1 |
Nam, P. S. (2018). Quality Characteristics of Dumpling shell with addition of Spirulina powder. Master's thesis, Sejong University. Retrieved from http://www.riss.kr/link?id=T14926232
|
2 |
Kim, H. J., Lee, J. Y., Lee, S. H., Lee, K. J., Kim, M. R. (2010). Quality Characteristics of Tofu Prepared with Spirulina. Korean Journal of Food and Cookery Science, 26(6), 887-893.
|
3 |
Kim, W. Y., Park, J. Y. (2003). The Effect of Spirulina on Lipid Metabolism, Antioxidant Capacity and Immune Function in Korean Elderlies. The Korean Journal of Nutrition, 36(3), 287-297.
|
4 |
Kim, Y. H. (2014). The Study on the Synthesis of Unnatural Carotenoids containing Various Functional Group. Master's thesis, Myoungji University. Retrieved from http://www.riss.kr/link?id=T13386835
|
5 |
Kwak, H. S., Kim, J. S., Lee, J. H., & Sung, D. E. (2021). Trends and Prospects of Microalgae used for Food. Journal of the Korean Society of Food Culture, 36(1), 66-75.
DOI
|
6 |
Leung, P. O., Lee, H. H., Kung, Y. C., Tsai, M. F., & Chou, T. C. (2013). Therapeutic effect of C-phycocyanin extracted from blue green algae in a rat model of acute lung injury induced by lipopolysaccharide. Evidence-Based Complementary and Alternative Medicine, 2013.
|
7 |
Liu, Q. (2016). Effects of 8 Weeks Spirulina Supplements on Physical Performance, Lipid Profile, Antioxidant Status and Inflammatory Response in Soccer Players. Doctorial dissertation, Yong In University. Retrieved from http://www.riss.kr/link?id=T14231771
|
8 |
Oh, H. L., Yang, K. H., Park, S. Y., Yoon, J. H., Shim, E. K., Lee, K. J., & Kim, M. R. (2012). Quality characteristics and antioxidative activities of acorn starch mook added spirulina and soy protein. Journal of the Korean Society of Food Science and Nutrition, 41(11), 1515-1520.
DOI
|
9 |
Park, M. Y. (2010). Power food-Super Food: If you know and eat it, it's poison if you don't know medicine. Seoul, Korea: Munyei Publishing.
|
10 |
Shin, Y. M., Son, C. W., Sim, H. J., Kim, M. H., Kim, M. Y., Kwon, O. Y., & Kim, M. R. (2008). Quality characteristics and antioxidant activity of spirulina added yogurt. Korean journal of food and cookery science, 24(1), 68-75.
|
11 |
Goo, Y. M. (2016). Development and Characterization of Transgenic Potatoes (Solanum tuberosum L.) Accumulating High Carotenoid Content. Doctorial dissertation, Gyeongnam National University. Retrieved from http://www.riss.kr/link?id=T13950236
|
12 |
Jo, J. O. (1995). Use of HPLC for the Analysis of Carotenoids, Flavonoids in Raw and Blanching Several Green-Yellow Vegetables. Master's thesis, Kyungpook National University. Retrieved from http://www.riss.kr/link?id=T1738589
|
13 |
Jang, E. S. (2012). Study on determination of tocopherols in infant formula based on isotope dilution-liquid chromatography mass spectrometry. Master's thesis, Chungnam National University. Retrieved from http://www.riss.kr/link?id=T12757794
|
14 |
Byeon, S. J., Jang, Y. S. (2021). Quality Characteristics of Pound Cakes Containing Spirulina Powder. Culinary Science & Hospitality Research, 27(8),131-143.
DOI
|
15 |
Cha, B. G. (2012). Characteristics and Performance Evaluation of Silk Nanofiber Containing Microalgae Spirulina Extract. Master's thesis, Seoul National University. Retrieved from http://www.riss.kr/link?id=T12948348
|
16 |
Choi, J. I. (2018). Evaluating the effect of C-phycocyanin on cultured rat primary hippocampal astrocytes undergoing trophic factor deprivation. Master's thesis, INHA University. Retrieved from http://www.riss.kr/link?id=T14890235
|
17 |
Choi, S. H. (2017). Quality Characteristics of Fish Paste containing Spirulina Powder. Culinary Science & Hospitality Research, 23(3), 174-185.
DOI
|
18 |
In, M. J. (2008). Optimization of Proteolytic Enzyme Treatment for the Production of Spirulina Extract. Journal of the Korea Academia-Industrial cooperation Society, 9(2), 550-555.
DOI
|
19 |
Jang, H. J. (2015). Physiological functions and improve of Spirulina platensis in soothing facial redness and sensitive skin. Doctorial dissertation, Konkuk University. Retrieved from http://www.riss.kr/link?id=T13852174
|
20 |
Kang, S. H., Lee, J. Y., Kim, H. J., Kim, H. R., You, B. R., Kim, M. J., Yang, K. H., Shim, E. K., Kim, M. R. (2011). Quality Characteristics of Pan Bread with Spirulina Powder. Journal of the East Asian Society of Dietary Life, 21(1), 31-37.
|
21 |
Kim, H. J., Kim, M. Y., Lee, Y. J., & Kim, M. R. (2008). Quality characteristics of soybean Dasik with spirulina. Korean journal of food and cookery science, 24(6), 899-904.
|
22 |
Lee, E. H. (2007). Manufacture and Characteristics of Water Soluble Tocopherol. (Doctorial dissertation, Chungnam National University). Retrieved August 30, 2022, from http://www.riss.kr/link?id=T10915424
|
23 |
Son, C. W., Kim, H. J., Lee, Y. J., & Kim, M. R. (2008). Quality characteristics and antioxidant activity of black sesame Dasik added spirulina. Journal of the Korean Society of Food Culture, 23(6), 755-760.
DOI
|
24 |
Zao, X., Yang, Y. H., Cho, Y. S., Chun, H. K., Song, K. B., & Kim, M. R. (2005). Quality characteristics of spirulina-added salad dressing. Journal of the East Asian Society of Dietary Life, 15(3), 292-299.
|