1 |
Jung, C. J. 2006. Effect of Ulmus davidiana var. japonica nakai ethanol extract on antioxidative system and lipid metabolism of rat. Department of food and nutrition, Graduated School of M. S. Thesis, Chosun University. Seoul, Korea.
|
2 |
Baker, H. J., J. R. Lindsey, and S. H. Weisbroth. 1984. The laboratory rats. pp. 123-127, Vol. II, Academic Press Inc., New York.
|
3 |
Beson, P. B., W. McDermott, and J. B. Wyngarden. 1979.
Text book of medicine. pp. 77-100, Saunders Co. philadelphia
|
4 |
Shin, K. S., J. J. Lee, Y. R. Jin, J. Y. Yu, E. S. Park, J. H. Im, S. H. You, K. W. Oh, M. K. Lee, J. J. Wee, Y. S. Kim, and Y. P. Yun. 2007. Effect of korean red ginseng extract on blood circulation in healthy volunteers: A randomized, double-blind, placebo-controlled traial. J. Ginseng Res. 31, 109-116.
과학기술학회마을
DOI
|
5 |
Shumker, S. A., C. Legault, L. Kuller, S. R. Rapp, L. Thal, and D. S. Lane et al. 2004. For the women's health initiative memory study investigators. conjugated equine estrogens and incidence of probable dementia and mild cognitive impediment in post-menopausal women: women's health initiative memory study. JAMA 291, 2947-2958.
DOI
|
6 |
Tashiro, T. 1983. Analysis of nucleic acid related substances of dried purple laver. Bull, Japan. Soc. Fish 49, 1121-1125.
DOI
|
7 |
Velette, A., K. M. Meignen, L. Mercier, J. G. Liehr, and J. Boyer. 1986. Effect of 2-fluoroestradiol on lipid metabolism on the ovariectomized rat. J. Steroid. Biochem. 25, 575-578.
DOI
|
8 |
Yoo, T. J. 1981. Korean famous wine. pp. 96, Central New Book, Korea.
|
9 |
Park, D. K. and H. J. Park. 1990. Studies on the effect of rat platelet aggregation by ginkgo and perilla oil dietary. J. Korean. Soc. Food. Nutr. 19, 127-132.
|
10 |
Lee, K. S. and D. H. Kim. 1991. Effect of sake cake on the quality of low salted Kochuzang. Korean J. Food Sci. Technol. 23, 109-113.
과학기술학회마을
|
11 |
Lee, S. H. and J. S. Joo. 1985. Nutrition influence of takju(Korean rice wine) on human body. J. Ko Rae Univ. 22. 17-32.
|
12 |
Lim, S. S. and J. H. Lee. 1997. Effect Atremisa princeps var orientails and Ccircium japonicum var ussuriense on serum lipid of hyperlipidemic rat. Korean J. Nutr. 30, 12-18.
|
13 |
Mendelsohn, M, E. and R. H. Karas. 1994. Estrogen and the blood vessel wall. Curr. Poin. Cadiol. 9, 619-626.
|
14 |
Mustard, J. F. and M. A. Packham. 1970. Factors influencing platelet function: adhesion and aggregation. Pharmacol. 22. 97-137.
|
15 |
Preuss, H. G. 1993. Nutrition and disease of women cardiovascular disorders. J. Am. Coll. Nutr. 12, 417-425.
DOI
|
16 |
Seoung, T. K., H. Kwan, Y. R. Pyun, S. B. Kim, I. H. Yeo, and K. H. Chung. 1999. Anti-thrombotic and anti-hypercholesterolemic effects of natural plants extract mixture. Korean J. Hematology 6, 11-24.
|
17 |
Shin, K. R., B. C. Kim, J. Y. Yang, and Y. D. Kim. 1999. Characterization of yakju prepared with yeasts from fruits (quality characteristics of yakju during fermantation). J. Korean Soi. Food Sci. Nutr. 28, 801-804.
과학기술학회마을
|
18 |
Shin, K. R., B. C. Kim, J. Y. Yang, and Y. D. Kim. 1999. Characterization of yakju prepared with yeasts from fruits (volatile components in yakju during fermentation). J. Korean Soi. Food Sci. Nutr. 28, 794-800.
