1 |
Cho, G. S., & Kim, A. J. (2015). Antioxidative activity of sea buckthorn and qualify characteristics of brown rice Sulgidduk. Family and Environment Research, 53(1), 17-27. doi: 10.6115/fer.2015.002
DOI
|
2 |
Cho, K. R. (2009). Quality characteristics of Seolgiddeok added with broccoli(Brassica oleracea var. italica Plen.) powder. Korean Journal of Food & Nutrition, 22(2), 229-237.
|
3 |
Cho, M. S., & Hong, J. S. (2006). Quality characteristics of Sulgidduk by the addition of sea tangle. Korean Journal of Food and Cookery Science, 22(1), 37-44.
|
4 |
Eun, S. D., Kim, M. Y., & Chun, S. S. (2008). Quality characteristics of Sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean Journal of Food and Cookery Science, 24(1), 23-30.
|
5 |
Hong, H. J., Choi, J. H., Choi, K. H., Choi, S. W., & Lee, S. J. (1999). Quality changes of Sulgiduk added green tea powder during storage. Journal of the Korean Society of Food Science and Nutrition, 28(5), 1064-1068.
|
6 |
Hong, J. S. (2008). Quality characteristics of Sulgidduk with added perilla leaves. Journal of the East Asian Society of Dietary Life, 18(3), 376-383.
|
7 |
Jeon, M. R., & Kim, M. R. (2016). Antioxidant activities and quality characteristics of Sulgidduk added with Portulaca oleracea L.. Journal of the Korean Society of Food Science and Nutrition, 45(10), 1447-1452.
DOI
|
8 |
Jiang, G. H., Na, M. O., & Eun, J. B. (2016). Physicochemical characteristics and sensory evalu-ation of bracken(Pteridium aquilinum) and Aster scaber dried by different methods. The Korean Society of Food Preservation, 23(6), 819-824. doi: 10.11002/kjfp.2016.23.6.819
DOI
|
9 |
Joung, H. S. (1995). A study on the sensory quality of Ssooksulgis added with different ratio of glutinous rice and mugworts. Journal of the East Asian Society of Dietary Life, 5(2), 73-77.
|
10 |
Jung, J. S., Shin, S. M., & Kim, A. J. (2010). Quality characteristics of Sulgidduk with Adenophora remotiflora powder. Korean Journal of Food & Nutrition. 23(2), 147-153.
|
11 |
Kang, Y. S. (2014). Quality characteristics of Seolgidduk added with loquat fruit powder. Journal of East Asia Society Dietary Life, 24(6), 785-792.
DOI
|
12 |
Kang, Y. S., & Kim, J. S. (2011). Quality characteristics of Sulgidduck supplemented with Ligularia fischeri powder. Journal of East Asian Society Dietary Life, 21(2), 277-283.
|
13 |
Kim, C. J. (2014). A study on the elements retail of bakery form, location, logistics, product assortment impact on repurchase intention - Consumers around the 20s. Korea Logistics Review, 24(5), 109-133.
|
14 |
Kim, D. C., Kim, D. W., Lee, S. D., & In, M. J. (2006). Preparation of barley leaf powder tea and its quality characteristics. Journal of the Korean Society Food Science Nutrition, 35(6), 734-737. doi:10.3746/jkfn.2006.35.6.734
DOI
|
15 |
Kim, J. G. (1995). Nutritional properties of chol-pyon preparation by adding mugwort and pine leaves. Korean Journal of Society Food Science, 11(4), 446-455.
|
16 |
Lee, J. S., & Hong, J. S. (2005). The quality characteristics of Sulgidduk with the addition of citron preserved in sugar. Korean Society of Food and Cookery Science, 21(6), 851-858.
|
17 |
Kim, J. M. (2015). Quality characteristics of cookies added with barley sprout powder. Korean Journal of Food Nutrition, 28(5), 802-812. doi:10.9799/ksfan.2015.28.5.802
DOI
|
18 |
Kim, K. T., Kim, S. S., Lee, S. H., & Kim, D. M. (2003). The functionality of barley leaves and its application on functional foods. Food Science and Industry, 36(1), 45-49.
|
19 |
Kim, Y. A. (2011). Effects of young barley leaf powders on the quality characteristics of yellow layer cakes. Korean Journal of Food Preservation, 18(6), 830-835.
DOI
|
20 |
Lee, S. J., Lee, B. D., Jeon, M. R., Kim, Y. J., & Kim, M. R. (2015). Storage characteristics and retrogradation properties of Sulgidduk added with Portulaca oleracea L.. Journal of the Korean Society of Food Science and Nutrition, 44(10), 1517-1524.
DOI
|
21 |
Lee, Y. M. (2011). Effects of barley leaf powder on lipid metabolism in rats and its antidiabetic activity (Doctoral dissertation). Chosun University.
|
22 |
Park, H. Y., Kim, B. W., & Jang, M. S. (2008). The effects of added barley(Hordeum vulgare L.) sprout powder on the quality and preservation of Sulgidduk. Korean Journal of Food and Cookery Science, 24(4), 487-493.
|
23 |
Seo, M. H. (2013). Sprouts vegetables. Korean Society for Horticultural Science, 123-126.
|
24 |
Park, S. E., Seo, S. H., Kim, E. J., Lee, K. M., & Son, H. S. (2017). Quality characteristics of string cheese prepared with barley sprouts. Journal of the Korean Society Food Science Nutrition, 46(1), 841-847. doi:10.3746/jkfn.2017.46.7.841
DOI
|
25 |
Park, S. J., & Na, Y. A. (2016). Quality characteristics of Sulgidduk added with Cirsium setidens Nakai. Culinary Science & Hospitality Research, 22(7), 1-10. doi:10.20878/cshr.2016.22.7.001
DOI
|
26 |
Park, S. J., Joung, Y. M., Choi, M. K., Kim, Y. K., Kim, J. G., Kim, K. H., & Kang, M. H. (2008). Chemical properties of barley leaf using different drying methods. Journal of the Korean Society Food Science Nutrition, 37(1), 60-65. doi: 10.3746/jkfn.2008.7.1.60
DOI
|
27 |
Son, H. K., Lee, Y. M., & Lee, J. J. (2016). Nutrient composition and antioxidative effects of young barley leaf. Korean Journal of Community Living Science, 27(4), 851-862. doi: 10.7856/kjcls.2016.27.4.851
DOI
|
28 |
Yoon, S. J., & Oh, I. S. (2014). Usage status of traditional rice cake as a meal substitute and analysis on the selection attributes affecting purchase. Culinary Science & Hospitality Research, 20(2), 38-53.
DOI
|
29 |
Yoo, K. M., Kim, S. H., Chang, J. H., Hwang, I. K., Kim, K. I., Kim, S. S., & Kim, Y. C. (2005). Quality characteristics of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean Journal of Food and Cookery Science, 21(1), 110-116.
|
30 |
Yoon, S. J. (2007) Quality characteristics of Sulgitteok added with lotus leaf powder. Korean Journal of Food Cookery Science, 23(4), 433-442.
|
31 |
Choi, E. J., & Lee, S. M. (2010). Quality characteristics Sulgidduk with added ssukgat(Chrysanthemum coronarium L. var. spatiosum) powder. Journal of Asian Society Dietary Life, 20(4), 509-515.
|
32 |
AOAC (2000). Official methods of analysis. 17th ed., Association of Official Analytical Chemists, Washington, D.C., USA.
|
33 |
Choi, B. S., & Kim, H. Y. (2010). Quality characteristics of Sulgidduk added with perilla leaves. Culinary Science & Hospitality Research, 16(5), 299-310.
DOI
|