1 |
Kubo, I. and I. Kinst-Hori (1999) Tyrosinase inhibitory activity of the olive oil flavor compounds. J. Agri. Food Chem. 47: 4574-4578.
DOI
|
2 |
Jo, C., J. H. Son, and M. W. Byun (2003) Irradiation application for color removal and purification of green tea leaves extracts. Radiat. Phys. Chem. 66: 179-184.
DOI
ScienceOn
|
3 |
Kim, J. K., C. Jo, J. H. Hwang, H. J. Park, Y. J. Kim, and M. W. Byun (2006) Color improvement by irradiation of Curcuma aromatica extract for industrial application. Radiat. Phys. Chem. 75: 449-452.
DOI
|
4 |
Jeon, T. W., J. H. Park, M. G. Shin, K. H. Kim, and M. W. Byun (2003) Effects of gamma-irradiation on biological activities and color changes of extracts of Schizandrae fructus. J. Korean Soc. Food Sci. Nutr. 32: 137-142.
과학기술학회마을
DOI
|
5 |
Kim, H. J., C. Jo, T. H. Kim, D. S. Kim, M. Y. Park, and M. W. Byun (2006) Biological evaluation of the methanolic extract of Eriobotrya japonica and its irradiation effect. Korean J. Food Sci. Technol. 38: 684-690.
과학기술학회마을
|
6 |
Sohn, S. H., C. Jo, M. J. Oh, C. B. Sohn, and M. W. Byun (2006) Studies on the changes of biological activity and physicochemical characteristics of gamma irradiated dandelion extracts. Food Eng. Pro. 10: 40-47.
과학기술학회마을
|
7 |
Kim, J. H. N. Y. Sung, S. K. Kwon, P. Srinivasan, B. S. Song, Y. Yoon, J. Choi, J. K. Kim. M. W. Byun, M. R. Kim, and J. W. Lee (2009) r-Irradiation improves the color and antioxidant properties of chaga muushroom (Inonotus obliquus) extract. J. Med. Food 12: 1343-1347.
DOI
|
8 |
Harrison, K. and L. M. Were (2007) Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of almond skin extracts. Food Chem. 102: 932-937.
DOI
|
9 |
Arasaki, S. and T. Arasaki (1983) In vegetables from the sea. Japan Publications Inc., Tokyo.
|
10 |
Oh, H. S., K. T. Kang, H. S. Kim, J. H. Lee, S. J. Jee, J. H. Ha, J. S. Kim, and M. S. Heu (2007) Food component characteristics of seafood cooking drips. J. Korean Soc. Food Sci. Nutr. 36: 595-602.
과학기술학회마을
DOI
|
11 |
Choi, J, H. J. Kim, N. Y. Sung, E. B. Byun, J. H. Kim, B. S. Chun, D. H. Ahn, K. Y. Cho, M. W. Byun, and J. W. Lee (2008) Changes of the protein contents of seafood cooking drips by gamma irradiation. Korean J. Biotechnol. Bioeng. 23: 489-493.
과학기술학회마을
|
12 |
Byun, M. W., J. H. Seo, J. H. Kim, M. R. Kim, N. S. Oh, and J. W. Lee (2004) The comparison of a conformational alteration of ovalbumin irradiated with radiation of gamma ad electron beam. J. Korean Sco. food Sci. Nutr. 33: 1169-1174.
DOI
|
13 |
Choi, J, Y. J. Kim, J. H. Kim, Y. Yoon, B. S. Song, B. S. Chun, D. H. Ahn, J. Y. Lee, and J. W. Lee (2010) Study on the changes in physicochemical properties of seafood cooking drips by gamma ray irradiation. J. Raddiat. Ind. 4: 53-57.
|
14 |
Blois, M. S. (1958) Antioxidant activity determination by the use of a stable free radical. Nature 181: 1199-1200.
DOI
ScienceOn
|
15 |
Byun, M. W., C. Jo, T. W. Jeon, and C. H. Hong (2004) Effects of gamma irradiation on color characteristics and biological activities of extracts of Lonicera japonica (Japanese honeysuckle) with methnaol and acetone. Lebensm. Wiss. Technol. 37: 29-33.
DOI
|
16 |
Subramanian, K. N., G. Padmanaban, P. S. Sarma (1965) Folinciocalteu reagent for the estimation of siderochromes. Anal. Biochem. 12: 106-112.
DOI
|
17 |
Yang, B., M. Zhao, and Y. Jiang (2008) Optimization of tyrosinase inhibition activity of ultrasonic-extracted polysaccharides from longan fruit pericarp. Food Chem. 110: 294-300.
DOI
|