1 |
Choi HR, Kim JS, Lee JS, Hong WS (2017): Study on consumer interests in functional drinks and preferences related to materials to develop functional natural carbonated drinks. Korean J Food Cook Sci 33(5):575-587
DOI
|
2 |
Dilna SV, Surya H, Aswathy RG, Varsha KK, Sakthikumar DN, Pandey A, Nampoothiri KM (2015): Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4. Food Sci Technol 64(2):1179-1186
|
3 |
El-Sayed AA, Rabie MA, El-Maaty SMA, El-Nemr SEA (2018): Fermented tomato juice (Lycopersicon esculentum Mill.) produced via Lactic acid bacteria during cold storage. Carpathian J Food Sci Technol 10(1):5-18
|
4 |
Faller ALK, Fialho E (2009): The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res Int 42(1):210-215
DOI
|
5 |
Fuller R (1989): Probiotics in man and animals. J Appl Bacteriol 66(5):365-378
DOI
|
6 |
Heo J, Park HS, Uhm TB (2016): Production of fermented apple juice using Lactobacillus plantarum JBE245 isolated from Korean traditional Meju. Korean J Food Sci Technol 48(5):445-453
DOI
|
7 |
Hwang ES, Hong EY, Kim GH (2012): Determination of bioactive compounds and anti-cancer effect from extracts of Korean cabbage and cabbage. Korean J Food Nutr 25(2):259-265
DOI
|
8 |
Jang IS, Kim DH, Heo MS (2013): Dietary administration of probiotics, Bacillus sp. IS-2, enhance the innate immune response and disease resistance of Paralichthys olivaceus against Streptococcus iniae. J Microbiol. 49(2):172-178
|
9 |
Jeong CH, Kim JH, Shim KH (2006): Chemical components of yellow and red onion. J. Korean Soc Food Sci Nutr 35(6):708-712
DOI
|
10 |
Jung KA, Park CS (2013): Antioxidative and antimicrobial activities of juice from garlic, ginger, and onion. Korean J Food Preserv 20(1):134-139
DOI
|
11 |
Kang SM, Kim TS, Song YH, Kwon IK, Cho SH, Park BY, Lee SK (2012): Effect of addition level of green tea extract on the Lactic acid bacteria, oxidative stability, and aroma in Kimchi-fermented sausage. Korean J Food Sci Anim Resour 32(4):467-475
DOI
|
12 |
Kaur S, Kaur HP, Grover J (2016): Fermentation of Tomato juice by Probiotic Lactic acid bacteria. Int J Adv Pharm Biol Chem 5(2):212-219
|
13 |
Kim BH, Son SM (2006): Mechanism of developing diabetic vascular complication by oxidative stress. Endocrinol Metab 21(6):448-459
|
14 |
Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH (2012): Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J Food Sci Technol 44(3):337-342
DOI
|
15 |
Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS (2008): Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol 40(2):166-170
|
16 |
Kim MJ, Yang SA, Park JH, Kim HI, Lee SP (2011): Quality characteristics and anti-proliferative effects of dropwort extracts fermented with Fructooligosaccarides on HepG2 cells. Korean J Food Sci Technol 43(4):432-437
DOI
|
17 |
Kim MS, Seong HY, Jang HA, Jeong Y, Choi JA, invertor; Industry-Academic Cooperation Foundation of Dankook University Cheonan Campus, assignee. Novel Lactobacillus plantarum MKHA15 and uses thereof. Korea patent pending. application number. Korea 1020190112122. 2019 September 10
|
18 |
Kim NJ, Yoon KY (2013): Qualities and antioxidant activity of lactic acid fermented-potato juice. J. Korean Soc Food Sci Nutr 42(4):542-549
DOI
|
19 |
Lee JH, Park HY, Won JI, Park HI, Choi ID, Lee SK, Park JY, Joe DH, Jeon YH, Oh SK, Han SI, Choi HS (2017): Quality characteristics of commercial liquid type yogurt in Korea. Korean J Food Preserv 24(6):865-870
DOI
|
20 |
Kusznierewicz B, Smiechowska A, Bartoszek A, Namiesnik J (2008): The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chem 108(3):853-861