과학기술학회마을
|
19 |
Kim, J. E., S. K. Jung, S. J. Lee, K. W. Lee, G. W. Kim, and H. J. Lee. 2008. Nuruk extract inhibits lipopolysaccharideinduced production of nitrite and interleukin-6 in Raw 264.7 cells through blocking activation of p-38 mitogen-activated protein kinase. J. Microbial. Biotechnol. 18, 1423-1426.
|
20 |
Kim, H. S. and G. J. Kim. 1998. Effects of the feeding Hijikia fusiforme (harvey) Okamura on lipid composition of serum in dietary hyperlipidemia rats. J. Kor. Soc. Food Sci. 27, 718-723.
과학기술학회마을
|
21 |
Kim, S. M., C. H. Yoon, and W. K. Cho. 2007. Quality characteristics of noodle added with takju (korean turbid rice wine) lees. Korean J. Food Culture 22, 359-364.
과학기술학회마을
|
22 |
Lee, H. S., K. H. Hong, K. H. Yoon, J. M. Kim, and S. M. Kim. 2009. Effect of Korean turbid rice wine (takju) less extract on blood glucose level in db/db mouse. Korean J. Food Sci. Technol. 23, 109-113.
|
23 |
Lee, J. H. and N. J. sung. 1983. The content of minerals in algae. J. Kor. Soc. Food Sci. 12, 51-58.
|
24 |
Lee, J. S., T. S. Lee, S. O. Park, and B. S. Noh. 1996. Flavor components in mash of takju prepared by different raw materials. Korean J. Food Sci. Technol. 28, 316-323.
과학기술학회마을
|
25 |
Lee, J. S., T. S. Lee, S. O. Park, and B. S. Noh. 1996. Quality characteristics in mash of takju prepared by different raw materials. Korean J. Food Sci. Technol. 28, 330-336.
과학기술학회마을
|
26 |
Jung, Y. T. 2006. Human Physiology. pp. 384-414, 3rd revised, Chungu Press, Seoul.
|
27 |
Kang, J. A. and J. S. Kang. 1997. Effect of garlic an onion plasma an liver cholesterol and triglyceride and plate aggregation in rat basal or cholesterol supplemented diets. Korean J. Nutr. 32, 132-138.
|
28 |
Cushman, D. W. and H. S. Cheung. 1971. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20, 1637-1648.
DOI
|
29 |
Cho, S. Y., J. W. Park, and C. R. Hee. 1998. Edible films from protein concentrates of rice wine meal. Korean J. Food Sci. Technol. 30, 1097-1098.
과학기술학회마을
|
30 |
Corine, H. R. and S. W. Emma. 1984. Basic nutrition and diet therapy. pp. 272-273, Vol. 5, Macmillan Co., New York.
|
31 |
Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee. 1997. Quality characteristics in mash of takju prepared by using different nunuks during fermentation. Korean J. Food Sci. Technol. 29, 555-562.
과학기술학회마을
|
32 |
Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee. 1996. Volatile flavor components in mash of takju prepared by using different nuruks. Korean J. Food Sci. Technol. 29, 563-570.
과학기술학회마을
|
33 |
Hong, J. H., B. S. Son, B. K. Kim, H. Y. Chee, K. S. Song, B. H. Lee, H. C. Shin, and K. B. Lee. 2006. Antihypertensive effect of Echlonia cava extract. Kor. J. Pharmacon. 37. 200-205.
과학기술학회마을
|
34 |
Jeong, J. W. and K. J. Park. 2006. Quality characteristics of loaf bread added with takju powder. Korean J. Food Sci. Technol. 38, 52-58.
과학기술학회마을
|
35 |
Jin J. B., S. Y. Kim, Q. Jin, H. J. Eom, and N. S. Han. 2008. Diversity analysis of lactic acid bacteria in takju, Korean rice wine. J. Microbial. Biotechnol. 18, 1678-1682.
과학기술학회마을
|