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Lim, H. S., & Cha, G. H. (2014). Quality characteristics of cookies with persimmon peel powder. Korean J Food Cook Sci, 30, 620-630.
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Lim, Y. S., Cha, W. J., Lee, S. K., & Kim, Y. J. (2003). Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol, 35, 77-83.
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Park, I. D. (2015). Quality characteristics of cookies containing Ligularia fischeri powder. J Korean Soc Food Cult, 30, 206-212.
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Park, Y. K., Kim, H. S., Park, H. Y., Han, G. J., & Kim, M. H. (2011). Retarded retrogradation effect of Garaetteok with apple pomace dietary fiber powder. Korean J Food Culture, 26, 400-408.
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Seo, H. Y., Lee, H. C., Kim, Y. S., Choi, I. W., Park, Y. K., Shin, D. B., & Choi, H. D. (2008). Characteristics of volatile flavor compounds of Fuji apples by different extraction methods. J Korean Soc Food Sci Nutr, 37, 1615-1621.
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Seo, S. H., & Jang, J. H. (2007). Fruits preference elementary children for fruits consumption in school lunch program -Focus on apple and pears-. Korean J Food Culture, 22, 225-234.
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Shin, I. Y., Kim, H. I., Kim, C. S., & Whang, K. (1999). Characteristics of sugar cookies with replacement of sucrose with sugar alcohols. J Korean Soc Food Sci Nutr, 28, 850-857.
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Shin, J. H., Lee, S. J., Choi, D. J., & Kwen, O. C. (2007). Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci, 23, 609-614.
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Bang, H. S., Seo, D. Y., Chung, Y. M., Oh, K. M., Park, J. J., Arturo, F., & Han, J. (2014). Ursolic acid-induced elevation of serum irisin augments muscle strength during resistance training in men. Korean J Physiol Pharmacol, 18, 411-446.
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Bae, H. J., Ryu, B. M., Woo, K. S., Seo, M. C., & Kim, C. S. (2012). Quality characteristics of muffins with whole waxy sorghum flour. Korean J Food Cookery Sci, 28, 473-478.
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Cho, H. S., Park, B. H., Kim, K. H., & Kim, H. A. (2006). Antioxidative cffect and quality characteristics of cookies made with sea tangle powder. Korean J Food culture, 21, 541-549.
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Cho, K. H., Heo, S., Kim, H. R., Kim, J. H., Shin, I. S., Han, S. E., & Kim, D. H. (2010). Discrimination of Korean apple cultivars using combination of RAPD-SCAR markers. Kor J Hort Sci, 28, 828-835.
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Cho, Y. J., Kim, C. T., Kim, C. J., & Hwang, J. K. (1999). Modeling of extrusion for pectin extraction from apple pomace. Korean J Food Sci Technol, 31, 1011-1016.
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Choi, Y. H., & Lee, S. J. (2005). A survey on uses, preference and recognition of apple. Korean J Food Culture, 20, 204-213.
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Jeong, E. J., Rhee, M. S., Kim, K. P., & Bang, B. H. (2014). Quality characteristics of cookies with Aloe vera L. powder. Korean J Food & Nutr, 27, 588-595.
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Kim, G. S., & Par, G. S. (2008). Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci, 24, 398-404.
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Kim, B. Y., Choi, H. S., & Lyu, E. S. (2014). Quality characteristics of cookies prepared with oat and barley powder. Korean J Food Cook Sci, 30, 428-434.
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Kim, I. R. (2015). Inhibitory effects of apple peel extract on inflammatory enzymes. Korean J Food Sci Technol, 47, 534-538.
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Koh, J. T., Yu, Y. J., & Kim, M. G. (2009). Analysis and evaluation of degrees of contribution of aroma components in Hongro apples. Korean J Food Sci Technol, 41, 603-608.
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Kunkel, S. D., Elmore, C. J., Bongers, K. S., Ebert, S. M., Fox, D. K., Dyle, M. C., & Adams, C. M. (2012). Ursolic acid increases skeletal muscle and brown fat and decreases diet-induced obesity, glucose intolerance and fatty liver disease. PLos One, 7, e39332.
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Lee, J. H., An, Y. T., Kim, H. M., Choi, I. D., Lee, O. S., & Jung, J. U. (2016). Development of industrial availability of functional muscle strength materials from apple pomace waste. Research Report 11-1543000-001280-01, Ministry of Agriculture, Food and Rural Affairs, Korea.
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Lee, J. H., Kim, Y. C., Kim, M. Y., Chung, H. S., & Chung, S. K. (2000). Antioxidative activity and related compounds of apple pomace. Korean J Food Sci Technol, 32, 908-913.
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Lee, S. H., Kim, T. W., & Bae, J. H. (2011). Palatability traits of muffin prepared with red wine. Korean J Food Preserv, 18, 869-874.
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Lee, J. Y., Ju, J. C., Park, H. J., Heu, E. S., Choi, S. Y., & Shin, J. H. (2006). Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr, 19, 1-7.
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