lactic acid fermentation and biological activities of Rubus coreanus. J Korean Soc Agric Chem Biotechnol 46(4):367-375.
|
26 |
Shine J, Taldone T, Barletta M, Kunaparaju N, Hu B, Kumar S, Placido J, William ZS (2008). -Glucosidase inhibitory activity of Syzygjum cumini(Linn) Skeels seed kernel in vitro and in Goto-Kakizaki (GK) rats. Carbohydrate Res 343(7)1278-1281.
DOI
|
27 |
Song CR (2009). The quality characteristics of teriyaki sauces according to the boiling time. Korean J Culinary Research 15(3):236-247.
|
28 |
Song CR, Choi SK (2009). The quality characteristics of teriyaki sauce according to the main ingredient. J East Asian Soc Dietary Life 19(1):25-31.
|
29 |
Sung KH, KO SH (2010). A study development of eel Teriyaki sauce with added pomegranate concentrate. J East Asian Soc Dietary Life 20(3):439-444.
|
30 |
Sung KH, Lee JH (2009). A study on quality characteristics of teriyaki sauce with added Rubus coreanum Miquel. J East Asian Soc Dietary Life 19(6):958-96.
|
31 |
Yin XF, Choi SK, Namkung Y (2011). Quality characteristics of soy reducing sauce made with apple concentrate. J East Asian Soc dietary Life 21(6):823-829.
|
32 |
Yoon I, Wee JH, Moon JH, Ahn TH, Park KH (2003). Isolation and identification of quercetin with antioxidative activity from the fruits of Rubus coreanum Miquel. Korean J Food Sci Technol 35(3):499-502.
|