Lee, Bong Han
(Department of Food Science and Biotechnology, Kyung Hee University)
Yoo, Hee Geun (Department of Food Science and Biotechnology, Kyung Hee University) Baek, Youngsu (Department of Food Science and Biotechnology, Kyung Hee University) Kwon, O Jun (Daegyeong Institute for Regional Program Evaluation) Chung, Dae Kyun (Skin Biotechnology Center, Kyung Hee University) Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University) |
1 | Chung H-J. Comparison of physicochemical properties and physiological activities of commercial fruit juices. Korean J. Food Preserv. 19: 712-719 (2012) 과학기술학회마을 DOI ScienceOn |
2 | Cho EJ, Ju H-M, Jeong CH, Eom SH, Heo HJ, Kim D-O. Effect of phenolic extract of dry leaves of Lespedeza cuneata G. Don on antioxidant capacity and tyrosinase inhibition. Korean J. Hort. Sci. Technol. 29: 358-365 (2011) 과학기술학회마을 |
3 | Chun OK, Kim D-O, Moon HY, Kang HG, Lee CY. Contribution of individual polyphenolics to total antioxidant capacity of plums. J. Agr. Food Chem. 51: 7240-7245 (2003) DOI ScienceOn |
4 | Floegel A, Kim D-O, Chung S-J, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal. 24: 1043-1048 (2011) DOI ScienceOn |
5 | Scalzo J, Politi A, Pellegrini N, Mezzetti B, Battino M. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition 21: 207-213 (2005) DOI ScienceOn |
6 | Ina H, Yamada K, Matsumoto K, Miyazaki T. Effects of benzyl glucoside and chlorogenic acid from Prunus mume on adrenocorticotropic hormone (ACTH) and catecholamine levels in plasma of experimental menopausal model rats. Biol. Pharm. Bull. 27: 136-137 (2004) DOI ScienceOn |
7 | Stanner S, Hughes J, Kelly C, Buttriss J. A review of the epidemiological evidence for the 'antioxidant hypothesis'. Public Health Nutr. 7: 407-422 (2003) |
8 | Kim K-J, Bae J-H. Effects of sports drink including the extract from Prunus mume on the changes of respiratory variables, heart rate, and blood lactate concentration in submaximal exercise. J. East Asian Soc. Diet. Life 9: 177-187 (1999) 과학기술학회마을 |
9 | Min B-i, Bae C-u, Choi Y-s. Effect of ion beverage substitution to maesil-beverage on the exercise performance. Korea Sport Res. 14: 868-878 (2003) |
10 | Lee DS, Woo SK, Yang CB. Studies on the chemical composition of major fruits in Korea on non-volatile organic acid and sugar contents of apricot (maesil), peach, grape, apple and pear and its seasonal variation. Korean J. Food Sci. Technol. 4: 134-139 (1972) 과학기술학회마을 |
11 | Yeo H-K. A study on ways to activate tourism through Gwangyang maesil. Food Sci. Ind. 45: 10-19 (2012) 과학기술학회마을 |
12 | Choi SY, Chung MJ, Sung NJ. Volatile n-nitrosamine inhibition after intake Korean green tea and maesil (Prunus mume SIEB. et ZACC.) extracts with an amine-rich diet in subjects ingesting nitrate. Food Chem. Toxicol. 40: 949-957 (2002) DOI ScienceOn |
13 | Song B-H, Choi K-S, Kim Y-D. Changes of physicochemical and flavor components of ume according to varieties and picking date. Korean J. Food Preserv. 4: 77-85 (1997) 과학기술학회마을 |
14 | Sheo H-J, Lee M-Y, Chung D-L. Effect of Prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits. J. Korean Soc. Food Sci. Nutr. 19: 21-26 (1990) 과학기술학회마을 |
15 | Lim J-W, Lee G-B. Studies on the antimicrobial activities of Prunus mume. J. East Asian Soc. Diet. Life 9: 442-451 (1999) 과학기술학회마을 |
16 | Ko B-S, Park SK, Choi SB, Jun DW, Jang JS, Park S. Hypoglycemic effects of crude extracts of Prunus mume. J. Korean Soc. Food Sci. Nutr. 33: 951-957 (2004) 과학기술학회마을 DOI |
