1 |
Sattar, A., A. Shah, and A. Zeb. 1995. Biosynthesis of ascorbic acid in germinating rapeseed cultivars. Plant Food for Human Nutr. 47, 63-70
DOI
ScienceOn
|
2 |
Stauffer, J. Q., M. H. Humphreys and C. J. Weir. 1973. Acquired hyperoxaluria with regional enteritis after ileal resection. Role of dietary oxalate. Ann. Intern. Med. 79, 383-391
DOI
ScienceOn
|
3 |
Vanderstoep, J. 1981. Effect of the nutritive value of legumes. Food Technol. 35, 83-91
|
4 |
Waters Associates. 1990. Analysis of amino acid in waters. pp. 41-46. PICO. TAG system. Young-in Scientific Co., Ltd., Korea
|
5 |
Wungaarden, D. V. 1967. Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Anal. Chem. 39, 848-850
DOI
|
6 |
Zhang, Y., P. Talalay, C. G. Cho, and G. H. Posner. 1992. A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure. Proc. Natl. Acad. Sci. USA 89, 2399-2403
DOI
ScienceOn
|
7 |
Kim, M. R., J. H. Kim, D. S. Wi, J. H. Na, and D. E. Sok. 1999. Volatile sulfur compounds, proximate components, minerals, vitamin C content and sensory characteristics of the juices of kale and broccoli leaves. J Korean Soc. Food
Sci. Nutr. 28, 1201-1207
|
8 |
Kim, M. R., K. J. Lee, J. H. Kim, and D. E. Sok. 1997. Determination of sulforaphane in cruciferous vegetable by SIM. Korean J. Food Sci. Technol. 29, 882-887
DOI
ScienceOn
|
9 |
Kim, S. J., I. S. M. Zaidul, T. Maeda, T. Suzuki, N. Hashimoto, S. Tagigawa, T Noda, C. Matsuura-Endo, and H. Yamauchi. 2007. A time-course study of flavonoids in the sprouts of tatary (Fagopyrum tataricum Gaertn.) buckwheats. Sci. Horticulturae 115, 13-18
DOI
ScienceOn
|
10 |
Kuo, T. H. and J. F. Van Middlesworth. 1988. Content of raffinose and oligosaccharides and sucrose in various plants. J. Agric. Food Chem. 36, 29-32
|
11 |
Sadaki, O. 1996. The development of functional foods and materials. Bioindustry 13, 44-50
|
12 |
Lee, E. H. and C. J. Kim. 2008. Nutritional changes of buckwheat during germination. Korean J. Food Culture 23, 121-129
|
13 |
Mongrau, R. and R. Brassard. 1990. Determination of insoluble, soluble, and total dietary fiber. Collaborative study of a rapid gravimetric method. Cereal Foods World 35, 319-325
|
14 |
Pszczola, D. E. 1993. Designer food. Food Technol. 47, 92-101
|
15 |
Sok, D. E., J. H. Kim, and M. R. Kim. 2003. Isolation and identification of bioactive organosulfur phytochemicals from solvent extract of broccoli. J. Korean Soc. Food Sci. Nutr. 32, 315-319
DOI
ScienceOn
|
16 |
Song, M. R. 2001. Volatile flavor components of cultivated radish (Raphanus sativus L.) sprout. Korean J. Food Nutr. 14, 20-27
|
17 |
Han, J. H., H. K. Moon, J. K. Kim, J. Y. Kim, and W. W. Kang. 2003. Changes in chemical composition of radish bud (Raphaus sativus L.) during growth stage. Korean J. Soc. Food Cookery Sci. 19, 596-602
과학기술학회마을
|
18 |
Koea Food and Drug Association. 2005. Food standards codex. pp. 367-368. pp. 383-385. Korean Foods Industry Assocoatoin. Seoul. Korea
|
19 |
Khalil, A. W., A. Zeb, F. Mahmmod, S. Tariq, A. B.Khattak, and H. Shah. 2007. Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.). LWT. 40, 937-945
|
20 |
Kim, D. J., J. M. Kim, and S. S. Hong. 2004. The composition of dietary fiber on brassica vegetables. J. Korean Soc. Food Sci. Nutr. 33, 700-704
DOI
ScienceOn
|
21 |
Goldberg, I. 1994. Functional Food. pp. 3-550. Chapman & Hall press. New York
|
22 |
Kim, I. S., S. H. Han, and K. W. Han. 1997. Study on the chemical change of amino acid and vitamin of rapeseed during germination. J. Korean Soc. Food Sci. Nutr. 26, 1058-1062
|
23 |
Kim, I. S., T. B. Kwon, and S. K. Oh. 1988. Study on the chemical change of general composition, fatty acids and minerals of rapeseed during germination. Korean J. Food Sci. Technol. 20, 188-193
|
24 |
Kim, I. S., T. B. Kwon, and S. K. Oh. 1988. Study on the composition change of free sugars and glucosinolates of rapeseed during germination. Korean J. Food Sci. Technol. 20, 194-199.
|
25 |
Gopalan, C., B. V. Rama Sastri, and S. C. Balasubramanian. 2004. Nutritive values of indian foods. National Institute of Nutrition. Indian Council of Medical Research. Hyderabad. Indian
|
26 |
A.O.A.C. 1995. Official methods of analysis. 16th eds., Association of Official Analytical Chemists. Washington, D.C.
|
27 |
Brooks, J. D., V. G. Paton, and G. Vidanes. 2001. Potent induction of phase 2 enzymes in human prostate cells by sulforaphane. Cancer Epidemiol Biomarkers Prev. 10, 949-954
DOI
ScienceOn
|
28 |
Fahey, J. W., X. Haristoy, P. M. Dolan, T. W. Kensler, I. Scholtus, K. K. Stephenson, P. Talaly, and A Lozniewski. 2002. Sulforaphane inhibits extracellular, intracellular, and antibiotic-resistant strains of Helicobacter pylori and prevents benzo[ ]pyrene-induced stomach tumors. Proc. Natl. Acad. Sci. USA 99, 7610-7615
DOI
ScienceOn
|
29 |
El-Adawy, T. A. 2002. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Food for Human Nutr. 57, 83-97
DOI
ScienceOn
|
30 |
Eliott, M. Jr. 1996. Biological properties of plant flavonoids: An overview. J. Pharmacognosy 34, 344-348
|
31 |
Gancedo, M. and B. S. Luh. 1986. HPLC analysis of organic acid in Waters. pp. 41-46. PICO. TAG system, Young-in Scientific Co. Ltd., Seoul
|
32 |
Gerhäuser, C., M. You, J. Liu, R. M. Moriarty, M. Hawthorne, R. G. Mehta, R. C. Moon, and J. M. Pezzuto. 1997. Cancer chemopreventive potential of sulforamate, a novel analogue of sulforaphane that induces phase 2 drug-metabolizing enzymes. Cancer Res. 57, 272-278
|