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Park JH, Kim SM. Property changes of the salt-seasoned and fermented the broken roes of Alaska pollock stuffed into cellulose casing. Korean J. Food Sci. Technol. 34: 220-224 (2002)
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Choi SH, Kim SM. Quality properties of fermented squid viscera product with Aspergillus oryzae koji and its seasoning. J. Korean Soc. Food Sci. Nutr. 40: 94-101 (2011)
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Oh SC, Cho JS, Nam HY. Changes of the volatile basic nitrogen and free amino acids according to the fermentation of low salt fermented squid. Korean J. Soc. Food Sci. 16: 173-181 (2000)
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Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis rehder. Korean J. Food Sci. Technol. 38: 128-134 (2006)
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Choi U, Shin, DH, Chang YS, Shin JI. Screening of natural antioxidant from plant and their antioxidative effect. Korean J. Food Sci. Technol. 24: 142-148 (1992)
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Cheigh HS, Hwang JH. Antioxidative characteristics of kimchi. Food Indus. Nutr. 5: 52-56 (2000)
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Park JH, Baek MR, Lee BH, Yon GH, Ryu SY, Kim YS, Park SU, Hong KS. -Glucosidase and -amylase inhibitory activity of compounds from roots extract of Pueratia thunbergiana. Korean J. Medicinal Crop. Sci. 17: 357-362 (2009)
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Kim YS, Yin Y, Shim TH, Sa JH, Wang MH. Studies for component analysis and biological evaluation in Picrasma quaioides (D. Don) Benn. extracts. Korean J. Pharmacogn. 37: 37-41 (2006)
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Cho YJ, Ju IS, Kim BC, Lee WS, Kim MJ, Lee BG, An BJ, Kim JH, Kwon OJ. Biological activity of omija (schizandra chinensis baillon) extracts. J. Korean Soc. Appl. Biol. Chem. 50: 198- 203 (2007)
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Tsuji N, Moriwaki S, Suzuki Y, Takema Y, Imokawa G. The role of elastases secreted by fibroblasts in wrinkle formation: Implication through selective inhibition of elastase activity. Photochem. Photobiol. 74: 283-290 (2001)
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Ahn JY, Bae JH. Evaluation of biological activities on the extractives of pinaceae. J. Soc. Cosmet. 31: 121-125 (2005)
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Kim SM, Back OD, Lee KT. The development of squid (Todarodes pacificus) sikhae in the Kangnung district: 3. The effects of garlic concentrations on the properties of sikhae. Bull. Korean Fish. Soc. 27: 357-365 (1994)
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Kim SM, Back OD, Lee KT. The development of squid (Todarodes pacificus) sikhae in the Kangnung district: 4. The effects of red pepper and grain contents on the properties of squid sikhae. Bull. Korean Fish. Soc. 27: 366-372 (1994)
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AOAC. Official Methods of Analysis 11th ed. Association of Official Analytical Chemists, Washington, DC, USA. p. 17 (2002)
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Chae SK. Standard food analysis. Jiju Publishing Co., Seoul, Korea. pp. 637-640 (1998)
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Kim YS. Analysis of plastics pyrolysis in a thermogravimetric analyzer by an arrhenius-type rate equation including the effect of transfer lag. J. Korean Inst. Chem. Eng. 29: 503-511 (1991)
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Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958)
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Jeon YJ, Byun HG, Kim SK. Improvement of functional properties of cod frame protein hydrolysates using ultrafiltration membranes. Process Biochem. 35: 471-478 (2000)
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Chung SK, Osawa T, Kawakishi S. Hydroxyl radical scavenging effect of spices and scavengers from brown mustard. Biosci. Biotech. Biochem. 61: 118-122 (1997)
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Kim KY, Nam KA, Kurihara H, Kim SM. Potent -glucosidase inhibitors purified from the red alga Grateloupia elliptica. Phytochemistry 69: 2820-2825 (2008)
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Kim WJ, Kim SM. The chemical and microbial characteristics of northern sand lance, ammodytes personatus, sauce manufactured with fermentation acceleration agents. Korean J. Food Sci. Technol. 35: 447-454 (2003)
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Kim KY, Choi KS, Kurihara H, Kim SM. -Glucuronidase inhibitory activity of bromophenols purified from Grateloupia elliptica. Food Sci. Biotechnol. 17: 1110-1114 (2008)
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Hyun SH, Jung SK, Jwa MK, Song CK, Kim JH, Lim SB. Screening of antioxidants and cosmeceuticals from natural plant resources in Jeju Isaland. Korean J. Food Sci. Technol. 39: 200- 208 (2007)
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Shinha R, Radha C, Prakash J, Kaul P. Whey protein hydrolysate: Functional properties, nutritional qualities, nutritional quality, and utilization in beverage formulation. Food Chem. 101: 1484-1491 (2007)
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Lee WJ, Jung JK. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Korean J. Culinary Res. 8: 267-278 (2002)
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Park SM, Park CK, Lee KT, Kim SM. Changes in taste compound of low salt fermented pollack tripe during controlled freezing point aging. Korean J. Food Sci. Technol. 30: 49-53 (1998)
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Hwang SH, Youn KS. Stability and quality characteristics of squid liver oil during refining process. Food Eng. Prog. 12: 284- 288 (2008)
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Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ, Yoo MY. Studies on taste compounds in alaska pollack sikhae during fermentation. J. Korean Soc. Food Sci. Nutr. 33: 1515-1521 (2004)
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Choi C, Lee HD, Choi HJ. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe. Korean J. Dietary Culture 16: 118-127 (2001)
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Lee CH, Cho TS, Lim MH, Kang JW, Yang HC. Studies on the sikhae fermentation made by flatfish. Korean J. Appl. Microbiol. Bioeng. 11: 53-58 (1983)
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Choi C, Lee HD, Choi HJ, Son JH, Kim S, Son GM, Cha WS. Functional and volatile flavor compounds in traditional Kyungsando squid sikhae. Korean J. Food Technol. 33: 345-352 (2001)
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Lee NH, Oh SW, Kim YM. Biochemical changes in muscle protein of squid sikhae during fermentation effects of temperature and moisture content. Korean J. Food Sci. Technol. 28: 292-297 (1996)
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Jung HS, Lee SH, Woo KL. Effect of salting levels on the changes of taste constituents of domestic fermented flounder sikhae of Hamgyeong-do. Korean J. Food Sci. Technol. 24: 59-64 (1992)
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Kim SM, Jeong IH, Cho YJ. The development of squid sikhae in Kangnung district: 1. The effects of fermentation temperatures and periods on the properties of squid sikhae. Bull. Korean Fish. Soc. 27: 215-222 (1994)
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Kim SM, CHO YJ, Lee KT. The development of squid sikhae in Kangnung district: 2. The effects of fermentation temperatures and periods on chemical and microbial changes, and the partial purification of protease. Bull. Korean Fish. Soc. 27: 223-231 (1994)
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