17 | Jo S-C, Nam K-C, Min B-R, Ahn D-U, Cho S-H, Park W-P, Lee S-C. Antioxidant activity of a methanolic extract from Prunus mume byproduct in cooked chicken breast meat. J. Korean Soc. Food Sci. Nutr. 10: 311-315 (2005) 과학기술학회마을 DOI |
18 | Jeong JT, Moon J-H, Park K-H, Shin CS. Isolation and characterization of a new compound from Prunus mume fruit that inhibits cancer cells. J. Agr. Food Chem. 54: 2123-2128 (2006) DOI ScienceOn |
19 | Kim BJ, Kim JH, Kim HP, Heo MY. Biological screening of 100 plant extracts for cosmetic use (II): anti-oxidative activity and free radical scavenging activity. Int. J. Cosmet. Sci. 19: 299-307 (1997) DOI ScienceOn |
20 | Chuda Y, Ono H, Ohnishi-Kameyama M, Matsumoto K, Nagata T, Kikuchi Y. Mumefural, citric acid derivative improving blood fluidity from fruit-juice concentrate of Japanese apricot (Prunus mume Sieb. et Zucc). J. Agr. Food Chem. 47: 828-831 (1999) DOI ScienceOn |
21 | Hwang J-Y, Ham J-W, Nam S-H. The antioxidant activity of maesil (Prunus mume). Korean J. Food Sci. Technol. 36: 461-464 (2004) 과학기술학회마을 |
22 | Singleton VL, Rossi JA, Jr. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158 (1965) |
23 | Kim D-O, Lee KW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agr. Food Chem. 50: 3713-3717 (2002) DOI ScienceOn |
24 | Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995) DOI ScienceOn |
25 | The Fifth Korea National Health and Nutrition Examination Survey (KNHANES V-1), Korea Centers for Disease Control and Prevention, Osong, Korea (2010) |
26 | Lee CH, Shin SL, Kim NR, Hwang JK. Comparison of antioxidant effects of different Korean pear species. Korean J. Plant Res. 24: 253-259 (2011) 과학기술학회마을 DOI |
27 | Shon MY, Lee SW, Park SK. Antioxidant activity of Korean traditional liquors, kukhwaju, yoolju and maesilju. Food Ind. Nutr. 11: 38-43 (2006) 과학기술학회마을 |
28 | Heinonen IM, Lehtonen PJ, Hopia AI. Antioxidant activity of berry and fruit wines and liquors. J. Agr. Food Chem. 46: 25-31 (1998) DOI ScienceOn |
29 | Shin SC. Changes in components of Ume fruit during development and maturation. Korean J. Plant Res. 8: 259-264 (1995) 과학기술학회마을 |
30 | Podsedek A, Wilska-Jeszka J, Anders B, Markowski J. Compositional characterisation of some apple varieties. Eur. Food Res. Technol. 210: 268-272 (2000) DOI |
31 | Kanter MM, Nolte LA, Holloszy JO. Effects of an antioxidant vitamin mixture on lipid peroxidation at rest and postexercise. J. Appl. Physiol. 74: 965-969 (1993) |
32 | Kaneko K, Otoguro C, Yoshida N, Utada M, Tsuji K, Kikuchi S, Cha H-S. Influence of the maturity of the fruit material on various components and taste of ume liquor. Food Sci. Technol. Int. Tokyo 4: 59-65 (1998) |
33 | Oe T, Kuwabara A, Negoro K, Yamada S, Sugai H. Between the time of blooming and harvest and compositions of Japanese apricot (Prunus mume Sieb. et Zucc.) 'Nanko' fruit, and effects of those factors to qualities of processed ume liquor. Hort. Res. 5: 141-148 (2006) DOI |
34 | Lim S-J, Eun J-B. Processing and distribution of maesil, Japanese apricot in Korea. Food Sci. Ind. 45: 2-9 (2012) 과학기술학회마을 |
35 | Lee SC, Chang WJ, Lu KT, Lo D, Wu MC. Antioxidant capacity and hepatoprotective effect on ethanol-injured liver cell of lemon juice concentrates and its comparison with commercial Japanese apricot juice concentrates. Res. J. Pharm. Sci. 2: 7-14 (2013) |
36 | Yoo KM, Kim D-O, Lee CY. Evaluation of different methods of antioxidant measurement. Food Sci. Biotechnol. 16: 177-182 (2007) 과학기술학회마을 DOI |
37 | Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999) DOI ScienceOn |
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