1 |
A.O.A.C. 1995. Official methods of analysis. 15th ed., Association of official Analytical Chemists, Washington D.C
|
2 |
Lim, S. I., S. Y. Choi and G. H. Cho. 2006. Effects of functional ingredients addition on quality characteristics of kochujang. Korean J. Food Sci. Technol. 38, 779-784
과학기술학회마을
|
3 |
Oh, J. Y., Y. S. Kim and D. H. Shin. 2002. Changes in physicochemical characteristics of low-salted kochujang with natural preservatives during fermentation. Korean J. Food Sci. Technol. 34, 835-841
|
4 |
Rho, S. N. and J. H. Han. 2000. Cytotoxicity of garlic and onion methanol extract on human lung cancer cell lines. J. Korean Soc. Food Sci. Nutr. 29, 870-874
|
5 |
Shashikanth, K. N., S. C. Basappa and V. S. Murthy. 1981. Studies on the antimicrobial and stimulatory factor of garlic. J. Food Sci. Technol. 118, 44-51
|
6 |
Shin, D. H., D. H. Kim, U. Choi, D. K. Lim and M. S. Lim. 1996. Studies on the physicochemical characteristics of traditional kochujang. J. Korean Food Sci. Technol. 28, 157-161
|
7 |
Walton, L., M. Herbold and C. C. Lindegren. 1936. Bactericidal effects of vapors from crushed garlic. Food Res. 1, 163-169
|
8 |
Son, H. S. and W. I. Hwang. 1990. A study on the cytotoxic activity of garlic (Allium Sativum) extract against cancer cells. Korean J. Nutr. 23, 457-464
|
9 |
Jain, R. C. and C. R. Vyas. 1975. Garlic in alloxan-induced diabetic rabbits. Am. J. Clin. Nutr. 28, 681-684
DOI
|
10 |
Nakata, T. 1973. Effect of fresh garlic extract on tumor growth. Nippon Eiseigaku Zasshi 27, 538
|
11 |
Kwon, D. J., J. W. Jung, J. H. Kim, J. Y. Yoo, Y. J. Koo and K. S. Chung. 1996. Studies on establishment of optimal aging time of Korean traditional kochujang. Agri. Chem. Biotechnol. 39, 127-134
|
12 |
Yang, J., K. J. Meyers, J. Heide and R. H. Lui. 2004.. Varietal differences in phenolic contents and antioxidant and antiproliferative activities of onions. J. Agric. Food Chem. 52, 6787-6793
DOI
ScienceOn
|
13 |
Sharma, K. K. 1979. Effect of onion and garlic on serum cholesterol on normal subjects. Mediscope. 22, 134-142
|
14 |
Wu, H. C., C. Y. Shiau, H. M. Chen and T. K. Chiou. 2003. Antioxidant activities of carnosien, anserine, some free amino acids and their combination. J. Food Drug Anal. 11, 148-153
|
15 |
Young, F. M., W. Phungtamdet and B. J. S. Sanderson. 2005. Modification of MTT assay conditions to examine the cytotoxic effects of amitraz on the h-uman lymphoblastoid cell line, WIL2NS. Toxicol. In Vitro 19, 1051-1059
DOI
ScienceOn
|
16 |
Shin, H. J., D. H. Shin, Y. S. Kwak, J. J. Choo and S. Y. Kim. 1999. Changes in physiochemical properties of kochujang by red ginseng addition. J. Korean Soc. Food Sci. Nutr. 28, 760-765
|
17 |
Cui, C. B., S. H. Oh, D. S. Lee and S. S. Ham. 2002. Effects of the biological activities of ethanol extract from Korean traditional kochujang added with sea tangle (Laminaria longissima). Korean J. Food Preserv. 9, 1-7
|
18 |
Kim, D. H. and Y. M. Kwon. 2001. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional kochujang. Korean J. Food Preserv. 33, 589-595
|
19 |
Hu, Y. Q., R. X. Tan, M. Y. Chu and J. Zhou. 2000. Apoptosis in human hepatoma cell line SMMC-7721 induced by water-soluble macromolecular components of Artemisia capillaris Thunberg. Jpn. J. Cancer Res. 91, 113-117
DOI
|
20 |
Tiisala, S., M. L. Majuri, O. Carpen and R. Renkonen. 1994. Genistein enhances the ICAM-1 and its counter- receptors. Biochim. Biophys. Res. Commun. 203, 443-449
DOI
ScienceOn
|
21 |
Sung, K. C. 2007. Pharmacetical characteristics and analysis of garlic extract. Korean J. Oil Chemi. Soc. 24, 301-308
과학기술학회마을
|
22 |
Kim, D. H. and J. S. Lee. 2001. Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 33, 353-360
|
23 |
Park, J. G., N. S. Kwon, J. P. Kim and S. K. Oh. 1998. Establishment of SNUH celllines in serum-free defined medium and SNU cell lines serum supplemented medium. J. Korean Cancer Assoc. 20, 105-116
|
24 |
Kang, M. K. and K. B. Song. 2006. Quality characteristics of gochujang with the addition of skipjack cooking broth as protein source. Korean J. Food Preserv. 13, 457-464
과학기술학회마을
|
25 |
Kim, J. Y., K. W. Park, H. S. Cho, Y. S. Jeong, C. H. Shim, K. H. Yee, S. T. and K. I. Seo. 2005. Anticancer and immuno- activity of methanol extract from onion kochujang. Korean J. Food Preserv. 12, 173-178
과학기술학회마을
|
26 |
Kim, Y. D., J. S. Seo, K. J. Kim, K. M. Kim, C. K. Hur and I. K. Cho. 2005. Component analysis by different heat treatments of garlic (Allium saivum L.). Korean J. Food Preserv. 12, 161-165
과학기술학회마을
|
27 |
Block, E. 1985. The chemistry of garlic and onion. Sci. Am. 252, 1950-1951
|
28 |
Olsson, M. E., K. E. Gustavsson, S. Andersson, A. Nilsson and R. D. Duan. 2004. Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. J. Agric. Food Chem. 52, 7264-7271
DOI
ScienceOn
|
29 |
Lee, K. S., C. O. Moon, S. H. Baek and D. H. Kim. 1986. Effect of garlic on the quality of barely kochujang brewed with whole red pepper. Kor. J. Appl. Microbiol. Biotechnol. 14, 225-232
|
30 |
Park, W. P., S. H. Cho, S. C. Lee and S. Y. Kim. 2007. Changes of characteristics in kochujang fermented with maesil (Prunus mume) powder or concentrate. Korean J. Food Preserv. 14, 378-384
과학기술학회마을
|