DOI
|
21 |
Lee S, Kim M (2019): Leuconostoc mesenteroides MKSR isolated from kimchi possesses -glucosidase inhibitory activity, antioxidant activity, and cholesterol-lowering effects. Food Sci Technol doi: 10.1016/j.lwt.2019.108570. [in press]
DOI
|
22 |
Lin MY, Chang FJ (2000): Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356. Dig Dis Sci 45(8):1617-1622
DOI
|
23 |
Lin MY, Yen CL (1999): Antioxidative ability of lactic acid bacteria. J Agric Food Chem 47(4):1460-1466
DOI
|
24 |
Marklund S, Marklund G (1974): Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47(3):469-474
DOI
|
25 |
McDonald LC, Fleming HP, Hassan HM (1990): Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Appl Environ Microbiol 56(7):2120-2124
DOI
|
26 |
Mello BCBS, Petrus JCC, Hubinger MD (2010): Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration. J Food Eng 96(4):533-539
DOI
|
27 |
National Institute of Agricultural Sciences Rural Development Administration (2016). Flavonoid data base 1.0. Wanju NASRDA. Available from: http://www.rda.go.kr/download_file/act/bookcafe099.PDF. Accessed October 31, 2019
|
28 |
Sa YJ, Kim JS, Kim MO, Jeong HJ, Yu CY, Park DS, Kim MJ (2010): Comparative study of electron donating ability, reducing power, antimicrobial activity and inhibition of -glucosidase by Sorghum bicolor extracts. Korean J Food Sci Technol 42(5):598-604
|
29 |
Oh SJ, Lim HJ, Lee YS, Kim MS (2018): Comparison of quality characteristics of Jeungpyeon fermented with Saccharomyces cerevisiae and Leuconostoc mesenteroides by potato addition. J. Korean Soc Food Sci Nutr 47(8):828-837
DOI
|
30 |
Park SI, Yeo SS, Lee YS, Jeong YH, Kim MS (2017): Inhibitory activities of digestive enzymes and antioxidant activities of fermented beverages using momordica charantia L. J Korean Soc Food Sci Nutr 46(11):1308-1315
DOI
|
31 |
Seo HJ, Han SY, Choi HS, Han GJ, Park HY (2012): Quality characteristics of cabbage Kimchi by different packaging materials. Korean J Food Cook Sci 28(2):207-214
DOI
|
32 |
Seo JH, Lee H (2007): Characteristics and immunomodulating activity of Lactic acid bacteria for the potential probiotics. Korean J Food Sci Technol 39(6):681-687
|
33 |
Shin HS, Yoo SH, Jang JA, Won JY, Kim CH (2017): Probiotic properties of Lactic acid bacteria isolated from feces and Kimchi. J Korean Dairy Technol Sci Assoc 35(4):255-261
|
34 |
Teresa SM, Huang SW, Frankel EN (1995): Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil. JAOCS 72(10):1131-1137
DOI
|
35 |
Wu H, Xu B (2014): Inhibitory Effects of onion against -glucosidase activity and its correlation with phenolic antioxidants. Int J Food Prop 17(3):599-609
DOI
|
36 |
Yoon KY, Woodams EE, Hang YD (2006): Production of probiotic cabbage juice by lactic acid bacteria. Bioresour Technol 97(12):1427-1430
DOI
|
37 |
Yoon KY, Woodams EE, Woodams, Hang HD (2005): Fermentation of beet juice by beneficial lactic acid bacteria. Food Sci Technol 38(1):73-75
|
38 |
Bourel G, Henini S, Divies C, Garmyn D (2003): The response of Leuconostoc mesenteroides to low external oxidoreduction potential generated by hydrogen gas. J Appl Microbiol 94(2):280-288
DOI
|
39 |
Chen P, Zhang Q, Dang H, Liu X, Tian F, Zhao J, Chen Y, Zhang H, Chen W (2014): Screening for potential new probiotic based on probiotic properties and -glucosidase inhibitory activity. Food Control 35(1):65-72
DOI
|
40 |
Cho JK, Li GH, Cho SJ, Yoon YC, Hwang SG, Heo GC, Choe IS (2007): The identification and physiological properties of Lactobacillus plantarum JK-01 isolated from Kimchi. Korean J Food Sci Anim Resour 27(3):363-370
DOI
|